F&B SERVICE MANAGER

PORTLAND GOLF CLUB•Portland, OR

5d•$75,000 - $85,000•Onsite

About The Position

Portland Golf Club is seeking a motivated, hospitality-driven Food & Beverage Service Manager to join its Food & Beverage leadership team. This role is suited to an experienced professional interested in private club management and contributing to daily service and member experiences. Working directly with the Clubhouse Manager, the manager assists in leading Dining Room and Pool Dining operations, supports staff development, and helps refine established training programs and service standards. The position also coordinates operations with the Beverage Manager and Card Room Manager, who report directly to the Clubhouse Manager. Portland Golf Club is a member-owned private club established in 1914, with a championship 18-hole golf course and multiple dining and hospitality outlets. Food & Beverage operations include the Dining Room, outdoor dining, Pool Dining, Card Room, Wedge, and Beverage Cart. The department has approximately 15 full-time equivalent employees and annual Food & Beverage revenue of approximately $2.8 million. The role provides hands-on leadership across assigned dining operations, develops employees, supports staffing and operational coordination, and helps maintain consistent service standards. The Clubhouse Manager retains final staffing authority and budget responsibility.

Requirements

Demonstrated leadership experience, including the ability to coach, motivate, and develop employees.
Strong member and guest service skills and a commitment to personalized hospitality and consistent service.
Excellent communication, organizational, and problem-solving abilities.
Sound judgment, attention to detail, and consistent follow-through.
Ability to confidently lead daily service operations and adapt during busy or changing service periods.
Working knowledge of employee scheduling, labor management, operating expenses, and service standards.
Ability to collaborate effectively with fellow managers and multiple departments.
Proficiency with point-of-sale (POS) systems, scheduling software, and Microsoft Office.
Availability to work mornings, evenings, weekends, and holidays as operational needs require.

Nice To Haves

Food and beverage management experience in a private club, upscale restaurant, hotel, or resort; private club experience preferred.
Experience developing or improving employee training programs, standard operating procedures, and service processes.

Responsibilities

Maintain an active leadership presence in the Dining Room, Patio Dining, and seasonal Pool Dining operations.
Build relationships with members, employees, and fellow managers, and address service concerns promptly.
Direct daily service, monitor team performance, and ensure outlet readiness, presentation, and consistent service standards.
Coach employees, conduct performance conversations, and reinforce expectations for service, appearance, and professionalism.
Assist with recruiting, interviewing, onboarding, scheduling, and shift coverage; final staffing authority remains with the Clubhouse Manager.
Expand and refine the Food & Beverage Training Manual, outlet-specific training programs, standard operating procedures, and operational checklists.
Strengthen pre-shift communication, service procedures, and employee development.
Monitor labor efficiency and operating expenses, and provide input to support financial performance; budget responsibility remains with the Clubhouse Manager.
Assist with vendor communication, product ordering, inventory organization, equipment needs, and assigned clubhouse projects.
Coordinate with the Beverage Manager on employee training, service standards, and execution.
Collaborate with the Card Room Manager on operational needs and service standards for the Card Room, Wedge, and Beverage Cart.
Work with Culinary, Events, and Aquatics teams to support tournaments, member events, seasonal operations, and consistent service execution.