ON COURSE FOOD AND BEVERAGE SUPERVISOR

Job Summary 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. JDM Golf Teammates will role model the core values and behaviors by: Cultivating a positive teamwork environment. Being efficient with time at work. Communicating effectively with management, co-workers and guests. Being flexible. Maintaining integrity in all conversations and actions. Consistently reporting to work on time prepared to perform duties of position. Following internal procedures and external regulations; and bring report issues to management. Duties and Responsibilities The duties and responsibilities listed below are essential to the employee’s position. Some responsibilities are seasonal in nature. Sales, Revenue & Financial Performance 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. Staff Supervision & Team Development 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. Scheduling, Compliance & Operational Standards 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. Inventory, Cash Handling & Administrative Responsibilities 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. Operations & Guest Service 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.