Food Services Manager Jobs (NOW HIRING)

Reports To: Resort Director

FLSA Status: Salaried - Exempt

Direct Reports: Food Services Culinary Lead, Bistro Cook, Bistro Attendants

Position Type: Full-Time / Operational Leadership Role

The Food Services Manager is responsible for the day-to-day leadership, service delivery, staffing coordination, financial discipline, and operational performance of Cascade Club Food Services, including the Pines Bistro, member food service, internal food service support, and select catering/member event operations.

This position reports to the Resort Director and serves as the primary operational manager for Food Services. The role is designed to provide hands-on leadership, team supervision, service consistency, cost control, member satisfaction, and disciplined execution of the Trilogy at Redmond Ridge Food Services Business Plan, currently in Phase 1: Stabilization and Bistro Refinement.

The Food Services Manager will mentor, train, schedule, and supervise Food Services team members; support menu execution, member events, inventory controls, vendor coordination, and revenue growth opportunities; and closely liaise with the Member Services Director to ensure food service programming is coordinated, professional, financially responsible, and aligned with Trilogys hospitality standards.

• Manage daily Pines Bistro operations, including opening/closing readiness, service flow, cleanliness, staffing coverage, product availability, and member service standards.
• Ensure Bistro service is delivered in a warm, timely, consistent, and professional manner.
• Monitor food quality, portion consistency, ticket times, product freshness, and presentation standards.
• Support the Resort Director in implementing the Food Services Business Plan, including Phase 1 stabilization, Bistro refinement, service consistency, and preparation for future controlled growth.
• Coordinate closely with the Culinary Lead to ensure production, prep, daily specials, soup programs, grab-and-go items, and event food service are executed efficiently.

• Maintain a visible, hands-on leadership presence during peak service periods, special events, and member-facing food service operations.

Directly supervise the Culinary Lead, Bistro Cook, and Bistro Attendants.

• Recruit, onboard, train, coach, schedule, and evaluate Food Services team members in coordination with the Resort Director and HOAMCO policies.
• Establish clear service expectations, side-work standards, opening/closing duties, sanitation routines, and accountability practices.
• Mentor team members in hospitality professionalism, member recognition, food safety, POS accuracy, cash handling, teamwork, and problem-solving.
• Promote a positive, respectful, service-driven team culture with consistent follow-through and professional communication.
• Maintain appropriate staffing coverage while controlling labor costs within approved budget guidelines.

• Ensure all Food Services team members consistently provide courteous, prompt, and professional service to members, guests, and internal departments.
• Reinforce Trilogy service standards, including timely greeting, accurate order entry, clean service areas, professional appearance, and hospitable closing interactions.
• Address member questions, concerns, and service recovery opportunities in a calm, constructive, and professional manner.
• Work to enhance the Bistro as a welcoming social gathering place and valued community amenity.
• Support member-focused programming, promotions, specials, and events that increase participation and satisfaction.

• Assist the Resort Director with Food Services planning, forecasting, operating priorities, and budget monitoring.
• Track business volumes, covers, event participation, product usage, staffing needs, and service trends.
• Support disciplined growth of Food Services in accordance with the approved business plan, revenue targets, labor guardrails, and phased expansion strategy.
• Help identify opportunities for improved menu mix, member participation, service efficiency, and incremental revenue.
• Provide operational feedback and practical recommendations for Bistro refinement, ticketed member events, catering readiness, and future banquet reactivation.
• Assist with monthly or periodic reporting on Food Services performance, key issues, staffing needs, and member service trends.

Monitor food, beverage, supply, and labor costs in coordination with the Resort Director.

Assist with ordering, receiving, invoice organization, vendor coordination, and inventory controls.

• Maintain appropriate product levels while minimizing waste, spoilage, and unnecessary expense.

Support menu pricing updates, recipe costing, portion control, and margin improvement efforts.

• Ensure accurate POS use, payment handling, gratuity/tip documentation, event charges, and internal food service billing support.
• Assist with basic GL coding, invoice review, and documentation as requested.
• Maintain records of daily business activity, member events, catering support, invoices, staff schedules, and operational checklists.

• Liaise closely with the Member Services Director on food service support for member events, internal programs, ticketed events, and private member functions.
• Coordinate food service logistics, staffing needs, timelines, menus, setup, service, breakdown, and follow-up for assigned events.
• Support the gradual reactivation of catering and banquet services consistent with staffing capacity, revenue performance, and business plan guardrails.
• Communicate clearly with internal departments regarding event needs, service limitations, timing, pricing, product availability, and staffing requirements.
• Ensure food service events are executed professionally, safely, and within agreed service and budget parameters.

• Ensure compliance with King County Health Department requirements, Washington State food safety standards, liquor service requirements, HOAMCO policies, and Trilogy operating procedures.
• Maintain clean, organized, safe, and inspection-ready kitchen, Bistro, storage, prep, and service areas.
• Ensure proper food handling, temperature control, labeling, storage, rotation, and sanitation practices.
• Reinforce safe work habits, proper equipment use, and timely reporting of maintenance or safety concerns.
• Ensure applicable staff maintain required certifications, including Washington State Food Worker Cards and MAST permits where applicable.

• Minimum 35 years of progressively responsible food service, restaurant, caf, hospitality, private club, or community food service experience.
• Prior supervisory or lead experience in restaurant, bar, caf, catering, or hospitality operations strongly preferred.
• Demonstrated ability to train, mentor, schedule, and hold team members accountable.
• Strong working knowledge of front-of-house service, food production support, inventory controls, vendor coordination, cost control, and daily operational administration.
• Experience with POS systems, cash handling, order accuracy, basic reporting, inventory tracking, and Microsoft Office preferred.
• Ability to coordinate service delivery across Bistro operations, member events, and internal departments.
• Excellent communication, organization, problem-solving, and member service skills.