What are the responsibilities and job description for the Director of Food and Beverage- Osprey Cove Golf Club position at Travis Pointe CC?
Established in 2000 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.
At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that our members and customers desire and the environment in which our employees will thrive.
Bobby Jones Links is hiring for a Director of Food and Beverage. Primary responsibilities include:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that our members and customers desire and the environment in which our employees will thrive.
Bobby Jones Links is hiring for a Director of Food and Beverage. Primary responsibilities include:
- Has the ability to complete an accurate inventory count each month and has a firm understanding of cost of goods sold.
- Develops and implements policies and procedures to ensure safety and sanitation standards are met.
- Operates the food and beverage department within the budgeted payroll and adjusts it as sales increase or decrease.
- Plans the weekly schedule for all the food & beverage department’s employees.
- Works closely with the kitchen to ensure expedient ticket times, excellent food quality, and proper plate presentation.
- Plans, promotes, and directs all restaurant activities.
- Manages the sale, operation, billing and collection of all banquet functions.
- Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed.
- Develops food and beverage sales and promotions as the business dictates.
- Incorporates safe work practices and safe food handling standards.
- Hires and trains all restaurant personnel.
- Ensures all I-9 paperwork, e-verify, and onboarding is completed within three days of an associate’s hire date.
- Follows all State, Federal, and Bobby Jones Links rules regarding human resources including such key policies as hiring and firing, discrimination, and harassment.
- Strong leadership and people management skills.
- Proficiency in Excel, Word, and club point of sales systems.
- Knowledge of food and beverage safety and sanitation regulations.
- Significant experience in the food and beverage industry.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
- Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
- Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.
- Indoor conditions that may be warm.
- Work near: grill and fryer.
- Noise level in the work environment is frequently loud.
