Food and Beverage Manager

Food & Beverage ManagerOaks Country Club – Tulsa, Oklahoma

Role Overview

We are seeking a Food & Beverage Manager who is passionate about hospitality and motivated to lead a dynamic team. This individual will oversee all dining and beverage operations — from upscale dining and bar service to poolside offerings and signature member events.

The Food & Beverage Manager plays a key role in delivering consistent, high-quality service while building, training, and inspiring a strong hospitality team. This position works closely with the Assistant General Manager and Executive Chef to elevate member satisfaction, drive operational excellence, and contribute to Oaks' reputation as Tulsa's premier dining destination.

The ideal candidate is a hands-on leader who inspires staff, anticipates member needs, and upholds the high standards of service that define the Oaks experience. This is an exciting opportunity to join a club with a strong tradition and a bright future.

Qualifications

• Minimum 3+ years of progressive leadership experience in hospitality, private clubs, or upscale dining.
• Proven ability to lead, motivate, and develop teams in a fast-paced environment.
• Strong communication, problem-solving, and member-relations skills.
• Flexible schedule including evenings, weekends, and holidays.
• Excellent organizational and leadership abilities.
• Solid understanding of F&B financials including inventory, cost controls, and labor management.
• Bachelor's degree in Hospitality Management or a related field preferred, but not required.

Key Responsibilities

• Oversee day-to-day operations of all F&B outlets, including dining rooms, bar, pool, and banquet events.
• Lead, train, and coach front-of-house staff to uphold service standards consistently.
• Partner with the Executive Chef and AGM on menu development, special events, and service execution.
• Monitor labor, beverage, and supply costs to achieve financial goals without compromising quality.
• Enforce club policies and service standards while fostering a positive and motivating work culture.
• Collaborate with leadership on long-term F&B strategies to enhance the member experience.
• Maintain a strong presence on the floor, engaging with members and leading staff by example.

What We Offer

• Competitive salary with performance-based bonuses.
• Health, dental, and vision benefits.
• 401(k) plan with 100% match on the first 3% of annual income.
• Staff meals and employee discounts.
• Professional development and advancement opportunities within the club industry.
• A collaborative, supportive environment where your contributions are recognized and valued.

Job Roles & Daily Responsibilities

I. Core Leadership & Oversight Responsibilities

• Provide hands-on leadership and daily oversight of all front-of-house F&B operations, including: Tilly Grill (primary family dining outlet); Centennial Bar & Patio (21 and up dining outlet); Banquet Operations (member events, private functions, tournaments); Poolside Service & Pool House (seasonal outlet); Halfway House & Beverage Cart Programs (golf F&B service)
• Act as the primary F&B leader on the floor, ensuring operational excellence, service consistency, and member engagement across all outlets.
• Work closely with the AGM, Executive Chef, and fellow F&B Manager to set direction, coordinate operations, and achieve service and financial goals.
• Model professional behavior and lead by example, setting the tone for service, hospitality, and teamwork.

II. Financial & Administrative Management

• Labor Management:
• Build and manage weekly schedules for all FOH teams to match operational needs and events while meeting budgeted labor targets.
• Monitor daily punches, meal breaks, and labor costs through the Paycom timekeeping systems.
• Budget & Cost Controls:
• Manage and track key financial metrics including labor %, beverage cost %, supply cost %, and banquet profitability.
• Review daily sales reports, identify trends, and address variances proactively.
• Ordering & Inventory:
• Oversee all beverage and FOH supply ordering for Grill, Centennial, Pool, Halfway
• House, and Banquets.
• Conduct Monthly beverage inventory and monthly supply counts, maintaining accurate records and par levels.
• Collaborate with the AGM and Controller on invoice approvals, price updates, and cost monitoring.
• Menu Planning & Pricing:
• Work with the Executive Chef and AGM on menu rollouts, pricing updates, seasonal offerings, and special event menus.
• Ensure proper recipe costing, menu printing, and staff training on all new items.

III. Staff Leadership, Training & Culture Building

• Hiring & Onboarding:
• Lead recruitment, interviewing, and hiring for all FOH F&B positions.
• Conduct structured onboarding and orientation consistent with Oaks standards.
• Training & Coaching:
• Develop and deliver ongoing service training, including wine & beverage education, service standards, sequence of service, POS training, and quarterly service touchpoints.
• Conduct pre-shift lineups and continued training and coaching sessions to ensure standards remain consistent.
• Performance Management:
• Monitor performance daily, provide coaching and feedback in real time, and complete annual formal evaluations of all F&B staff.
• Enforce club policies and progressive discipline when necessary, including terminations.
• Culture & Morale:
• Foster a professional, team-oriented environment built on accountability, respect, and hospitality.
• Recognize top performers and address issues promptly to maintain a healthy team culture.

IV. Operational Execution & Service Standards

• Maintain a high level of visibility on the floor, circulating through all outlets during peak service to engage members and support staff.
• Ensure service standards are consistently applied, including greeting, order taking, food running, clearing, wine service, and check presentation.
• Oversee banquet setups and execution, ensuring proper staffing, room layouts, timelines, and service flow for member events and tournaments.
• Ensure pool and halfway house operations are staffed, stocked, and operating efficiently, with a focus on quick service, cleanliness, and member satisfaction.
• Partner with culinary leadership to coordinate timing, menu execution, and special service needs for events and a la carte service.

V. Member Engagement & Service Recovery

• Serve as a primary point of contact for members regarding F&B service, feedback, and special requests.
• Proactively build relationships with members through daily interactions, fostering loyalty and personal connection.
• Address member complaints or service lapses promptly and professionally, documenting issues and resolutions.
• Anticipate member needs and communicate special preferences to staff to personalize service.

VI. Strategic & Long-Term Contributions

• Collaborate with AGM and Executive Chef on F&B strategy development, capital projects, and service enhancements.
• Identify opportunities for revenue growth (e.g., themed dinners, wine programming, upselling strategies).
• Participate in monthly financial reviews and leadership meetings, contributing operational insight and improvement ideas.
• Maintain awareness of industry trends and private club best practices, bringing innovative service ideas to the team.

VII. Daily Rhythm & Key Tasks

• Morning / Pre-Service:
• Review BEOs, reservations, and event orders for the day.
• Conduct walkthroughs of all F&B outlets to ensure cleanliness, setups, and staffing are ready.
• Check staffing levels, review call-offs, and make adjustments.
• Communicate priorities in pre-shift meetings with outlet leads and staff.
• Touch base with Chef and AGM on any changes or special needs.
• Midday / Service:
• Be visible in primary outlets (Grill, Centennial, Banquets) during peak periods.
• Monitor service execution, greet members, support staff, and address issues in real time.
• Check on pool (in season), halfway house, and beverage cart operations periodically.
• Track sales, comps, and labor throughout the day and with accurate notes on EOD Reports.
• End of Day / Post-Service:
• Review closing reports, reconcile sales and deposits, check labor punches.
• Complete ordering and inventory updates as needed.
• Follow up with staff on performance notes, issues, or recognition.
• Communicate key operational notes to AGM and other managers via end-of-day summary or logs

VIII. Reporting & Accountability

• Reports directly to the Assistant General Manager.
• Works collaboratively with the Executive Chef and peer F&B Manager.
• Directly supervises all a la carte managers and FOH teams across outlets.
• Accountable for service quality, financial performance, staff development, and
• member satisfaction within the F&B department.

Job Type: Full-time

Pay: $50, $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person