Food and Beverage Manager in Willis, Texas at Summit Operations Company LLC

The Club at Chambers Creek is a wholly owned subsidiary of Caldwell Companies, an award-winning, fully integrated real estate development and investment firm based in Houston. Caldwell Companies has been in business for over 30 years and is a faith-based, lifestyle real estate firm that develops large-scale planned communities, associated commercial developments, and residential rental communities.

The Club at Chambers Creek is dedicated to effectively managing the amenities provided to all residents of Chambers Creek, a beautiful 1,100-acre active adult community nestled in the rolling hills of Willis designed for those age 55 & better seeking an new season of life that is purposeful, active and healthy. This lifestyle is embedded into Chambers Creek with Caldwell Companies’ six LiveWELL pillars: beWELL, connectWELL, eatWELL, giveWELL, learnWELL, moveWELL.

The work culture at The Club at Chambers Creek, like that of its parent company, Caldwell Companies, is a fun, active environment where the individual is treated with respect and accountability which helps foster personal and professional growth and development. Associates and independent contractors working for The Club at Chambers Creek are encouraged to develop professional friendships with both members and co-workers, making for an enriching work experience.

Applicants must possess a kind and friendly demeanor, a servant heart, and a strong work ethic. Associates of The Club at Chambers Creek are dedicated to turning every member or guest interaction into a “Moment of Magic”, resulting in a growing pool of “Raving Fans”.

Job Summary

The Food & Beverage Manager is responsible for the overall leadership, management, and daily operation of all food and beverage services. This position provides hands-on leadership for both Front of House and Back of House operations, ensuring exceptional member and guest experiences while maintaining high standards of food quality, sanitation, hospitality, and operational efficiency. The Food & Beverage Manager serves as the operational leader for all dining, bar, and special event services and is responsible for creating a positive, service-oriented culture that reflects the standards of the Club.

This is a hands-on leadership position. The Food & Beverage Manager is expected to actively participate in daily operations and work alongside staff as needed to ensure exceptional service, operational continuity, and the successful execution of Club dining, bar operations, member events, tournaments, and private functions.

Operational Leadership

• Provide leadership for both Front of House and Back of House teams.
• Ensure exceptional member and guest service through consistent hospitality standards.
• Maintain high standards for food quality, presentation, cleanliness, and service execution.
• Coordinate daily operations with the Kitchen Manager to ensure efficient food production and service.
• Collaborate with the Kitchen Manager to develop seasonal menus, specials, and menu updates while maintaining quality, consistency, and profitability.
• Monitor dining room and kitchen operations during service periods and provide hands-on leadership as needed.
• Develop and implement operating procedures that improve efficiency, service quality, and member satisfaction.

Staff Leadership & Development

• Recruit, interview, hire, onboard, train, develop, and retain qualified food and beverage staff.
• Provide leadership, coaching, mentoring, and performance management for all department employees.
• Conduct employee training and continuing education in service standards, food safety, sanitation, responsible alcohol service, and Club policies.
• Prepare employee work schedules and monthly department calendars while managing labor costs and staffing levels.
• Foster a positive team environment built on accountability, professionalism, teamwork, and exceptional hospitality.
• Conduct regular staff meetings and employee performance evaluations.
• Promote a culture of continuous improvement and employee engagement.

Financial & Administrative Responsibilities

• Manage food, beverage, and operating supply orders.
• Maintain appropriate inventory levels and implement effective inventory control procedures.
• Review invoices and ensure accurate receiving and recordkeeping.
• Assist in preparing and managing departmental budgets.
• Monitor labor, food, and beverage costs while maintaining service and quality standards.
• Maintain departmental records, reports, and required documentation.
• Assist in evaluating menu pricing and product mix to support profitability.

Member Events & Club Programming

• Plan, coordinate, and oversee food and beverage operations for member events, golf tournaments, holiday celebrations, social functions, and private events.
• Coordinate menus, staffing, timelines, room setups, and service execution for all food and beverage-related events.
• Evaluate event performance and identify opportunities for continuous improvement.

Health, Safety & Compliance

• Ensure compliance with all federal, state, and local health regulations.
• Maintain sanitation standards in accordance with Health Department requirements.
• Ensure compliance with all TABC regulations and responsible alcohol service requirements.
• Maintain current TABC and ServSafe Manager certifications.
• Oversee food safety programs and ensure all required records are maintained.
• Maintain temperature logs, sanitation logs, cleaning schedules, HACCP documentation (where applicable), and health inspection records.
• Ensure all staff follow established food safety, sanitation, and workplace safety procedures.
• Promote and maintain a safe working environment for employees and members.

Technology & Systems

• Utilize club or restaurant management software for point-of-sale operations, scheduling, inventory management, purchasing, reporting, and administrative functions.
• Maintain accurate operational records within club software systems.
• Generate reports and analyze operational data to identify opportunities for improved efficiency and member satisfaction.
• Maintain proficiency in Microsoft Office applications, including Word, Excel, Outlook, and other business software.

Required Qualifications

• Minimum of three (3) to five (5) years of progressive supervisory or management experience in food and beverage operations.
• Private club, country club, resort, or upscale hospitality experience preferred.
• Current TABC Certification required.
• Current ServSafe Manager Certification required.
• Demonstrated experience supervising both Front of House and Back of House operations.
• Strong knowledge of restaurant operations, food service management, and hospitality best practices.
• Thorough understanding of food safety, sanitation standards, health department regulations, and alcohol service compliance.
• Experience with purchasing, inventory management, labor scheduling, and cost control.
• Proficiency with club or restaurant management software and Microsoft Office Suite.
• Excellent leadership, communication, organizational, and interpersonal skills.
• Ability to effectively prioritize multiple responsibilities in a fast-paced environment.
• Kitchen and culinary

Knowledge, Skills & Abilities

• Strong leadership and team-building abilities.
• Excellent customer service and hospitality skills.
• Ability to motivate, coach, and develop employees.
• Strong organizational and time management skills.
• Excellent written and verbal communication skills.
• Sound judgment and effective problem-solving abilities.
• Financial understanding of labor management, food costs, beverage costs, and budgeting.
• Ability to maintain professionalism and confidentiality.
• Commitment to providing exceptional member and guest experiences.
• Ability to adapt to changing operational needs while maintaining a positive attitude.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Ability to bend, stoop, kneel, reach, and perform routine physical activities associated with restaurant operations.
• Ability to work in both office and food service environments.
• Ability to work evenings, weekends, holidays, and special events as required.

Working Conditions

The Food & Beverage Manager works in a fast-paced hospitality environment requiring frequent interaction with members, guests, vendors, and employees. This position requires both administrative and operational responsibilities and may involve extended work hours based on business demands, special events, and seasonal operations.

The Manager is expected to maintain a visible leadership presence throughout all food and beverage operations and routinely assist staff during service periods to ensure smooth operations and exceptional member experiences.