Food and Beverage Manager

Join to apply for the Food and Beverage Manager role at Concert Golf Partners Concert Golf Partners provided pay range This range is provided by Concert Golf Partners. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range $55,000.00/yr - $65,000.00/yr The Food and Beverage Manager will primarily be responsible for managing the Club’s dining, event business, and pool outlet. This includes supervising staff to ensure proper execution of events, ensuring members’ and guests’ satisfaction, and ensuring presentation and service standards are consistently met or exceeded. This is a hands‑on position that will be actively engaged with daily operations while assisting the rest of the management team with charting the operation forward. This position also has excellent growth potential within our company for the right candidate. Purpose Of The Job The Food and Beverage Manager oversees all aspects of dining outlets and catering outlets, including set‑up, food & drink service, and cleanup, while focusing on quality presentation and customer service. F&B Managers are also responsible for all aspects of supervision of staff including training, coaching, disciplining, and reviewing staff. Primary Responsibilities Greet all members, guests, and employees in a warm, friendly, service‑oriented manner. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working. Assist Management with the hiring of qualified staff. Be knowledgeable of and comply, at all times with the Club’s standards, policies, and regulations to encourage safe and efficient operations. Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club. Attend weekly meetings, and partner with the Management Team to communicate pertinent information and coordinate staffing requirements for events. Manage and supervise member events/banquets based on client specifications and documented in the Banquet Event Order (BEO). Supervise the set‑up of rooms to include placement of linens, silver, China, and glassware according to event order specifications, catering function sheets, and Club standards. Visually inspect function rooms and equipment prior to functions to ensure proper cleanliness, inventory, and orderly area. Hold pre‑shift lineup with staff to ensure smooth, efficient service. Distribute information to staff assigned to work and ensure proper execution according to the event order and Club standards. Interpret function diagrams as distributed by the Catering Department and ensure staff arrives for work in the designated uniform and are groomed according to Club standards. Verbally communicate, in a calm and positive manner, during the function with the kitchen, service staff, as well as client/host to ensure timely execution of events as needed. Train and supervise the staff and monitor performance during events. Supervise clean‑up of daily operations, proper breakdown, and storage of equipment. Assist servers with the execution needed to ensure success. Ensuring responsible alcohol service is being provided to members and guests through direct supervision of banquet staff in compliance with both Club policies, State law, and Federal law. Process billing information using a POS system with accuracy and attention to detail. Consistently follow all food and safety‑related requirements in adherence to all applicable federal, state, local safety and health regulations and Club standards. Manage daily operations of the restaurant, snack bar, and pool service. Perform other duties as assigned by the manager. Education, Experience, And Skills A high school diploma or GED is required. Minimum of 2 years experience in a restaurant, hotel, or related field. Proven track record in successfully assisting all types of banquet functions and events. Food safety and alcohol beverage certification. Must be of legal age to serve alcoholic beverages. Must be able to effectively hire, train, and discipline employees. Knowledge of kitchen and banquet equipment, health department rules and regulations, liquor laws and regulations. Excellent listening, oral communication, and positive interpersonal skills are required. Ability to communicate effectively with food & beverage staff of diverse backgrounds, cultures, and education levels. Demonstrated ability to be a team leader, manage staff, and handle members/guests in a diplomatic, constructive and professional manner. Demonstrated results‑oriented and capable of working with minimal direction. Excellent organizational, time management, and follow‑through skills. Excellent team player with the ability to work hands‑on in a fast‑paced environment. Strong knowledge of service and quality standards. Send us your resume and let's get started! Equal Employment Opportunity (EEO) Statement Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Americans With Disabilities (ADA) Accommodation Notice If you require reasonable accommodation in completing an application, interviewing, completing any pre‑employment testing, or otherwise participating in the employee selection process, please direct your inquiries to Human Resources. Physical Requirements- Admin/Office/non-physical Jobs This position primarily involves sedentary work, including prolonged periods of sitting at a desk and working on a computer. The role may occasionally require standing, walking, bending, or lifting items up to 10 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements- Operations/Physical Jobs This role requires the ability to stand, walk, bend, stoop, and reach for extended periods of time. The position may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Work may be performed indoors and outdoors in a variety of weather conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. About Carrollwood Country Club Founded in 1972, Carrollwood Country Club was the largest Country Club community in the Tampa Bay area. At the time the club would have been considered “in the country” as Tampa had not yet grown north to its current state. The club was very successful in those years and at one time had as many as 1000 golfing members and 600 Tennis Members. Fast forward 30 years to 2003 and the club underwent an extensive renovation. Not only were the golf courses rebuilt, but they were also redesigned under the guidance of the Dan Maples Golf Design Company. It took two years to renovate all 27 holes. In addition to the golf course, all new clubhouse, pool and tennis facilities were constructed to create the new Carrollwood Country Club. Today, CCC offers the best in family amenities including 27 holes of Championship Golf, a full-service clubhouse with banquet facilities, a full social calendar, 8 Har‑Tru Tennis Courts, and a Jr. Olympic size swimming pool. While the Club has never been in better shape, we continue to reinvest into our facility to ensure it is a relevant and thriving property. Seniority level Mid‑Senior level Employment type Full‑time Job function Management and Manufacturing Hospitality