Food & Beverage Manager

Food & Beverage Manager

Eastmoreland Golf Course

portlandparksgolf

MANAGEMENT

FULL-TIME

58,000-68,000/YR

PORTLAND

Property Description:

Eastmoreland Golf Course is a historic 18-hole public course located minutes from downtown Portland and part of the Portland Parks Golf system, managed by KemperSports. The facility features a full-service golf shop, driving range, large event space, and a year-round food & beverage and catering operation. Known for its scenic layout andmunity focus, Eastmoreland offers a weing environment for golfers and guests alike.

Position Summary:

The Director of Food and Beverage at Eastmoreland Golf Course is the primary leader responsible for all aspects of the food and beverage operation, including day-to-day execution, financial oversight, staff leadership, and service quality. This role requires a dynamic, hands-on manager who can inspire and lead the team while closely managing service standards, costs, and guest satisfaction. Success in this position will be driven by building a strong, service-focused culture; delivering consistent food and beverage experiences; maximizing revenue opportunities; and tightly managing labor, inventory, and cost controls.

Essential Duties and Responsibilities:

Provide daily hands-on leadership of all food and beverage operations, including the restaurant, snack bar, beverage cart, and banquet/event services.

Recruit, train, coach, and retain a high-performing team. Conduct regular performance evaluations and foster a culture of professionalism, respect, accountability, and hospitality.

Develop and manage staffing schedules that ensure adequate service levels while maintaining labor efficiencies in line with budget targets.

Lead and maintain all food and beverage cost controls, including budgeting, forecasting, COGS management, labor planning, and operating expenses.

Oversee inventory and purchasing processes to maintain proper stock levels and ensure accuracy in ordering, receiving, and invoice coding.

Conduct monthly physical inventory counts and implement systems to monitor and improve inventory accuracy and shrinkage prevention.

Collaborate with kitchen staff on menu creation, pricing strategies, and item rotation. Develop and promote seasonal specials and upsell opportunities to drive revenue and improve margins.

Partner with operations and event teams to coordinate execution of tournaments, banquets, and special events. Ensure clearmunication of event details and proper set-up and tear-down per BEOs.

Maintain strong guest service standards, addressing customer and employee concerns promptly and professionally while modeling effective service recovery.

Ensurepliance with all OLCC, health, sanitation, safety, ADA, and labor regulations. Maintain cleanliness and sanitation of all food service areas, equipment, and employee hygiene.

Develop, implement, and monitor SOPs for food safety, cleaning, maintenance, and overall department operations.

Submit timely and accurate operational, financial, and payroll reports. Work with the property Controller and Regional GM on reporting and financial planning.

Serve as amunication bridge between departments to ensure seamless operations and a positive experience for both guests and staff.

Be available to work a flexible schedule, including nights, weekends, and holidays, based on business needs.

Perform other duties as assigned in support of Eastmoreland s overall success.

Qualifications:

3 to 5 years of supervisory or management experience in food and beverage operations, preferably in a golf, club, or hospitality environment.

Demonstrated experience leading both front- and back-of-house teams and operations.

Strong understanding of budgeting, labor planning, inventory, and cost controls.

Proven ability to build team culture, develop staff, and improve employee engagement.

Knowledge of Oregon OLCC rules and health department standards.

Experience with POS systems (Lightspeed preferred), inventory management, and invoicing workflows.

Excellentmunication,anizational, and leadership skills.

Able to manage multiple priorities with a sense of urgency and ownership.

Position Physical Requirements

Must have the ability to:

Read and write (English)

Communicate verbally with staff members and/or customers with or without the use of two-way radios.

Give and/or follow verbal and written instructions

Supervise subordinates

Visually inspect all work areas

Operate equipment for several hours at a time

Perform mathematical calculations involving fractions, decimals, and percentages

Retrieve, read and interpret information from technical sources

Stand, walk, push, pull, lift, grasp, bend and kneel for up to 8 hours at a time

Lift up to 50 lbs occasionally, 30 lbs frequently, and 20 lbs constantly

Supervises:

All food & beverage staff

Working Conditions

Work hours may include days and evenings on weekdays and weekends. Work primarily indoors in a restaurant/lounge environment, with some outdoor work involving patio, pool, and on-course service. Will be exposed to sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, hot food, potentially dangerous chemicals and solvents on a daily basis. May be exposed, from time to time, to inclement weather, potentially dangerous

pesticides, herbicides, fertilizers, equipment movement hazards, and misdirected golf balls. Injury may result as a result of exposure to the above if safety policies and practices are not properly followed at all times.

Machine/Equipment/Tools Used

General office machines such as personalputers, ers, copiers, fax machines, calculators, telephones, etc. Kitchen appliances, equipment, utensils, etc.

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

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Eastmoreland Golf Course - 2425 SE Bybee Blvd, Portland, OR, 97202