Food & Beverage Supervisor

Job Details Job Location: Coyote Ridge Golf Course – Nespelem, WA 99155 Position Type: Full Time Education Level: High School Salary Range: $25.21 – $37.81 per hour Travel Percentage: None Job Shift: Any Job Category: Restaurant – Food Service Closing Date: July 17, 2026 Reports To: Clubhouse/Business Manager Location: Electric City, WA Summary The Food and Beverage Supervisor is responsible for the day‑to‑day oversight of bar and restaurant operations at Coyote Ridge Golf Course. Reporting to the Clubhouse / Business Manager, this role leads front‑of‑house and back‑of‑house service execution to ensure high‑quality guest experiences, efficient operations, and compliance with applicable health, safety, and alcohol service regulations. The Supervisor supports staffing, training, scheduling, inventory controls, and event service for tournaments and special functions. This position may be eligible for additional incentive opportunities based on role and performance. Essential Functions Oversee daily restaurant and bar operations, including opening/closing procedures and shift readiness Supervise front‑of‑house staff, bartenders, and kitchen personnel; provide daily direction and support Ensure high standards of guest service and resolve customer concerns promptly and professionally Coordinate food and beverage service for tournaments, leagues, outings, and special events Monitor food quality, presentation, and consistency; address deficiencies and coach staff as needed Maintain cleanliness, organization, and safety of dining, bar, kitchen, and storage areas Ensure compliance with all applicable Tribal, federal, state and local health department requirements, food safety standards, and alcohol service laws Support hiring, onboarding, training, scheduling, and day‑to‑day performance management of food and beverage staff Assist with performance feedback and corrective action in coordination with the Clubhouse / Business Manager Manage inventory levels; order supplies and products as directed; rotate stock and minimize waste Monitor and control food and beverage costs through portion control, waste reduction, and inventory practices Prepare operational updates and basic reports for the Clubhouse / Business Manager (sales, incidents, staffing, inventory needs) Promote teamwork, professionalism, and a guest‑focused culture across the food and beverage team Minimum Qualifications High school diploma or equivalent required Associate’s degree in culinary arts, business, or closely related field, AND one year of supervisory or managerial experience in a restaurant, bar, and/or hospitality operation; OR Three years of supervisory or managerial experience in a restaurant, bar, and/or hospitality operation Previous experience must include managing schedules and labor Experience with Microsoft Office Suite, including Word, Excel and Outlook, with the ability to prepare and maintain spreadsheets Previous experience with inventory management and vendor relations Previous experience with cost control and minimizing waste to ultimately maximize quality and profitability Must have a strong financial acumen Knowledge of sanitation, food safety standards, and alcohol service regulations Ability to possess and maintain a current Washington State Food Handler’s Card within 30 days of employment and have it available for inspection while working Ability to obtain a ServSafe Management certification within six (6) months of employment Must possess and maintain a valid MAST permit within 30 days of employment and have it available for inspection while working Strong customer service, communication, and problem‑solving skills with the ability to enhance the overall customer experience Ability to work flexible hours including evenings, weekends, and holidays as required by business need Ability to understand, speak, communicate, and read the English language Ability to communicate professionally in a verbal and non‑verbal and maintain a professional image and tone Preferred Qualifications Previous experience with forecasting and budgeting Experience supporting banquets/events, tournaments, and high‑volume service periods Experience working within Tribal enterprises Allergen awareness training CPR/First Aid Certification Physical Demands Ability to frequently walk and/or stand for prolonged periods Ability to bend, squat, stoop, reach, and climb as required Ability to lift, carry, or move items up to 50 pounds Ability to safely work around kitchen equipment, hot surfaces, and sharp utensils as applicable to the role Exposure to equipment noise and operation of maintenance machinery Work Environment Restaurant, bar, and kitchen‑adjacent environment within a public golf course facility Exposure to heat, steam, wet/slippery surfaces, cleaning chemicals, and kitchen equipment noise Fast‑paced service environment with peak demand during events and seasonal volume Evening, weekend, and holiday shifts required as needed to support operations and tournaments/events #J-18808-Ljbffr