F&B SERVICE MANAGER

Portland Golf Club; Portland (OR); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Annual salary $75,000–$85,000

Annual Bonus Incentive Program

Health, dental, and vision insurance

401(k) with employer match

Paid time off and sick leave

Professional development including CMA

Job summary

Portland Golf Club in Portland, OR, seeks a Food & Beverage Service Manager to lead Dining Room, Patio Dining, and Pool Dining operations. The role partners with the Clubhouse Manager to build staff capability, refine training programs, and uphold exceptional member service.

Ideal candidates bring hospitality leadership within private clubs, strong coaching skills, and a focus on consistent service and team development.

Qualifications

• Hands-on hospitality professional with a focus on member service.
• Ability to coach, develop staff, and foster teamwork.
• Strong communication and organizational skills.
• Experience in private club dining operations preferred.

Responsibilities

• Maintain leadership presence in Dining Room, Patio Dining, and Pool Dining operations.
• Build relationships with members, staff, and other managers; address issues promptly.
• Direct daily service and monitor performance to ensure consistent standards.
• Coach employees and conduct performance conversations; reinforce expectations.
• Assist with recruiting, onboarding, scheduling, and shift coverage; staffing authority rests with Clubhouse Manager.
• Expand and refine the Food & Beverage Training Manual and SOPs.
• Improve pre-shift communication, service procedures, and employee development.
• Monitor labor and operating expenses; support financial performance under budget.

Skills

Leadership

Customer service

Communication

Organizational skills

Problem solving

Tools

POS systems

Scheduling software

Microsoft Office

Job description

Portland Golf Club is seeking a motivated, hospitality-driven Food & Beverage Service Manager to join its Food & Beverage leadership team. This position is ideal for an experienced professional looking to grow in private club management while making a meaningful impact on daily service and member experiences.

Working directly with the Clubhouse Manager, the Food & Beverage Service Manager will assist in leading Dining Room and Pool Dining operations, support staff development, and help refine the Club’s established training programs and service standards. The position also provides operational coordination with the Beverage Manager and Card Room Manager, both of whom continue to report directly to the Clubhouse Manager.

About Portland Golf Club

Established in 1914, Portland Golf Club is a distinguished member-owned club in the Pacific Northwest, known for its championship golf tradition, welcoming clubhouse, and commitment to exceptional member experiences. Its golf and social programming reflects a longstanding culture of friendship, professionalism, and mutual respect.

The Club has hosted major championships, including the 1946 PGA Championship, 1947 Ryder Cup, 1982 U.S. Senior Open, 2015 U.S. Women’s Amateur, and 2026 U.S. Senior Women’s Amateur.

Club Profile

• Member-owned private golf club established in 1914
• Championship 18-hole golf course and active social membership
• Multiple dining and hospitality outlets, including Dining Room, outdoor dining, Pool Dining, Card Room, Wedge, and Beverage Cart
• Annual Food & Beverage revenue of approximately $2.8 million, including $2.1 million in à la carte dining and $700,000 in banquet events
• Food & Beverage staffing of approximately 15 full-time equivalent employees (FTEs)
• Average member age of 61
• Initiation fee of $72,000 and annual membership dues of $15,000
• No Food & Beverage minimum spending requirement

Key Responsibilities

• Maintain an active leadership presence in the Dining Room, Patio Dining, and seasonal Pool Dining operations.
• Build strong relationships with members, employees, and fellow managers while addressing 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, with final staffing authority retained by the Clubhouse Manager.
• Expand and refine the existing 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, providing input to support financial performance while the Clubhouse Manager retains budget responsibility.
• 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 closely with Culinary, Events, and Aquatics teams to support tournaments, member events, seasonal operations, and consistent service execution.

Initial Priorities

• Establish a visible and supportive leadership presence throughout assigned dining operations.
• Develop strong working relationships with members, employees, and fellow managers.
• Enhance existing training programs and service procedures.
• Improve operational communication, consistency, and accountability.
• Support staffing coordination, employee development, and seasonal service needs.

Compensation and Benefits

• Annual salary: $75,000 to $85,000, commensurate with qualifications and experience
• Annual Bonus Incentive Program
• Health, dental, and vision insurance
• 401(k) with employer match
• Paid time off and sick leave
• Professional development opportunities, including CMAA education and dues

Qualifications: The ideal candidate is an organized, hands-on hospitality professional who enjoys developing employees, building relationships with members, and contributing to a collaborative management team.

Preferred Qualifications

• Food and beverage management experience in a private club, upscale restaurant, hotel, or resort; private club experience preferred.
• Demonstrated leadership experience with the ability to coach, motivate, and develop employees.
• Strong member and guest service skills with 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.
• Experience developing or improving employee training programs, standard operating procedures, and service processes.
• 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.