Food & Beverage Manager at Quail West Foundation Inc

Description

We are looking for a dedicated and experienced Food and Beverage Manager to join our Food and Beverage Team! 

Quail West is a leading private golf and country club that prides itself on providing world-class facilities for Members and their guests and an extraordinary and inclusive, yet unpretentious lifestyle. One of Southwest Florida’s most welcoming clubs, Quail West’s courses, facilities and services are shared by a limited number of members to enhance the quality of the member experience. 

Take a tour of Quail West by clicking HERE! 

Summary: The Food & Beverage Manager is an on-the-floor operational leader responsible for the successful daily execution of dining service within Cypress Grille. This leadership position plays a key role in maintaining service standards, coordinating schedules, supporting staff during peak service, and ensuring daily operational readiness. The F&B Manager collaborates closely with the Lead F&B Manager and communicates with the Food & Beverage Operations Director, the Events team, and Mahogany Room operations to ensure appropriate staffing coverage and operational cohesion during the season. This role is highly visible, hands-on, and committed to supporting elevated member dining experiences through proactive management and strong floor presence.

• This is a Salaried position
• Shifts desired: Days, Nights, Weekends, Holidays
• Compensation: Salary based $80,000 

Essential Duties and Responsibilities:

• Maintains a consistent and engaged presence on the floor during service to support staff and ensure high service standards.
• Writes and manages the weekly schedule for Cypress Grille front-of-house team, coordinating staffing needs with Mahogany Room and Events teams to avoid overlapping or conflicts.
• Attends daily pre-shift meetings and delivers shift-specific expectations and service updates to the team.
• Responds to real-time member needs, service flow issues, or complaints in a timely and professional manner, escalating concerns to senior leadership as needed.
• Supports daily dining room setup, organization of service stations, and quality control of the guest experience.
• MOD on floor ensuring policies, service flow, and standards are upheld throughout the shift.
• Orders and maintains adequate inventory of dry goods and paper supplies for Cypress Grille and associated service outlets.
• Maintains familiarity with menu offerings, member preferences, and seating patterns to anticipate service needs.
• Partners with the Lead F&B Manager to align operational priorities, seasonal transitions, and departmental updates.
• Supports communication between front-of-house and back-of-house teams to ensure accurate and timely delivery.
• Adheres to and enforces all Club policies, procedures, and service standards.
• Completes daily paperwork, service logs, and shift reports in a timely and accurate manner.
• Performs other responsibilities assigned by the Lead Food & Beverage Manager or Director of Food & Beverage.

Requirements

Knowledge, Skills, and Abilities: 

Computer: Ability to proficiently use Microsoft office, (Word, Excel, and Outlook).

Language: Ability to read, write and comprehend correspondence, memos, and effectively present information in one-on-one and small group situations to employees. 

Mathematics: Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. 

Reasoning: Ability to apply common sense and understanding to carry out instructions furnished in written, oral or diagram form. 

Other: 

• Demonstrates reliability, professionalism, and a positive attitude.
• Maintains a high standard of personal presentation and Club-level hospitality.
• Collaborates well with team members and departments, particularly during seasonal service overlaps.
• Maintains discretion and a respectful work environment.
• Supports and enforces a drug-free workplace.

Qualifications:

• High school diploma or GED required; hospitality-related degree preferred.
• 3+ years of food and beverage supervisory experience; private club or luxury dining experience strongly preferred.
• Strong interpersonal and communication skills with a polished, professional demeanor.
• Proven ability to lead by example and maintain a calm, composed presence in fast-paced service settings.
• Experience managing schedules and basic inventory ordering.
• Working knowledge of dining room service flow, guest relations, and club-style dining expectations.
• ServSafe and TIPS certifications are preferred.
• Must be available to work nights, weekends, holidays, and during peak seasonal events.

Physical Demands and Work Environment:

• Continuous standing and walking during service shifts.
• Frequent bending, reaching, lifting, and carrying up to 40 pounds.
• Requires physical stamina to manage active floor presence during extended shifts.
• Work is performed indoors with exposure to dining room activity, noise, and frequent movement.
• Must maintain alertness and composure during peak service times.

Reasonable Accommodations:

Reasonable accommodation will be provided to qualified individuals with disabilities to enable them to perform the essential duties of this position.