Job Summary
The Kitchen & Bar Manager is responsible for overseeing all food and beverage operations within a dynamic pickleball facility. This role ensures high-quality service, efficient operations, and a welcoming, social atmosphere that enhances the overall player and guest experience. This is a hands-on, working manager position, actively participating in bar and kitchen operations during service. The Manager leads staff, controls costs, maintains compliance, and supports events, leagues, and peak play periods.
Primary Responsibilities
Operations & Guest Experience
- Oversee daily kitchen and bar operations in alignment with facility activity and court usage.
- Ensure fast, high-quality food and beverage service during peak play times, leagues, and events.
- Maintain a clean, organized, and inviting environment for players and guests.
- Monitor guest satisfaction and resolve service issues quickly and professionally.
- Collaborate with front-of-house and court operations to support a seamless guest experience.
Staff Leadership & Team Development
- Recruit, train, schedule, and supervise bar and kitchen team members.
- Provide ongoing coaching, feedback, and performance evaluations.
- Foster a fun, energetic, and team-oriented work environment aligned with the facility’s culture.
- Ensure proper staffing levels during leagues, tournaments, and special events.
- Enforce company policies and handle employee relations as needed.
Inventory & Cost Management
- Monitor inventory levels and order food, beverages, and supplies based on demand patterns.
- Control food, beverage, and labor costs while maintaining service quality.
- Minimize waste and prevent product loss.
- Maintain accurate inventory records and assist with budgeting and P&L tracking.
Food & Beverage Quality
- Ensure consistency in food preparation, presentation, and beverage quality. Collaborate on menu development with a focus on quick, casual, and player-friendly options.
- Maintain portion control and recipe consistency.
- Ensure compliance with alcohol and health department service laws and responsibleserving practices.
Events & Facility Integration
- Support food and beverage service for tournaments, leagues, private events, and social
- gatherings.
- Coordinate with facility management to plan for high-volume periods.
- Help create a vibrant, community-driven atmosphere that encourages repeat visits.
Qualifications
Education & Experience
- High school diploma or equivalent; hospitality, culinary, or business training preferred.
- 2–5 years of restaurant, bar, or hospitality management experience.
- Experience in high-volume or recreational/entertainment venues (sports complexes, clubs, etc.) preferred.
- Knowledge of food safety standards and liquor laws.
Skills & Competencies
- Strong leadership and team management skills.
- Ability to thrive in a social, and event-driven environment.
- Solid understanding of cost control, inventory, and basic financials (P&L).
- Excellent communication and customer service skills.
- Strong organizational and multitasking abilities.
- Proficiency in Toast, 7Shifts, and Microsoft Office or similar systems.
Physical Requirements
- Ability to stand and move for extended periods.
- Ability to lift up to 50 pounds.
- Ability to work evenings, weekends, and holidays based on facility activity
Pay: From $70,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
