General Purpose: Manages daily functions of various Food and Beverage facets including but not limited to guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.

Essential Duties:

¨ Supervises inventories of materials and supplies for the outlet. Maintains par levels based on facility needs.

¨ Assures that all venues are stocked and ready for service daily.

¨ Assists in maintaining all wine and beverage programs and assures a balanced offering in all ranges - including banquets.

¨ Assists in planning and implementing monthly wine, beer, or spirits events.

¨ Assists all department heads with any wine needs they need for special events.

¨ Assists with monthly beverage inventory.

¨ Covers the managers' days off.

¨ Maintains regular communication with Director of Golf and Head Professional to ensure operational objectives are being met regarding F&B for tournaments. Coordinates all group events through the Golf Tournament Coordinator.

¨ Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs. Ensures all equipment is in proper working order, to include beverage carts.

¨ Completes reports on production and necessary requisitions. Controls the distribution of necessary supplies.

¨ Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory.

¨ Ensures sanitation standards are consistently met.

¨ Assists in coordination of menu planning with Executive Chef.

¨ Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

¨ Manages department members that may include, but is not limited to: Two Full Service Restaurants, Banquet Events, Grab-n-Go, and Beverage Carts.

¨ Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

¨ Monitors business volume forecast and plans accordingly in areas of scheduling, labor, productivity, costs and other expenses in relation to the annual operating budget.

¨ Regular and reliable attendance.

¨ 5 days a week, 45-50 hours per week.

¨ Winter season coverage in the bar and banquets.

¨ Incorporates safe work practices in job performance.

Education/Experience: High school diploma or general education degree (GED); 3-5 years’ experience managing high volume dining in a private club atmosphere.

Physical Demands: Frequently stands, walks, talks or hears. Occasionally sits, uses hands, reaches with arms and hands, climbs, balances, stoops, kneels, crouches or crawls. Regularly tastes or smells. Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds. Environment/Noise: Occasionally works in wet or humid conditions (non-weather). Occasionally works in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses: ServeSafe Food Safety and Sanitation Training, Alcohol Awareness Training

Job Knowledge, Skill, and Ability Preferences:

¨ Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).

¨ Must meet state age requirements for handling alcoholic beverages.

¨ Knowledge of Microsoft Office applications and POS system.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to

perform from time to time.