Troon
Assistant Food and Beverage Manager – Troon
Native Oaks Golf Club is excited to announce the exceptional career opportunity for Assistant Food and Beverage Manager. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
Responsibilities
Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, ensuring quality and execution is according to standards.
Supervises inventories of materials and supplies, maintaining par levels based on facility needs.
Maintains regular communication with other department leaders to ensure operational objectives are met.
Inspects the facility regularly to ascertain any maintenance, repairs, or clean‑up needs; ensures all equipment is in proper working order.
Completes reports on production and necessary requisitions; controls distribution of necessary supplies.
Adopts and incorporates best practices using recommended inventory management software and analytical tools.
Assists with administration of menu design, product pricing, ordering, inventory control procedures, and end‑of‑month inventory.
Ensures that sanitation standards are consistently met.
Coordinates and manages banquets from beginning to end.
Builds strong relationships with Troon preferred suppliers and recommends programming.
Interviews, hires, trains, plans, assigns, and directs work; evaluates performance, rewards, disciplines, addresses complaints, and resolves problems.
Manages department members including Supervisor, Cook, Beverage Cart, Bartender, Server, Food Runner, Bus Person, Barback.
Orientates and trains each new associate; develops ongoing training programs.
Works with leadership to monitor business volume forecast and plan accordingly for manpower, productivity, costs, and other expenses.
Maintains regular and reliable attendance; incorporates safe work practices.
Qualifications
High school diploma or GED; 3‑4 years of related supervisory experience and training.
Available on weekends, holidays, and occasional extended hours.
Physical Demands Frequently stands, walks, talks, or listens. Occasionally sits, uses hands, reaches with arms and hands; climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds. Works in wet, humid, and outdoor weather conditions. Noise level is moderate.
Certificates/Licenses
Food Safety and Applicable Sanitation Training
Alcohol Awareness Training
Job Knowledge, Skill, and Ability Preferences
Ability to read and speak English may be required to perform the duties of the job.
Must meet state age requirements for handling alcoholic beverages.
Working knowledge of wine, spirits, and regional cuisines.
Demonstrates leadership ability and clear communication skills.
Strong problem analysis and resolution skills.
Strong multitasking, organizational, and time‑management skills.
High level of active listening and client service skills.
Strong written and verbal communication skills.
Professional and courteous demeanor.
Ability to create high performance teams and strong team player.
Commitment to company values.
Organizational development abilities with focus on individual and team advancement.
Computer proficiency in Microsoft Word, Excel, PowerPoint, Outlook.
Maintain effective financial accountability.
Complete and comprehensive understanding of the 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.
Benefits
Competitive hourly rate, health insurance, retirement plans.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
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Responsibilities
Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, ensuring quality and execution is according to standards.
Supervises inventories of materials and supplies, maintaining par levels based on facility needs.
Maintains regular communication with other department leaders to ensure operational objectives are met.
Inspects the facility regularly to ascertain any maintenance, repairs, or clean‑up needs; ensures all equipment is in proper working order.
Completes reports on production and necessary requisitions; controls distribution of necessary supplies.
Adopts and incorporates best practices using recommended inventory management software and analytical tools.
Assists with administration of menu design, product pricing, ordering, inventory control procedures, and end‑of‑month inventory.
Ensures that sanitation standards are consistently met.
Coordinates and manages banquets from beginning to end.
Builds strong relationships with Troon preferred suppliers and recommends programming.
Interviews, hires, trains, plans, assigns, and directs work; evaluates performance, rewards, disciplines, addresses complaints, and resolves problems.
Manages department members including Supervisor, Cook, Beverage Cart, Bartender, Server, Food Runner, Bus Person, Barback.
Orientates and trains each new associate; develops ongoing training programs.
Works with leadership to monitor business volume forecast and plan accordingly for manpower, productivity, costs, and other expenses.
Maintains regular and reliable attendance; incorporates safe work practices.
Qualifications
High school diploma or GED; 3‑4 years of related supervisory experience and training.
Available on weekends, holidays, and occasional extended hours.
Physical Demands Frequently stands, walks, talks, or listens. Occasionally sits, uses hands, reaches with arms and hands; climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds. Works in wet, humid, and outdoor weather conditions. Noise level is moderate.
Certificates/Licenses
Food Safety and Applicable Sanitation Training
Alcohol Awareness Training
Job Knowledge, Skill, and Ability Preferences
Ability to read and speak English may be required to perform the duties of the job.
Must meet state age requirements for handling alcoholic beverages.
Working knowledge of wine, spirits, and regional cuisines.
Demonstrates leadership ability and clear communication skills.
Strong problem analysis and resolution skills.
Strong multitasking, organizational, and time‑management skills.
High level of active listening and client service skills.
Strong written and verbal communication skills.
Professional and courteous demeanor.
Ability to create high performance teams and strong team player.
Commitment to company values.
Organizational development abilities with focus on individual and team advancement.
Computer proficiency in Microsoft Word, Excel, PowerPoint, Outlook.
Maintain effective financial accountability.
Complete and comprehensive understanding of the 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.
Benefits
Competitive hourly rate, health insurance, retirement plans.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
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