Food and Beverage Manager

Food & Beverage / Clubhouse Manager

NEW RICHMOND GOLF CLUB

Consolidated Position Description

Reports to

General Manager

Position

Year-round salaried; seasonal workload

Compensation

$50,000-$55,000 base salary + bonus/incentive opportunity

Position Summary

Lead NRGC’s food service, bar service, and overall clubhouse experience. This is a hands-on hospitality leadership role focused on building a dependable team, delivering consistent service, managing costs, and developing food, beverage, events, and promotions that make the clubhouse a welcoming destination for members, golfers, guests, and the public.

Key Responsibilities

· Lead day-to-day food and beverage-service operations, including service standards, cleanliness, opening/closing procedures, cash handling, and customer experience.

· POS system management for all items/inventories related to food and beverage services.

· Analyze POS sales reports and transaction data to track daily revenue, monitor cash flow, and identify operational trends.

· Train and support staff on proper POS usage, cash handling procedures, and fast, accurate customer checkout.

· Recruit, train, schedule, coach, and supervise food-service staff and bartenders; establish clear and consistent expectations.

· Develop focused menus, specials, promotions, and events appropriate for golfers, members, guests, and the public.

· Manage food and beverage inventory, ordering, receiving, storage, waste, vendors, and purchasing in coordination with the General Manager.

· Monitor sales, food and beverage costs, margins, labor, inventory, waste, and event performance.

· Coordinate food and beverage service for leagues, tournaments, outings, private functions, and club events.

· Maintain a visible clubhouse presence, respond to service concerns, and help create an atmosphere that encourages customers to stay and return.

· Help market clubhouse offerings through club communication channels and community outreach.

Seasonal Expectations

The golf season is the busiest period and requires a strong on-site presence, including evenings, weekends, leagues, tournaments, and special events. Some peak weeks will likely exceed the traditional 40-hour work week.

Winter operations will initially be limited rather than a seven-day restaurant model, likely centered on Friday and Saturday food and beverage service, private events, and targeted promotions. Winter will also be used for planning, recruiting and training, menu and pricing work, vendor planning, procedures, marketing, and preparation for the next golf season.

Qualifications

· Restaurant, bar, hospitality, or food and beverage management experience.

· Experience supervising, training, and developing employees.

· Strong customer service, communication, and organizational skills.

· Experience with scheduling, inventory, purchasing, cost controls, and operating procedures.

· Ability to create and execute promotions, events, and business-building ideas.

· Flexibility to work evenings, weekends, and peak golf-season events.

Golf course or country club experience is helpful but not required. Strong hospitality leadership and the ability to build a successful food and beverage operation are more important.

Compensation & Benefits

NRGC anticipates an initial base salary of approximately $50,000-$55,000*, with the opportunity for tips, performance-based bonuses, and incentive compensation tied to mutually established financial, service, staffing, and business-development goals.

Benefits: Employer-funded HRA plan.

*Base salary will depend on experience, qualifications, and final scope of responsibilities.

What Success Looks Like

Success in this role means creating a clubhouse where members, guests, and the public receive consistently outstanding service; employees are well-trained and understand expectations; and the food and beverage operations are financially disciplined. In the first year, the focus will be on strengthening staffing and service, building and maintaining profitable food and beverage operations, and developing winter business thoughtfully based on customer demand and results.

Pay: $50,000.00 - $55,000.00 per year

Benefits:

Employee discount Paid time off

Work Location: In person