Job Description

POSITION OVERVIEW

The Food & Beverage Operations Manager is responsible for the daily execution and oversight of all front-of-house food and beverage operations throughout Kalamazoo Country Club. This role serves as the operational leader for dining outlets, bars, banquets, club events, and seasonal food and beverage venues, ensuring exceptional member experiences and consistent service standards.

The Food & Beverage Operations Manager partners closely with the Director of Food & Beverage, Executive Chef, Event Sales & Services team, Golf Operations, Racquets, Aquatics, Membership, and other club departments to ensure seamless execution of all food and beverage offerings. This position is the primary owner of scheduling, beverage management, service training, event detailing, POS administration, and operational systems.
 

The ideal candidate is a highly organized, hands-on leader with strong hospitality experience, exceptional attention to detail, and a passion for creating memorable member experiences.
 

KEY RESPONSIBILITIES

Leadership & Team Development

• Lead, coach, and develop all front-of-house food and beverage team members.

• Foster a positive culture built on accountability, teamwork, hospitality, and continuous improvement.

• Conduct regular training focused on service standards, beverage knowledge, member engagement, and operational procedures.

• Lead daily pre-shift meetings and operational communications.

• Assist with recruiting, interviewing, onboarding, and performance management of front-of-house associates.

• Serve as the primary operational leader in the absence of the Director of Food & Beverage.
   

Food & Beverage Operations

• Oversee daily front-of-house operations for all dining venues, bars, banquets, private events, and seasonal outlets.

• Maintain a visible floor presence during peak business periods to ensure service excellence.

• Monitor service flow, staffing levels, cleanliness, and member satisfaction.

• Collaborate with culinary leadership to ensure seamless execution between kitchen and service teams.

• Support banquet and club event execution to ensure exceptional experiences for members and guests.

• Provide limited oversight and collaboration with back-of-house operations as needed to support overall departmental success.

Scheduling & Labor Management

• Develop and manage department schedules based on business demands and labor budgets.

• Monitor staffing levels and adjust schedules to maximize efficiency and member service.

• Manage payroll review, time-off requests, and labor reporting.

• Partner with the Director of Food & Beverage to achieve labor cost goals while maintaining service standards.
   

Beverage Program Management

• Oversee all beverage inventory management, purchasing, receiving, storage, and distribution.

• Maintain accurate beverage costing and inventory controls.

• Manage beverage ordering and vendor relationships.

• Collaborate with the Director of Food & Beverage on beverage menu development, pricing, promotions, and seasonal offerings.

• Monitor beverage cost performance and identify opportunities for improvement.
   

Event Detailing & Execution

• Serve as the primary food and beverage operational liaison for club events, member functions, tournaments, weddings, and private events.

• Review event details and operational requirements to ensure successful execution.

• Coordinate staffing, service plans, beverage needs, and operational logistics for events.

• Participate in event planning meetings and post-event reviews.
   

Systems & Technology Management

• Serve as the primary administrator for the club's POS system (Northstar) within the Food & Beverage Department.

• Maintain menus, pricing, modifiers, inventory items, and reporting structures.

• Ensure team members are properly trained on POS procedures and best practices.

• Collaborate with Accounting, Membership, and Club Administration teams regarding POS integrations and reporting needs.

• Identify opportunities to improve operational efficiency through technology and process enhancements.
   

Service Excellence & Member Experience

• Establish, maintain, and enforce world-class service standards across all food and beverage operations.

• Actively engage with members and guests to build relationships and ensure satisfaction.

• Address service concerns, special requests, and member feedback promptly and professionally.

• Conduct regular operational audits and service evaluations.

• Champion a culture focused on hospitality, personalization, and exceeding member expectations.
   

Financial & Operational Management

• Monitor departmental performance related to beverage cost, labor cost, and operational expenses.

• Assist with forecasting, budgeting, and financial reporting.

• Identify opportunities for increased revenue, operational efficiency, and cost savings.

• Ensure proper controls are in place for inventory, cash handling, and operational procedures.
   

Cross-Department Collaboration

• Build strong relationships with Golf Operations, Racquets, Aquatics, Membership, Events, Grounds, Facilities, and Administration teams.

• Coordinate food and beverage support for club programming, tournaments, member events, and special initiatives.

• Promote communication and collaboration across all departments to enhance the overall member experience.
   

ESSENTIAL JOB RESULTS

• Delivers exceptional member and guest experiences through consistent execution of service standards.

• Maintains efficient front-of-house operations while achieving labor and beverage cost objectives.

• Develops high-performing teams through coaching, training, and accountability.Ensures accurate and effective management of Northstar POS systems and operational reporting.

• Successfully executes club events, tournaments, weddings, and member functions.

• Maintains strong inventory controls and beverage program performance.

• Builds productive partnerships across all club departments.

• Supports the achievement of overall food and beverage revenue, profitability, and member satisfaction goals.

QUALIFICATIONS

• 3-5+ years of food and beverage management experience in a private club, upscale restaurant, resort, hotel, or hospitality environment.

• Strong knowledge of dining operations, bar operations, banquet service, and member-focused hospitality.

• Experience with scheduling, inventory management, beverage costing, and labor management.

• Experience with POS systems; Northstar experience preferred.

• Strong leadership, organizational, and communication skills.

• Proven ability to manage multiple priorities in a fast-paced environment.

• Strong financial acumen and understanding of operational reporting.

• Ability to build relationships across departments and work collaboratively with club leadership.

• ServSafe Manager and TIPS certifications preferred.

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PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods of time.

• Ability to lift up to 40 pounds.

• Ability to work evenings, weekends, holidays, and special events as required.

• Ability to safely operate within food and beverage service environments.
   

WHAT SUCCESS LOOKS LIKE

• Consistent delivery of exceptional member experiences.

• Strong service culture and team engagement.

• Accurate schedules and labor management.

• Controlled beverage costs and inventory accuracy.

• Flawless execution of member events and club functions.

• Effective administration and optimization of Northstar POS systems.

• Strong collaboration across all club departments.

• A visible, hands-on leadership presence that supports both members and team members every day.