Food & Beverage Manager

Bluejack; Texas; On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Bonus opportunities

Job summary

Bluejack National is seeking a seasoned Food & Beverage Manager to lead the day-to-day operations of all F&B outlets. You will ensure service excellence, adherence to standards, and strong financial performance, while guiding high-performing teams within a luxury club environment.

You will partner with the F&B Director to deliver elevated dining experiences, manage budgets, and coordinate events that enhance member and guest satisfaction.

Qualifications

• Leadership experience in hotel, resort, private club, or upscale hospitality environment.
• Strong budgeting and financial management skills.
• Excellent interpersonal and communication abilities to engage members and staff.

Responsibilities

• Provide hands-on leadership for daily F&B operations, reporting to the F&B Director.
• Assist in managing operating budgets and controlling labor and COGS.
• Maintain leadership presence during service periods and ensure staff engagement.
• Oversee compliance with health, safety, and liquor regulations and club policies.
• Plan and execute events, cross-department collaborations, and staff training.
• Support inventory controls, purchasing practices, and vendor relationships.

Skills

Leadership

Budgeting

Staff coaching

Customer service

Communication

Education

High School diploma

Associate’s or Bachelor’s degree in Hospitality or Business

Equivalent experience considered

Tools

POS systems

Job description

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest, and one employee at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you! This job description will outline the essential responsibilities to the role.

Job Title: Food & Beverage Manager

Department & Department Number: Food & Beverage

Directly Reports To: Food & Beverage Director

SUMMARY of our Cultural Beliefs:

Be Dependable.

I am loyal to the team and committed to the Bluejack mission and experience.

Integrity First.

I am accountable to be honest and always do the right thing.

Value People.

I empathize and respect others.

Speak Up.

I seek, listen and provide candid feedback to improve performance.

Empowerment.

I have the skills, resources and authority to create memorable experiences.

I seek ways to be extraordinary and deliver a positive impact every day.

POSITION SUMMARY

The Food & Beverage Manager is a key leadership role responsible for the oversight and day-to-day execution of all food and beverage outlets within Bluejack National. This position is designed for an experienced hospitality professional with a background in hotel, resort, or private club environments who is passionate about delivering elevated dining experiences, leading high-performing teams, and driving operational excellence. This role partners closely with the Director of Food & Beverage to uphold service standards, ensure financial performance, and enhance the member and guest experience across all Food & Beverage amenities and events.

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.
• 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.

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. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role 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.