Food and Beverage Manager

Rolling Hills Country Club, established in 1965, is a prestigious private country club located on the scenic Palos Verdes Peninsula, offering breathtaking skyline views of the Los Angeles Basin and the San Gabriel Mountains. The club is known for its commitment to excellence, underscored by the construction of a new clubhouse and golf course in 2017. The championship golf course, designed by the internationally acclaimed golf architect David McLay Kidd, and the stunning 70,000-square-foot clubhouse, created by renowned architect Robert Altevers, elevate the club’s reputation as a premier venue for members and guests.

The club offers a wide range of amenities that cater to diverse interests, including a 400-yard double-sided driving range with nine regulation greens capable of doubling as a Par 3 executive course, a golf academy equipped with state-of-the-art technologies such as Trackman, Boditrak, and SAM Putt Lab, tennis courts, an athletic facility, an aquatic center, a kids club, an elegant spa, fine and casual dining options, magnificent banquet event spaces, secluded conference rooms, stately locker rooms, and exceptional service. These features collectively create an unmatched private club experience dedicated to member satisfaction and engagement.

The Food and Beverage Manager at Rolling Hills Country Club plays a pivotal role in maintaining and elevating the club’s standards of quality and service. Reporting directly to the Director of Food and Beverage, the Manager is responsible for overseeing all foodservice operations across multiple outlets, including formal dining rooms, snack bars, and banquet events. This leadership position demands a thorough understanding of food and beverage management, staff supervision, quality control, training, and financial oversight.

In this role, the Food and Beverage Manager collaborates closely with the Executive Chef, Director of Catering and Events, and the broader management team to ensure that all food and beverage services achieve the club’s high standards of safety, quality, and member satisfaction. The Manager will lead a team of front-of-house staff, managing staffing levels, inventory, scheduling, and motivation, all while fostering a culture of excellence and service. This position demands a visible, accessible, and interactive leadership style to inspire the team and maintain member engagement.

Key responsibilities include managing several food and beverage outlets within the clubhouse, directing the wine program in partnership with the Sommelier, organizing promotional events such as wine tastings, and maintaining operational efficiency even in high-pressure situations. The Manager is also tasked with hiring, developing, and training staff, managing schedules, performing evaluations, and enforcing disciplinary actions as necessary according to club policies and legal requirements.

Financial stewardship is a critical aspect of the role, involving revenue management, cost control, purchasing oversight, labor budgeting, and inventory management. The Food and Beverage Manager also plays an important part in marketing efforts, driving sales through innovative promotions and event planning that enhance member experiences and increase revenue.

Maintaining a clean, safe, and well-organized environment across all outlets is essential, and the Manager ensures compliance with all safety, sanitation, food preparation, and alcohol service regulations. The role requires excellent communication skills, problem-solving abilities, and a proactive approach to handling member inquiries and feedback to continuously improve service quality. This is an exempt salaried position offering the opportunity to lead in an exceptional, member-focused private club environment renowned for its outstanding amenities and service excellence.