Description

Overview

The Food & Beverage Manager is responsible for the overall leadership and day-to-day management of the club's food and beverage operation, including both front-of-house and back-of-house operations. This position directly oversees the Executive Chef and service team and is responsible for restaurant and bar operations, culinary operations, beverage carts, staffing, training, inventory, cost controls, budgeting, and event execution.

This is a highly visible, hands-on leadership position. The successful candidate will be comfortable leading the entire department, working alongside the team, interacting with members and guests, and maintaining high standards of service, food quality, consistency, and accountability.

The Food & Beverage Manager reports directly to the General Manager and works closely with Golf Operations, Accounting, and other department leaders.

THE IDEAL CANDIDATE

We are looking for a hospitality professional who enjoys being actively engaged in the entire operation. The ideal candidate can effectively lead both front-of-house and back-of-house teams, develop a strong working relationship with the Executive Chef, build relationships with members and guests, maintain appropriate financial and operational controls, and understand the important role food and beverage plays in the overall golf experience.

This opportunity is well suited for an experienced restaurant or club manager or an emerging hospitality professional ready to take the next step into a department-head leadership role.

Experience Required

• Previous food and beverage supervisory or management experience required, including experience overseeing both front-of-house and culinary/back-of-house operations.
• Golf club, country club, resort, hotel, upscale restaurant, or similar hospitality experience preferred.
• Strong commitment to hospitality, food quality, and exceptional customer service.
• Demonstrated ability to lead, train, motivate, and hold employees accountable.
• Working knowledge of restaurant and bar operations, food and beverage cost controls, inventory management, labor management, and POS systems.
• Strong organizational, communication, and interpersonal skills.
• Food-safety and responsible alcohol-service certification preferred or ability to obtain.
• College degree in hospitality, club management, business, or a related field preferred but not required.
• CMAA involvement or interest in professional development within the club industry is a plus.

Essential Responsibilities

• Provide overall leadership and direction for all food and beverage operations, including front-of-house, culinary/back-of-house, restaurant, bar, and beverage-cart operations.
• Directly supervise and work closely with the Executive Chef to maintain food quality, consistency, sanitation standards, appropriate staffing, and cost controls.
• Recruit, train, schedule, supervise, and develop food and beverage employees.
• Maintain a visible presence and ensure friendly, professional, and consistent member and guest service.
• Establish clear service and operating standards and hold the department accountable for performance, professionalism, food quality, and overall execution.
• Coordinate with Golf Operations to provide seamless food and beverage service for daily golf, tournaments, outings, and member events.
• Oversee food and beverage purchasing, inventory, receiving, storage, and appropriate controls.
• Monitor food, beverage, and labor costs while maintaining appropriate quality and service levels.
• Maintain strong POS, cash, sales, gratuity, inventory, and revenue-control procedures.
• Assist with departmental budgeting, forecasting, payroll, inventory, and financial reporting.
• Ensure compliance with applicable food-safety, sanitation, alcohol-service, wage-and-hour, and workplace-safety requirements.

WEDDINGS, EVENTS & TOURNAMENTS

• Oversee the planning and execution of food and beverage operations for weddings, private events, member events, golf tournaments, outings, and special functions.
• Coordinate event details with clients, members, club leadership, Golf Operations, the Executive Chef, and other departments to ensure successful execution.
• Develop appropriate staffing plans, service timelines, room and event setups, menus, beverage service, and other operational requirements for each function.
• Serve as a primary point of contact for food and beverage event operations and maintain strong communication before, during, and following events.
• Be present and actively engaged during major weddings, tournaments, member events, and special functions to ensure a high level of service and address operational needs as they arise.

Benefits

Salary Range: $70,000-$75,000 annually, based on experience and qualifications.

Kelly Plantation Golf Club offers a competitive benefits package, including:

• Health, Dental, Vision, Life and PTO.

Schedule flexibility is required based on club operations, including some weekends, holidays, evenings, golf events, and special functions.

TO APPLY

Qualified candidates should submit a resume and brief cover letter outlining their hospitality and management experience to:

John Townsend, General Manager
jtownsend@kellyplantationgolf.com

Kelly Plantation Golf Club
307 Kelly Plantation Drive
Destin, Florida 32541