Food & Beverage Manager

Tacoma Country & Golf Club•Lakewood, WA

About The Position

Tacoma Country & Golf Club is seeking a Food and Beverage Manager to oversee daily operations in the dining room, bar, snack bar, and other food and beverage outlets, while assisting with banquet and event operations as needed. The role is responsible for maintaining service standards and ensuring staff training, product knowledge, scheduling, and job performance are current. The manager oversees dining room and event staff and reports directly to the Clubhouse Manager. The Club operates a full-service, member-only restaurant, a banquet kitchen, and multiple event facilities. The position is a hands-on, floor-management role that includes opening and closing duties, frequent member contact during meal periods, and work across dining, bar, and event settings. The schedule is not set and the position is 40 or more hours per week. This is a full-time, salary-exempt position. The stated salary range is $80,168.40–$85,000, depending on experience. Benefits include paid time off, medical, dental and vision insurance with dependent coverage available, a flexible spending account, a 401(k) plan and match, life insurance, a holiday bonus program, paid holidays, employee meals, partial tuition reimbursement, golf and pool privileges, and CMAA national and local dues.

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.
Highly energetic, self-starting, hands-on management approach.
Strong communication skills at all levels, including the ability to speak, read, write, and understand the primary workplace language(s).
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 certification within 30 days of employment.
Ability to stand and walk for 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, climb stairs, and 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.
Experience with the JONAS program.

Responsibilities

Oversee food and beverage outlets, including the restaurant, snack bar, beach house, and catering assistance.
Manage the beverage program, including inventory of wine, spirits, and beer.
Develop and update staff training and methods for improving product knowledge and job performance.
Ensure compliance with state and local laws and club policies for serving alcoholic beverages.
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.
Manage dining room service as floor manager, including opening and closing duties.
Hire, train, manage, schedule, and evaluate dining room staff; direct staff development, work assignments, performance reviews, rewards, and discipline.
Lead daily pre-shift meetings and plan, organize, and lead scheduled staff meetings.
Conduct daily check-ins and weekly one-on-one meetings with the Clubhouse Manager about projects, tasks, and issues.
Write daily shift logs documenting events, service levels, staffing issues, and other relevant information.
Manage member and guest relations and address issues and complaints promptly while providing exceptional customer service.
Ensure dining room staff maintain proper uniforms and appearance consistent with the club atmosphere.
Ensure dining room, bar, and banquet areas meet House & Grounds Committee appearance standards and are clean and safe; report deficiencies to Clubhouse Maintenance.
Maintain dining room inventory and assist with banquet captain items.
Use the POS system to charge members accurately, train staff, enter new items and price changes, and work with key personnel on the dining reservation system.
Plan dining room setup daily.
Develop and manage the bar program, including bar menus, wine dinners, beverage specials for events, and promotions.
Perform other tasks as assigned by the Clubhouse Manager or other managerial employees.

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 the handbook.
CMAA national and local dues.