CAREERS AT PDL SPORTS & SOCIAL CLUB
Where Your Passion
Becomes Your Career
PDL Sports & Social Club is opening in San Antonio as a premier padel and hospitality destination, built around lifestyle, community, and social connection. We are looking for people who bring energy, pride, and a genuine commitment to creating exceptional experiences from day one.
About PDL
MORE THAN A CLUB
PDL Sports & Social Club is being created as a high-energy, premium destination where sport, hospitality, and community come together. From racquet sports and coaching to food and beverage, events, and member experience, every part of PDL is intentionally designed to feel vibrant, social, and elevated.
We are building a team of people who believe that great experiences are created through discipline, pride, and attention to detail. Whether you work in culinary, hospitality, operations, coaching, guest services, or leadership, your role will directly shape the way members and guests feel at PDL. Every interaction matters, and every team member plays a part in bringing the club to life.
Working at PDL means helping build something special from the ground up. We are creating a culture defined by energy, accountability, teamwork, and pride in every experience we deliver.
PDL is for people who move with intention, care deeply about execution, and want to be part of building a destination that will stand out. Here, every role has impact, and every team member helps bring the club to life.
BUILT BY PEOPLE
WHO CARE
Hospitality: We create experiences that people remember and want to return to.
Energy : We bring purpose, enthusiasm, and momentum to every shift.
Teamwork: We support each other, communicate well, and win together.
Accountability: We own the details, follow through, and hold ourselves to a high standard.
Growth: We are building a business, a culture, and real career opportunities.
The Service Manager, Member Experience Lead is first and foremost a Food & Beverage Service Manager at PDL. This role shares responsibility for daily front-of-house execution across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar, while carrying lead responsibility for client and member experience, reservations discipline, arrival flow, and the consistency of the day-to-day hospitality journey. This is not a standalone member services role. It is a service leadership position that must balance daily outlet performance with stronger ownership of member experience, guest touchpoints, and polished hospitality delivery.
The Head Pro is responsible for building and leading the sports operation at PDL across coaching standards, program quality, lesson and clinic execution, coach staffing and development, member engagement, safety, and sports culture.
This is not only an on-court teaching role. It is a leadership seat that must translate the brand promise into a disciplined, energetic, commercially responsible, and premium sports experience for members, guests, leagues, clinics, tournaments, and activations.
The Chef is responsible for building and leading the culinary operation at PDL across daily restaurant execution, bar food support, event capability, food safety, staffing, and kitchen culture. This is not a narrow back-of-house role. It is a leadership seat that must translate the brand promise into a disciplined, commercially sound, high-quality culinary platform.
Full-Time | Sports / Programming | Leadership Team | San Antonio, Texas | $55,000 - $75,000 + variable
Full-Time | Food & Beverage / Front of House | Leadership Team | San Antonio, Texas | $60,000 - $75,000
SPORTS·PASSION·LIFESTYLE
IF YOU’RE PASSIONATE ABOUT SPORTS, COMMUNITY AND ELEVATED HOSPITALITY EXPERIENCES, WE’D LOVE TO HEAR FROM YOU.
Careers at PDL
Head Pro Padel
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Job Title: Head Pro
Department: Sports / Programming
Reports To: VP of Operations Leadership
Leadership Level: Leadership Team
Location: PDL Sports & Social Club, San Antonio, Texas
Employment Type: Full-Time
Schedule: Flexible; includes mornings, evenings, weekends, holidays, and tournament or event periods
Compensation Range: To be defined / market-based on profile and experience
Position Summary
Role summary. The Head Pro is responsible for building and leading the sports operation at PDL across coaching standards, program quality, lesson and clinic execution, coach staffing and development, member engagement, safety, and sports culture.
This is not only an on-court teaching role. It is a leadership seat that must translate the brand promise into a disciplined, energetic, commercially responsible, and premium sports experience for members, guests, leagues, clinics, tournaments, and activations.
What is PDL
PDL Sports & Social Club is being built as a premium sports, hospitality, and lifestyle destination designed to bring together racquet sports, social connection, elevated Food & Beverage, and community. It is not just a sports venue and not just a restaurant operation. It is a brand experience where every touchpoint should feel intentional, energetic, polished, and aligned with a high standard of execution.
The club is designed to combine world-class padel and pickleball with a strong hospitality platform, programming, events, and a vibrant social environment. The goal is to create a place where members and guests can train, compete, gather, dine, celebrate, and spend meaningful time in a setting that feels premium without feeling rigid.
For the Head Pro, this means the sports role is central to the brand. Coaching quality matters, but so do punctuality, organization, safety, member care, coach development, programming discipline, cross-functional collaboration, and the ability to help shape an experience that matches the energy and ambition of PDL.
Sports Areas Under Scope
The Head Pro is expected to understand the purpose of each sports touchpoint and create standards that support player development, member engagement, lesson value, programming consistency, and a premium court experience.
Padel Program: Lessons, clinics, open play, tournaments, leagues, and private instruction, measuring the progress of the students and staff
To be confirmed: A flagship sports platform that should feel structured, energetic, social, and premium for members and guests across skill levels.
Pickleball Program: Lessons, clinics, open play, tournaments, leagues, and private instruction, measuring the progress of the students and staff
To be confirmed: A high-participation, community-building platform that requires excellent pacing, inclusivity, coaching consistency, and visible energy.
Coach Team: Head Pro leadership, coaches, instructors, and contracted teaching support as applicable
To be defined based on operating model: The people delivering the on-court brand. Their standards, presentation, and consistency will directly shape member trust and retention.
Sports Programming & Activations: Tournaments, socials, club play, branded activations, and member programming
Year-round calendar: A key driver of engagement, court utilization, community, and premium perception when executed with discipline and strong coordination.
Sports Programming and Event Scope
Daily coaching and court activity: lessons, clinics, open play support, member engagement, and visible standards throughout the operating week.
Tournaments and sports events: league play, ladders, round robins, match days, and competition-driven programming where structure, timing, safety, and court flow are critical.
Member activations and social programming: mixers, themed sessions, introductory experiences, and club-building activities that must feel organized, welcoming, and premium.
Corporate and special events support: sports components of private groups, branded activations, or company experiences where the sports program must coordinate effectively with service, events, and operations.
This role must help build an event-capable sports operation, not just a lesson schedule. Program quality may be designed with leadership input, but staffing discipline, court readiness, communication with operations, and live execution under pressure remain essential responsibilities of the Head Pro.
