Country Club of Asheville is seeking a dynamic and experienced Food & Beverage Manager to lead our service teams in delivering unforgettable member experiences. Nestled in the heart of the Blue Ridge Mountains, Country Club of Asheville is a premier private club offering exceptional amenities, breathtaking views, and a rich tradition of Southern hospitality.  We are proud to be part of McConnell Golf, a distinguished collection of private clubs across the Carolinas, Tennessee, and Virginia.  Known for excellence in golf, service, and member experience. As a McConnell Golf property, we uphold the highest standards in hospitality and benefit from a network of shared resources, leadership, and innovation.

Country Club of Asheville amenities include an 18-hole golf course, 10 tennis courts, a Jr. Olympic Size Swimming Pool, and a strong social calendar.

As the Food & Beverage Manager, you’ll be the heartbeat of our dining experience—ensuring smooth daily operations, supporting staff development, and delivering top-tier service to our members and guests. You’ll work closely with the Food & Beverage Director and Executive Chef to maintain consistency, quality, and a welcoming atmosphere across all outlets and banquet services.

This position offers outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal.

To learn more about Country Club of Asheville and McConnell Golf, please visit www.ccofasheville.com.

Responsibilities

• Supervise daily operations of dining rooms, bars, and banquet services
• Plans dining room set-up based on anticipated guest counts and client needs.
• Takes reservations, checks table reservation schedules and maintains reservations log.
• Greets and seats members and guests.
• Hires, trains, supervises, schedules and evaluates dining room staff.
• Ensure exceptional member service and resolve concerns promptly
• Support planning and executes of club events and private functions
• Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the Payroll Office.
• Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
• Performs daily POS closeout and tip distribution requirements (if applicable).
• Verifies proper distribution of tips and hours for employees.
• Provides appropriate reports concerning employee hours, schedules, job changes, tip pools, etc.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Able to lead staff through all service types.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Trains staff on all aspects of the POS system.
• Develops and supervises the revenue control system.
• Assures that the dining room and other club areas are secure at the end of the business day.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Develops and maintains the dining room reservation system.
• Develops and implements an ongoing marketing program to increase dining room business.
• Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals.
• Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.
• Attends scheduled staff meetings.
• Plans operating budget for dining service responsibilities.
• May serve as club’s opening and closing manager or manager on duty.
• Works with Executive Chef to update, review and print weekly menu changes.
• Assists in developing wine lists and beverage promotions.
• Tracks wine sales.
• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Performs other appropriate assignments and projects as required by the Food and Beverage Director.

Qualifications

Education and/or Experience

• High school diploma or GED required.
• A four-year college degree in Hospitality is preferred.
• Three years of dining room supervisory experience in private club.

 Job Knowledge, Core Competencies and Expectations

• Responsible for management of dining room service in the main clubhouse.
• Maintains a high level of member contact throughout service hours.
• Knowledge of and ability to perform required role during emergency situations.

 Licenses and Special Permits

• Alcoholic beverage certification.
• Food safety certification.

Physical Demands and Work Environment:

• 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.