Food and Beverage Manager - Multi-Outlet

Vineyards Country Club; Naples (FL); On-site; USD 58,000 - 66,000; Full time

Benefits offered by this job

Health insurance

Retirement plan

Paid time off

Meals

Job summary

Vineyards Country Club in Naples, FL seeks a Food & Beverage Manager to lead two front‑of‑house dining outlets and deliver exceptional member experiences. You will supervise servers, bartenders, and hosts, work closely with the Executive Chef on menu execution, and optimize service flow and guest satisfaction.

Qualifications include 3–5 years in progressive F&B management, strong wine/beverage knowledge, and the ability to work flexible hours, nights, weekends, and holidays.

Qualifications

• Progressive food & beverage management experience in private clubs or upscale hospitality.
• Strong knowledge of wine, beer, spirits, and beverage service.
• Excellent communication and problem-solving skills.
• Flexible hours including nights, weekends, and holidays.

Responsibilities

• Lead front‑of‑house teams and deliver high‑touch member/guest service.
• Collaborate with Executive Chef on menu execution, timing, and service coordination.
• Oversee reservations, seating, floor plans, and service flow for efficiency and satisfaction.
• Ensure outlets maintain impeccable cleanliness, appearance, and readiness standards.
• Manage labor costs, overtime, and timekeeping.

Skills

Front-of-house leadership

Wine & beverage knowledge

POS systems proficiency

Staff training

Time management

Education

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

Tools

Inventory management tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Job description

The Food and Beverage Manager is responsible for the day‑to‑day leadership and operational excellence of two front‑of‑house dining outlets at the Vineyards Country Club. This includes casual dining and poolside service.

The role focuses on delivering exceptional, personalized service to members and their guests while maintaining the highest standards of hospitality, food and beverage quality, cleanliness, and financial performance in a private club environment.

Key Responsibilities:

Operational Leadership:

• Oversee daily front‑of‑house operations across F&B outlets to ensure consistent, high‑quality service, food presentation, and beverage standards.
• Serve as a visible, hands‑on leader on the floor during peak service periods; greet members by name and proactively address needs or concerns.
• Collaborate closely with the Executive Chef on menu execution, special requests, timing, and service coordination.
• Manage reservations, seating, floor plans, and service flow to maximize member satisfaction and efficiency.
• Ensure outlets maintain impeccable cleanliness, appearance, and readiness standards.

Staff Leadership & Development:

• Train, schedule, coach, and evaluate front‑of‑house staff (servers, bartenders, hosts, runners, supervisors, and related roles).
• Conduct pre‑shift meetings, ongoing training on service standards, wine/beverage knowledge, and club culture.
• Foster a positive, professional, and member‑focused team environment while holding staff accountable to performance and appearance standards.
• Manage labor costs, control overtime, and maintain accurate timekeeping.

Member Experience & Service Excellence:

• Uphold and continuously elevate the Club's service standards to create memorable dining and social experiences.
• Handle member and guest feedback or complaints promptly, professionally, and with discretion.
• Promote wine, beverage, and special menu offerings in a knowledgeable and consultative manner.
• Support marketing and promotional efforts for dining events, and member activities in coordination with other departments.

Qualifications:

• High school diploma or equivalent; Associate's or Bachelor's degree in Hospitality Management, Culinary Arts, Business, or related field preferred.
• Minimum 3-5 years of progressive food and beverage management or supervisory experience, ideally in a private club, fine dining, resort, or upscale hospitality setting.
• Proven experience leading front‑of‑house teams and delivering high‑touch member/guest service.
• Strong knowledge of wine, beer, spirits, and beverage service.
• Proficiency with POS systems, inventory management tools, and Microsoft Office (Excel, Word, Outlook).
• Excellent communication, interpersonal, organizational, and problem‑solving skills.
• Ability to work flexible hours including nights, weekends, and holidays.

Compensation & Benefits:

Competitive salary commensurate with experience, $58,000-$66,000, plus performance bonus potential. Benefits package includes health insurance, retirement plan, paid time off, and meals.