Description

Overview

Oversight in all aspects of Food and Beverage Operation, Racquets, and Aquatics. Assists in supervising the day-to-day operations for the clubhouse.

Experience Required

• Bachelor's degree from a four-year college or university; or four to six years related experience and/or training; or equivalent combination of education and experience.
• Food Safety and applicable sanitation training.
• Alcohol awareness training.
• Knowledge of JONAS hospitality POS system application, hardware and software.
• Experience in country club operations, including food and beverage and the business of golf.
• Ability to read and speak English as required to perform job duties.
• Working knowledge of wine, spirits and regional cuisines.
• Leadership ability with clear communication of ideas and directives.
• Strong problem analysis and problem resolution skills.
• Strong multi-tasking, organizational and time management skills.
• High level of active listening and strong client service skills, including tactful complaint resolution.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high performance teams and be a strong team player.
• Strong commitment to company values.
• Organizational development abilities with a focus on individual and team advancement.
• Computer proficiency in Microsoft Word, Excel, PowerPoint and Outlook.
• Ability to maintain effective financial accountability to the company and ownership.
• Comprehensive understanding of hospitality/food service physical infrastructure, food and beverage controls and financial back office systems.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to employees, clients and vendors.

Essential Responsibilities

• Dedicate the majority of each day to management and supervisory duties.
• Describe, assign and delegate responsibility and authority for food and beverage sub-departments including catering, restaurants, banquets, kitchens, purchasing and stewards.
• Review and analyze financial and operational reports to monitor food and beverage performance and take corrective action as needed.
• Monitor market conditions that impact menu offerings, business volume and profitability.
• Execute inventory control and calculations for monthly analysis and reconciliation.
• Identify opportunities to control food costs and other expenses.
• Participate in menu creation and pricing with culinary and food and beverage leadership for restaurant and banquet outlets.
• Assist with interviewing, hiring, training, planning, assigning and directing work, evaluating performance, rewarding and disciplining associates, and resolving complaints and problems.
• Relay pertinent information to key staff including golf, culinary, event, aquatics and racquets leadership.
• Approve catering policies, contracts and pricing, and oversee planning, execution and closure of events.
• Implement food and beverage department policies and procedures, including compliance with company, federal, state and local standards and laws.
• Manage department members including Food and Beverage Supervisors, Restaurant Manager, Event Manager, Executive Chef, Aquatics Director and Racquets Director.
• Ensure effective orientation and training for each new associate and assist in developing ongoing training programs.
• Maintain regular and reliable attendance.

Benefits

• Medical, dental, and vision coverage.
• 401(k) with employer match for associates age 19 and older.
• Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria.