Dining Room Manager
Anglebrook Golf Club, Lincolndale, NY, United States
The Dining Room Manager is a senior leadership position responsible for strategic oversight, daily management, and continuous elevation of all dining and event experiences at Anglebrook Dining Club. This position will lead a team of dedicated professionals across the dining room, bar, and banquet operations, fostering an environment of excellence, accountability, and genuine hospitality that reflects Anglebrook's heritage and standards. This is a March-November position that is paid all year around.
Key Responsibilities Food & Beverage Operations
Oversee all Club dining outlets, including the main dining room, bar/lounge, and terrace.
Develop, implement, and continuously refine seasonal drink menus in close collaboration with the Executive Chef.
Monitor and manage food and beverage cost controls, inventory, purchasing, and vendor relationships.
Banquet & Private Event Management
Direct the planning, coordination, and execution of all private events, member functions, tournaments, and special occasions.
Create customized Banquet Event contracts and oversee their implementation with precision.
Develop and manage banquet menus and pricing in alignment with Club standards and member expectations.
Financial Accountability
Develop and manage the annual F&B and banquet operating budget in partnership with the Controller and General Manager.
Analyze financial reports, maintain & track inventories and implement corrective actions to achieve revenue and profitability targets.
Negotiate contracts with vendors, suppliers, and service providers.
Qualifications and Requirements
Bachelor's degree in hospitality management, Culinary Arts, Business Administration, or a related field preferred.
Prior experience in a private club, luxury hotel, or high-end resort environment strongly preferred.
Skills & Competencies
Exceptional interpersonal and communication skills with a genuine passion for hospitality and member satisfaction.
Thorough knowledge of fine dining service standards, wine and spirits, and culinary trends.
Detail-oriented, highly organized, and capable of managing multiple priorities simultaneously.
Proficiency with point-of-sale systems, and Microsoft Office Suite.
TIPS or equivalent responsible alcohol service certification required as well as ServSafe Manager Certification.
Compensation & Benefits
Performance-based bonus program
Comprehensive medical, dental, and vision benefits
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Key Responsibilities Food & Beverage Operations
Oversee all Club dining outlets, including the main dining room, bar/lounge, and terrace.
Develop, implement, and continuously refine seasonal drink menus in close collaboration with the Executive Chef.
Monitor and manage food and beverage cost controls, inventory, purchasing, and vendor relationships.
Banquet & Private Event Management
Direct the planning, coordination, and execution of all private events, member functions, tournaments, and special occasions.
Create customized Banquet Event contracts and oversee their implementation with precision.
Develop and manage banquet menus and pricing in alignment with Club standards and member expectations.
Financial Accountability
Develop and manage the annual F&B and banquet operating budget in partnership with the Controller and General Manager.
Analyze financial reports, maintain & track inventories and implement corrective actions to achieve revenue and profitability targets.
Negotiate contracts with vendors, suppliers, and service providers.
Qualifications and Requirements
Bachelor's degree in hospitality management, Culinary Arts, Business Administration, or a related field preferred.
Prior experience in a private club, luxury hotel, or high-end resort environment strongly preferred.
Skills & Competencies
Exceptional interpersonal and communication skills with a genuine passion for hospitality and member satisfaction.
Thorough knowledge of fine dining service standards, wine and spirits, and culinary trends.
Detail-oriented, highly organized, and capable of managing multiple priorities simultaneously.
Proficiency with point-of-sale systems, and Microsoft Office Suite.
TIPS or equivalent responsible alcohol service certification required as well as ServSafe Manager Certification.
Compensation & Benefits
Performance-based bonus program
Comprehensive medical, dental, and vision benefits
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