For over twenty years, Martis Camp has set the standard for extraordinary private community living in the Tahoe region. It’s a place where families and friends come together to enjoy an unmatched mountain lifestyle—surrounded by breathtaking scenery, enriched by world‑class amenities, and grounded in an authentic sense of community.
Nestled in the heart of Truckee, California, Martis Camp features an exceptional collection of amenities, including the iconic Camp Lodge, Family Barn, Beach Shack, Lost Library, and a stunning Tom Fazio–designed golf course. The Club provides a four-season experience with recreation, dining, wellness, and outdoor adventure woven into every aspect of daily life. Martis Camp isn’t just a place to work, it’s a place to belong, contribute, and be part of something truly remarkable.

POSITION SUMMARY:  

The Food & Beverage Lead is responsible for assisting the Dining Room Manager in overseeing all aspects of Food and Beverage service. Provides Club Members and guests with the finest service in the dining room while creating a warm and friendly environment.

ESSENTIAL JOB RESPONSIBILITIES:  

• Attending members and guests with impeccable dining service, food knowledge, and thoughtfulness
• Assist members in selecting food and beverages by maintaining a thorough knowledge of changing menus; suggesting courses; explaining the chef's specials; identifying appropriate wines; answering food preparation questions
• Protect members by adhering to sanitation, safety, and alcohol beverage control policies
• Prepare room for dining and setting decorations
• Stay updated on current specialties and menu changes
• Transmit orders to bar and kitchen accurately and in a timely manner, identifying any special dietary needs and special requests
• Keep culinary team informed by monitoring timing and progression of the meals
• Be familiar with Fine Dining sequence of service and deliver orders accordingly
• Possess leadership skills and to be comfortable in that role. This includes, but not limited to: checking opening and closing side-work for other teammates; coaching co-workers on all aspects of food and beverage service; following directions from superiors and giving directions in a clear, respectful and professional manner
• Respond to additional member requirements by inquiring of needs; observing dining process
• Maintain table setting by removing courses as completed; replenishing utensils; maintaining water and beverage service; being alert to member spills or other special needs
• Properly open and pour wine tableside
• Obtain revenues by charging the appropriate member account promptly in POS system
• Perform basic restaurant side-work and additional cleaning tasks as needed or directed by supervisor
• Assist with special events as needed
• Promptly address service issues and refer members to management when necessary
• Assisting teammates
• Other duties as assigned by the Dining Manager, F&B Director, Bar Manager.                                                         

• Ability to interact and develop positive relationships within the organization.
• Bilingual preferred (English / Spanish)
• Proficient with Microsoft Office Suite or related software.
• Maintain high ethical and moral standards.
• Excellent verbal and written communication skills.
• Excellent interpersonal and guest service skills.
• Excellent organizational skills and attention to detail.

• Must be California Food Handlers Safe Certified
• RBS certified (responsible beverage service)

• Must be able to stand/walk for 8 hours with one lunch break and two ten-minute breaks
• Must be able to safely carry up to 50lbs
• Must be able to safely lift, carry, or transport food and drinks from kitchen to table
• Must be able to grip silverware, dishware, and drinkware safely
• Must be able to safely kneel, bend, twist
• Must be able to safely lift/carry up to 20 pounds max at one time

• Must pass a pre-employment drug screen
• Must have experience in a Fine Dining environment
• Must have a basic knowledge of wine, wine regions and food and wine pairings

• Must be able to work weekends and holidays
• Must be able to work overtime in peak periods
• Must be able to work varied shifts at different locations and with minimal or no supervision