Spring Run Golf Club
Essential Functions
Utilizes all available resources to provide consistently excellent food and beverage service experience for Spring Run members and guests. Coordinates all aspects of food and beverage service such as training service staff, planning, pricing, and coordinating menus with Executive Chef, maintains costs, provides analysis on the operation as needed, and purchases supplies. Maintains quality standards and sanitation requirements; resolves quality and service complaints in a positive manner. Hires service personnel, trains, assigns and directs work, evaluates performance, and rewards and disciplines.
Help the F&B Manager with themes for member parties as well as creating decorations and centerpieces for each party. Work with both F&B Managers in creating pricing, menus, and any other logistics or fees associated with outside banquet functions. Manage all advertising websites as well as work with F&B Managers to constantly update the catering and wedding brochures. Will assist both F&B Managers with day‑to‑day operations of the Food & Beverage Department.
Nature of Position
The first person that Members/Guests see before entering the dining experience. Must be welcoming and understanding.
The nature of this position requires the individual to spend long periods of time on their feet, walking, standing or stooping and lifting.
Answer the phones in less than two rings and be able to take TOGO orders as well as be well‑versed in all menus and what is going on around the club.
Help create the theme for the Spring Run Social Calendar as well as the planning and execution of themed decorations and table centerpieces.
Qualifications
Ability to lift and carry up to 50 pounds.
Well‑groomed and professional appearance and behavior must be maintained.
Able to maintain a calm and collected demeanor while multi‑tasking.
A good eye to foresee problems that may arise.
Must learn Northstar POS System.
Able to help in all aspects of front‑of‑the‑house operations.
Able and willing to help bartenders and wait staff as needed.
Must have a passion for decorating and creating themes for parties.
Be able to build a good rapport with local businesses and patrons.
Must have understanding of Company’s corporate philosophy and how it relates to Food & Beverage Operations.
Jovial personality.
Pleasant phone voice.
High energy, positive “can‑do” attitude.
Principal Activities
Greet Members/Guests with proper sir name and title.
Take reservations for all dining functions.
Provide high‑quality and creative goods and services with an eye on the bottom line.
Create seating floor plans for all dining functions (ala carte and events).
Constantly stay updated with what is going on around the club.
Know all the Food & Beverage menus and what times they are available each day.
Plan and input Northstar menus for daily food service, special events and outside functions in conjunction with the Executive Chef.
Set performance standards for Wait Staff employees, including service procedures, types and amounts of liquor served.
Schedule all Wait Staff, Bartenders, Expeditors, Bus and Beverage Cart employees in accordance with the projected business plan.
Add and maintain club 'events' and room reservations in the calendar.
Prepare 'Event Forms' for events, member take‑away food orders and easy meal orders. Communicate the existence of these forms after preparation with the Executive Chef and Sous Chef.
Communicate the 'head count' for events with the Executive Chef and Sous Chef.
Transmit necessary information and coordinate event planning with production, wait staff, housekeeping; arrange for printing of menus, procuring of decorations, hiring and scheduling entertainment and other special requests.
Work with the F&B Management team with decorations and centerpieces for all club events.
Manage all advertising websites.
Available to assist service staff during peak periods.
Assist Food & Beverage management staff when assigned specific duties.
Help to train Hostess Staff concerning reservations while you are off.
Help to create Social Calendar themes for each season.
Be cognizant of the decoration budget for each event and plan properly for each theme.
Manage all Reciprocal Reservations during the summer months.
Get Dining Information from all Reciprocal Clubs for the membership.
Submit all flyers and advertising for Member Club Events to the Marketing and Communications Coordinator.
EEO Category Service Worker
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr
Help the F&B Manager with themes for member parties as well as creating decorations and centerpieces for each party. Work with both F&B Managers in creating pricing, menus, and any other logistics or fees associated with outside banquet functions. Manage all advertising websites as well as work with F&B Managers to constantly update the catering and wedding brochures. Will assist both F&B Managers with day‑to‑day operations of the Food & Beverage Department.
Nature of Position
The first person that Members/Guests see before entering the dining experience. Must be welcoming and understanding.
The nature of this position requires the individual to spend long periods of time on their feet, walking, standing or stooping and lifting.
Answer the phones in less than two rings and be able to take TOGO orders as well as be well‑versed in all menus and what is going on around the club.
Help create the theme for the Spring Run Social Calendar as well as the planning and execution of themed decorations and table centerpieces.
Qualifications
Ability to lift and carry up to 50 pounds.
Well‑groomed and professional appearance and behavior must be maintained.
Able to maintain a calm and collected demeanor while multi‑tasking.
A good eye to foresee problems that may arise.
Must learn Northstar POS System.
Able to help in all aspects of front‑of‑the‑house operations.
Able and willing to help bartenders and wait staff as needed.
Must have a passion for decorating and creating themes for parties.
Be able to build a good rapport with local businesses and patrons.
Must have understanding of Company’s corporate philosophy and how it relates to Food & Beverage Operations.
Jovial personality.
Pleasant phone voice.
High energy, positive “can‑do” attitude.
Principal Activities
Greet Members/Guests with proper sir name and title.
Take reservations for all dining functions.
Provide high‑quality and creative goods and services with an eye on the bottom line.
Create seating floor plans for all dining functions (ala carte and events).
Constantly stay updated with what is going on around the club.
Know all the Food & Beverage menus and what times they are available each day.
Plan and input Northstar menus for daily food service, special events and outside functions in conjunction with the Executive Chef.
Set performance standards for Wait Staff employees, including service procedures, types and amounts of liquor served.
Schedule all Wait Staff, Bartenders, Expeditors, Bus and Beverage Cart employees in accordance with the projected business plan.
Add and maintain club 'events' and room reservations in the calendar.
Prepare 'Event Forms' for events, member take‑away food orders and easy meal orders. Communicate the existence of these forms after preparation with the Executive Chef and Sous Chef.
Communicate the 'head count' for events with the Executive Chef and Sous Chef.
Transmit necessary information and coordinate event planning with production, wait staff, housekeeping; arrange for printing of menus, procuring of decorations, hiring and scheduling entertainment and other special requests.
Work with the F&B Management team with decorations and centerpieces for all club events.
Manage all advertising websites.
Available to assist service staff during peak periods.
Assist Food & Beverage management staff when assigned specific duties.
Help to train Hostess Staff concerning reservations while you are off.
Help to create Social Calendar themes for each season.
Be cognizant of the decoration budget for each event and plan properly for each theme.
Manage all Reciprocal Reservations during the summer months.
Get Dining Information from all Reciprocal Clubs for the membership.
Submit all flyers and advertising for Member Club Events to the Marketing and Communications Coordinator.
EEO Category Service Worker
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
#J-18808-Ljbffr