F&B Operations Lead — Golf Club

American-Golf-Corporation; Naples (FL); On-site; USD 30,000 - 47,000; Full time

Job summary

American Golf Corporation in Naples, FL is seeking an on-site F&B Manager to oversee daily food and beverage operations across multiple outlets, including dining room, bar, snack bar, and catering spaces. This hourly role functions as an on-the-floor leader, coaching staff and upholding standards to drive revenue and guest satisfaction.

The ideal candidate has 3–5 years in hospitality or service, ServSafe certification or ability to obtain within 90 days, and strong organization.

Qualifications

• 3–5 years of experience in food & beverage, hospitality, or service roles; lead or supervisory experience preferred.
• ServeSafe certification or ability to obtain within 90 days of hire.
• Basic proficiency in Microsoft applications (Word, Excel, PowerPoint).
• Strong organizational skills and ability to manage time and priorities in a fast-paced environment.
• Demonstrated ability to support and motivate a diverse team.
• High school diploma or GED required.

Responsibilities

• Support delivery of exceptional service and product quality across F&B areas: restaurant, bar, snack bar, catering, and banquet facilities.
• Monitor F&B performance: sales trends, cost awareness, waste reduction, and overall ops effectiveness.
• Onboard, train, support, and coach team members; reinforce performance standards and assist in corrective coaching.
• Promote safe work practices per policies, health codes, and proper equipment handling.
• Collaborate with Executive Chef and F&B leadership on menu execution and guest feedback.
• Foster a positive team environment, encourage diverse viewpoints, and promote collaboration.

Skills

Team leadership

Customer service

Time management

Organizational skills

Microsoft Office

_coaching_

Education

High school diploma or GED

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

American Golf Corporation in Naples, FL is seeking an on-site F&B Manager to oversee daily food and beverage operations across multiple outlets, including dining room, bar, snack bar, and catering spaces. This hourly role functions as an on-the-floor leader, coaching staff and upholding standards to drive revenue and guest satisfaction.

The ideal candidate has 3–5 years in hospitality or service, ServSafe certification or ability to obtain within 90 days, and strong organization.