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Job Summary
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The role of Food and Beverage manager is responsible for the operations of a restaurant and for ensuring that all the food and drinks are of the highest quality. A few of the main duties of a food and beverage manager are handling customer complaints, creating company policies, complying with food and safety regulations, and preparing reports on how the restaurant is performing.
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Primary Responsibilities & Essential Functions
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- Anticipate and respond promptly to member and guest needs, ensuring maximum satisfaction
- Maintain positive guest and member relations and resolve complaints efficiently
- Ensure associates are knowledgeable about all club services, features, and local attractions
- Extend courteous greetings and farewells, consistently inviting guests to return
- Continuously identify opportunities to enhance the guest experience
- Interview, hire, train, schedule, assign, and supervise associates
- Monitor staff attendance, document absences or tardiness, and manage clock-in/clock-out procedures
- Conduct pre-shift meetings, inspect grooming and attire, and communicate daily operational updates
- Assign and monitor side duties; ensure completion prior to shift end
- Evaluate performance, provide coaching, administer discipline fairly, and resolve staff issues
- Ensure associates are trained on St. Joe Club & Resorts Standards of Service, equipment usage, safety practices, and sanitation
- Coordinate with the Director of Training & Quality to ensure effective onboarding and ongoing training
- Plan, supervise, and control daily food and beverage operations in support of management
- Ensure proper setup, cleanliness, sanitation, and organization of dining and service areas
- Inspect table setups, materials, equipment, and storage areas to ensure readiness for service
- Complete and submit maintenance work orders as needed
- Ensure compliance with departmental policies, service procedures, and safety standards
- Maintain thorough knowledge of menus, liquor brands, beverage preparation, glassware, and garnishes
- Ensure associates demonstrate complete menu knowledge through testing and training
- Educate staff on proper greetings, service etiquette, and suggestive selling techniques
- Enforce compliance with state liquor laws and club regulations
- Anticipate operational needs and order supplies to maintain par levels
- Supervise inventories, ordering, pricing, and end-of-month inventory processes
- Control labor costs by adjusting schedules based on business volume
- Operate and secure POS systems, process payments in accordance with accounting procedures
- Maintain accountabilities for all financial transactions, cash handling, and assigned banks
- Maintain regular communication with Club Manager, Director of Golf, Golf Pro, and Membership Coordinator
- Coordinate group events and special functions as required
- Collaborate with the Chef de Cuisine on menu planning and product offerings
- Ensure sanitation standards are consistently met
- Inspect facilities and equipment regularly, including beverage carts
- Maintain regular and reliable attendance
- Perform all other duties as assigned
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