Originally built in 1996 and recently renovated in 2025, Poppy Ridge Golf Course is a premier golf destination located in the rolling hills of Livermore, California, offering sweeping views and a challenging yet enjoyable experience for players of all skill levels. Owned and operated by the Northern California Golf Association (NCGA), the facility features 18 holes of championship golf, another 9 hole course, outstanding practice areas, and a welcoming clubhouse environment. In addition to golf, Poppy Ridge offers a full-service restaurant and bar that serves golfers, members, and the local community with daily dining options and hospitality-focused service. The property is also a popular venue for special events, including weddings, banquets, corporate outings, tournaments, and private gatherings, with both indoor and outdoor event spaces that showcase the scenic landscape. The food and beverage and events operations play a key role in the overall guest experience, emphasizing teamwork, professionalism, and personalized service to create memorable occasions on and off the course.

Position: Manager, Food & Beverage

Status: Exempt

Reports to: Assistant General Manager

POSITION SUMMARY:

As the leader of the Food & Beverage team, this position has the responsibility for the overall management of the Poppy Ridge F&B operations (daily operations, budget management, F&B staff supervision, inventory management, etc.). This incumbent will work cross functionally with other leadership and management (Golf Operations, Course Maintenance, Events, Administration) positions at Poppy Ridge for the execution of F&B operations and events. This position will supervise and manage the Restaurant and F&B staff, including all related HR activity.

DUTIES AND RESPONSIBILITIES:

Responsible for the overall management and daily performance of the F&B operation (front of house, kitchen, Outlook, and beverage cart operations).
Responsible for managing and overseeing the budget for the entire F&B operations, including making sure operations (labor costs, inventory management, etc.) run at a prescribed income and expense budget.
Recruit, hire, train, performance manage, and assist with all HR related functions for staff in all areas of the F&B operations. Some aspects may be delegated to other managers in the F&B department.
Responsible for scheduling staff for restaurant FOH (including room setup for special events) and Outlook to ensure guests receive proper service and fiscal goals are met or exceeded.
Manages reservations for daily a la carte restaurant operations. Receives and handles complaints concerning food, beverages and/or service.
Identify and implement service and training standards in the restaurant and Outlook operations in conjunction with the Executive Chef, Events Manager, and Assistant General Manager. Conduct monthly and quarterly reviews of service standards and trainings with service staff. Ensure that standard operating procedures are consistently utilized and followed.
Serve as liaison between the restaurant FOH and the kitchen staff, ensuring all staff are working well together to support the overall operations of the restaurant.
Overall responsibility for F&B inventory management, direct responsibility for maintaining bar inventories and ordering/restock of alcohol for the restaurant and Outlook. Responsible for the organization of the equipment and storage/stockroom.
Maintain safety standards, sanitation, preventive maintenance, and ensure other standards are consistently met and within OSHA requirements.
Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
Adhere to and enforce policies and procedures of the facility.
Other duties and responsibilities as assigned.

REQUIRED QUALIFICATIONS:

Fundamental knowledge of F&B, restaurant, and kitchen operations.
Previous experience with POS systems.
Self-motivated with strong organizational, planning and prioritization skills.
Excellent customer service skills.
Ability to multi-task and work with multiple distractions.
Ability to work collaboratively across the organization with other employees.

PREFERRED QUALIFICATIONS:

Bachelor’s Degree.

WORK SCHEDULE:

Flexible work schedule including some weekend days and holidays
Weekly schedule will be determined with supervisor approval.

COMPENSATION AND BENEFITS:

This is a full-time, Exempt position, with a starting salary in the range of $70,500-$80,000 annually, commensurate with experience. Some clothing will be provided, with the employee expected to source and maintain a high-standard of attire at all times. Participation in the company’s 401k plan after one full year of employment. PTO, meals, and golf benefits also included.

APPLICATION INSTRUCTIONS:

Please complete the application and attach a copy of your resume and a cover letter with your application. You can apply for the position here: https://recruiting.paylocity.com/recruiting/jobs/Apply/3825991/Northern-California-Golf-Association/Manager-Food-Beverage-Poppy-Ridge-Golf-Course