Food Services Director

Columbia Basin Racquet Club; Richland, Northern (WA, KY); Hybrid; USD 25,000 - 30,000; Full time

Job summary

Columbia Basin Racquet Club in Richland, WA is seeking a hands-on Food Services Director to lead CBRC’s year-round Deli and seasonal Sandbar at Pelican Bay. This full-time role focuses on delivering exceptional member experiences, staff leadership and safe, compliant operations.

You will manage food and beverage quality, planning, inventory, pricing, and partnerships with other departments, while developing teams, menus and events to keep CBRC members returning for great hospitality.

Qualifications

• Prior food service management or leadership experience.
• Ability to lead, train, schedule, and coach a team.
• Strong knowledge of food safety, sanitation, and kitchen practices.
• Experience with inventory, purchasing, food and beverage costs, and labor control.
• Experience with beer and wine service and responsible alcohol sales is preferred.
• Excellent organizational and problem-solving skills.
• Commitment to exceptional customer service and hospitality.
• Ability to manage multiple food service environments including seasonal and event-based operations.
• Flexibility to work evenings, weekends, holidays, and events.

Responsibilities

• Lead daily operation of CBRC’s Deli with focus on food prep, presentation, service and member experience.
• Oversee Sandbar at Pelican Bay seasonal operations including planning and staffing.
• Manage beer and wine sales, including purchasing, inventory, pricing and staff training.
• Ensure licensing, age verification and compliance in all service.
• Recruit, train, schedule, coach and develop the food service team.
• Develop menus, specials and beverage offerings for CBRC members.
• Maintain clean, well-stocked service areas and coordinate with other departments.
• Monitor food, beverage and labor costs and optimize financial performance.
• Respond to member feedback and look for service improvements.

Skills

Food service leadership

Team leadership

Budgeting & scheduling

Food safety knowledge

Beer & wine service

Customer service excellence

Job description

CBRC Health & Fitness is seeking a talented, hands-on Food Services Director to lead and grow our food and beverage operations. This full-time leadership position oversees our year-round Deli, the seasonal Sandbar at Pelican Bay, beer and wine sales, and food service support for special events throughout the year.

We are looking for an experienced food service professional who enjoys being part of the daily operation, takes pride in creating a consistently great experience, and knows how to lead a team with both high standards and a positive approach.

At CBRC, our core purpose is building a community and inspiring healthier lives. Our Food Services Director contributes to that purpose by creating welcoming experiences for our members and guests while leading a safe, efficient, and successful food and beverage operation.

The Role

The Food Services Director is responsible for the overall success of CBRC’s food and beverage operations—from the quality of the food and member experience to staffing, inventory, financial performance, cleanliness, regulatory compliance, and responsible beer and wine service.

This is a hands-on leadership position. The Director will be visible in the operation, work alongside the team when needed, and develop systems and standards that allow each food service area to operate efficiently and consistently.

Key Responsibilities

• Lead the daily operation of CBRC’s Deli, including food preparation, presentation, service, cleanliness, and member experience.
• Oversee seasonal operations at the Sandbar at Pelican Bay, including planning, staffing, inventory, service standards, and day-to-day execution.
• Manage beer and wine sales, including purchasing, inventory, pricing, merchandising, staff training, and responsible service practices.
• Ensure all applicable alcohol licensing, age-verification, service, and compliance requirements are followed.
• Coordinate food and beverage service needs for CBRC special events, programs, and other club activities.
• Recruit, train, schedule, supervise, coach, and develop food service team members.
• Establish clear expectations for hospitality, food quality, portioning, presentation, sanitation, beverage service, and efficiency.
• Manage purchasing, vendor relationships, inventory levels, receiving, and product rotation.
• Monitor food, beverage, and labor costs and make thoughtful decisions that support both service quality and financial performance.
• Help develop menus, specials, seasonal offerings, beverage selections, and new ideas that appeal to CBRC members and guests.
• Ensure all food handling, sanitation, safety, licensing, and applicable health department requirements are consistently met.
• Maintain clean, organized, attractive, and well-stocked food and beverage service areas.
• Work collaboratively with other CBRC departments to support events and enhance the overall member experience.
• Respond professionally to member feedback and continually look for opportunities to improve service and operations.
• Lead by example and step into daily food preparation, service, or operational responsibilities when necessary.

What We’re Looking For

The ideal candidate is an experienced food service leader who combines strong operational skills with genuine hospitality.

You are organized enough to manage budgets, inventory, scheduling, compliance, purchasing, and staff development, but you are equally comfortable putting on an apron, helping during a rush, coaching an employee, or talking with a member.

Strong candidates will bring:

• Previous food service management or leadership experience.
• Demonstrated ability to lead, train, schedule, coach, and motivate a team.
• Strong knowledge of food safety, sanitation, and professional kitchen practices.
• Experience managing inventory, purchasing, food costs, beverage costs, and labor.
• Experience with beer and wine service, inventory, and responsible alcohol sales is strongly preferred.
• Excellent organizational and problem-solving skills.
• A commitment to exceptional customer service and hospitality.
• The ability to manage multiple food service environments, including seasonal and event-based operations.
• The ability to manage competing priorities and remain effective during busy service periods.
• Flexibility to work the schedule required by food service operations, including some evenings, weekends, holidays, and special events.
• A collaborative leadership style and the ability to work effectively with departments throughout CBRC.

Physical Requirements

Because this is a hands-on food service leadership position, the Food Services Director must be able to:

• Stand and walk for extended periods during the workday.
• Frequently bend, reach, stoop, lift, carry, push, pull, and perform repetitive movements associated with food preparation and service.
• Lift and carry food products, beverages, supplies, small equipment, and other materials required for daily operations.
• Safely operate food preparation and food service equipment.
• Work in environments that may include heat, cold, moisture, and changing temperatures associated with kitchens, food storage, and seasonal outdoor operations.
• Work both indoors and outdoors, including seasonal conditions at the Sandbar at Pelican Bay.
• Maintain an active pace during busy food service periods and special events.
• Perform hands-on food preparation, stocking, cleaning, service, and other operational duties when needed.
• Safely perform the physical responsibilities necessary to support daily food and beverage operations.

Schedule

This is a full-time position.

The Food Services Director’s schedule will be based on the operational needs of the department and may include early mornings, daytime and evening shifts, weekends, holidays, seasonal operations, and special events.

The Director is expected to provide leadership during key operating periods and maintain the flexibility necessary to support the department when staffing or operational needs arise.

Compensation

Pay range: $18.50–$22.00 per hour, depending on experience and qualifications.

Why CBRC?

At CBRC, food and beverage service is about more than preparing a meal or serving a drink. It’s another opportunity to create connection, make our members feel welcome, and contribute to an experience that keeps people coming back.

The Food Services Director has the opportunity to shape that experience—from developing a great team and maintaining high standards to creating new offerings and making a busy summer afternoon at Pelican Bay or a special CBRC event memorable for our members.

We are looking for a leader who will take ownership of the department, develop people, bring fresh ideas to the operation, and help us continue building a welcoming community where people can live healthier, more active, and more connected lives.

If you are a hands-on food and beverage leader who takes pride in great service, strong operations, developing a great team, and genuine hospitality, we would love to hear from you.