FOOD AND BEVERAGE MANAGER

Frenchman s Reserve Country Club; Florida; On-site; USD 60,000 - 90,000; Full time

Job summary

Frenchman’s Reserve Country Club is seeking an experienced Food and Beverage Manager to oversee dining room service for Members and Guests in Palm Beach Gardens, FL. The role requires ensuring high standards of hospitality, supervising FOH staff, and maintaining Jonas system accuracy for checks and menu updates.

The successful candidate will manage staff schedules, reservations, and service quality while coordinating with BOH.

Qualifications

• Experience in food and beverage management in a club or hospitality setting.
• Strong leadership and supervisory skills with ability to train staff.
• Proficiency in point-of-sale and restaurant management systems (e.g., Jonas).
• Budget awareness and ability to manage F&B operations within budgetary constraints.

Responsibilities

• Schedules staff and plans room set-up based on anticipated Member/Guest counts.
• Oversee/Assist Staff in taking reservations and ensures accuracy for each table.
• Greets and seats Members and Guests professionally per standards.
• Receives and handles Member/Guest complaints concerning food, beverages or service.
• Supervises dining room staff to ensure proper service and appearance.
• Trains and supervises dining room staff; motivates employee development.
• Prepares reports on employee hours and schedules and manages them per budget.
• Manages beverage inventory and staff training on wine/beverage knowledge.

Job description

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FOOD AND BEVERAGE MANAGER

F&B Front of House RFT Palm Beach Gardens, FL, US

2 days ago Requisition ID: 1046

Frenchman's Reserve Country Club is seeking an experienced Food and Beverage Manager to join our team.

Summary/Objective

Responsible for management of dining room service in the manner most pleasing to Members and their Guests. Assures a high standard of appearance, hospitality and service in including cleanliness of dining room. Supervises and trains FOH F&B staff, manages within budgetary restraints. Must be proficient in Jonas to ensure all items in the system are up to date and ensure accuracy of all checks for every shift.

Essential Functions

1. Schedules staff and plans room set-up based upon anticipated Member/Guest counts.

2. Oversee/ Assist Staff in taking reservations and ensures the accuracy for each table.

3. Greets and seats Members and Guests in a professional manner as outlined in FRCC Three Steps of Service & Platinum Standards. Members must be professionally greeted upon arrival & departure using their proper names (Mr. /Mrs. Last Name).

4. Receives and handles Member/Guest complaints concerning food, beverages or service.

5. Carefully supervises to help assure proper service.

6. Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.

7. Trains and supervises dining room staff. Must be able to “think outside the box” for ideas to motivate and encourage Employee development.

8. Provides appropriate reports concerning employee hours and schedules. Must manage Employee hours according to business levels and make adjustments as needed for budgetary purposes.

9. Serves as liaison between the FOH & BOH staff.

10. Assures that all side work is accomplished and all cleaning of equipment and storage areas is completed according to schedule.

11. Directs pre-meal meetings with dining room staff.

12. Responsible for all functions of Jonas including adding new menu items, entering orders and making changes to prices or order options. For each shift make certain that all checks are closed, accurate, and attached to their closing reports.

13. Provide accurate and comprehensive End of Day reports to be sent to GM/COO.

14. Responsible for Beverage Inventory and training programs for Staff on Wine/Beverage knowledge.

15. Responsible for placing linen orders and ensuring that the proper counts are received.

16. Must think globally to consider all facets of F&B including service to the Clubhouse, Locker Rooms, Parc, Grounds & Pool.

17. Must demonstrate proficiency in planning & executing private events whether small or large in addition to small or large private dinners.

18. Must respond promptly for requests from the F&B Director for new protocols deemed necessary for the success of F&B services.

Supervisory Responsibility