Key Responsibilities
Lead all sports execution standards across the PDL racquet platform, including coaching quality, punctuality, safety, court readiness, and visible leadership presence.
Build sports staffing plans, participate in recruitment and selection, and lead onboarding, training, scheduling, observation, coaching, and accountability for the coaching team.
Design and protect lesson, clinic, and programming standards that create consistency in member experience across coaches, sessions, and skill levels.
Partner with Member Experience, Service, Bar, Events, and Operations to ensure the sports program supports the full PDL journey and not only activity on court.
Support tournaments, activations, corporate groups, and special events with discipline in timing, staffing, communication, and member or guest experience standards.
Monitor and improve key sports indicators including lesson and clinic participation, coach utilization, retention, punctuality, safety, member feedback, and program fill rates.
Protect the sports brand standards of PDL through strong coach presentation, session structure, member engagement, and disciplined execution on and around the courts.
Create a culture of professionalism, energy, respect, ownership, inclusivity, and pride inside the sports team.
Values and Cultural Operating System
High standards in coaching quality, safety, punctuality, discipline, and consistency.
Team-first mentality with cross-functional collaboration across sports, service, bar, events, and operations.
Accountability without ego, including openness to feedback and ownership of results.
Anticipatory hospitality, where the member and guest experience is shaped intentionally rather than reactively.
Culture building through professionalism, energy, respect, inclusivity, and pride in the work.
Leadership presence under pressure, especially during peak play periods, tournaments, activations, and recovery moments.
The PDL Way cultural operations system is a golden rule, not a slogan. Every leader is expected to protect it, model it, and build it through daily actions. The Head Pro must be a culture carrier as much as a sports leader.
Qualifications and Profile
Proven +3 years leadership experience in racquet sports, academy, club, or coaching leadership roles within premium member-driven, hospitality-oriented, sports, or lifestyle environments.
Strong knowledge of coaching operations, programming, player development, staff leadership, lesson and clinic execution, and event support.
Ability to lead with discipline and standards without creating a fear-based or ego-driven coaching culture.
Comfort operating in a start-up or build-phase environment where systems, programs, and service expectations must be created, tested, and refined.
Strong cross-functional communication and willingness to work closely with operations, service, events, member experience, and leadership teams.
Clear business understanding of participation, retention, coach utilization, programming quality, safety, and premium member experience.
Professional presence, calm under pressure, and willingness to be hands-on during opening, ramp-up, and peak periods.
Bilingual English/Spanish preferred but not required.
What Success Looks Like in This Role
This role will be successful if the Head Pro helps create a sports operation that supports the full PDL experience: premium coaching, vibrant social energy, structured programming, event capability, and visible leadership, all while building a team that can execute with consistency, discipline, and pride.
Consistent coaching and court execution aligned with premium sports and hospitality standards.
Strong staffing, development, accountability, and visible leadership of the coaching team.
Programs, clinics, lessons, and cot activity that feel organized, energetic, and intentional.
Member engagement that builds loyalty, trust, repeat participation, and community.
Effective collaboration with Service, Events, Member Experience, and Operations.
Calm, organized leadership during peak periods, tournaments, activations, and service recovery moments.
A sports culture that creates professionalism, discipline, positivity, safety, and pride in the team.
Compensation and Additional Notes
Base compensation range: To be defined. $55,000 - $75,000
Bonus or incentive structure: In addition to base salary, the Head Pro will be eligible for variable compensation tied to sports programming activity and performance. This incentive structure is designed so that a percentage of revenue generated from private lessons, clinics, and summer camps may be added to the employee’s total compensation, subject to the final compensation plan, approved percentages, participation in delivery, and achievement of applicable performance standards.
Benefits: To be defined based on final employment package.
Other notes: Candidate must be comfortable with a hands-on opening process, flexible scheduling, visible leadership presence, and building sports systems from the ground up.
Chef
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Department: Food & Beverage
Reports To: VP of Operations / Executive Manager
Leadership Level: Leadership Team
Location: PDL Sports & Social Club, San Antonio, Texas
Employment Type: Full-Time
Schedule: Flexible; includes nights, weekends, holidays, and event periodsCompensation Range: $55,000 - $70,000
Position Summary
Role summary. The Chef is responsible for building and leading the culinary operation at PDL across daily restaurant execution, bar food support, event capability, food safety, staffing, and kitchen culture. This is not a narrow back-of-house role. It is a leadership seat that must translate the brand promise into a disciplined, commercially sound, high-quality culinary platform.
What is PDL
PDL Sports & Social Club is being built as a premium sports, hospitality, and lifestyle destination designed to bring together racquet sports, social connection, elevated Food & Beverage, and community. It is not just a sports venue and not just a restaurant operation. It is a brand experience where every touchpoint should feel intentional, energetic, polished, and aligned with a high standard of execution.
The club is designed to combine world-class padel and pickleball with a strong hospitality platform, programming, events, and a vibrant social environment. The goal is to create a place where members and guests can train, compete, gather, dine, celebrate, and spend meaningful time in a setting that feels premium without feeling rigid.
For the Chef, this means the culinary role is central to the brand. Food quality matters, but so do consistency, speed, cleanliness, cross-functional collaboration, and the ability to help shape a guest experience that matches the energy and ambition of PDL.
Food & Beverage Areas Under Scope
The Chef is expected to understand the purpose of each outlet and design execution standards that respect the different pace, menu mix, production flow, and guest expectations of each one.
Vibora Sports Bar: High-energy sports bar and social hub with 160 seats. A vibrant destination for drinks, shared plates, live match energy, and social traffic before and after play.
Pala Grill: Chef-driven restaurant experience with 190 seats, including 120 outdoors and 70 indoors. A complete dining platform that must deliver quality, consistency, and an elevated but approachable experience.
Healthy Outdoor Bar: Wellness-forward outdoor beverage and light food outlet with approximately 16 to 20 seats. A fast, fresh touchpoint supporting players, wellness-minded guests, and daytime traffic.
Event Food & Beverage Scope
This role must help build an event-capable kitchen operation, not just a restaurant kitchen. Menu engineering may be defined centrally, but prep discipline, labor planning, communication with operations, and live execution under pressure remain essential responsibilities of the Chef.
Rooftop events: Curated social gatherings, branded activations, private functions, and elevated hospitality moments that require flexibility, presentation, and strong coordination.
Sports events: Tournament days, team play, league activity, and other sports-driven moments where speed, flow, replenishment, and operational discipline are critical.
