Restaurant Manager

Position Summary

The Food & Beverage Manager is responsible for leading and operating all food and beverage services at Oshawa Golf Club, ensuring that members and guests consistently receive warm, attentive, and high-quality service. This role oversees dining room operations, the member lounge, patio service, bar operations, banquet spaces, tournament hospitality, and seasonal on-course service.

The F&B Manager plays a key leadership role in maintaining Oshawa Golf Club’s reputation for exceptional member experiences, coordinating closely with the culinary team, service staff, and club leadership to deliver a seamless, member-focused environment throughout the golf season and year-round dining operations.
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Key Responsibilities

Member Experience & Service Excellence
• Maintain the high service standards expected in a traditional private club environment.
• Build relationships with members, ensuring a personalized, friendly, and professional experience.
• Respond promptly to member inquiries, concerns, and feedback, fostering a culture of continuous improvement.
• Ensure warm, polished service during daily dining, club events, and special member functions.

Operational Management
• Oversee all front-of-house F&B operations: dining room, lounge, patios, bar, banquet rooms, halfway house, and on-course beverage service.
• Maintain consistent service flow and presentation, ensuring dining areas are always clean, organized, and ready for members.
• Work daily on the floor to supervise staff, assist during peak periods, and ensure smooth operations.
• Coordinate with the Executive Chef on menu execution, daily features, seasonal offerings, and member expectations.
• Ensure readiness and excellence during peak golf season, tournaments, member events, and weddings.

Staff Leadership & Training
• Recruit, train, schedule, and supervise the F&B team, including servers, bartenders, banquet staff, supervisors, and seasonal employees.
• Provide coaching and ongoing training to support professional development and elevate service standards.
• Lead pre-shift meetings, ensure communication of daily service priorities, and maintain a positive team culture.
• Adjust staffing levels based on seasonal volume and club activities.

Financial Management
• Assist in preparing and managing departmental budgets, labour forecasts, and cost controls.
• Monitor inventory, purchasing, and cost of goods to ensure financial performance aligns with club goals.
• Review monthly F&B performance, POS metrics, and operational KPIs (average check, member usage, margins).
• Support pricing strategies and menu engineering in collaboration with the Chef and management.

Banquets, Events & Tournaments
• Coordinate all banquet and event operations, including weddings, private functions, golf tournaments, and member events.
• Work directly with members, clients, and internal departments to confirm details, timing, and service expectations.
• Oversee event setup, staffing, timing, and execution to ensure a flawless experience.
• Conduct post-event reviews to continuously improve club event services.

Compliance & Safety
• Ensure compliance with Ontario liquor regulations (AGCO), Smart Serve requirements, and food safety standards.
• Maintain staff certifications and adherence to health and safety protocols.
• Ensure proper handling, cleanliness, and maintenance of all F&B equipment and service areas.

Qualifications & Skills
• 3–5+ years of progressive experience in food & beverage or hospitality management (private club, resort, or upscale dining preferred).
• Demonstrated ability to lead teams in a member-driven environment.
• Strong interpersonal skills and genuine interest in building relationships with members and guests.
• Solid financial skills: budgeting, cost control, labour management, and forecasting.
• Experience managing banquets, weddings, tournaments, and premium hospitality events.
• Excellent communication, organization, and problem-solving abilities.
• Proficiency with POS and scheduling platforms (experience with Jonas is an asset).
• Ability to work flexible hours: evenings, weekends, holidays, and peak seasonal periods.
• Smart Serve certification required.
• Hospitality management education is an asset.

Working Environment & Expectations
• This is a hands-on management role requiring daily presence on the floor during service.
• Significant seasonal variation, with long hours and high service volume during golf season (April–October).
• Must be flexible and adaptable to changing member needs, weather-related changes in golf schedules, and event demands.
• A positive, calm, and professional demeanor is essential in a traditional private-club setting.

Please forward resumes and cover letters to [email protected].