Sports H-2B Sponsorship Jobs in Nevada

Position Summary:

Under the direct supervision of the Director of Food & Beverage Manager, the Food & Beverage Manager leads and enhances our dining operations. This role focuses on delivering a world-class dining and wine experience to our members through leadership, innovation, and attention to detail. The Food & Beverage Manager brings deep knowledge of wine, spirits, & food along with a passion for hospitality, and the ability to train and inspire a high-performing service team.

ESSENTIAL FUNCTIONS:

Assist with hiring and training line level associates, establish and maintain service standards. Host and support member dining and beverage program experiences. Oversee beverage ordering, inventory, and cost control. Below is a more detailed list of functions. Other duties may be assigned.

Wine Program Leadership:

• Develop and manage an exceptional wine program featuring classic and emerging regions, vintages, and producers.
• Lead regular wine training sessions for staff to ensure knowledge of wine varietals, food pairings, service techniques, and upselling strategies.
• Organize monthly wine tastings and education classes for club members to enhance engagement and showcase new selections.
• Curate seasonal wine lists in collaboration with the Food & Beverage Director & Executive Chef to align with evolving menus and culinary events.
• Foster relationships with wine distributors, vineyards, and sommeliers to source rare or exclusive labels and negotiate favorable purchasing agreements.
• Oversee proper storage, inventory control, and presentation of all wine and beverage offerings.
• Curate, design, and execute wine dinners, and wine events for club members.
• Certified Sommelier preferred.

Member Engagement & Experience:

• Be a visible presence in the dining areas during service—greeting members, gathering feedback, and ensuring consistent satisfaction.
• Host and support member dining events (wine dinners, chef’s tables, holiday events) and ensure seamless execution.
• Implement personalized member service practices, such as wine preference tracking, custom cellar consultations, and member recognition initiatives.
• Collaborate with the Membership and Events teams to promote F&B programming, increasing participation and excitement around culinary experiences.

Service Standards & Staff Training:

• Assisting Food & Beverage Director with interviewing and hiring of line level associates.
• Onboard all new front-of-house team members using structured training modules including fine dining etiquette, club-specific protocols, and point-of-sale (POS) systems.
• Establish, document, and maintain elevated service standards, ensuring all staff deliver refined and anticipatory service aligned with a luxury Club experience.
• Lead ongoing training programs settings in fine dining etiquette, tableside wine service, communication skills, and guest recovery.
• Mentor front-of-house staff through pre-shift meetings, service coaching, and performance feedback. Conduct annual reviews in collaboration with Food & Beverage Director.
• Develop standard operating procedures (SOPs) for service standards, wine service, event execution, and member interactions.
• Monitor and coach team performance to support a culture of continuous improvement and excellence.

Operational & Administrative Duties:

• Responsible for daily restaurant operations, including opening/closing procedures, shift supervision, cleanliness, and setup.
• Oversee beverage ordering, inventory, and cost control to maintain budget goals and product consistency.
• Work directly with Food & Beverage Director and Executive Chef to maintain financial goals as well as collaboration on annual budget needs/expectations.
• Collaborate with the culinary team to ensure menu synergy, special offerings, and allergen awareness.
• Utilize POS systems and reporting tools to analyze sales trends, identify opportunities, and make data-driven decisions.
• Support scheduling, labor management, and employee development in conjunction with the Director of F&B.
• Handle member concerns with discretion and a service-recovery mindset, escalating as appropriate to Food & Beverage Director and/or Executive Chef.
• Attend weekly department meetings and provide updates on front-of-house performance, member feedback, staffing, and service initiatives, etc.
• Ensure all front-of-house operations align with the Club’s values, brand promise, and vision of excellence.

KNOWLEDGE, SKILLS AND QUALIFICATIONS:

Ideal candidate possesses several years of fine dining management/supervisory experience and possesses sommelier certifications. Candidate should be familiar with Microsoft products such as Outlook email, Excel, and Word. Candidate maintains professional demeanor and grace under pressure with a positive attitude.

PHYSICAL DEMANDS:

Must be able to stand and walk on stairs and uneven surfaces for extended periods. Must be able to exert physical effort in transporting product from 10 to 50 pounds. Endure various physical movements throughout the work areas. Satisfactorily communicate with guests, management and co-workers to their understanding. Reach 36 inches. Overhead, shoulder level, and floor level lifting.

Salary is determined based on experience and certifications. There is also a bonus potential for qualified candidates.

Pay: $65,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Health savings account
• Opportunities for advancement
• Paid time off
• Paid training
• Professional development assistance
• Referral program
• Retirement plan
• Vision insurance

Work Location: In person