ON COURSE FOOD AND BEVERAGE SUPERVISOR at JDM GOLF LLC

Phoenix, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Oct, 26

Salary

25.0

Posted On

05 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, Inventory Management, Guest Service, Cash Handling, Sales Promotion, Scheduling, Food Safety Compliance, Alcohol Service Regulations, Budgetary Control, Team Coaching, Problem Solving, Time Management, POS Systems, Operational Auditing, Interpersonal Communication, Multi-tasking

Industry

Hospitality

Description

Job DetailsJob Location: Adobe Bar & Grille - Phoenix, AZ 85016Position Type: Full TimeEducation Level: High School or G.E.D.Salary Range: $25.00 - $25.00 HourlyTravel Percentage: NoneJob Shift: Weekdays and WeekendsJob Category: Restaurant - Food ServiceJob 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. 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. Cleaning, Sanitation & Operational Standards 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. Other 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. QualificationsEducation and Experience Required High school diploma or general education degree (GED). Bachelor's Degree preferred in Hospitality Management, Business Administration, or a related field. 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. Experience with inventory management, cash handling, product controls, and operational accountability preferred. Skills and Abilities Strong customer service and hospitality skills Engaging, enthusiastic, and guest-focused personality Ability to supervise, support, motivate, and coach staff Ability to train staff on service standards, operational procedures, and sales techniques Strong sales skills with the ability to promote food and beverage offerings and enhance the guest experience Effective communication and interpersonal skills Ability to multi-task and prioritize duties in a fast-paced environment Strong organizational, time management, and follow-up skills Strong problem-solving and decision-making abilities Ability to remain calm and professional under pressure Strong attention to detail and operational accuracy Hands-on leadership approach Strong inventory management, product control, ordering, receiving, audit, and reconciliation skills Strong cash handling, financial reconciliation, accountability, and recordkeeping abilities Ability to understand, follow, and enforce liquor laws, alcohol service regulations, food safety requirements, and company policies and procedures Flexible, dependable, and team-oriented Ability to adapt to changing operational and business needs Professional appearance and demeanor Computer Skills Required: Ability to use POS system and other operational systems Ability to use employee self-service on company’s human resources/payroll database Certificates, Licenses, Registrations Required: Position utilizes golf beverage carts; thus, 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 Other Regular attendance and punctuality are essential functions of this position. Additional hours, including evenings, weekends, holidays, and overtime, may be required based on business needs and operational demands. Employees are expected to obtain supervisory approval prior to working overtime unless responding to an immediate operational or guest service need. This position operates in a fast-paced environment and requires the ability to effectively manage and prioritize multiple competing responsibilities, exercise sound judgment, respond to operational issues, and seek management guidance when appropriate. Physical Demands The physical requirements described below are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Regularly required to talk, communicate, and actively listen. Regularly required to stand and walk for extended periods of time. Regular use of hands and fingers to handle, feel, grasp, operate, and manipulate objects, tools, equipment, or controls. Frequent reaching with hands and arms. Frequent lifting, carrying, pushing, and/or moving of items weighing between twenty-five (25) and fifty (50) pounds. Ability to perform repetitive hand and wrist motions throughout the workday. Requires manual dexterity and eye/hand coordination. Specific vision abilities include close vision, depth perception, and the ability to adjust focus. Requires the ability to accurately hear information communicated by guests, members, customers, or coworkers, including in environments with ambient noise. 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. Work Environment This position primarily works outdoors on the golf course and may occasionally work indoors. The position regularly requires exposure to varying weather conditions, including extreme heat, sun exposure, wind, and other outdoor environmental conditions. Work may require exposure to temperatures sufficiently high to cause bodily discomfort. The noise level is usually moderate but may increase during tournaments, outings, or busy operational periods. Schedules vary and include weekends, holidays, etc. as determined by business needs. OSHA Category Category II: Individuals who engage in activities normally without exposure to blood or body fluids, but where exposure may occur in the event of an emergency, including assisting staff, members, or guests. The above statements are intended to describe the general nature and level of work performed by people assigned to this job. They are not intended to be an exhaustive list of responsibilities, duties and skills required of personnel so classified. Other functions may be assigned, and management retains the right to add or change the duties or schedules at any time. Why work at JDM Golf? Competitive compensation package Paid Time Off Comprehensive Benefits including medical, dental, vision, and life insurance 401k Plan including match Opportunity to play golf at our top-notch golf courses Employee Discount Program & More If you have a passion for hospitality, guest service, and supporting food and beverage operations in a golf course environment, we encourage you to forward your resume. We look forward to learning more about you and your experience. Background Check required. EOE.

Responsibilities

Supervise daily on-course food and beverage operations, including the beverage cart and halfway house, to ensure exceptional guest service. Manage staff performance, inventory controls, and revenue growth while maintaining strict cleanliness and safety standards.