ON COURSE FOOD AND BEVERAGE SUPERVISOR

JDM GOLF LLC•Phoenix, AZ

4d•$25 - $25•Onsite

About The Position

Under general supervision, the On Course Food and Beverage Supervisor for the Arizona Biltmore Golf Club / Adobe Bar Grille operations is responsible for supervising the daily operations of the beverage cart and halfway house, delivering exceptional service and quality for our members and guests while supporting revenue growth, sales performance, and budgetary goals. This role involves supervising staff, managing inventory, maintaining high standards of cleanliness and service, and ensuring guests’ beverage and food needs are being met on the golf course for golfers or as part of a golf event.

Requirements

High school diploma or general education degree (GED).
Minimum two (2) years of food and beverage experience required, including prior golf on-course, beverage cart, halfway house, or similar hospitality experience.
Previous supervisory or leadership experience required, preferably in a hospitality, food and beverage, golf, club, restaurant, or other service-oriented environment.
Demonstrated experience in guest service, sales, and revenue-generating operations, with the ability to promote products, drive sales initiatives, and support revenue and profitability goals.
Experience coaching, training, and motivating team members to deliver exceptional guest service while meeting operational and financial performance objectives.
Ability to use POS system and other operational systems
Ability to use employee self-service on company’s human resources/payroll database
Must have a valid driver’s license including successful passing of MVR.
Must be at least 21 years of age due to alcohol service responsibilities and operation of a golf cart.
Must have a Manager Level Food Certification
Must have a Title 4 AZ Liquor Certification – Manager Level
Regular attendance and punctuality are essential functions of this position.
Ability to work effectively in a fast-paced environment with interruptions, multiple tasks, varying situations, and time pressures.
Ability to maintain attention to detail and situational awareness while performing assigned duties.

Nice To Haves

Bachelor's Degree preferred in Hospitality Management, Business Administration, or a related field.
Experience with inventory management, cash handling, product controls, and operational accountability preferred.

Responsibilities

Monitors sales trends, product performance, guest purchasing patterns, and operational data to identify opportunities to increase sales and improve profitability.
Leads and supports on-course food and beverage sales initiatives designed to increase revenue, enhance the guest experience, and drive repeat business.
Coaches and motivates staff to actively promote menu items, specialty beverages, daily features, and other revenue-generating opportunities.
Assists Management in developing and implementing strategies to meet or exceed revenue goals and departmental performance objectives.
Supports the achievement of budgeted revenue targets through effective staffing, inventory controls, product management, and service execution.
Monitors labor, food, beverage, and supply costs and takes appropriate action to support budgetary and financial objectives.
Ensures staff understand sales expectations, performance standards, and the importance of providing exceptional guest service while contributing to the financial success of the operation.
Supervises assigned team members including conducting regular daily check-ins with staff.
Monitors and ensures on-course staff are regularly meeting established Key Performance Indicators (KPIs), service standards, and performance expectations.
Provides guidance, coaching, training, and support to staff as needed.
Seeks consultation from Management and Human Resources, as appropriate.
Conducts staff performance evaluations and provides ongoing feedback and coaching.
Documents employee performance, policy violations, and procedural concerns, and provides corrective coaching and follow-up as needed.
Prepares and manages weekly staff schedules based on business needs and operational demands.
Ensures adherence to food safety, sanitation, alcohol service, and cleanliness standards.
Ensures all side work, opening duties, closing duties, and cleaning responsibilities are completed according to established procedures and schedules.
Maintains accurate inventory controls and accountability for all on-course food, beverage, and retail products, including monitoring product levels, minimizing waste, investigating variances, and ensuring proper product rotation and storage procedures.
Responsible for on-course food and beverage inventory management, including ordering, receiving, stocking, and controlling supplies and product usage.
Conducts regular audits of staff inventories, cash handling, and paperwork accuracy.
Provides continued training and follow-up as needed.
Assists staff with closing paperwork and reconciliations to identify and correct errors prior to submission.
Assists in supporting on-course revenue, sales initiatives, cost controls, and budgetary goals.
Assists Management in planning, organizing, and supervising all on-course food and beverage operations.
Coordinates with the team to ensure quality service and a positive guest experience for members and guests.
Receives and handles guest concerns related to on-course food, beverages, or service and reports significant issues to Management.
Provides operational and service support during tournaments, large group outings, and special events.
Cross-trains in other operational areas and may be asked to provide additional support as business needs require.
Supervises and monitors the cleanliness, sanitation, organization, and overall presentation of the beverage cart, halfway house, beverage storage areas, and other assigned operational areas to ensure compliance with Company standards and applicable food safety, sanitation, and alcohol service requirements.
Conducts regular inspections of food, beverage, storage, and service areas to ensure cleanliness, sanitation, safety, and operational readiness standards are consistently maintained.
Ensures assigned staff complete all opening duties, side work, closing duties, cleaning responsibilities, and daily operational checklists according to established procedures and expectations.
Provides training, coaching, and corrective follow-up as needed to ensure compliance with cleanliness, sanitation, food safety, safety, and operational standards.
Identifies operational, sanitation, maintenance, inventory, and safety concerns and takes appropriate action to address issues or escalate concerns to Management.
Maintains accountability for the overall appearance, cleanliness, organization, and readiness of on-course food and beverage operations while promoting a safe, efficient, and guest-focused environment.
Participates in meetings and training.
Cross-trains in other restaurant areas, as needed.
Conform with all safety standards and use of all appropriate safety equipment.
Maintain a professional appearance and follow uniform and grooming standards.
Performs other duties, as assigned.