Food Services Manager

Trilogy at Redmond Ridge – Cascade Club / Pines Bistro Employer: HOAMCO Reports To: Resort Director FLSA Status: Salaried - Exempt Supervisory Responsibilities: Yes Direct Reports: Food Services Culinary Lead, Bistro Cook, Bistro Attendants 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. Qualifications 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. Excellent communication, organization, problem‑solving, and member service skills. Strong attention to detail, professional judgment, and ability to maintain composure in a fast‑paced service environment. Commitment to hospitality, teamwork, accountability, and continuous improvement. Familiarity with sustainable practices, waste reduction, local sourcing, or community‑centered programming is a plus. Required Certifications Washington State Food Worker Card required, or ability to obtain prior to beginning work. MAST Alcohol Server Permit required if serving or supervising alcohol service, or ability to obtain within required timeframe. Additional certifications may be required based on operational needs. Physical Requirements Ability to stand and walk for extended periods. Ability to lift, carry, push, or pull up to 40 pounds. Ability to work in a commercial kitchen, Bistro, storage, and event environment. Ability to bend, reach, stoop, handle food service equipment, and perform hands‑on operational tasks as needed. Ability to work days, evenings, weekends, and special events based on operational requirements. HOAMCO and Trilogy Service Expectations The Food Services Manager is expected to model HOAMCO’s standards of professionalism, integrity, teamwork, communication, and exceptional customer service. The incumbent must project a positive image of HOAMCO and Trilogy at Redmond Ridge, build respectful relationships with members and staff, and support the Cascade Club’s role as a welcoming, well‑run, service‑oriented community amenity. What We Offer Comprehensive benefits package including medical, dental, and vision Wellness program Flexible Spending Accounts Company‑matching 401(k) contributions Paid time off for vacation, holidays, medical, and volunteering Paid parental leave Training and educational assistance Support programs, including Employee Assistance Program and Calm Health Optional benefits including short‑ and long‑term disability, life insurance, and pet insurance Most importantly, a caring team who is dedicated to your success! Why Join HOAMCO? Since 1991, HOAMCO (Homeowners Association Management Company) has been a leader in community association management, currently managing over 600 communities across seven states—and we’re still growing! At HOAMCO, we value teamwork, integrity, and exceptional service. This is an exciting opportunity to be part of a company that makes a real impact in communities. #J-18808-Ljbffr CCMC