Food Services Manager

Trilogy at Redmond Ridge – Cascade Club / Pines Bistro Employer: HOAMCO

Reports To: Resort Director

FLSA Status: Salaried - Exempt

Supervisory Responsibilities: Yes

DirectReports:FoodServicesCulinaryLead,BistroCook,BistroAttendants

Position Type: Full-Time / Operational Leadership Role

Position Summary

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 Trilogy’s hospitality standards.

Essential Duties and Responsibilities

Operational Leadership

• 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.

Staff Supervision, Training, and Mentorship

· 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.

Member Service and Hospitality Standards

• 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.

Planning, Forecasting, and Business Plan Execution

• 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.

Financial, Inventory, and Administrative Controls

· 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.

Catering, Member Events, and Interdepartmental Coordination

• 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.

Compliance, Safety, and Sanitation

• 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.

Oualifications

• Minimum 3–5 years of progressively responsible food service, restaurant, café, hospitality, private club, or community food service experience.
• Prior supervisory or lead experience in restaurant, bar, café, 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.
• Excellentcommunication,organization,problem-solving,andmemberserviceskills.