Food & Beverage Manager

Tacoma Country & Golf Club • Lakewood, WA

5d • $80,168 - $85,000

About The Position

The Food and Beverage Manager oversees daily operations in the dining room, bar, and snack bar, and assists with banquet and event operations as needed. The position maintains service standards and ensures staff training, product knowledge, scheduling, and job performance are current. It reports directly to the Clubhouse Manager and oversees dining room and event staff.

The role manages multiple food and beverage outlets, the beverage program, staff development, and service in accordance with applicable laws and club policies. It also involves regular member contact, financial oversight, and hands-on management of dining room operations. The position is full-time, salary-exempt, and works 40 or more hours per week, with no set schedule.

Requirements

• High school graduation or equivalent, plus related restaurant or club management experience and/or training, or an equivalent combination of education and experience.
• At least 3 years of food and beverage management experience.
• Thorough knowledge of food and beverage operations and the industry.
• Outgoing, friendly, professional personality.
• Leadership skills to motivate staff and support quality, excellence, and Club standards.
• Energetic, self-starting, hands-on management approach.
• Strong communication skills; ability to speak, read, write, and understand the primary language(s) used in the workplace.
• Ability to supervise and manage a large staff.
• Ability to work effectively with members and their guests and gather information to resolve conflicts.
• MAST certification, or ability to obtain it within 30 days of employment.
• Pierce County Food Handlers Permit or ServSafe certification, or ability to obtain one within 30 days of employment.
• Ability to stand and walk during long shifts, often 8 to 10 or more hours per day across dining rooms, bars, kitchens, or event floors.
• Ability to lift, carry, push, or pull inventory, equipment, beverage cases, or supplies commonly weighing 30 to 40 pounds.
• Ability to bend, crouch, reach, stretch, twist, and climb stairs or step into walk-in coolers and freezers.

Nice To Haves

• Undergraduate degree, preferably with a concentration in business, marketing, communications, journalism, public relations, hospitality management, or recreation.
• CPR, AED, and/or First Aid certification.
• JONAS Program experience.

Responsibilities

• Oversee the restaurant, snack bar, beach house, and assist with catering.
• Oversee the beverage program, including wine, spirits, and beer inventory.
• Develop, implement, and update staff training to improve product knowledge and job performance.
• Ensure compliance with state and local laws and club policies for alcoholic beverage service.
• Operate the department to meet financial expectations and make adjustments with the Clubhouse Manager as needed.
• Maintain knowledge of department and daily club operations, including restaurant operations and special events.
• Maintain a high level of member contact during service hours.
• Act as floor manager for dining room operations, including opening and closing duties.
• Hire, train, manage, schedule, and evaluate dining room staff; plan, direct, assess, and recognize or discipline employee performance.
• Lead daily pre-shift meetings and scheduled staff meetings.
• Conduct daily check-ins and weekly one-on-one meetings with the Clubhouse Manager to review projects, tasks, and issues.
• Write daily shift logs covering events, service levels, staffing issues, and other relevant information.
• Manage member and guest relations, address complaints promptly, and provide excellent customer service.
• Ensure staff uniforms and appearance meet the Club's standards.
• Maintain the appearance, cleanliness, and safety of dining room, bar, and banquet areas in accordance with House & Grounds Committee standards; report deficiencies to Clubhouse Maintenance.
• Maintain dining room inventory and assist with banquet captain items.
• Use and maintain the POS system, train staff on it, enter new items and price changes, and coordinate with key personnel on the dining reservation system.
• Plan daily dining room setup.
• Develop and manage the bar program, including the bar menu, wine dinners, beverage specials, events, and promotions.

Benefits

• Paid time off, accruing at 1 hour per 40 hours worked and increasing with years of service.
• Medical, dental, and vision insurance, with dependent coverage available.
• Flexible Spending Account.
• 401(k) plan and 401(k) match.
• Life insurance.
• Holiday bonus program.
• Paid holidays.
• Employee meals.
• Partial tuition reimbursement for continued education.
• Golf and pool privileges per handbook.
• CMAA national and local dues.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED