About the Role
Bella Ridge Golf Club in Johnstown, CO is pleased to announce an excellent career opportunity for a Full-Time Assistant Food and Beverage Manager! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.
Bella
Ridge isn’t just building a golf course—we’re crafting a destination. Our startup is launching a brand-new golf experience that blends tradition with innovation, community with exclusivity, and sport with lifestyle. We are looking for someone who is not just passionate about golf—but passionate about building something new. As a founding food and beverage team lead, you will wear multiple hats and help shape the foundation of our unique food and beverage operations and brand.
The Assistant
Food & Beverage Manager supports the daily operation of a high-volume food and beverage program at a premier public golf course. This role combines operational leadership, hospitality excellence, inventory and purchasing controls, team supervision, and hands-on execution across front-of-house and back-of-house functions.
The Assistant
Manager helps deliver exceptional guest experiences while maintaining high standards of service, cleanliness, safety, efficiency, and financial performance. This position works closely with the Food & Beverage Manager, culinary team, servers, and golf operations staff to ensure seamless execution of the food and beverage operation.
Compensation: $60,000 - $64,000 per year, opportunity for commissions and performance bonus Operations & Service Leadership:
Assist in managing all daily food and beverage operations across dining area, bar service, beverage stations, patio service, tournament events, and special functions. Maintain exceptional guest service standards and create a welcoming, professional hospitality environment.
Actively participate in service execution including serving, food running, expediting, guest interaction, and issue resolution during peak periods.
Ensure timely opening, shift transition, and closing procedures are completed consistently.
Monitor service flow and staffing levels to maximize efficiency during high-volume periods. Purchasing, Receiving & Inventory Control:
Assist with purchasing food, beverage, paper goods, cleaning supplies, and operational materials.
Receive deliveries, inspect product quality, verify quantities, and reconcile invoices with purchase orders.
Maintain organized storage areas using FIFO (First In, First Out) inventory practices.
Conduct regular inventory counts and maintain accurate inventory records.
Support food and beverage cost management initiatives. Front-of-House (FOH) Management:
Supervise dining area, patio, and guest-facing operations.
Train and coach service staff on hospitality standards, menu knowledge, upselling, and service expectations.
Support scheduling, labor management, and daily staffing adjustments. Back-of-House (BOH) Coordination:
Partner with kitchen leadership to maintain smooth production and service execution.
Support adherence to recipes, portion standards, ticket times, and food quality expectations.
Ensure sanitation, organization, and proper food handling procedures are followed.
Assist in managing prep schedules and operational readiness.
Team Leadership & Supervision:
Lead by example through active floor presence and hands-on support.
Provide coaching, training, performance feedback, and accountability for team members.
Support employee onboarding and ongoing development.
Foster a positive, collaborative, and high-performance team culture. Safety, Sanitation & Facility Standards:
Ensure food safety, sanitation, and workplace safety standards in accordance with local and company requirements.
Conduct routine inspections of dining areas, kitchen, storage spaces, and service stations.
Maintain a clean, organized, and presentation-ready environment throughout the facility.
Administrative & Financial Support:
Support daily transaction records and reconciliation processes.
Monitor sales trends, staffing efficiency, and departmental performance metrics.
Contribute ideas for operational improvements and revenue growth opportunities. 2-5 years of progressive experience in food & beverage, hospitality, restaurant, golf club, resort, or high-volume service operations.
Strong understanding of purchasing, receiving, inventory management, and cost controls.
Knowledge of front-of-house and back-of-h