What are the responsibilities and job description for the Food and Beverage Staff position at Troon?
Meadowcreek Golf Course is looking to fill Food and Beverage Staff positions! We are seeking Beverage Cart Attendants, Stewards and Kitchen Staff/Cooks.
Key Responsibilities of the Beverage Cart Attendants:
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Confirms beverage cart is fully operational before starting rounds on the course.
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Stocks and cleans beverage cart throughout the day.
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Maintains and exhibits knowledge of proper golf course etiquette.
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Maintains up-to-date knowledge of applicable state liquor laws and standard operating procedures provided by the management.
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Ensures guests are attended to in a prompt, efficient and personalized manner.
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Serves food and beverage items to guests while on the course.
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Responds to customer questions regarding the general information of facility.
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Reviews schedules for changes, calendar of events and club activities on a daily basis.
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Accountable for all checks and cash transactions that may, at times, may be high volume.
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Utilizes Point of Sales system (POS) and creates daily sales reports.
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Communicates guest concerns or comments immediately to the Director of Food and Beverage and Chef.
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Incorporates safe work practices in job performance.
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Performs other duties as required.
Minimum Qualifications:
- High school diploma or general education degree (GED).
- Must be able to meet state age requirements to serve alcohol.
Key Responsibilities of the Steward:
- Cleans, sanitizes and properly stocks of all dishes, pots, pans, flatware and glassware.
- Maintains cleanliness of entire kitchen including dry storage and walk-in cooler, sweeping & mopping.
- Empties the kitchen trash receptacles and properly disposes of garbage.
- Performs daily cleaning to include dry storage, walk-in shelving, steam tables, hoods and exhaust system.
- Stores all dishes and other wares in proper areas.
- Incorporates safe work practices in job performance.
- Cleans, washes and sanitizes all dishes, cleans kitchen after close.
- Performs other duties as required.
Minimum Qualifications:
- High school diploma or general education degree (GED).
Other Qualifications:
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Regular and reliable attendance.
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Must work well independently and as part of team.
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Must be able to work flexible shifts with a great hospitality-oriented attitude.
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Experience preferred but not required.
Key Responsibilities of the Cook:
- Learns and maintains standards in food production and quality.
- Expedites orders in a timely manner.
- Practices excellent operational sanitation.
- Executes scheduled banquet functions.
- Maintains a professional relationship with fellow associates.
- Helps reduce loss/waste.
- Communicates equipment repair needs with chef.
- Actively participates in training efforts.
- Incorporates safe work practices in job performance.
- Attends staff meetings.
- Checks and dates all deliveries received and report any variances to chef in charge.
- Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
- Processes inventory requisition and receives supplies as necessary for quality production.
- Prepares the proper amount of food according to production or forecast sheets and production plans.
- Prepares items in accordance with established recipes for a consistent product.
Minimum Qualifications for the Cook:
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ServSafe certification preferred.
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Regular and reliable attendance.
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Must be able to work a flexible schedule, including weekends and holidays.