Food & Beverage Manager (NC, Winston Salem)

Job Summary

Forsyth Country Club is searching for a highly motivated and passionate leader that has the knowledge and influence to assist in leading our Food & Beverage operations.The Food and Beverage (F&B) Manager is a dynamic, high-visibility leadership position designed to provide comprehensive, hands-on management experience across all facets of a premier $4.75 million F&B operation. This position is uniquely structured to support the Club's diverse seasonal and daily operational needs, transitioning between a la carte dining, large-scale banquet and Club event execution, and high-volume seasonal amenities in our Pool Snack Bar pavilion. This is a hands-on leadership position. Must be willing to get in the trenches and work directly with our talented staff.

Job Duties & Responsibilities

• Deliver exceptional service and promote a positive, member-focused experience
• Provide management coverage across multiple Club operations on a rotational basis to include Pool Café, Forsyth Grill and Banquets
• Supervise, coach, develop, and motivate service team members, fostering accountability, teamwork, and a culture of continuous improvement
• Daily coordination with the Banquet Manager, Restaurant Manager and our Clubhouse Managers to provide consistently excellent member service levels
• Monitor service quality, member satisfaction, and operational performance, taking proactive steps to resolve issues and enhance the overall member experience
• Addresses member and guest complaints and advises the departmental manager about appropriate corrective actions taken
• Coordinate staffing levels, scheduling adjustments, and floor assignments to maximize service efficiency while supporting labor goals
• Ensure compliance with all Club policies, health and safety regulations, sanitation standards, and applicable employment laws
• Leads pre- and post-shift lineup as assigned by the department manager
• Takes a hands-on approach to assist in onboarding and training of new staff across the Club's three primary outlets
• Maintain a clean, safe, and organized work environment while ensuring facilities and equipment are properly maintained
• Actively assists with dining room and banquet event setup, service flows, dining reservations, event breakdown and resets
• Schedules departmental staff based on outlet and volume
• Approve timecards and oversee daily opening/closing tasks
• Sends end of shift reports to leadership team
• Conducts inventories of china, glassware, silverware, and linens
• Ensure all F&B equipment is well maintained and safety procedures are followed
• Lead by example - jumping in to support service, bartending, serving, running food, setup, and resets when needed
• Maintains high standards for appearance, cleanliness, and presentation
• Serves as the bridge between Front of House and Back of House teams
• Perform other duties and special projects as assigned to support the operational needs of the Club

Minimum Qualifications & Experience 

• Previous experience managing multiple dining outlets or supporting diverse food and beverage operations preferred
• A degree in Hospitality & Tourism or Restaurant/Banquet Management is preferred, with 1-2 years of supervisory / management experience or any equivalent combination of experience and training that provides the required knowledge, skills and abilities
• TIPS or equivalent beverage certification
• Experience with scheduling, labor management, inventory control, and operational planning
• Knowledge of health, safety, sanitation, and food handling regulations
• Proficiency with point-of-sale (POS) systems, Microsoft Office Suite, and hospitality management software

Critical Skills

• Excellent interpersonal, communication, conflict resolution, and guest service skills
• Proven ability to adapt quickly to changing operational needs and work effectively in multiple environments
• Strong organizational skills with the ability to prioritize tasks, manage multiple responsibilities, and perform effectively under pressure
• Ability to work professionally under busy conditions
• Receptive and responsive to feedback and suggestions from membership and management

Schedule Requirements

• While this role offers flexibility, availability on weekends, nights and holidays is expected on a rotating basis to support Club operations

Training

• This role includes hands-on shadowing and mentorship with the Assistant General Manager, Director of Clubhouse Operations and Clubhouse Managers to ensure success and skill development

Travel Required 

• None

Physical Demands

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
• Push, pull or lift up to 50 pounds
• Continuous repetitive motions
• Work in hot, humid and noisy environment
• At times required to work outdoors in various extreme weather conditions