The Club Food and Beverage Manager is responsible for overseeing the efficient operation and management of the Food and Beverage department within a hospitality establishment and leading all aspects of Food and Beverage within the assigned area which includes a la carte, banquet, catering, and outdoor food and beverage services. The role is responsible for menu planning and production, staff leadership and development, expense management, purchasing and inventory management, safety, sanitation, and ongoing customer service excellence. The role collaborates with other hospitality leaders to synchronize food services and shared use of culinary resources across all Hospitality Operations.Develops and implements operational strategies to ensure smooth functioning of the food and beverage unit. Monitors daily activities, including food preparation, service, and customer interactions, to maintain high standards of quality and service. Prepares and manages the food and beverage department budget, including revenue forecasting, cost control, and profit optimization. Monitors and analyzes financial performance, identifies areas of improvement, and implements cost-saving measures without compromising quality. Ensures proper inventory management, including ordering, stock control, and waste reduction. Leads and oversees all culinary operations at assigned location(s). This includes a la carte, banquet, catering, employee dining, outdoor food and beverage services, menu planning and development, product/vendor management, production engineering, costing, and research and development. Establishes, communicates and maintains safety and sanitation standards, and a healthy, safe and compliant work environment. Coordinates development and management of annual operating budgets and makes capital expenditure recommendations. Develops and implements annual business and workforce plans. Responsible for effective communication regarding these plans while ensuring needed approvals, and/or justifying variances and changes to plan. Interfaces with customers and business partners to develop and nurture relationships and to obtain ongoing feedback pertaining to operational performance. Collaborates with key stakeholders to ensure continuous improvement through implementation of feedback. Collaborates with Hospitality leadership and peer leaders in managing the operational performance of the business unit. Assists leader in short term planning for the unit. Owns accountability for talent management and navigation of employee related issues that impact morale and work environment to ensure a high performing team including hiring and selection, succession planning, performance and compensation management, and employee development and career coaching as required. Manages priorities and workload distribution and removes barriers that impede progress.5 - 7 years of experience in Food and Beverages Services, Hospitality Management or a related field. Bachelor's degree in Hospitality Management, Business Administration, or a related field or commensurate experience. Valid driver's license and a driving record that conforms to company standards. Availability to work a variable schedule including weekends and some holidays.