• Unspecified

• Confidential
• Permanent
• Recently
• Check your FitScore

¨Greet all guests in a genuinely warm and welcoming manner.

¨Be the “face” of the Food and Beverage department in the absence of the Director of Food and Beverage.

¨Engage with all guests to understand there needs and requests, implement a guest recognition tool or database that is constantly updated and shared within the Golf Club relating to guest information and preferences.

¨Be able to roster the Food and Beverage Operation with the budgeted manning guide and wage cost to ensure coverage in all areas on every day.

¨Provide systems to ensure open communication and team building between the culinary department and front of house.

¨Conduct monthly training sessions with non food and beverage departments of the Golf Club to ensure communication, training and transparency across the entire club with respect to Food and Beverage.

¨Be instrumental in the protection and maintenance of the assets of the Golf Club entire operation.

¨Work closely with human Resources on the well being and performance of your associates, ensuring, concerns relating to quality of life are communicated to Human Resources as received.

¨Ensure all paperwork relating to recruitment and or appraisals are turned in prior to the due dates.

¨Implement daily briefing sessions with the department to ensure communication is paramount.

¨Have a complete and total understanding of the preparation methods and timings of all food and beverage menu items.

¨Have a complete and total understanding of all food and beverage table presentations, restaurant presentation, crockery, cutlery and glassware usage.

¨Always remain calm in pressure situations and ensure guests are never aware of heightened stress levels during busy periods.

¨Must be able to identify supervisors or subordinates who require assistance with there section and reallocate manpower to ensure guest expectations are exceeded.

¨Have a complete and total understanding of the point of sale operating system. Be proficient enough to perform training to the cashiers and total F&B team.

¨Be flexible at all times and prepared to go to manual systems in the event of system breakdowns if needed.

¨Ensures the entire food and beverage operations are always immaculately presented.

¨Follow direction given by the Director of Food and Beverage, Executive Chef, Director of Club Operations and General Manager at all times.

¨Ensure all food and beverage items are served as per the plating guidelines and beverage presentation standards on every occasion.

¨Ensure all food and beverage crockery, glassware, cutlery and other service equipment is surgically clean at all times.

¨Ensure all damages, breakages or breakdowns are reported to the Director of Food and Beverage immediately.

¨Ensure all food and beverage outlets and presentations are set and fully stocked at least thirty (30) minutes prior to the commencement of service.

¨Ensure your company provided uniform is cared for as if it was your own, and worn in its entirety as directed by management each and every time.

¨Ensure that you are on time for your rostered shift by being in uniform, in your outlet, ready for duty at least thirty (30) minutes prior to the commencement of your rostered shift.

¨Ensure your personal presentation is immaculate at all times.

¨Assist with the movement of furniture when and where directed.

¨Assists with rotating stock, keeping displays clean and orderly.

¨Assist with month end tasks such as stock counts and any other end of month duties.

¨Be instrumental in creating appealing displays.

¨Maintains flexibility to take on new and different tasks as directed by the Director of Food & Beverage, Director of Cub Operations and or General Manager.

¨Must be prepared to work outdoors all year round if requested to do so.

¨Incorporate and monitor safe and hygienic work practices in job performance.

¨Be proficient in filling out incident reports, stock requisitions, and any paperwork as requested.

¨Attend all management meetings, trainings and government required requests, as set out by the Human Resources department.

¨Must be able to provide knowledgeable, understandable training to all servers if and when requested.

¨Must be able to deal with guest complaints or concerns that should arise and ensure all guest complaints are handled in a professional and timely manner. Report all guest feedback to the Director of Food and Beverage on the day of the incident for follow up.

¨Must be respectful and understanding of local customs and protocol at all times and abide by local laws.

¨Maintain a professional image whilst on duty and outside of the Golf Club.

¨Undertake any other reasonable request made of you by your, Director of Food and Beverage, Director of Club Operations or General Manager.