Beverage Program Manager Jobs in California (NOW HIRING)

Job Title: Food & Beverage Manager - Dining Room, Beverage & Service Focus

Job Description

The Food & Beverage Manager is responsible for leading and overseeing front-of-house dining operations, including a la carte service, bar operations, and the Club's wine and beverage program. This role ensures an exceptional member experience through elevated service standards, hands-on floor leadership, and consistent operational execution.

This position reports directly to the Executive Chef/Food & Beverage Director and serves as a key operational partner in delivering a cohesive and elevated dining experience across all outlets and events. The role collaborates closely with Culinary and other department leaders to ensure alignment in service execution, programming, and member experience.

The Food & Beverage Manager maintains a highly visible presence on the floor, leads service teams, and drives continuous improvement across dining and event operations. This role requires both strong hospitality expertise and a collaborative, service-oriented leadership approach.

Essential Duties and Responsibilities

Member Experience and Service Leadership

• Maintain a consistent and highly visible presence on the dining room floor to engage members, anticipate needs, and ensure exceptional service execution
• Proactively resolve member concerns and service issues in a timely and professional manner
• Build strong relationships with members and actively solicit feedback to enhance the overall dining experience
• Establish, communicate, and enforce service standards across all dining periods

Beverage Program and Dining Operations

• Lead and oversee wine, beer, spirits, and cocktail programs in partnership with the Executive Chef/Food & Beverage Director
• Curate and maintain wine lists aligned with quality, value, and member preferences
• Oversee beverage purchasing, inventory management, and cost controls
• Ensure proper execution of dining room service, including flow, pacing, and staffing deployment
• Partner directly with Culinary leadership on menu rollouts, wine pairings, and dining enhancements

Event and Banquet Operations

• Lead execution of club events, banquets, tournaments, and special functions
• Partner with Culinary and event teams to execute Banquet Event Orders (BEOs) accurately and efficiently
• Serve as the primary operational contact during events to ensure seamless execution and member satisfaction
• Conduct event walkthroughs and evaluate performance to identify opportunities for improvement

Leadership, Training, and Team Development

• Hire, train, supervise, and schedule front-of-house service staff
• Conduct daily pre-shift meetings focused on service execution, product knowledge, and member engagement
• Develop and maintain service standards, SOPs, and training materials
• Provide ongoing coaching, performance feedback, and complete performance evaluations
• Foster a positive, accountable, and team-oriented culture

Financial and Administrative Oversight

• Manage labor scheduling to balance service excellence with cost efficiency
• Monitor beverage and operational costs, inventory, and purchasing
• Ensure accurate POS reconciliation, billing, and coordination with Accounting
• Audit and approve payroll in compliance with company policies and applicable laws
• Support revenue generation and cost control initiatives in partnership with the Executive Chef/Food & Beverage Director

Compliance, Risk Management, and Operational Standards

• Ensure compliance with all applicable federal, state, and local laws, including wage and hour regulations and alcohol service laws
• Maintain adherence to health, safety, sanitation, and food handling standards
• Ensure timely and accurate documentation of coaching, corrective actions, and performance management
• Promote a respectful, inclusive, and harassment-free workplace

The essential functions listed above are representative of the core responsibilities required for this position. The frequency and duration of these activities will vary based on operational needs and specific job assignments. This list is not intended to be exhaustive, and additional duties may be assigned based on business needs.

Employees must be able to perform the essential functions of the position, with or without reasonable accommodation. Mesa Verde Country Club will engage in a timely, good-faith interactive process to identify and implement reasonable accommodations where appropriate.

Required Skills and Competencies

Service Excellence and Hospitality Leadership

• Deep understanding of fine dining and private club service standards
• Demonstrated ability to deliver a high-touch, personalized member experience
• Strong floor presence with the ability to lead service and resolve issues in real time
• Commitment to hospitality, professionalism, and service consistency

Beverage Program and Operational Expertise

• Advanced knowledge of wine, spirits, and beverage programs
• Experience managing inventory, purchasing, and cost controls
• Ability to develop beverage offerings aligned with member preferences
• Strong understanding of dining room operations and service flow

Communication and Member Engagement

• Excellent written and verbal communication skills
• Ability to build relationships with members, guests, and team members
• Skilled in handling high-pressure situations with professionalism and discretion
• Ability to clearly communicate expectations across diverse teams

Leadership and Team Development

• Proven ability to lead, coach, and develop service teams
• Strong performance management and accountability skills
• Ability to build a positive team culture and develop future leaders
• Experience implementing training and onboarding programs

Business Acumen and Operational Management

• Strong understanding of labor management, cost control, and operational performance
• Ability to align service delivery with business goals
• Experience with scheduling, forecasting, and operational planning
• Ability to analyze trends and implement process improvements

Professional Effectiveness

• High level of integrity, professionalism, and ethical judgment
• Strong organizational and time management skills
• Ability to manage multiple priorities in a fast-paced environment
• Detail-oriented with a commitment to quality and consistency

Core Competencies (All MVCC Roles)

• Demonstrates professionalism, integrity, and respect in all interactions
• Communicates effectively and appropriately
• Works collaboratively and contributes to a positive team environment
• Maintains reliability, accountability, and consistent attendance
• Demonstrates adaptability and sound problem-solving skills
• Produces accurate, thorough, and high-quality work
• Shows initiative and a commitment to continuous improvement
• Follows all safety, security, and organizational policies

Work Environment and Physical Requirements

The work environment and physical demands described below are representative of those that may be encountered while performing the essential functions of this position. Employees may be required to support operations across departments as needed to meet business and service requirements.

• Work is performed in both indoor and outdoor environments, depending on operational needs
• Requires regular communication with individuals and teams in person, by phone, and electronically
• May involve interaction with members, guests, employees, and vendors, requiring professionalism and composure
• Work may be performed in close proximity to others and in a fast-paced environment

Physical Demands

• Requires the ability to sit, stand, walk, bend, stoop, and perform repetitive motions
• Requires the ability to occasionally lift, carry, push, or pull up to 50 pounds, with or without the assistance of equipment
• Requires manual dexterity to operate tools and standard office equipment

Environmental Conditions

• May involve exposure to varying conditions, including outdoor weather, temperature fluctuations, and noise levels
• May require occasional outdoor work during events or Club activities

Required Education, Experience, or Certifications

• Bachelor's degree in Hospitality Management or related field preferred, or equivalent experience
• Minimum of 5-6 years of progressive Food & Beverage leadership experience in a high-volume, upscale environment
• Country club experience preferred
• Experience with POS systems, ForeTees, and club systems preferred
• Experience with HRIS and payroll systems (Paycom preferred)

This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify or assign additional duties as business needs evolve.

Employment with Mesa Verde Country Club is at-will. This means that either the employee or the Club may terminate the employment relationship at any time, with or without cause or notice, subject to applicable laws. Nothing in this job description should be interpreted as creating a contract of employment. Only a written agreement signed by the General Manager or an authorized representative of the Club may modify the at-will nature of employment.

Mesa Verde Country Club is an equal opportunity employer and is committed to creating a diverse and inclusive workplace. Employment decisions are based on business needs, job requirements, and individual qualifications, without regard to any protected status under applicable federal, state, or local laws.

"I have reviewed and understand the essential functions and requirements of this position. I understand that I am expected to perform these duties and will notify management if I require a reasonable accommodation to do so."