Special events: Private celebrations, corporate gatherings, group experiences, and custom occasions where the culinary program must support both revenue goals and guest experience standards.
Key Responsibilities
Lead all kitchen execution standards across the PDL culinary platform, including daily service, prep, sanitation, food safety, quality control, and line readiness.
Build kitchen staffing plans, participate in recruitment and selection, and lead onboarding, training, scheduling, coaching, and accountability for the culinary team.
Implement recipe discipline, prep systems, production controls, pars, ordering logic, and inventory practices that support consistency and margin protection.
Partner with Service, Bar, Sports, Events, and Operations to ensure the culinary team supports the full guest journey and not only kitchen output.
Execute event and group business culinary needs with discipline in timing, coordination, staffing, and service standards.
Monitor and improve key kitchen controls including food cost, waste, labor productivity, cleanliness, ticket flow, and readiness for peak periods.
Protect the culinary brand standards of PDL through disciplined plating, quality assurance, station setup, and strong back-of-house organization.
Create a culture of professionalism, urgency, respect, ownership, and pride in the kitchen.
Values and Cultural Operating System
High standards in execution, cleanliness, discipline, and consistency.
Team-first mentality with cross-functional collaboration across sports, service, bar, events, and operations.
Accountability without ego, including openness to feedback and ownership of results.
Anticipatory hospitality, where the guest experience is shaped intentionally rather than reactively.
Culture building through professionalism, energy, respect, and pride in the work.
Leadership presence under pressure, especially in peak periods, events, and service recovery moments.
The PDL Way cultural operations system is a golden rule, not a slogan. Every leader is expected to protect it, model it, and build it through daily actions. The Chef must be a culture carrier as much as an execution leader.
Qualifications and Profile
Proven leadership experience in chef or culinary leadership roles within high-volume hospitality, premium casual dining, lifestyle-driven, sports, club, or event-oriented environments.
Strong knowledge of kitchen operations, staffing, prep systems, food safety, sanitation, line execution, and event support.
Ability to lead with discipline without creating a fear-based or toxic kitchen culture.
Comfort operating in a start-up or build-phase environment where systems must be created, tested, and refined.
Strong cross-functional communication and willingness to work closely with operations, service, bar, and leadership teams.
Clear business understanding of quality, speed, labor, waste, consistency, and profitability.
Professional presence, calm under pressure, and willingness to be hands-on during opening, ramp-up, and peak periods.
Bilingual English/Spanish preferred but not required.
What Success Looks Like in This Role
This role will be successful if the Chef helps create a kitchen operation that supports the full PDL experience: daily service, social energy, event capability, and premium standards, all while building a team that can execute with consistency and pride.
Consistent kitchen execution aligned with premium hospitality standards.
Strong staffing, coaching, accountability, and culture inside the kitchen.
Food that is not only high quality, but also executable, repeatable, and commercially responsible.
Reliable recipe discipline, prep systems, cleanliness, and food safety standards.
Effective collaboration with Service, Bar, Events, and Operations to support a seamless guest experience.
Calm, organized leadership during peak periods, live events, and high-pressure service moments.
A kitchen culture that creates ownership, professionalism, urgency, and pride in the team.
Compensation and Additional Notes
Base compensation range: To be defined. $55,000 - $70,000
Bonus or incentive structure: To be defined. Linked to opening execution, operating metrics, and business performance.
Benefits: To be defined based on final employment package.
Other notes: Candidate must be comfortable with a hands-on opening process, flexible scheduling, and building systems from the ground up.
Service Manager + Member Experience Lead
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Department: Food & Beverage / Front of House
Reports To: VP of Operations / Executive Manager
Leadership Level: Leadership Team
Location: PDL Sports & Social Club, San Antonio, Texas
Employment Type: Full-Time
Schedule: Flexible; includes nights, weekends, holidays, and event periods
Compensation Range: $60,000 - $75,000
Position Summary
Role summary. The Service Manager, Member Experience Lead is first and foremost a Food & Beverage Service Manager at PDL. This role shares responsibility for daily front-of-house execution across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar, while carrying lead responsibility for client and member experience, reservations discipline, arrival flow, and the consistency of the day-to-day hospitality journey. This is not a standalone member services role. It is a service leadership position that must balance daily outlet performance with stronger ownership of member experience, guest touchpoints, and polished hospitality delivery.
What is PDL
PDL Sports & Social Club is being built as a premium sports, hospitality, and lifestyle destination designed to bring together racquet sports, social connection, elevated Food & Beverage, and community. It is not just a sports venue and not just a restaurant operation. It is a brand experience where every touchpoint should feel intentional, energetic, polished, and aligned with a high standard of execution.
The club is designed to combine world-class padel and pickleball with a strong hospitality platform, programming, events, and a vibrant social environment. The goal is to create a place where members and guests can train, compete, gather, dine, celebrate, and spend meaningful time in a setting that feels premium without feeling rigid.
For this role, that means leading as a core Food & Beverage operator while also becoming the primary service leader for client and member experience. The position must protect daily outlet execution and help elevate how members, returning guests, reservations, arrivals, and day-to-day hospitality touchpoints are delivered on the floor.
Food & Beverage Areas Under Scope
This Service Manager is expected to understand the purpose of each outlet and lead service standards that respect the different pace, guest flow, staffing rhythm, and service style of each one. Like the second Service Manager, this role is responsible for day-to-day Food & Beverage execution across all service areas.
Vibora Sports Bar: High-energy sports bar and social hub with 160 seats. A vibrant destination for drinks, shared plates, live match energy, and social traffic before and after play.
Pala Grill: Chef-driven restaurant experience with 190 seats, including 120 outdoors and 70 indoors. A complete dining platform that must deliver quality, consistency, and an elevated but approachable experience.
Healthy Outdoor Bar: Wellness-forward outdoor beverage and light food outlet with approximately 16 to 20 seats. A fast, fresh touchpoint supporting players, wellness-minded guests, and daytime traffic.
Event Food & Beverage Scope
Rooftop events: curated social gatherings, branded activations, networking experiences, private functions, and elevated hospitality moments where this role supports strong member-facing service presence and floor coordination.
Sports events: tournament days, team play, league activity, sponsor moments, and sports-driven traffic where service must remain organized, energetic, and aligned with both operational pace and member expectations.
Special events: private celebrations, corporate gatherings, group experiences, and custom occasions where this Service Manager supports execution quality and guest experience, while the second Service Manager carries lead responsibility for that area.
