Food and Beverage Manager

Kelly Plantation Golf Club; Destin (FL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health, Dental, Vision, Life

Paid time off

Flexible schedule

Job summary

Kelly Plantation Golf Club is seeking a Food & Beverage Manager to lead both front-of-house and culinary operations, including restaurant, bar, and beverage cart services.

You will supervise the Executive Chef, manage staffing, budgeting, and inventory, and ensure top service quality for members and guests. The role requires hands-on leadership and strong cost-control discipline in a golf-club setting.

Qualifications

• Experience supervising both front-of-house and culinary/back-of-house operations.
• Hospitality experience in clubs, resorts, hotels, or upscale restaurants is preferred.
• Strong commitment to service, food quality and accountability.
• Ability to lead, train, and motivate staff with clear standards.
• Knowledge of food safety, alcohol-service rules, and cost controls.
• Excellent organizational and interpersonal skills.

Responsibilities

• Provide leadership for all food and beverage operations, including restaurant, bar, and event services.
• Directly supervise the Executive Chef to maintain quality, sanitation, staffing and costs.
• Recruit, train, schedule, and develop F&B staff across FOH and BOH.
• Maintain visible, professional, guest-focused service and standards.
• Coordinate with Golf Operations for daily service and events.
• Oversee purchasing, inventory, receiving, storage, and controls.
• Monitor costs and ensure revenue-control procedures are in place.
• Assist budgeting, payroll, inventory, and financial reporting.
• Ensure compliance with food-safety, sanitation, and wage-hour rules.

Skills

FOH & BOH leadership

Staff training

Customer service

Cost controls

POS systems

Operations planning

Communication

Education

Hospitality degree preferred

Tools

POS systems

Inventory software

Job description

Overview

The Food & Beverage Manager is responsible for the overall leadership and day-to-day management of the club's food and beverage operation, including both front-of-house and back-of-house operations. This position directly oversees the Executive Chef and service team and is responsible for restaurant and bar operations, culinary operations, beverage carts, staffing, training, inventory, cost controls, budgeting, and event execution.

This is a highly visible, hands-on leadership position. The successful candidate will be comfortable leading the entire department, working alongside the team, interacting with members and guests, and maintaining high standards of service, food quality, consistency, and accountability.

The Food & Beverage Manager reports directly to the General Manager and works closely with Golf Operations, Accounting, and other department leaders.

THE IDEAL CANDIDATE

We are looking for a hospitality professional who enjoys being actively engaged in the entire operation. The ideal candidate can effectively lead both front-of-house and back-of-house teams, develop a strong working relationship with the Executive Chef, build relationships with members and guests, maintain appropriate financial and operational controls, and understand the important role food and beverage plays in the overall golf experience.

This opportunity is well suited for an experienced restaurant or club manager or an emerging hospitality professional ready to take the next step into a department-head leadership role.

Experience Required

• Previous food and beverage supervisory or management experience required, including experience overseeing both front-of-house and culinary/back-of-house operations.
• Golf club, country club, resort, hotel, upscale restaurant, or similar hospitality experience preferred.
• Strong commitment to hospitality, food quality, and exceptional customer service.
• Demonstrated ability to lead, train, motivate, and hold employees accountable.
• Working knowledge of restaurant and bar operations, food and beverage cost controls, inventory management, labor management, and POS systems.
• Strong organizational, communication, and interpersonal skills.
• Food-safety and responsible alcohol-service certification preferred or ability to obtain.
• College degree in hospitality, club management, business, or a related field preferred but not required.
• CMAA involvement or interest in professional development within the club industry is a plus.

Essential Responsibilities

• Provide overall leadership and direction for all food and beverage operations, including front-of-house, culinary/back-of-house, restaurant, bar, and beverage-cart operations.
• Directly supervise and work closely with the Executive Chef to maintain food quality, consistency, sanitation standards, appropriate staffing, and cost controls.
• Recruit, train, schedule, supervise, and develop food and beverage employees.
• Maintain a visible presence and ensure friendly, professional, and consistent member and guest service.
• Establish clear service and operating standards and hold the department accountable for performance, professionalism, food quality, and overall execution.
• Coordinate with Golf Operations to provide seamless food and beverage service for daily golf, tournaments, outings, and member events.
• Oversee food and beverage purchasing, inventory, receiving, storage, and appropriate controls.
• Monitor food, beverage, and labor costs while maintaining appropriate quality and service levels.
• Maintain strong POS, cash, sales, gratuity, inventory, and revenue-control procedures.
• Assist with departmental budgeting, forecasting, payroll, inventory, and financial reporting.
• Ensure compliance with applicable food-safety, sanitation, alcohol-service, wage-and-hour, and workplace-safety requirements.

WEDDINGS, EVENTS & TOURNAMENTS

• Oversee the planning and execution of food and beverage operations for weddings, private events, member events, golf tournaments, outings, and special functions.
• Coordinate event details with clients, members, club leadership, Golf Operations, the Executive Chef, and other departments to ensure successful execution.
• Develop appropriate staffing plans, service timelines, room and event setups, menus, beverage service, and other operational requirements for each function.
• Serve as a primary point of contact for food and beverage event operations and maintain strong communication before, during, and following events.
• Be present and actively engaged during major weddings, tournaments, member events, and special functions to ensure a high level of service and address operational needs as they arise.

Benefits

Salary Range: $70,000-$75,000 annually, based on experience and qualifications.

Kelly Plantation Golf Club offers a competitive benefits package, including:

• Health, Dental, Vision, Life and PTO.

Schedule flexibility is required based on club operations, including some weekends, holidays, evenings, golf events, and special functions.