F&B Manager: Fine Dining & Events Leader

Shady Canyon Golf Club; Irvine (CA); On-site; USD 80,000 - 95,000; Full time

Job summary

Shady Canyon Golf Club in Irvine, CA is seeking a Food and Beverage Manager to lead dining operations at a prestigious private club.

The role requires 2+ years in food and beverage with supervisory experience, strong English communication, and the ability to manage staff, schedules, and events.

You will uphold safety, service standards, cost controls, and guest satisfaction, coordinating with kitchen, catering, and HR.

Qualifications

• Thorough knowledge of restaurant operations including foods, beverages, supervisory aspect, service techniques, and guest interaction.
• Ability to communicate in English, both orally and in writing, with members and employees.
• Managerial skills and ability to follow directions.
• Ability to perform multiple tasks and prioritize under pressure.
• Ability to exercise independent judgment.
• Minimum 2 years of Food & Beverage and supervisory experience at a fine dining establishment.
• High school graduate or equivalent; college degree preferred.

Responsibilities

• Onboarding and orientation for new team members.
• Provide ongoing training, coaching, and performance evaluations to ensure service excellence.
• Maintain records of employee performance and development; coordinate with HR for disciplinary actions.
• Oversee staff scheduling and bi-weekly payroll processing.
• Enforce dress code and grooming standards.

Skills

Restaurant operations knowledge

English communication

Managerial skills

Multitasking under pressure

Independent judgment

F&B supervisory experience

Education

High school diploma

College degree preferred

Job description

Shady Canyon Golf Club in Irvine, CA is seeking a Food and Beverage Manager to lead dining operations at a prestigious private club.

The role requires 2+ years in food and beverage with supervisory experience, strong English communication, and the ability to manage staff, schedules, and events.

You will uphold safety, service standards, cost controls, and guest satisfaction, coordinating with kitchen, catering, and HR.