The second Service Manager will still lead corporate and special events execution, but this role remains actively involved in supporting those events as part of the shared Food & Beverage leadership model. In parallel, both Service Managers share responsibility for client and member experience, while this role carries stronger focus and lead responsibility for members experience as a formal area of emphasis.
Key Responsibilities
Lead daily front-of-house execution standards across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar, including opening readiness, shift leadership, floor presence, service quality, and end-of-day discipline.
Share staffing, recruitment support, onboarding, training, scheduling, coaching, and accountability responsibilities with the broader Food & Beverage leadership structure, helping build a service team that can perform across both daily operations and events.
Implement service sequences, floor communication tools, pre-shifts, checklists, setup standards, and shift rhythms that support consistency in both regular outlet service and member-facing hospitality touchpoints.
Carry lead responsibility for client and member experience, including reservations discipline, arrival readiness, check-in flow, service continuity, issue resolution, and the consistency of the guest journey across daily operations.
Partner closely with Chef, Bar Leader, Corporate Sales, Sports, Reservations, and Operations to ensure the day-to-day member experience is commercially sound, operationally realistic, and aligned with the PDL brand.
Support sports events, rooftop activations, and group experiences with strong floor leadership, urgency, polished communication, and service recovery when needed.
Coordinate effectively with the second Service Manager so both leaders maintain strong daily outlet performance, while this role leads members experience and the other Service Manager leads corporate and special events execution.
Monitor and improve key service controls including labor productivity, guest flow, floor coverage, reservations discipline, arrival readiness, service recovery, communication accuracy, and overall consistency during peak periods.
Values and Cultural Operating System
High standards in execution, cleanliness, discipline, and consistency.
Team-first mentality with cross-functional collaboration across sports, service, bar, events, and operations.
Accountability without ego, including openness to feedback and ownership of results.
Anticipatory hospitality, where the guest experience is shaped intentionally rather than reactively.
Culture building through professionalism, energy, respect, and pride in the work.
Leadership presence under pressure, especially in peak periods, events, and service recovery moments.
The PDL Way cultural operations system is a golden rule, not a slogan. Every leader is expected to protect it, model it, and build it through daily actions. This Service Manager must be a culture carrier, a floor leader, and a trusted execution partner across both daily service and the member experience journey.
Qualifications and Profile
Proven +5 years leadership experience in Food & Beverage service, front-of-house, club, premium casual dining, lifestyle-driven hospitality, sports hospitality, or member-oriented environments.
Strong knowledge of floor operations, staffing, guest flow, service standards, reservations coordination, and live execution under pressure.
Strong member experience orientation, especially in environments where repeat guests, reservations flow, service continuity, and relationship-building matter.
Ability to lead with discipline without creating a fear-based or toxic environment.
Comfort operating in a start-up or build-phase environment where systems, tools, and routines must be created, tested, and refined.
Strong cross-functional communication and willingness to work closely with Chef, Bar, Corporate Sales, Sports, Reservations, and Operations.
Professional presence, calm under pressure, and willingness to be highly hands-on during opening, ramp-up, peak periods, and high-member-traffic days.
Bilingual English/Spanish preferred but not required.
What Success Looks Like in This Role
Consistent front-of-house execution across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar aligned with premium hospitality standards.
Strong staffing, coaching, accountability, and floor leadership across daily operations and event periods.
Clear lead ownership of client and member experience, while still operating as a full Service Manager for the broader Food & Beverage platform.
Polished, organized, and proactive hospitality across reservations flow, arrivals, regular member traffic, and day-to-day club service moments.
Effective collaboration with Chef, Bar Leader, Corporate Sales, Sports, Reservations, Operations, and the second Service Manager.
Strong partnership model between both Service Managers, where this role leads members experience and the other manager leads corporate and special events.
Calm, organized leadership during peak periods, service recovery moments, and high-member-traffic days.
This role will be successful if the Service Manager helps create a front-of-house operation that performs strongly every day across all Food & Beverage outlets, while also providing clear leadership for client and member experience. Success requires protecting service standards, reservations discipline, polished hospitality, and strong cross-functional coordination without losing sight of the shared leadership model between both Service Managers.
Compensation and Additional Notes
Base compensation range: $60,000 - $75,000
Bonus or incentive structure: To be defined linked to opening execution, service standards, member experience, and operating metrics.
Benefits: To be defined based on final employment package.
Other notes: This role is not a standalone member services manager. It is a Service Manager role with shared responsibility for daily Food & Beverage execution and lead responsibility for client and member experience.
Service Manager + Corporate & Special Events Lead
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Department: Food & Beverage / Front of House
Reports To: VP of Operations / Executive Manager
Leadership Level: Leadership Team
Location: PDL Sports & Social Club, San Antonio, Texas
Employment Type: Full-Time
Schedule: Flexible; includes nights, weekends, holidays, and event periods
Compensation Range: $60,000 - $75,000
Position Summary
Role summary. The Service Manager + Corporate & Special Events Lead is first and foremost a Food & Beverage Service Manager at PDL. This role shares responsibility for daily front-of-house execution across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar, while carrying lead responsibility for the planning, coordination, and on-site execution of corporate and special events. This is not a standalone events role. It is a service leadership position that must balance daily outlet performance with stronger ownership of event execution, cross-functional coordination, and polished hospitality delivery.
What is PDL
PDL Sports & Social Club is being built as a premium sports, hospitality, and lifestyle destination designed to bring together racquet sports, social connection, elevated Food & Beverage, and community. It is not just a sports venue and not just a restaurant operation. It is a brand experience where every touchpoint should feel intentional, energetic, polished, and aligned with a high standard of execution.
The club is designed to combine world-class padel and pickleball with a strong hospitality platform, programming, events, and a vibrant social environment. The goal is to create a place where members and guests can train, compete, gather, dine, celebrate, and spend meaningful time in a setting that feels premium without feeling rigid.
For this role, that means leading as a core Food & Beverage operator while also becoming the primary service leader for corporate and special events. The position must protect daily outlet execution and help elevate how group business, rooftop activations, sports-driven moments, and special events are delivered on the floor.
Food & Beverage Areas Under Scope
Vibora Sports Bar: High-energy sports bar and social hub with 160 seats. A vibrant destination for drinks, shared plates, live match energy, and social traffic before and after play.
Pala Grill: Chef-driven restaurant experience with 190 seats, including 120 outdoors and 70 indoors. A complete dining platform that must deliver quality, consistency, and an elevated but approachable experience.
