Food and Beverage Manager (FOH)

Food & Beverage Manager

Bent Creek Country Club

Lititz, Pennsylvania

Club Overview

Bent Creek Country Club is a member-owned, full-service, family-focused private club located in the suburbs of Lancaster County. Known for its understated elegance and welcoming culture, Bent Creek offers a premier golf and lifestyle experience to its membership.

The Club’s 18-hole championship golf course was originally designed by acclaimed architect Jay Morrish, Golf Course Architect of the Year in 1991, and is the only Northeastern course he designed. In 2025, the course was thoughtfully reimagined by Andrew Green, further elevating playability and conditioning. Beyond golf, the Club features year-round racquets and fitness amenities, a refreshed pool complex, diverse dining venues ranging from the Tavern at the Turn to elegant indoor and terrace settings, and versatile private event spaces. Over $15 million in recent capital enhancements underscore the Club’s commitment to excellence.

Position Overview

Bent Creek Country Club is seeking an experienced, service-driven Food & Beverage Manager to oversee the Club's daily à la carte dining operations, including the Bar, Grille, and Tavern. Reporting to the Director of Food & Beverage, this hands-on leadership position is responsible for delivering exceptional member experiences, maintaining operational and financial accountability, and overseeing the Club's liquor, beer, and wine (LBW) program.

The ideal candidate is a motivated restaurant leader who takes ownership of daily operations, excels at hiring, training, and developing employees, and fosters a positive, service-oriented team culture. Strong hospitality and organizational skills are essential, while wine and beverage expertise is highly desirable.

Reports To: Director of Food & Beverage

Supervises: À La Carte Front-of-House and Bar Teams

Schedule: Primarily Wednesday–Sunday, with flexibility required based on the Club’s event and operating schedule, including evenings, weekends, and holidays.

Experience and Qualifications

• Minimum of three years of progressive restaurant or food and beverage management experience preferred.
• Experience in a private country club, upscale restaurant, hotel, or similar hospitality environment strongly preferred.
• Demonstrated success in leading, training, motivating, and developing front-of-house teams.
• Strong understanding of restaurant operations, service standards, and dining room management.
• Experience with employee scheduling, labor management, beverage inventory, purchasing, and financial controls.
• Excellent communication, organizational, and problem-solving skills, with the ability to manage multiple priorities in a fast-paced environment.
• Strong attention to detail and commitment to maintaining exceptional standards of hospitality.
• Proficiency with point-of-sale systems, scheduling platforms, and standard business applications.
• Working knowledge of liquor, beer, wine, and beverage service preferred. Wine certifications, such as WSET or Court of Master Sommeliers credentials, are a plus but not required.
• RAMP certification, or willingness to obtain certification, required.

Essential Responsibilities

À La Carte Dining Operations

• Take ownership of the daily operations of the Club's Bar, Grille, and Tavern, ensuring efficient service and an exceptional member experience.
• Maintain a visible, hands-on presence during service, engaging with members, supporting employees, and addressing concerns.
• Establish and maintain consistent service standards, operating procedures, and dining room presentation.
• Collaborate with the Executive Chef and culinary team to ensure seamless service and a consistent dining experience.

Leadership & Employee Development

• Lead all aspects of front-of-house staffing, including hiring, scheduling, onboarding, performance management, and employee development.
• Develop and maintain a structured training program focused on hospitality, service standards, menu knowledge, and beverage education.
• Foster a positive, professional, and accountable team culture through consistent coaching, communication, and leading by example.
• Conduct regular pre-shift meetings and provide employees with the tools, knowledge, and direction necessary to succeed.

Liquor, Beer & Wine Management

• Oversee the Club's liquor, beer, and wine (LBW) operations, including purchasing, inventory management, pricing, and cost controls.
• Maintain consistent beverage service standards and provide ongoing education to bartenders and service employees.
• Assist with the development of wine lists, cocktail offerings, and beverage selections that reflect member preferences.
• Support wine dinners, tastings, and other beverage-focused member experiences in collaboration with the Director of Food & Beverage and culinary team.

Financial & Operational Accountability

• Monitor labor productivity, beverage costs, inventory, and overall operational performance to maintain established financial expectations.
• Ensure accurate member billing, proper point-of-sale procedures, and compliance with applicable safety and alcohol service regulations.
• Work closely with the Director of Food & Beverage to identify opportunities for operational improvement, enhanced service, and financial performance.

Benefits and Professional Development

Bent Creek Country Club offers a comprehensive benefits package, including medical, dental, life, and disability insurance; paid time off; and participation in the Club’s 401(k) plan.

The Club supports professional development through continuing education, professional association membership, and industry engagement opportunities, with approval from the General Manager.

Compensation

Salary is open and commensurate with qualifications and experience.