Food & Beverage Manager

Established in 1964, Cedar Point Club is a premier private, multi-generational country club located along the Nansemond River in Suffolk, Virginia. The club features championship golf with an 18-hole course that has hosted all VSGA Major Championships, a scenic 9-hole par-3 course, and renovated practice facilities, along with tennis and pickleball, a seasonal resort-style pool, and a clubhouse offering casual dining with fresh, seasonal fare and panoramic riverfront views.

Members enjoy a robust calendar of social events for all ages, as well as golf and tennis programming. With chef-curated menus and versatile spaces, the club provides an ideal setting for corporate gatherings and private celebrations.

Cedar Point Club is a warm and welcoming community built on relationships and shared traditions. The club is guided by a strong commitment to hospitality, teamwork, and thoughtful service, with a focus on creating a consistent and high-quality experience for members and staff.

Responsible for all food and beverage service for the club. Directly supervises all food and beverage staff including service staff, banquet staff, bartenders, beverage cart staff, and Child Watch Staff. Assists with planning and implementation of budgets. Executes weekly supplies orders, and monthly beverage inventories for each outlet. Hires, trains and supervises subordinates.

• Oversee daily front-of-house food and beverage operations to ensure consistent, high-quality member and guest experience.
• Assist in the development of the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined.
• Plan and manage staffing schedules to ensure customer service standards are achieved while maintaining appropriate labor costs. Monitor activities to ensure compliance with Company payroll policies and procedures.
• Conduct daily pre-shift meetings with all staff to review relevant information for each shift.
• Create, maintain, and update staff training manuals as needed to align with operational standards and service expectations.
• Conduct ongoing training for all food and beverage staff including specials, customer service standards, and food and beverage product knowledge.
• Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, receiving areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
• Ensure compliance with operating guidelines related to the R.A.M. or Tips programs. Ensure operations comply with all state and federal laws as well as rules and regulations relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements.
• Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, discipline and termination, etc.
• Ensure all menus, reservation systems, and online dining information are current and accurate.
• Work collaboratively with the Food and Beverage Director, Executive Chef, F&B Assistant Managers, Culinary Team, and Director of Events on menu execution, service flow, and special events, including attending weekly BEO and management meetings.
• Pick up weekly liquor orders from VABC stores.
• Perform other duties as appropriate.

• High school diploma required; college degree in hospitality management, business, or a related field preferred.
• 5 years applicable functional, supervisory and/or management experience in the food and beverage/hospitality industry. Experience in private country clubs, resorts, hotels, banquet services, or golf course dining operations is preferred.
• Working knowledge of food and beverage service, banquet and event execution, and front-of-house operations, with the ability to lead service standards while remaining hands-on as needed.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

All food & beverage Front of the House staff.

• Full-time, Non-Seasonal, Salaried, Exempt

Starting at $55,000; higher compensation available based on qualifications and experience

Cedar Point Club is managed by Kemper Sports Management. Kemper Sports Management is an Equal Opportunity Employer