Healthy Outdoor Bar: Wellness-forward outdoor beverage and light food outlet with approximately 16 to 20 seats. A fast, fresh touchpoint supporting players, wellness-minded guests, and daytime traffic.
Event Food & Beverage Scope
Rooftop events: curated social gatherings, branded activations, networking experiences, private functions, and elevated hospitality moments where this role supports strong member-facing service presence and floor coordination.
Sports events: tournament days, team play, league activity, sponsor moments, and sports-driven traffic where service must remain organized, energetic, and aligned with both operational pace and member expectations.
Special events: private celebrations, corporate gatherings, group experiences, and custom occasions where this Service Manager supports execution quality and guest experience, while the second Service Manager carries lead responsibility for that area.
The second Service Manager will still lead corporate and special events execution, but this role remains actively involved in supporting those events as part of the shared Food & Beverage leadership model. In parallel, both Service Managers share responsibility for client and member experience, while this role carries stronger focus and lead responsibility for members experience as a formal area of emphasis.
Key Responsibilities
Lead daily front-of-house execution standards across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar, including opening readiness, shift leadership, floor presence, service quality, and end-of-day discipline.
Share staffing, recruitment support, onboarding, training, scheduling, coaching, and accountability responsibilities with the broader Food & Beverage leadership structure, helping build a service team that can perform across both daily operations and events.
Implement service sequences, floor communication tools, pre-shifts, checklists, setup standards, and shift rhythms that support consistency in both regular outlet service and member-facing hospitality touchpoints.
Carry lead responsibility for client and member experience, including reservations discipline, arrival readiness, check-in flow, service continuity, issue resolution, and the consistency of the guest journey across daily operations.
Partner closely with Chef, Bar Leader, Corporate Sales, Sports, Reservations, and Operations to ensure the day-to-day member experience is commercially sound, operationally realistic, and aligned with the PDL brand.
Support sports events, rooftop activations, and group experiences with strong floor leadership, urgency, polished communication, and service recovery when needed.
Coordinate effectively with the second Service Manager so both leaders maintain strong daily outlet performance, while this role leads members experience and the other Service Manager leads corporate and special events execution.
Monitor and improve key service controls including labor productivity, guest flow, floor coverage, reservations discipline, arrival readiness, service recovery, communication accuracy, and overall consistency during peak periods.
Values and Cultural Operating System
High standards in execution, cleanliness, discipline, and consistency.
Team-first mentality with cross-functional collaboration across sports, service, bar, events, and operations.
Accountability without ego, including openness to feedback and ownership of results.
Anticipatory hospitality, where the guest experience is shaped intentionally rather than reactively.
Culture building through professionalism, energy, respect, and pride in the work.
Leadership presence under pressure, especially in peak periods, events, and service recovery moments.
The PDL Way cultural operations system is a golden rule, not a slogan. Every leader is expected to protect it, model it, and build it through daily actions. This Service Manager must be a culture carrier, a floor leader, and a trusted execution partner across both daily service and the member experience journey.
Qualifications and Profile
Proven +5 years leadership experience in Food & Beverage service, front-of-house, club, premium casual dining, lifestyle-driven hospitality, sports hospitality, or member-oriented environments.
Strong knowledge of floor operations, staffing, guest flow, service standards, reservations coordination, and live execution under pressure.
Strong member experience orientation, especially in environments where repeat guests, reservations flow, service continuity, and relationship-building matter.
Ability to lead with discipline without creating a fear-based or toxic environment.
Comfort operating in a start-up or build-phase environment where systems, tools, and routines must be created, tested, and refined.
Strong cross-functional communication and willingness to work closely with Chef, Bar, Corporate Sales, Sports, Reservations, and Operations.
Professional presence, calm under pressure, and willingness to be highly hands-on during opening, ramp-up, peak periods, and high-member-traffic days.
Bilingual English/Spanish preferred but not required.
What Success Looks Like in This Role
Consistent front-of-house execution across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar aligned with premium hospitality standards.
Strong staffing, coaching, accountability, and floor leadership across daily operations and event periods.
Clear lead ownership of client and member experience, while still operating as a full Service Manager for the broader Food & Beverage platform.
Polished, organized, and proactive hospitality across reservations flow, arrivals, regular member traffic, and day-to-day club service moments.
Effective collaboration with Chef, Bar Leader, Corporate Sales, Sports, Reservations, Operations, and the second Service Manager.
Strong partnership model between both Service Managers, where this role leads members experience and the other manager leads corporate and special events.
Calm, organized leadership during peak periods, service recovery moments, and high-member-traffic days.
This role will be successful if the Service Manager helps create a front-of-house operation that performs strongly every day across all Food & Beverage outlets, while also providing clear leadership for client and member experience. Success requires protecting service standards, reservations discipline, polished hospitality, and strong cross-functional coordination without losing sight of the shared leadership model between both Service Managers.
9. Compensation and Additional Notes
Base compensation range: $60,000 - $75,000
Bonus or incentive structure: To be defined linked to opening execution, service standards, member experience, and operating metrics.
Benefits: To be defined based on final employment package.
Other notes: This role is not a standalone member services manager. It is a Service Manager role with shared responsibility for daily Food & Beverage execution and lead responsibility for client and member experience.
Guest Experience & Reservations Manager
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Department: Sports Operations / Guest Experience
Reports To: Sports Operations Director
Leadership Level: Leadership Team
Location: PDL Sports & Social Club, San Antonio, Texas
Employment Type: Full-Time
Schedule: Flexible; includes nights, weekends, holidays, and peak event periods
Compensation Range: $50,000 - $60,000
Position Summary
Role summary. The Guest Experience & Reservations Manager is responsible for building and leading the front-end experience of the club across reservations, check-in flow, member and guest communication, daily coordination with sports and Food & Beverage, and the consistency of the arrival-to-departure journey. This is not a receptionist or scheduling-only role. It is a leadership seat that must protect the first and recurring impression of the brand through precision, warmth, anticipation, and disciplined cross-functional execution.
What is PDL
PDL Sports & Social Club is being built as a premium sports, hospitality, and lifestyle destination designed to bring together racquet sports, social connection, elevated Food & Beverage, and community. It is not just a sports venue and not just a restaurant operation. It is a brand experience where every touchpoint should feel intentional, energetic, polished, and aligned with a high standard of execution.
