Food & Beverage Manager

Shady Canyon Golf Club Inc; Irvine (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Shady Canyon Golf Club Inc. in Irvine is seeking an experienced Food and Beverage Manager to oversee all food and beverage operations, ensuring exceptional service and member satisfaction.

You will directly supervise front-of-house staff, manage onboarding and performance evaluations, coordinate with the kitchen for events, and drive revenue through cost control and strategic marketing initiatives. A minimum of 2 years supervisory experience in fine dining and a high school diploma are required;

Qualifications

• Minimum of 2 years previous Food & Beverage supervisory experience in fine dining.
• High school graduate or equivalent required; college degree preferred.
• Strong leadership, communication, and guest service skills.

Responsibilities

• Oversees front-of-house staff recruitment, onboarding, training, and performance management.
• Maintains staff schedules and bi-weekly payroll processing.
• Ensures compliance with safety, sanitation, and alcohol service regulations.
• Manages guest reservations, service quality, and guest satisfaction.
• Plans and executes events and banquet functions with kitchen coordination.
• Monitors budgeting, cost controls and revenue optimization.

Skills

Staff leadership

Guest service

Communication

Multitasking

Problem solving

Education

High School Diploma or equivalent

College degree preferred

Job description

The Food and Beverage Manager is responsible for overseeing all food and beverage operations within the club, ensuring exceptional service and member satisfaction. Directly supervises front-of-house staff, including hiring, training, and performance management. Applies strategic marketing principles to enhance member engagement and drive revenue growth.Key ResponsibilitiesStaff Leadership & DevelopmentConducts comprehensive onboarding and orientation for new team members.Provides ongoing training, coaching, and performance evaluations to ensure service excellence.Maintains detailed records of employee performance and development; administers disciplinary actions in coordination with Human Resources.Oversees staff scheduling and bi-weekly payroll processing.Enforces dress code and grooming standards.Operational ExcellenceConducts regular inspections to ensure compliance with safety, sanitation, and maintenance standards.Maintains cleanliness and presentation of all food and beverage areas, equipment, and service ware.Oversees daily dining room setup, including linens, table settings, and function room arrangements.Leads daily pre-shift meetings to ensure smooth service operations and proper station assignments.Guest Experience & ServiceManages reservation systems and ensures accurate guest tracking.Greets members and guests, routinely monitoring service quality and guest satisfaction.Resolves member and guest concerns promptly and professionally.Coordinates food service between kitchen and front-of-house staff to ensure timely and accurate delivery.Financial & Strategic ManagementImplements standard operating procedures for cost control and revenue optimization.Ensures accurate billing for events and coordinates with the catering department.Researches new products and evaluates cost-benefit opportunities.Develops and executes marketing initiatives to promote club dining and events.Event & Function OversightAssists in planning and executing special events and banquet functions.Reviews and approves room setups, table diagrams, and service timing for events.Manages banquet inventory and ensures readiness for all functions.Compliance & Policy EnforcementEnsures adherence to all state and local regulations regarding alcohol service.Enforces club policies, procedures, and service standards consistently.Participates in departmental meetings and collaborates with other managers to enhance club operations.Additional DutiesCompletes assignments as directed by the Clubhouse Manager.Performs other related duties to support the club’s ongoing needs.Thorough knowledge of restaurant operations including foods, beverages, supervisory aspect, service techniques, and guest interaction.Ability to communicate in English, both orally and in writing, with members and employees, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and to resolve problems.Managerial Skills.Ability to follow oral and written directions.Ability to perform multiple tasks and prioritize in an efficient manner while working under pressure and exercising patience.Ability to exercise independent judgment.A minimum of 2 years previous Food & Beverage, and supervisory experience at a fine dining establishmentHigh school graduate or equivalent required. College degree preferred.