Food and Beverage Manager

Bluejack National; Aledo (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Bonus opportunities

Job summary

Bluejack National in Texas is seeking an experienced Operations Leader to oversee daily food and beverage operations, guide the team, and uphold service standards across dining venues.

Reporting to the Food & Beverage Director, you will manage budgets, labor, and vendor relations while ensuring health, safety, and club policies are followed. This role blends leadership with strategic oversight to enhance member experience.

Qualifications

• Leadership experience in a hotel, resort, private club, or upscale hospitality environment.
• Working knowledge of budgets, labor management, and financial performance.
• Strong interpersonal and communication skills with the ability to build relationships across all levels, including members, staff, and vendors.
• Organized with strong attention to detail and a commitment to quality and consistency.
• Ability to motivate, coach, and support a team in a service-driven environment.
• Ability to thrive in a fast-paced, service-driven environment while maintaining composure and professionalism.
• Flexible and adaptable, with the ability to prioritize competing demands and operational needs.
• High level of integrity, accountability, and work ethic.

Responsibilities

• Lead daily food and beverage operations, reporting to the F&B Director.
• Support the F&B Director in managing day-to-day decisions, upholding service standards.
• Ensure compliance with health, safety, sanitation, and liquor regulations.
• Maintain a visible leadership presence during service periods to support staff and engage with members.
• Identify opportunities to improve service delivery, efficiency, and operational performance.
• Assist the F&B Director with the management and oversight of operating budgets.
• Monitor labor, cost of goods, and operating expenses to support financial objectives.
• Review financial and operational reports, escalating risks and opportunities to the F&B Director.
• Support inventory controls, purchasing practices, and vendor relationships.
• Assist in recruitment, onboarding, training, performance management, and retention of team members.
• Help build a service-driven culture focused on professionalism and accountability.
• Conduct pre-shift meetings and training sessions to reinforce standards.
• Coach and mentor team members to support their growth and development.
• Maintain a leadership presence for members and guests, addressing concerns professionally.
• Collaborate with Golf, Events, Membership, and other departments to ensure seamless service and alignment.
• Assist in planning and executing club events, private functions, and seasonal programming.
• Support oversight of POS systems to ensure accurate reporting and billing.
• Prepare and review operational reports with insights for the Director.
• Participate in leadership and operational meetings and contribute to department initiatives.

Skills

Leadership

Budgeting

Communication

Team motivation

Attention to detail

Problem solving

Adaptability

Integrity

Education

Associate or Bachelor’s degree in Hospitality Management or related field

Equivalent combination of education and senior-level hospitality experience

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

Operations Leadership

• Provide hands‑on leadership for daily food and beverage operations, reporting to the Food & Beverage Director.
• Support the Food & Beverage Director in managing day‑to‑day decisions, upholding service standards, and ensuring consistent execution across all dining venues.
• Ensure compliance with all health, safety, sanitation, and TABC/state liquor regulations, as well as club policies and procedures.
• Maintain a visible leadership presence during service periods to support staff, oversee service flow, and engage with members.
• Identify opportunities to improve service delivery, efficiency, and overall operational performance.

Financial & Business Management

• Assist the Food & Beverage Director with the management and oversight of operating budgets.
• Monitor and control labor, cost of goods, and operating expenses to support financial objectives.
• Review financial and operational reports, escalating risks and opportunities to the Food & Beverage Director as appropriate.
• Support inventory controls, purchasing practices, and vendor relationships to ensure quality, consistency, and cost efficiency.

Staff Leadership & Development

• Assist in the recruitment, onboarding, training, performance management, and retention of Food & Beverage team members.
• Help build a service‑driven culture focused on professionalism, accountability, and continuous improvement.
• Conduct pre‑shift meetings and training sessions to reinforce service standards, menu knowledge, and operational priorities.
• Coach and mentor team members to support their growth and development.

Member & Guest Experience

• Maintain a leadership presence for members and guests, fostering strong relationships and personalized service.
• Address service concerns and resolve issues with professionalism and discretion, escalating matters to the Food & Beverage Director when appropriate.
• Support efforts to ensure food and beverage offerings align with member expectations and club standards.

Events & Cross‑Department Collaboration

• Assist in the planning and execution of club events, private functions, and seasonal programming.
• Collaborate with Golf, Events, Membership, and other departments to ensure seamless service and operational alignment.
• Help coordinate staffing, menus, and service plans to support successful event outcomes.

Administrative & Systems Oversight

• Support oversight of Food & Beverage point‑of‑sale systems to ensure accurate reporting and member billing.
• Prepare and review operational reports, providing insights and recommendations to the Food & Beverage Director.
• Participate in leadership and operational meetings and contribute to department initiatives.

Additional Responsibilities

• Support special projects and initiatives as assigned by the Food & Beverage Director or senior leadership.
• Provide operational or service support during peak business periods as needed.
• Uphold and model all service standards, standard operating procedures, and club values.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Leadership experience in a hotel, resort, private club, or upscale hospitality environment.
• Working knowledge of budgets, labor management, and financial performance.
• Strong interpersonal and communication skills with the ability to build relationships across all levels, including members, staff, and vendors.
• Organized with strong attention to detail and a commitment to quality and consistency.
• Ability to motivate, coach, and support a team in a service‑driven environment.
• Ability to thrive in a fast‑paced, service‑driven environment while maintaining composure and professionalism.
• Flexible and adaptable, with the ability to prioritize competing demands and operational needs.
• High level of integrity, accountability, and work ethic.

EDUCATION:

• High School diploma, GED certificate, or relevant work experience.
• Associate’s or Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Equivalent combination of education and relevant senior‑level hospitality experience will be considered.

APPROXIMATE SCHEDULE AND HOURS:

Weekdays, weekends, and Holidays, schedule flexible as business dictates.

ADDITIONAL COMPENSATION:

Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non‑financial compensation. Bluejack provides designated bonus opportunities throughout the year to recognize and reward employee contributions.

BLUEJACK APPEARANCE AND GROOMING STANDARDS:

The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality. With authentic, heart‑driven service, they help foster an atmosphere where members and guests can relax, recharge, and renew. Candidates should reflect the Bluejack brand in their appearance, behavior, and communication. We value a polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed‑toe professional shoes, and no visible tattoos or off‑brand logos. Management reserves the right to uphold grooming and uniform standards that align with the club’s expectations.

LICENSES AND CERTIFICATIONS:

Must possess a valid Texas Driver’s License and meet the driver safety policy requirements.

**Physical Demands and Work Environment**

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonableaccommodationmay bemadeto enable individuals with disabilities to perform the functions.Our property sits on767 acresand features many indoor and outdoor facilities that make up the work environment.While performing the duties of this position, the employeeis regularly required tostandand move aroundfor the entirety or majority of theirshift.The employee may be working outside or inside and indifferent typesof weather including excessive heat, cold temperatures,rainand sunshine.While performing the duties of this position, the employeeis also regularly required topush, pull, bend,liftand/or move up to 50 pounds.Likely thisrole will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner.

We are an equal employment opportunity employer.

ACKNOWLEDGMENT:

The above job description is not intended to be an all‑inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.