Food and Beverage Manager

Deal Golf & Country Club is a private, member-owned club rich in golf tradition dating back to its founding in 1898. With 18 holes situated on 130 acres in the heart of Monmouth County, New Jersey, DG&CC is known as a traditional family-oriented club, offering the very best clubhouse amenities, a warm relaxed atmosphere for the full enjoyment of its members and their guests and a professional, welcoming staff dedicated to the member experience
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The ideal candidate for the Food & Beverage Manager at Deal Golf & Country Club is passionate about hospitality, values teamwork, and is always looking for ways to improve both themselves and the operation, while understanding private club culture. This position is a highly visible, hands‑on leadership role, responsible for overseeing indoor and outdoor dining service. It requires a keen attention to detail and developing a professional, service‑focused front‑of‑house team.

As a collaborative part of Deal Golf & Country Club’s Management Team, the Food & Beverage Manager will work closely with all other departments and the COO to look for ways to elevate the member experience, deliver seamless service execution, and deliver consistent food and beverage, while meeting or exceeding financial goals.

• Lead exemplary dining room operations through strong presence, active floor management and consistent member engagement, ensuring a high level of hospitality.
• Hire, train, schedule, supervise, and evaluate dining room service staff.
• Coach staff on service standards, etiquette, and multiple service styles including fine dining, casual dining, buffet, and event service.
• Build meaningful professional relationships with members.
• Oversee indoor and outdoor dining operations, including the Halfway House.
• Ensure consistent service standards across a la carte dining, outdoor dining, and club events.
• Address member feedback and service recovery promptly, professionally, and discreetly, with an emphasis on an exceptional member experience every time.
• Conduct pre‑meal meetings to communicate service expectations, reservations, menu features, and special member requests.
• Design floor plans based on reservations, anticipated covers, and service flow.
• Oversee the management of the a la carte Dining Reservations Portal, ensuring rooms are accessible or restricted based on event/holiday/closed periods.
• Confirm employee timekeeping, approve payroll, and submit required labor documentation.
• Maintain inventories of dining room equipment, china, glassware, flatware, linens, and service items.
• Serve as Manager on Duty and opening/closing manager as scheduled.
• Utilize Club Essential systems for member charging, labor management, forecasting, and revenue reporting.
• Assist with forecasting and budgeting.
• Monitor labor and operating expenses to support departmental financial goals.
• Assist the bar manager with developing a robust wine and beverage program.
• Support execution of club events, member golf tournaments and private events and tournaments.
• Collaborate with the Executive Chef on menu updates, service logistics, and special events.
• Partner with Event Coordinator on staffing plans and service execution.
• Ensure compliance with all alcohol service laws and club policies.
• Assist Executive Chef and Beverage Manager with monthly inventory.
• Monitor food, beverage, labor, and operating costs and budgets.
• Collaborate with Executive Chef and Beverage Manager to ensure COGS standards are met or exceeded monthly, through inventory control, accurate pricing and reduced waste.
• Manage the POS system, updating menu items and pricing as needed.
• Manage printed and website menus to ensure accuracy.
• Ensure compliance with health, safety, sanitation, and alcohol regulations.
• Uphold club policies, procedures, brand standards, and service etiquette as required.
• Work in both indoor and outdoor environments, including seasonal weather conditions.
• Attend committee meetings as required.

• Minimum of two years of food & beverage management experience, preferably in a private club or high‑end hospitality environment.
• Strong leadership, organizational, planning and prioritization skills able to perform in a fast‑paced member‑focused environment.
• Service and customer focused attitude with a team oriented, can‑do attitude.
• Experienced computer user including Microsoft Suite and POS system. Experience with Club Essential would be favorable.
• Strong knowledge of front‑of‑house service standards and private‑club culture.
• Ability to stand and walk for extended periods.
• Ability to lift, push, or pull up to 50 pounds.
• Frequent bending, reaching, and repetitive motions.
• Flexible schedule required, including evenings, weekends, holidays, and peak seasonal periods.

• $75K-$90K, base salary and performance‑based bonuses
• 401(k) plan with employer match
• Vacation and Paid time off

Qualified candidates should respond with a resume and cover letter to