General Purpose:

Leads in the execution of the property’s culinary strategy. Responsible for the overall success of the Food and Beverage Kitchen department including, staffing, menu planning, ordering, vendor management, food production, staff training and development, inventory, catering and budgeting, and guest satisfaction.

Essential Duties:

• Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections. Adopts and incorporates best practices to include the use of recommended inventory management software and other analytics tools.
• Creates events and theme menus, ideas for ice sculptures, decorations, banquets and special events.
• Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Maintains quality of food products and ensures consistency in food delivery and standards.
• Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility.
• Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures.
• Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming.
• Ensures that a quality sanitation program is followed throughout the Kitchen operation.
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves
• Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards.
• 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 manpower, productivity, costs and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Actively participates in ongoing communications with Corporate F&B team and other networking events.
• Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests and to ensure quality and execution is according to standard.
• 51% of each day is to be dedicated to management and supervisory duties
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Job Knowledge, Skill, and Ability Preferences:

• Extensive knowledge of a la carte restaurant food and beverage service and current trends.

• Extensive knowledge of appropriate banquet food quantity preparation, timing, garnish, appearance and order of service.
• Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution at both a strategic and functional level.
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high performance teams and to be a strong team player.
• Demonstrate a strong commitment to company values.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
• Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.
• Fluent in English speaking, writing and understanding.

Minimum Requirements:

Two to three years’ experience and/or training; or equivalent combination of education and experience. High volume banquet experience preferred.

Certificates/Licenses:

• Associate’s degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadership role. A combination of practical experience and education will be considered as an alternative.
• Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports

Physical Demands:

Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms. Occasionally stoops, kneels, crouches or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds. Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather). Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions. Noise level is moderate.

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.