Golf F&B Operations Supervisor

About the role

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

Responsibilities

• Administers the Golf F&B business unit in a guest-oriented manner 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 staffing needs, interviews, hires, and directs training and orientation of employees to improve work performance and ensure compliance with Resort policies and procedures, including dress codes and personnel standards.
• Provides support for special events such as the RBC Heritage Classic.
• Monitors inventory control and product, supply, and equipment flow to ensure efficient operations with minimal excess stock and proper security.
• Maintains ongoing effective communications with all staff members and supports their personal growth and development.
• Maintains ongoing effective communication with Golf and Sports Marketing staffs.

Economic Impact

Decision-making must balance guest service with sales revenue and high-quality resort facilities maintenance while maintaining effective cost control. Failure to perform responsibilities at the required level can lead to negative economic impact and loss of positive resort image. High performance can result in increased resort revenues from repeat customers and additional business.

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.

Mathematical Skills

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

Physical Demands

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 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.
• 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 difficult guests and guest complaints effectively.

Work Environment

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 Attendants and Half-way House Attendants. Carries out supervisory responsibilities in accordance with organization policies and applicable laws, including 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 from a four-year college or university.
• 2–4 years of related supervisory experience and/or training; or equivalent combination of education and experience.
• Thorough understanding of F&B cost systems and inventory control.

Certificates, Licenses, Registrations

• Valid Driver’s License.
• TIPS certified for alcohol intervention skills.