Food & Beverage Supervisor

About the position Waynesborough Country Club is seeking a versatile, high-energy F&B Supervisor to join our management team. This is a unique \"hybrid\" leadership role designed for a professional who enjoys the fast-paced logistics of large-scale Banquets as much as the personal, detail-oriented service of Fairway Grill / Pub dining. You will be the \"bridge\" that ensures excellence across all dining venues, maintaining high standards for both our private events and our daily member experience. Responsibilities Banquet & Event Execution Floor Leadership: Lead the service team during weddings, outings, and club events. Ensure the timeline is met and service is seamless.BEO Management: Master the Banquet Event Orders (BEOs). Coordinate with the Kitchen and Banquet Manager to ensure every detail—from room set-up to dietary restrictions—is executed perfectly.Staff Coordination: Supervise set-up and breakdown crews, ensuring the clubhouse returns to \"member-ready\" status immediately following an event.Floor Presence: Act as the primary supervisor for the Fairway Grille, Pub, and Terrace. Focus on \"table-touching\" and building genuine relationships with members.Service Standards: Train and mentor waitstaff on \"The WCC Way,\" emphasizing professional greeting, menu knowledge, and attentive (but not intrusive) service.Problem Solving: Handle member feedback in real-time with a \"no surprises\" approach, ensuring any issues are resolved before the member leaves the club.Pre-Shift Planning: Ensure all staff are briefed on daily specials, event timelines, and specific member preferences.Staff Mentorship: Assist in the ongoing training of seasonal and student staff, focusing on high-level hospitality skills and professional etiquette.Closing Procedures: Oversee end-of-night side work, POS reconciliation (chits), and facility security.Member Recognition: Ability to learn and remember member names and preferences quickly to provide a \"family-intimate\" feel.Clear Direction: Able to pivot between the high-volume intensity of a 200-person wedding and the relaxed, upscale environment of the Fairway Grille.Proactive Reporting: Maintain open lines of communication with the culinary team and senior management regarding staffing levels, inventory needs, and member feedback.Requirements Experience: 2–3 years of supervisory experience in a private club or high-end hospitality environment.Versatility: A strong background in both banquet service and a la carte dining is essential.Professionalism: Polished appearance and a calm-under-pressure demeanor.Availability: Must be able to work a flexible schedule including nights, weekends, and holidays as required by the club’s event calendar.Certifications: RAMP and ServSafe certifications are required (or must be obtained within 30 days of hire).