Pool Food and Beverage Manager

Troon•White Plains, NY

9d•$66,300 - $70,000

About The Position

Westchester Hills Golf Club is excited to announce the exceptional career opportunity of Pool Food & Beverage Manager . Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Annual compensation: $66,300k - $70,000k

Requirements

High school diploma or general education degree (GED); and 3-5 years food and beverage management experience and/or training.
Must be at least 21 years of age or older to meet age requirements for this position.
Knowledge of Microsoft Office applications and POS system.
Demonstrates great customer service.
Strong oral and written communication skills.
Ability to read and speak English required to perform the duties of the job.

Responsibilities

Supervises inventories of materials and supplies for all Pool Food and Beverage needs.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory.
Responsible for interviewing, scheduling associates, processing payroll, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Display good associate development and mentorship skill, builds a team for the future and fosters growth.
Develops relationships with the members and guests to personalize and anticipate service needs.
Manages service standards of the restaurant and bar.
Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs.
Ensures all equipment is in proper working order.
Completes reports on production and necessary requisitions.
Maintains par levels based on facility needs and controls the distribution of necessary supplies.
Ensures sanitation standards are consistently met.
Coordinates menu planning for all outlets with the Executive Chef.
Develops ongoing training programs.
Maintains regular communication with other departments.
Must be on the floor during busy mealtimes and required to open/close the bar and restaurant as needed.
Incorporates safe work practices in job performance.