Key responsibilities

• Run daily food and beverage operations across the bar, dining areas and clubhouse
• Plan, assign and direct work — including rosters — so golfers, clubhouse patrons and dining customers are served efficiently, and labour costs stay under control
• Hold consistent, high-quality service standards across every shift
• Manage stock control, ordering and supplier relationships, keeping supplies and equipment adequate in quantity and quality and sourced cost-effectively
• Resolve complaints well and solve problems on your feet
• Maintain high-quality food and beverage offerings that meet health and hygiene standards
• Work with the chef on a menu that suits golfers and other clubhouse patrons
• Select, supervise and train the F&B team, run inductions and ongoing training, including RSA compliance
• Meet RSA, food safety and WHS obligations in full, keep accurate records for food safety and liquor licensing, and carry out regular safety and compliance checks
• Work with the General Manager to deliver the Club's strategy and hit budget and financial targets, support F&B budgeting and forecasting, track sales performance and manage stocktakes, wastage control and COGS