The club is designed to combine world-class padel and pickleball with a strong hospitality platform, programming, events, and a vibrant social environment. The goal is to create a place where members and guests can train, compete, gather, dine, celebrate, and spend meaningful time in a setting that feels premium without feeling rigid.
For the Guest Experience & Reservations Manager, this means the role sits at the crossroads of service, sports operations, communication, and daily coordination. Accuracy matters, but so do presence, anticipation, escalation judgment, and the ability to keep the Guest journey smooth even when schedules move, courts run late, or demand peaks.
Guest Experience and Reservation Scope
Reservations: Court bookings, guest notes, timing, follow-up, and changes. This role ensures accurate information, proactive communication, and a smooth transition into the club experience.
Arrival / Check-In: Greeting, flow control, issue handling, and guest readiness. This role helps shape the first impression of PDL through warmth, organization, and confidence.
Guest Experience: Recurring service, personalization, and relationship continuity. This role helps build loyalty through consistency, follow-through, memory, and anticipatory service.
Cross-Functional Coordination: Sports, Service, Bar, Events, and Operations communication before, during, and after service windows. This role protects the full guest journey by ensuring reservations and guest needs are visible and actionable across departments.
Key Responsibilities
Lead daily reservation discipline across courts, guest notes, timing accuracy, communication standards, and issue escalation.
Build and manage a front-end experience that feels polished, warm, organized, and aligned with premium hospitality expectations.
Oversee arrival and check-in execution, including greeting standards, flow management, wait communication, and recovery moments.
Coordinate closely with Sports Operations, Service Managers, Bar Leader, Events, and Operations to protect the full member and guest journey.
Participate in recruitment, onboarding, training, scheduling input, coaching, and accountability for the front-line team supporting reservations and Guest experience.
Maintain visibility into special notes, VIPs, member preferences, private bookings, group activity, and communication details that affect execution.
Improve systems, checklists, and communication protocols that strengthen follow-through, reduce error, and raise the consistency of the experience.
Create a culture of professionalism, anticipation, ownership, and pride at the front line of the club.
Values and Cultural Operating System
High standards in organization, professionalism, communication, and follow-through.
Team-first mentality with cross-functional collaboration across Sports, Service, Bar, Events, and Operations.
Accountability without ego, including accuracy in details, ownership of mistakes, and calm problem solving.
Anticipatory hospitality, where member and guest needs are noticed early and addressed proactively.
Culture building through warmth, professionalism, energy, and respect.
Leadership presence under pressure, especially during peak arrival periods, delays, and service recovery moments.
The PDL Way cultural operating system is a golden rule, not a slogan. Every leader is expected to protect it, model it, and build it through daily actions. The Guest Experience & Reservations Manager must be a culture carrier as much as an execution leader.
Qualifications and Profile
Proven +2 years leadership experience in reservations, Guest services, front office, club operations, premium hospitality, or guest experience roles.
Strong operational discipline with experience handling booking systems, communication details, issue resolution, and live guest coordination.
Ability to lead with warmth and precision, balancing hospitality with policy protection and fairness.
Comfort operating in a start-up or build-phase environment where systems must be created, tested, and refined.
Strong cross-functional communication and willingness to work closely with Sports, Food & Beverage, Events, and Operations leaders.
Professional presence, calm under pressure, and willingness to be hands-on during opening, ramp-up, and peak periods.
English required; bilingual English/Spanish strongly preferred.
What Success Looks Like in This Role
This role will be successful if the Guest Experience & Reservations Manager helps create a front-end operation that supports the full PDL experience: accurate reservations, polished arrivals, strong communication, member loyalty, and smooth coordination across the club, while building a team that can execute with consistency, warmth, and pride.
A polished arrival, check-in, and reservation experience aligned with premium hospitality standards.
Strong control of reservations, guest flow, communication, and follow-through across the day.
Warm, anticipatory Guest service that feels personal, organized, and proactive.
Effective coordination with Sports, Service, Bar, Events, and Operations to protect the full guest journey.
Calm and confident problem solving when reservations change, courts run late, or guest expectations shift.
A front-line culture that creates ownership, professionalism, accuracy, and pride in the team.
9. Compensation and Additional Notes
Base compensation range: $50,000 - $60,000
Bonus or incentive structure: To be defined, linked to opening execution, Guest experience standards, reservation accuracy, and business performance.
Benefits: To be defined based on final employment package.
Other notes: Candidate must be comfortable with a hands-on opening process, flexible scheduling, and building systems from the ground up in close coordination with the Sports Operations Director and broader leadership team.
Bar Leader
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Department: Sports Operations / Guest Experience
Reports To: Sports Operations Director
Leadership Level: Leadership Team
Location: PDL Sports & Social Club, San Antonio, Texas
Employment Type: Full-Time
Schedule: Flexible; includes nights, weekends, holidays, and peak event periods
Compensation Range: $60,000 - $75,000
Position Summary
Role summary. The Bar Leader is responsible for building and leading the beverage operation at PDL across daily bar execution, staffing, training, beverage quality, cleanliness, controls, event support, and bar culture. This role is not limited to drink production. It is a leadership position responsible for helping shape atmosphere, speed, consistency, profitability, and guest connection across the club’s food and beverage platform.
The Bar Leader must create a bar operation that feels energetic, premium, and operationally disciplined. This includes opening and closing readiness, beverage systems, recipe and spec discipline, labor planning, inventory control, cleanliness, event execution support, and strong coordination with Service Managers, Chef, Corporate Sales, and Operations.
This role will be expected to help build a beverage team and operating structure from the ground up, while protecting the brand standards and cultural expectations of PDL from day one.
What is PDL
PDL Sports & Social Club is being built as a premium sports, hospitality, and lifestyle destination designed to bring together racquet sports, social connection, elevated Food & Beverage, and community energy in one integrated experience.
The club is designed to combine world-class padel and pickleball with a strong hospitality platform, programming, events, and a vibrant social environment. The goal is to create a place where members and guests can play, gather, dine, celebrate, and build community in a setting that feels polished, active, and memorable.
For the Bar Leader, this means the beverage role is central to the brand. Beverage quality matters, but so do speed, cleanliness, atmosphere, guest engagement, profitability, and cross-functional coordination. The bar is one of the most visible expressions of the PDL experience.
Food & Beverage Areas Under Scope
Vibora Sports Bar: High-energy sports bar and social hub. The primary beverage energy center of the club, designed to deliver social atmosphere, speed, strong visual execution, and premium bar hospitality before and after play.
