Golf F&B Operations Supervisor

JOB SUMMARY

Manages Golf F&B operations and maintains a high-quality, efficient, service-oriented manner while meeting departmental budgetary goals.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Manages and administers the Golf F&B business unit in a guest-oriented manner and with high concern for customer service, departmental revenues, scheduling efficiency, and cost control.


• Monitors activities, performance and time schedules of staff for maximum effectiveness and efficiency of operations.


• Defines need for staffing, interviews, hires and directs training and orientation of employees for improved work performance and compliance with Resort policies and procedures, including Resort dress codes and personnel standards.


• Provides support for special events (RBC Heritage Classic, etc.)


• Monitors inventory control and flow of Golf F&B products, supplies, and equipment to assure efficient operations with minimum excess stock and proper security.


• Maintains on-going effective communications with all staff members and supports their personal growth and development.


• Maintains on-going effective communication with Golf and Sports Marketing staffs.

ECONOMIC IMPACT

The impact of decision-making and the potential gain or loss to the resort in performing the job responsibilities.

The decision-making must ensure good guest service balanced with sales revenue and high-quality resort facilities maintenance while maintaining effective cost control.  Failure to perform the job responsibilities to the level needed can lead to negative economic impact and loss of positive Resort image.  Increased Resort revenues from repeat customers and additional Resort business can result from high levels of performance in the job.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, and commissions.  Ability to compute rate, ratio, and percentages.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee frequently is required to climb or balance and stoop, kneel, crouch, or crawl.  The employee is occasionally required to sit.  The employee must regularly lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

SOCIAL SKILLS

Ability to interact effectively with guests and employees of diverse ages, backgrounds, and interests.  Ability to project a service-mentality while maintaining cost-control, order and efficiency.  Individual must be responsible and have the maturity to lead others to high levels of performance.  Must have excellent guest-service skills and be capable of handling effectively difficult guests and guest complaints.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to outside weather conditions and risk of UV radiation.  The employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold, extreme heat, and risk of electrical shock.  The noise level in the work environment is usually moderate.

SUPERVISORY RESPONSIBILITIES

Supervise 14-16 Beverage Cart Attendant and Half-way House Attendants. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; payroll administration, beverage cart maintenance and addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Prefer Bachelor's degree (B. A.) from four-year College or University; 2-4 years related supervisory experience and/or training; or equivalent combination of education and experience.  Need thorough understanding of F&B cost systems and inventory control.

CERTIFICATES, LICENSES, REGISTRATIONS

• Valid Driver's License


• TIPS certified for alcohol intervention skills