Food & Beverage Operations Manager

Stanford Faculty Club
Position Information Form (PIF)
Title: Food & Beverage Operations Manager
Department: Food & Beverage / Hospitality Operations
Reports To: Executive Director
Supervises: Dining Room Supervisors, Banquet Captains, Service Staff, Bartenders, and Support Team
FLSA Status: Exempt
Employment Type: Full-Time / Regular
Position Summary
The Food & Beverage Operations Manager is responsible for the day-to-day management of the Club’s dining
room and catering operations. This position ensures excellence in service delivery, efficient coordination
between the front of house and kitchen teams, and a consistently high-quality member and guest experience.
The Manager works closely with the Executive Director and Chef to uphold the Club’s service standards,
support financial goals, and maintain smooth, professional operations.
Essential Duties and Responsibilities
• Oversee all aspects of dining room and catering service operations, including daily lunch, bar, and private
event service.
• Work in partnership with the Executive Chef and kitchen leadership to ensure timely and seamless food
production and service coordination.
• Supervise, train, and schedule front-of-house staff; ensure adherence to service standards and appearance
guidelines.
• Manage event execution, including banquets, receptions, board dinners, and member events, ensuring
flawless setup, timing, and service quality.
• Collaborate with the Catering Sales Manager on event logistics, BEO accuracy, and client satisfaction.
• Conduct pre-shift briefings and post-event debriefs with staff and kitchen to review quality and communication.
• Monitor labor costs, service efficiencies, and departmental performance to achieve financial and operational
targets.
• Maintain compliance with all health, safety, and alcohol service regulations.
• Uphold a culture of hospitality, teamwork, and professionalism consistent with the Club’s values.
• Assist with long-term training programs, service audits, and process improvement initiatives.
Minimum Qualifications
Education: Bachelor’s degree in Hospitality Management or related field preferred.
Experience: Minimum of 5 years of progressively responsible experience in restaurant, hotel, or private club
operations management.
Knowledge, Skills, and Abilities:
• Strong leadership and communication skills.
• Excellent organizational and problem-solving abilities.
• Proficiency with POS and event management systems.
• In-depth knowledge of fine dining and banquet service standards.
• Proven ability to manage multiple events and priorities in a fast-paced environment.
• Commitment to team development and a positive workplace culture.
Working Conditions
• Requires flexible scheduling, including evenings, weekends, and holidays as needed for club operations.
• Frequent standing, walking, and occasional lifting up to 40 lbs.
• Work performed in both office and hospitality environments.
Approvals
Supervisor: _________________________ Date: _____________
Department Head: _________________________ Date: _____________
Human Resources: _________________________ Date: _____________