Pala Grill: Chef-driven restaurant experience. A complete dining platform where the beverage program must support food pairing, service rhythm, consistency, and an elevated but approachable experience.
Healthy Outdoor Bar
Wellness-forward outdoor beverage and light food outlet. A fast, fresh touchpoint supporting players, wellness-minded guests, and daytime traffic through efficient, clean, and brand-aligned beverage execution.
The Bar Leader is expected to understand the purpose of each outlet and build beverage standards that respect the different pace, product mix, production flow, and guest expectations of each one.
Event Beverage Scope
Rooftop events: curated social gatherings, branded activations, private functions, and elevated hospitality moments that require presentation, flexibility, and strong coordination between beverage, service, and operations.
Sports events: tournament days, league activity, match programming, and sports-driven traffic where beverage speed, replenishment, station readiness, and rhythm are critical.
Special events: private celebrations, corporate gatherings, group experiences, and custom occasions where the beverage operation must support both revenue goals and guest experience standards.
This role must help build an event-capable bar operation, not just a daily service bar. Beverage planning, prep discipline, staffing, inventory readiness, and execution standards must hold up across both regular operations and special event demand.
Key Responsibilities
Lead all bar execution standards across the PDL beverage platform, including daily service, prep, cleanliness, organization, quality control, and station readiness.
Build bar staffing plans, participate in recruitment and selection, and lead onboarding, training, scheduling, coaching, and accountability for bartenders and support staff.
Implement recipe and spec discipline, batching logic where appropriate, pars, ordering controls, and inventory practices that support consistency and margin protection.
Partner with Service Managers, Chef, Corporate Sales, Events, and Operations to ensure the beverage operation supports the full guest journey and not only bar output.
Execute event and group business beverage needs with discipline in timing, coordination, staffing, product readiness, and service standards.
Monitor and improve key bar controls including pour cost, waste, comps, labor productivity, cleanliness, service speed, and readiness for peak periods.
Protect the beverage brand standards of PDL through disciplined presentation, product consistency, visible leadership, and strong back-bar organization.
Create a culture of professionalism, energy, respect, ownership, and pride behind the bar.
Values and Cultural Operating System
High standards in execution, cleanliness, discipline, speed, and consistency.
Team-first mentality with cross-functional collaboration across service, kitchen, sports, events, and operations.
Accountability without ego, including openness to feedback and ownership of results.
Anticipatory hospitality, where the guest experience is shaped intentionally rather than reactively.
Culture building through professionalism, energy, respect, and pride in the work.
Leadership presence under pressure, especially in peak periods, events, and service recovery moments.
The PDL Way cultural operating system is a golden rule, not a slogan. Every leader is expected to protect it, model it, and build it through daily actions. The Bar Leader must be a culture carrier as much as an operator.
Qualifications and Profile
Proven +5 years leadership experience in bar leadership or beverage management roles within high-volume hospitality, premium casual dining, lifestyle-driven, sports, club, or event-oriented environments.
Strong knowledge of bar operations, staffing, beverage execution, cleanliness, inventory, cost controls, and event support.
Ability to lead with discipline without creating a fear-based or toxic bar culture.
Comfort operating in a start-up or build-phase environment where systems must be created, tested, and refined.
Strong cross-functional communication and willingness to work closely with operations, service, culinary, and leadership teams.
Clear business understanding of quality, speed, labor, waste, consistency, and profitability.
Professional presence, calm under pressure, and willingness to be hands-on during opening, ramp-up, and peak periods.
Bilingual English/Spanish preferred but not required.
What Success Looks Like in This Role
This role will be successful if the Bar Leader helps create a beverage operation that supports the full PDL experience: social energy, daily service, event capability, and premium standards, all while building a disciplined team and protecting operating controls.
Consistent bar execution aligned with premium hospitality and brand standards.
Strong staffing, coaching, accountability, and floor-visible bar leadership.
Beverage speed, quality, cleanliness, and organization that hold up under pressure.
Effective collaboration with Service Managers, Chef, Events, and Operations.
A bar team that creates energy, professionalism, and guest connection without losing discipline.
Culture building that creates ownership, pride, respect, and attention to detail.
Compensation and Additional Notes
Base compensation range: $60,000 - $75,000
Bonus or incentive structure: Linked to opening execution, operating metrics, and business performance.
Benefits: To be defined based on final employment package.
Other notes: Candidate must be comfortable with a hands-on opening process, flexible scheduling, and building systems from the ground up.
Full-Time | Food & Beverage / Front of House | Leadership Team | San Antonio, Texas | $60,000 - $75,000
Full-Time | Food & Beverage | Leadership Team | San Antonio, Texas | $55,000 - $70,000
Corporate Sales Partner (External)
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Department: Commercial / Business Development
Reports To: Commercial coordination with CEO
Leadership Level: External Partner
Location: PDL Sports & Social Club, San Antonio, Texas
Employment Type: Contract
Schedule: Flexible; market-facing role that includes events, relationship-building, meetings, and activation periods
Compensation Range: Retainer: $36,000 - $40,000 and Revenue Commission %
Position Summary
Role summary. The Corporate Sales Partner (External) is responsible for developing corporate accounts, group sales, and event business opportunities that strengthen the revenue engine and market presence of PDL. This role is not only about prospecting or closing deals. It is about representing the brand in the market with credibility, discipline, and sound judgment, while ensuring that what is sold can be delivered operationally and consistently at a premium standard.
This role works externally to create qualified demand and strategic relationships, while coordinating commercially with the CEO and operationally with the VP of Operations / Executive Manager. Success depends on building the right business, not just more business.
What is PDL
PDL Sports & Social Club is being built as a premium sports, hospitality, and lifestyle destination designed to bring together racquet sports, food and beverage, wellness, events, and community in one distinctive environment.
The club combines world-class padel and pickleball with a strong hospitality platform, curated programming, and premium guest experiences. PDL is intended to feel active, social, polished, and commercially disciplined. It is not a traditional sports facility and it is not only a food and beverage concept. It is a multi-experience brand that must operate with consistency, professionalism, and energy across all touchpoints.
For the Corporate Sales Partner (External), this means every account, group sale, and event opportunity must reflect the brand correctly. The role must help generate revenue that fits the concept, protects pricing and standards, and creates long-term value instead of short-term volume.
Commercial Scope Under Responsibility
The Corporate Sales Partner (External) is expected to understand the business opportunities that PDL can offer and help convert them into qualified revenue streams that match the brand and operating reality.
