Food & Beverage Manager, Golf Club, East of Surrey
The Role
We are entering an exciting new chapter, with ongoing investment in the golf course and service standards. We are seeking an experienced Food & Beverage Manager to lead the entire F&B operation and deliver an offering that matches the quality of the course and the expectations of our members and guests.
This is a Head of Department role with full responsibility for the commercial and operational performance of F&B. The successful candidate will own the F&B P&L, drive revenue and profitability, manage gross profit and labour costs to agreed targets, and ensure the operation is both commercially sustainable and an important part of the member experience.
This is not a high-street restaurant role. It is an opportunity to join a modern members’ golf club with a strong social culture and loyal membership. We are looking for a commercially minded, hands-on hospitality professional who understands the rhythms of golf and can combine excellent service with disciplined management.
Position Details
Job Title: Food & Beverage Manager
Location: East Surrey
Reports to: General Manager
Responsible for: Head Chef, Bar Manager, Front of House team, functions and events, F&B staff
Working Pattern: Full-time, including evenings, weekends and bank holidays as required
Salary: Competitive, commensurate with experience
Key Objectives
During the first 12–24 months, the Food & Beverage Manager will be expected to:
- Deliver agreed F&B revenue, gross profit, labour and contribution targets.
- Improve profitability through menu engineering, pricing, product mix, supplier management and waste control.
- Establish clear KPIs covering sales, GP%, labour, average spend and function profitability, with regular review and action.
- Build, train and retain a capable F&B team delivering consistent standards seven days a week.
- Embed high standards of service, cleanliness, compliance and operational consistency.
Main Responsibilities
Commercial Management
- Take full ownership of F&B sales, cost of sales, gross profit, wages and direct costs.
- Report regularly to the General Manager and ownership against agreed budgets and targets, identifying variances and corrective actions.
- Monitor key commercial measures including GP%, labour, average spend and sales by area and daypart.
- Work with the Head Chef on menu development, pricing and product mix to achieve agreed food GP targets.
- Improve bar profitability through product mix, supplier negotiation, promotions and disciplined control of discounts and waste.
- Develop commercially sound initiatives including member events, society packages, functions and food-and-beverage promotions.
- Identify new revenue opportunities across catering, events and the club’s social programme.
Operational Leadership
- Lead day-to-day F&B operations across the bar, restaurant, terrace, halfway and refreshment points and function areas.
- Work closely with the Head Chef and Manage the Front of House Team to ensure a joined-up operation.
- Build efficient rotas around the golf diary, events, seasonal demand and agreed labour budgets.
- Maintain robust procedures for opening and closing, cash handling, stock control, ordering and stock counts.
- Manage supplier relationships to achieve value, quality and consistency.
- Maintain high standards of presentation, cleanliness and availability across all F&B areas.
People Leadership
- Lead, motivate and develop the F&B team, setting clear standards and accountability.
- Work closely with the Head Chef and front of house team to deliver smooth service and strong communication.
- Recruit, onboard and train permanent and casual staff.
- Manage performance through regular reviews, coaching and development.
- Build a culture where the team understands and takes ownership of the commercial performance of the operation.
Member, Guest & Event Experience
- Be a visible and approachable presence, particularly during busy service periods and events.
- Ensure menus, portioning, presentation and speed of service are appropriate for golfers, members, guests and societies.
- Work with the General Manager and club office on member events, societies, corporate days and other functions.
- Handle member feedback professionally and use it to drive continuous improvement.
- Suggest and help develop improvements to assist in shaping the future of the club.
Compliance & Standards
- Ensure full compliance with food safety, health and safety, allergen and licensing requirements.
- Maintain appropriate records, checks, training and operating procedures.
- Ensure compliance with the premises licence and club policies.
- Maintain robust procedures covering cellar management, line cleaning, temperature checks, allergen control, cleaning and incident reporting.
Skills, Experience & Profile
Essential
- Proven F&B management experience within a golf club, members’ club, hotel or quality bar and restaurant environment.
- Strong commercial understanding, including P&L, GP%, labour costs and KPI management.
- Demonstrable experience of growing sales while maintaining or improving profitability.
- Hands-on, organised operator equally comfortable with service, planning, analysis and reporting.
- Strong leadership skills and the ability to align kitchen, bar and front-of-house teams.
- Excellent communication and relationship-building skills within a member-led environment.
- High standards of presentation, organisation and reliability.
- Experience with EPOS, stock management and spreadsheet reporting.
Desirable
- Understanding of golf club culture and how golf diaries influence F&B demand and staffing.
- Personal Licence holder.
- Level 2 Food Safety qualification, or willingness to obtain.
- Event and function management experience.
Reporting & Governance
Reporting directly to the General Manager, the Food & Beverage Manager will be the senior leader for all F&B activity and will have full accountability for delivering the agreed F&B budget and targets across sales, gross profit, wages and overall contribution.
The role will work closely with the General Manager on budgets, pricing, F&B capital expenditure and the strategic development of the club’s facilities, while supporting the club’s wider ambitions and golf course restoration.
The Food & Beverage Manager will lead the kitchen and front of house team as one integrated department and work collaboratively with the club office on event bookings, member communications and diary management.
Work Location: In person
