Restaurant Manager @ DraftKings Sportsbook

About the position Home of the largest-attended tournament in the world, the fan-favorite WM Phoenix Open, TPC Scottsdale is a masterful blend of challenge and playability – compelling the sport’s top players and recreational golfers alike. Set in the rugged Sonoran Desert and surrounded by the stunning McDowell Mountains, TPC Scottsdale boasts two championship courses for players to enjoy – the world famous Stadium Course and the stunning Champions Course. As Arizona’s only PGA TOUR property, you'll experience the standards of quality and service normally reserved for the TOUR professionals. Tee up your career as a part of our team with the TPC Network! The position will lead the operational oversight of the front of the house restaurant operations of the Food and Beverage department. Acting as a liaison between Club management, service staff, and members/guests, focusing on ensuring exceptional service levels through detailed training. QUALIFICATIONS High school diploma or equivalent education Two to three additional years of hospitality management education or equivalent experience Thorough knowledge of general business administration practices, state liquor and sanitation laws as applied to food and beverage service operational practices and procedures as would be acquired through at least four years of similar experience in progressively responsible positions Prior supervisory experience required RESPONSIBILITIES/DUTIES Supervise the service staff on the floor during all meal periods, ensuring food and service standards are maintained, maintaining reservation system, managing new staff orientation, and coaching and training new and existing staff Verify the accuracy of all charges (member and otherwise) to ensure proper posting to accounts. This may include verifying member numbers, names and/or signatures as well as include obtaining authorization codes on any credit card charges Ensure quantity levels of beverage products and maintain quality standards in production, services facilities, and to member/guest satisfaction Assist service staff as needed in all areas of food and beverage Maintain purchase order system, par-stock levels on food and beverage inventories, and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases. Assist with the monthly inventory system Assist in implementing and monitoring internal controls for the Food & Beverage Department. Maintain responsibility for payroll for the food and beverage department and monitor policies, procedures and controls Utilize Kronos timekeeping system to monitor and verify payroll for the Food & Beverage Department, including creating schedules and entering restrictions. Review the approaching overtime report on a daily basis and assign staff in such a manner that eliminates or reduces overtime Manage the dining room to ensure member/guest satisfaction Ensure that the Food & Beverage Director and/or General Manager are informed of members/guests who may be intoxicated. Any member/guest who is clearly intoxicated is not to be served Operate within all guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc. and implement PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to the food and beverage operations Ensure that service procedures are adhered to as outlined in the TPC Brand Standards including that members/guests are greeted and seated promptly Work with service staff and bartenders to develop daily, weekly and monthly cleaning schedule. Inspect all areas to ensure schedules are adhered to Assist with expediting food and beverages as needed Ensure end of shift point of sale procedures are consistently followed and that service checkouts are reviewed and approved Ensure compliance with operating guidelines as it relates to the R.A.M. or TIPS programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division Special projects or other duties as assigned PHYSICAL DEMANDS AND WORKING ENVIRONMENT While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus. An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job. This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job. Travel Travel is not expected for this position Work Schedule Expectations This position requires shifts as necessary based on business levels Supervisory Responsibility This position manages employees and is responsible for the performance management and hiring of the employees within the department Responsibilities • Supervise the service staff on the floor during all meal periods, ensuring food and service standards are maintained, maintaining reservation system, managing new staff orientation, and coaching and training new and existing staff • Verify the accuracy of all charges (member and otherwise) to ensure proper posting to accounts. • Ensure quantity levels of beverage products and maintain quality standards in production, services facilities, and to member/guest satisfaction • Assist service staff as needed in all areas of food and beverage • Maintain purchase order system, par-stock levels on food and beverage inventories, and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases. • Assist with the monthly inventory system • Assist in implementing and monitoring internal controls for the Food & Beverage Department. • Maintain responsibility for payroll for the food and beverage department and monitor policies, procedures and controls • Utilize Kronos timekeeping system to monitor and verify payroll for the Food & Beverage Department, including creating schedules and entering restrictions. • Review the approaching overtime report on a daily basis and assign staff in such a manner that eliminates or reduces overtime • Manage the dining room to ensure member/guest satisfaction • Ensure that the Food & Beverage Director and/or General Manager are informed of members/guests who may be intoxicated. Any member/guest who is clearly intoxicated is not to be served • Operate within all guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc. and implement PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to the food and beverage operations • Ensure that service procedures are adhered to as outlined in the TPC Brand Standards including that members/guests are greeted and seated promptly • Work with service staff and bartenders to develop daily, weekly and monthly cleaning schedule. Inspect all areas to ensure schedules are adhered to • Assist with expediting food and beverages as needed • Ensure end of shift point of sale procedures are consistently followed and that service checkouts are reviewed and approved • Ensure compliance with operating guidelines as it relates to the R.A.M. or TIPS programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division • Special projects or other duties as assigned Requirements • High school diploma or equivalent education • Two to three additional years of hospitality management education or equivalent experience • Thorough knowledge of general business administration practices, state liquor and sanitation laws as applied to food and beverage service operational practices and procedures as would be acquired through at least four years of similar experience in progressively responsible positions • Prior supervisory experience required