Corporate Accounts: Develop relationships with companies, leadership teams, and organizations that can generate recurring business, hospitality use, memberships, or hosted experiences.
Group Sales: Generate and convert group occasions connected to sports, social gatherings, team experiences, and organized activities at the club.
Event Business Development: Drive qualified opportunities for rooftop events, private functions, branded activations, and special event occasions aligned with PDL positioning.
Executive Coordination: Maintain commercial coordination with the CEO and operational coordination with the VP of Operations / Executive Manager so revenue generation stays aligned with execution capacity and brand standards.
Event and Group Business Scope
Rooftop events: social gatherings, private functions, branded activations, and elevated hospitality moments that require disciplined selling and accurate alignment on experience, timing, and delivery.
Sports events: tournaments, leagues, team experiences, and club programming where group activity can drive revenue but must remain compatible with flow, scheduling, and guest experience.
Special events: corporate gatherings, celebrations, hosted experiences, and curated occasions where the event sold must fit the operational capabilities and premium positioning of PDL.
This role must help create business that is executable, profitable, and brand-aligned. Selling events without operational realism would damage trust internally and externally, so disciplined coordination is a core part of the role.
Key Responsibilities
Build and develop a qualified pipeline of corporate accounts, group sales opportunities, and event business prospects aligned with the PDL brand and revenue goals.
Prospect actively through outreach, networking, referrals, relationship development, market mapping, and strategic targeting rather than depending only on inbound demand.
Represent PDL in the market with professionalism, strong communication, disciplined follow-up, and premium brand positioning.
Qualify opportunities carefully so the business pursued has fit, spend potential, repeatability, and realistic delivery conditions.
Coordinate commercially with the CEO on market strategy, key relationships, pricing philosophy, and opportunity prioritization.
Coordinate operationally with the VP of Operations / Executive Manager so sold business matches execution capability, staffing realities, and service standards.
Protect pricing integrity, brand value, and long-term positioning by selling on value rather than discounting or overpromising.
Support the conversion of rooftop, sports, and special event opportunities with clear communication, disciplined handoff, and accountable follow-through.
Maintain a consistent weekly rhythm for prospecting, meetings, follow-up, reporting, and next-step planning.
Contribute to building a culture of trust between commercial generation and operations by ensuring commitments made to clients are accurate and executable.
Values and Cultural Operating System
High standards in professionalism, preparation, responsiveness, and disciplined follow-through.
Commercial accountability with integrity, where the right business matters more than easy volume.
Team-first mentality with strong coordination across CEO, operations, service, bar, culinary, sports, and events.
Brand stewardship, where every external interaction protects the premium perception of PDL.
Ownership without ego, including transparency, realistic selling, and accountability for results.
Long-term relationship building instead of transactional behavior.
The PDL Way cultural operating system is a golden rule, not a slogan. Every leader and external partner is expected to protect it, model it, and make decisions through it. For this role, that means generating business that strengthens the club instead of creating noise, confusion, or operational friction.
Qualifications and Profile
Proven +7 years’ experience in corporate sales, business development, group sales, hospitality sales, event sales, or partnership development, ideally in premium hospitality, lifestyle, sports, club, or experiential businesses.
Strong ability to prospect, build a pipeline, open new relationships, and convert business without depending heavily on internal daily supervision.
Clear commercial judgment on account fit, opportunity quality, pricing discipline, and long-term brand value.
Experience coordinating across sales and operations so client promises match delivery capability.
Comfort operating in a build-phase environment where systems, process, and market positioning are still being refined.
Strong executive communication and maturity in managing coordination with both CEO and VP Operations.
Professional presence, relationship credibility, and confidence representing a premium brand in the market.
Bilingual English/Spanish preferred but not required.
What Success Looks Like in This Role
Consistent development of qualified corporate accounts, group sales, and event business opportunities aligned with the PDL brand.
Clear ownership of pipeline activity, prospecting discipline, follow-up, and conversion performance.
High-quality market representation of PDL with professionalism, credibility, and strong relationship-building.
Revenue generation that protects pricing integrity, brand standards, and internal trust.
Event and group business sold with a realistic understanding of operational delivery and guest experience expectations.
Effective commercial coordination with the CEO and operational coordination with VP Operations so promises match execution.
A steady flow of business that supports growth without creating operational chaos or eroding the premium positioning of the club.
Compensation and Additional Notes
Base compensation range: Retainer: $36,000 - $40,000
Revenue Commission %
Bonus or incentive structure: Linked to qualified pipeline generation, conversion, account development, and profitable business growth.
Benefits: To be defined based on final external partner structure.
Other notes: This role must be comfortable with a build-phase commercial effort, executive coordination, event activation periods, and strong accountability for the quality of business generated.
The Service Manager + Corporate & Special Events Lead is first and foremost a Food & Beverage Service Manager at PDL. This role shares responsibility for daily front-of-house execution across Vibora Sports Bar, Pala Grill, and the Healthy Outdoor Bar, while carrying lead responsibility for the planning, coordination, and on-site execution of corporate and special events. This is not a standalone events role. It is a service leadership position that must balance daily outlet performance with stronger ownership of event execution, cross-functional coordination, and polished hospitality delivery.
Contract | Commercial / Business Development | Partner | San Antonio, Texas | Retainer + Commission
The Corporate Sales Partner (External) is responsible for developing corporate accounts, group sales, and event business opportunities that strengthen the revenue engine and market presence of PDL. This role is not only about prospecting or closing deals. It is about representing the brand in the market with credibility, discipline, and sound judgment, while ensuring that what is sold can be delivered operationally and consistently at a premium standard.
Full-Time | Food & Beverage | Leadership Team | San Antonio, Texas | $60,000 - $75,000
The Bar Leader is responsible for building and leading the beverage operation at PDL across daily bar execution, staffing, training, beverage quality, cleanliness, controls, event support, and bar culture. This role is not limited to drink production. It is a leadership position responsible for helping shape atmosphere, speed, consistency, profitability, and guest connection across the club’s food and beverage platform.
Full-Time | Sports Operations / Guest Experience | Leadership Team | San Antonio, Texas | $50,000 - $60,000
The Guest Experience & Reservations Manager is responsible for building and leading the front-end experience of the club across reservations, check-in flow, member and guest communication, daily coordination with sports and Food & Beverage, and the consistency of the arrival-to-departure journey. This is not a receptionist or scheduling-only role. It is a leadership seat that must protect the first and recurring impression of the brand through precision, warmth, anticipation, and disciplined cross-functional execution.