Find & Apply For Restaurant / Food Service Manager Jobs in Chaska, Minnesota

Dahlgreen Golf Club Job Description:

Food & Beverage Manager Position Overview We are seeking an energetic, hands-on Food & Beverage Manager to lead, develop, and take full ownership of our restaurant, bar, and event operations. This role is a dynamic mix of tactical daily management, team leadership, and strategic business growth. The ideal candidate is a hospitality professional who is comfortable building operating systems from scratch, fostering relationships with staff, customers, members of the business community and driving revenue while maintaining high standards of food safety, hospitality, and cost control.

Position Type:

Full-time (Salaried, Exempt) with seasonal schedule flexibility.

Target Compensation:

$60,000 - $75,000 annually (commensurate with experience) Key Responsibilities Food & Beverage Operations

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Daily Operations:

Manage the day-to-day activities of the clubhouse dining facilities—including the restaurant, bar, and grill—to deliver an efficient, welcoming environment centered on elite hospitality for golfers.

Service Standards:

Formulate and enforce comprehensive service benchmarks, operational hours, and seasonal SOPs. Develop a streamlined "at-the-turn" ordering system, significantly reducing transit time and optimizing patrons and golfers experience.

Health & Safety:

Maintain strict compliance with local, state, and OSHA health, sanitation, and liquor regulations. Ensure all kitchen and front-of-house areas are continuously cleaned and organized. Social Media

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Brand Strategy & Identity:

Spearhead the end-to-end creation of the brand identity, including name development and market positioning.

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Digital Marketing & Growth:

Engineer and execute a comprehensive social media strategy designed to expand brand reach both within and beyond the traditional golfing network.

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Web Development:

Oversee the design, development, and launch of the official company website to enhance online visibility.

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Data-Driven Insights:

Design and implement structured customer and employee feedback surveys to capture actionable insights and drive operational improvements.

Leadership & Staff Management Team Lifecycle:

Manage the entire employee life cycle, including recruiting, interviewing, hiring, and onboarding front-line staff.

Scheduling:

Build optimized weekly staff schedules that align with peak hours, tournament schedules, and seasonal volume changes.

Training & Coaching:

Conduct regular staff meetings and training sessions focused on customer service excellence, safety protocols, and performance development.

Financial & Administrative Control Budgeting:

Prepare, submit, and manage the annual line-item operating budget, actively tracking revenue targets and expenditure goals.

Cost Controls:

Closely monitor and report on daily/weekly labor costs, inventory levels, margins, product rotation, and waste.

Administrative Duty:

Complete daily bookkeeping, cash drops, credit card reconciliations, and vendor invoice coding.

Menu & Vendor Management Menu Design:

Develop and regularly update consumer-driven food and beverage menus that balance quality, preparation speed, and profitability.

Sourcing:

Partner directly with vendors and suppliers to secure high-quality products at highly competitive prices.

Events & Catering Coordination Event Logistics:

Act as the primary venue contact for prospective clients, managing rental agreements, deposits, calendar scheduling, and facility walk-throughs.

Vendor Partnerships:

Coordinate execution, delivery, setup, and teardown logistics with outside caterers for tournaments, private banquets, and outings.

Growth Initiatives:

Work alongside senior leadership to scale future in-house banquet production and revenue capabilities.

Qualifications & Requirements Minimum Requirements Experience:

Minimum of 3 years of progressive experience in restaurant, bar, or food service hospitality environments.

Supervision:

Demonstrated experience handling direct supervisory functions (scheduling, coaching, and performance management).

Tech Literacy:

Proficiency in automated point-of-sale (POS) management software, spreadsheet applications, and basic website or marketing tools.

Certification:

Possession of a valid Food Safety Manager Certification (or the ability to obtain one within the initial probationary period). Preferred Qualifications 3 to 5 years of hospitality management experience specifically within a golf course clubhouse, country club, or a high-volume seasonal resort. Proven track record of coordinating large-scale events like weddings, banquets, and corporate outings. Direct experience writing and managing operational budgets exceeding revenue benchmarks.

Working Conditions Environment:

Primarily indoors within clubhouse dining rooms, bars, offices, and kitchen areas.

Physical Demands:

Requires prolonged periods of standing/walking, manual dexterity, and the ability to occasionally lift, push, or carry event equipment and inventory up to 25 pounds.

Schedule:

Must be able to work a flexible, hospitality-driven schedule that regularly includes evenings, weekends, and holidays during peak operational seasons.

Pay:

$60,000.00 - $75,000.00 per year Application Question(s): Are you available to work weekends and holidays? Have you ever been convicted of a felony? Do you have Certifications/Licensing or the capability to earn these qualifications while on the job? Do you have any experience managing people?

Experience:

Food and Beverage :

3 years (Preferred)

Work Location:

In person