Manager Food & Beverage

About the position TPC Summerlin is a private par-72, 7,243-yard golf course located in Las Vegas, Nevada. Carved from a magnificent swath of rugged desert terrain by renowned golf course architect Bobby Weed, TPC Summerlin creates one of the most visually stunning tests of golf in Nevada. Tee up your career as a part of our team with the TPC Network! This position is primarily responsible for all aspects of ala carte dining operations. Acting as a liaison between Club management, service staff and members/guests, focusing on ensuring exceptional service levels. Responsibilities • Assist in the hiring, training, and proficiency of service employees in the food and beverage department, including point of sale system, new food and beverage items, services styles and disciplinary actions • Assist in the implementation of policies and procedures for the food and beverage department • Assume and maintain responsibility for the cleanliness and proper set-up of the dining room, including banquets as specified in the Banquet Event Order • Ensure quantity levels of beverage products and maintain quality standards in production, services facilities, and to member/guest satisfaction • Troubleshoot and make recommendations regarding performance issues relating to staff, menus, equipment, and point of sale systems • Resolve any member/guest complaints immediately and professionally • Communicate all service issues to Director/Assistant Director – Food & Beverage • Assist in writing of all standard recipes for all beverages. Ensure only standard recipes are used by all bartenders at all times • Close and secure entire club at designated times using standard closing procedures • Answer telephones and communicate information to callers in a pleasant and professional manner • Lead pre-meal meetings • Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately open, close and operate the Point of Sale system per the Operating Procedures Manual • Handle and count cash, make accurate change, record credit cards and member charges as proscribed by Standard Operating Procedures • Ensure compliance of operating guidelines as it relates to R.A.M. Or TIPS programs, as well as operating within all State and Federal Laws, Rules and regulations relating to Alcohol, Cigarette and Tobacco Division • Assist service staff by taking orders and serving beverages professionally and courteously • Implement and monitor food and beverage payroll policies, procedures, and controls, with an emphasis on minimizing employee costs • 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 • Maintain responsibility for authorizing and verifying payroll for the department and monitor policies, procedures, and controls • Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the food and beverage operating plan/budget • 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 • Set par stocks in the bar and service areas to anticipated level of business. Adjust levels with the business seasons • Work with service staff and bartenders to develop daily, weekly and monthly cleaning scheduled. Inspect all areas to ensure schedules are adhered to • Assist with expediting food and beverages as needed • Verify the accuracy of all charges to ensure proper posting to accounts, including verifying member account numbers, names and/or signatures and obtaining required authorization codes on credit card charges • 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