Enterprise Golf Course - Clubhouse Manager (Tanglewood) - Open Until Filled

The Club House Manager, under the direction of the Director of Golf Operations, is responsible for managing the food and beverage and pro shop operations and for delivering an excellent guest experience while maximizing sales and revenue through customer satisfaction and employee engagement. The position is responsible for assisting with scheduling, personnel supervision, disciplinary, hiring, and firing of personnel that falls within the supervision authority. The position is responsible for providing attentive, cheerful, courteous, and professional service to all customers, internal and external, striving to always exceed their expectations.

ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)

• Maintains a high level of customer service and correct operational procedures.

• Schedules team members to ensure staffing requirements are met.

• Assists with processing membership fees, green fees, cart rentals, and league registrations.

• Monitors payroll cost, food cost, and quality of product daily including quarterly inventory.

• Maintains positive customer relationships, processing complaints, and responding to customer needs.

• Assists with designing and costing out of menu while continually evaluating product quality, and pricing standards, and making changes as necessary.

• Ensures all deliveries are received, stocked, and properly rotated.

• Continually monitors food service revenues and expenses.

• Assists with the coordination of special events and activities.

• Supervises, plans, and directs activities of food services and the pro shop.

• Assists with performance evaluations and administers applicable disciplinary actions.

• Assists with the development and implementation of department policies and procedures.

• Ensures team members comply with company and departmental policies, rules, regulations, and procedures, including the practice of health and food safety regulations.

• Evaluates operational procedures, recommend changes, and implements approved changes as

• Forecasts food and beverage needs.

• Manages pro shop inventory.

• Adheres to a set budget and meets financial targets.

• Establishes and maintains effective channels of communication with team members and guests.

• Continually monitors the service level to ensure guest satisfaction.

ADDITIONAL RESPONSIBILITIES: (includes, but is not limited to, the following)

• Attends seminars, classes, workshops, and management meetings as required.

• Ensures a safe work environment for all team members and ensures all incidents are reported

• Performs functions of subordinate team members, i.e., serving, bussing, cooking, and bartending, cashiering, as needed.

• Ensures all financial transactions are completed in compliance with department policies, and

• Ensures that all proper paperwork is completed and that registers balance at shift end for all subordinates.

• Maintains proper food and beverage service, sanitation practices, and customer service procedures.

• All other job-related duties as assigned.

CONTACTS:

Immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, executives, Board of Directors, customers, outside vendors, and/or service providers.

PHYSICAL REQUIREMENTS:

Position medium with the lifting of 50 pounds maximum and frequent lifting/carrying up to 25 pounds. Physical factors include constant standing, walking, pushing/pulling, use of hearing, smell, near/midrange/far vision, depth perception and color/field of vision; frequent carrying/lifting, stooping, reaching, manual handling, typing, and bending and occasional sitting, climbing, kneeling and crawling. Working conditions include constant exposure to noise and air quality; frequent exposure to extreme hot/cold and dimly lit conditions and occasional exposure to weather, wet/humidity, and vibration. Potential hazards include constant exposure to moving mechanical parts, electric shock, chemicals, computer use, and equipment, and occasional exposure to highly exposed places, insecticides/pesticides, and needles/syringes.

REQUIREMENTS:

Education: High School diploma or equivalent required. Culinary or food service management degree is preferred.

Experience: Minimum five years of experience in the hospitality industry with an emphasis on food and beverage operations required. A minimum of two years of supervisory experience is required. Must have experience specifically organizing golf tournaments and have knowledge of golf rules and regulations. Knowledge of USGA Regulations is preferred.

Certification/License: SERV Safe Manager Training is required within the first 30 days of hire; training will be provided. T.I.P.’s Certification is required within the first 30 days of hire; training will be provided. Will be required to undergo and successfully pass a background check. Will be required to complete and pass pre-employment drug testing.

Knowledge, Skills, and Abilities: Knowledge of restaurant or bar operations is required. Must have excellent communication skills and be able to communicate clearly in person, in writing, and by telephone and email. Must have and be able to perform basic math skills. Must have skills in preparing and maintaining records, writing reports, and responding to correspondence. Must be able to interpret and apply guidelines and procedures. Ability to use word processing and spreadsheet and database software preferred. Knowledge and ability to use office machines, such as calculator, copier, fax, printer, and computer preferred. Must have strong leadership skills and team-building abilities. Must have excellent public relations and customer service skills and be able to exhibit a friendly and positive attitude. Must be flexible and available to work various shifts, including nights, weekends, and holidays. Native American preferred.