Olde Eight

ESSENTIAL JOB FUNCTIONS

Operational & Financial Leadership

• Oversee full-service dining outlets, bar/lounge, banquet and event operations

• Build and manage budgets for cost of goods, labor, and other departmental expenses

• Monitor performance metrics (P&L, COGS, labor, inventory) and act promptly on variances

• Strategize revenue-driving programs (seasonal menus, themed dinners, member events)

Team Development & Culture

• Recruit, onboard, train, mentor and retain a high-performing F&B team

• Provide performance evaluations, career development, and ongoing coaching

• Set service standards and empower staff to deliver elevated guest experiences

• Ensure compliance with labor and safety regulations in all operations

Member/Guest Experience & Collaboration

• Collaborate closely with Executive Chef on menus, service flow, and event execution

• Maintain a consistent presence in outlets to engage with members, ensure satisfaction, and address concerns

• Curate beverage programs—specialty cocktails, wine lists, seasonal offerings—and train staff on service and responsible handling

Facilities, Safety & Compliance

• Inspect and maintain all F&B areas for cleanliness, safety, and functionality

• Manage inventory, purchasing, and vendor relationships; negotiate favorable terms

• Ensure compliance with sanitation, liquor laws, and licensing requirements

EXPERIENCE AND QUALIFICATIONS

Including, but not limited to, the following:

• Bachelor’s degree in Hospitality Management or a related field preferred

• Progressive F&B management experience—private club, resort, or upscale hospitality—with departmental P&L responsibility preferred

• Strong financial management skills: budgeting, cost controls, and data-driven decision-making

• Excellent interpersonal, communication, and customer service skills

• Knowledgeable in wine, beer, and spirits; sommelier or mixology experience a plus

• Proficient with POS systems, inventory software, and standard office applications

• Ready and able to work nights, weekends, and holidays as needed