Manager

GENERAL MANAGER — THE TAP IN BISTRO

Location: Roosevelt Golf Course & Pool — Roosevelt, Utah
Reports to: Ownership
Position: Full-Time, Seasonal

THE OPPORTUNITY

The Tap In Bistro is looking for a hands-on, driven Manager to take ownership of the day-to-day operation of our bistro and pool food and beverage operations.

This is not a job where you manage from behind a desk.

You’ll be on the floor during the rush, in the walk-in on delivery day, working alongside your team, talking with customers, solving problems, and looking at the numbers on Monday morning.

You will be responsible for the team, food, service, inventory, costs, guest experience, and overall operation — while also helping us grow our catering and event business.

And when you drive additional sales, you get paid for it.

WHAT YOU’LL OWN

OPERATIONS

• Run daily open-to-close operations across the kitchen and front of house
• Maintain food quality, ticket times, cleanliness, and health-code compliance
• Manage inventory, ordering, par levels, and vendor relationships
• Work with vendors including US Foods, Sysco, and local suppliers
• Own and manage the Clover POS, including menu setup, pricing, modifiers, and reporting
• Coordinate with golf course staff for tournaments, leagues, and course events
• Identify operational problems and solve them before they become bigger problems

POOL OPERATIONS

• Oversee daily food and beverage service at the pool
• Schedule and manage pool staffing and coverage
• Manage the pool-side menu, pricing, and POS
• Maintain appropriate inventory and par levels
• Adjust staffing, hours, and inventory based on weather and seasonal demand
• Maintain the same standards for cleanliness, food safety, quality, and service at the pool as we expect at the bistro

TEAM LEADERSHIP

• Hire, train, schedule, and develop hourly employees
• Set expectations and hold employees accountable
• Run pre-shift meetings and communicate daily priorities
• Build a team that understands what great service looks like
• Schedule effectively to meet labor targets without sacrificing customer service
• Coach employees and address performance issues when necessary
• Maintain appropriate documentation and follow company policies

FINANCIAL RESPONSIBILITY

You don't have to be an accountant, but you do need to understand the numbers.

You will be responsible for:

• Hitting weekly and monthly food-cost targets
• Managing labor costs and scheduling efficiently
• Completing daily cash handling, deposits, and reconciliation
• Controlling food waste, comps, and voids
• Reviewing financial performance with ownership
• Understanding what the P&L is telling you and taking action when something isn't working

GROWTH & CATERING

A major part of this position is helping us grow revenue beyond the bistro.

You will:

• Sell and coordinate catering for corporate lunches, tournaments, parties, weddings, and community events
• Build relationships with local businesses, organizations, and community members
• Follow up with catering leads and turn inquiries into booked events
• Coordinate catering details from booking through completion
• Assist with catering execution when needed — including prep, setup, on-site service, and breakdown, even when you didn't sell the job
• Support our food trailer program and off-site opportunities
• Help execute on-site events including date nights, weekly draws, putting contests, and league nights
• Work with our marketing partner on local promotions and social media

COMPENSATION

$2,500 MONTHLY BASE

PLUS

10% CATERING COMMISSION

10% of the value of any catering job you personally sell

Your sales override and catering commissions are uncapped.

The more you help us grow, the more you can earn.

That's the point of the structure.

SCHEDULE

This is a full-time, seasonal position.

The schedule will include:

• Weekends
• Holidays
• Tournament days
• Busy golf days
• Pool season
• Other high-volume events

This is a golf course and pool operation, so the schedule will flex with the season, weather, events, and customer demand.

We need someone who understands that the busiest days are often when the manager needs to be there the most.

SEASONAL POSITION

The General Manager position ends at the close of the operating season.

There is no off-season base salary, or commission.

Depending on business needs, there may be opportunities to pick up catering work during the off-season on an hourly basis. Any off-season work would be arranged separately.

WHO WE'RE LOOKING FOR

We're looking for someone who:

• Is a natural leader
• Takes ownership instead of making excuses
• Is comfortable working alongside their team
• Can lead during busy, stressful situations
• Understands food service and hospitality
• Can manage people while still being willing to jump in and help
• Is organized and follows through
• Understands inventory, labor, food costs, and sales
• Is comfortable working with numbers
• Has strong customer-service skills
• Can work independently and make good decisions
• Is willing to work weekends, holidays, tournaments, and busy events
• Has the personality and drive to sell catering and build relationships in the community
• Wants to help build something rather than simply work a shift

Restaurant, hospitality, catering, or food-service management experience is strongly preferred.

THIS IS YOUR OPPORTUNITY TO MAKE AN IMPACT

We're not looking for someone who simply wants a management title.

We're looking for someone who wants to take ownership, lead a team, grow sales, improve operations, and help build The Tap In into a destination people want to come back to.

If you're a hands-on leader who enjoys hospitality, thrives in a fast-paced environment, and wants your compensation to grow when the business grows, we want to hear from you.

APPLY NOW

Send your resume and a brief introduction telling us why you believe you're a good fit for this position. owners@thetapinfood.com

The Tap In Bistro
Roosevelt Golf Course & Pool
Roosevelt, Utah

Pay: $2,000.00 - $2,500.00 per month

Work Location: In person

Salary : $2,000 - $2,500