Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
career advancement
Job Description
Wintonbury Hills Golf Course is a prestigious golf facility that prides itself on delivering an exceptional recreational experience to its members and guests. Managed by Troon, a global leader in golf course management, the club emphasizes quality, service, and a commitment to excellence. Troon's reputation is built on the strength of its Associates, who they recognize as the core factor behind their success. Known for cultivating a vibrant work environment and promoting career development, Troon offers opportunities that cater to both entry-level individuals and seasoned professionals passionate about hospitality and customer service. The Wintonbury Hills Golf Course, nestled in a... Show More
Job Requirements
- must have culinary certification or associate’s degree
- must have at least 3 years of culinary experience as a sous chef, chef de cuisine, or executive chef in a hotel, resort, mid to high-end free-standing restaurant or luxury community setting
- recommended to have at least 1 year of front of the house leadership experience in a hotel, resort, mid to high-end free-standing restaurant or luxury community setting
- must have a good working knowledge of point of sale systems
- must have excellent verbal and written communication skills
- must have proficient knowledge in recommending, pouring, and serving wine, beer, and spirits
- must have excellent interpersonal and customer service skills
- must have excellent organizational skills and attention to detail
- must have excellent time management skills with a proven ability to meet deadlines
- must have strong analytical and problem-solving skills
- must have strong supervisory and leadership skills
- must have ability to prioritize tasks and to delegate them when appropriate
- must have ability to function well in a high-paced and at times stressful environment
- must be proficient with microsoft office suite or related software
- must have the ability to perform moderate physical work and may be required to lift up to 50 lbs., up to 30 lbs. frequently and up to 10 lbs. constantly
- must perform activities such as bending, kneeling, crouching, reaching, standing, lifting and grasping for up to 5 hours without sitting
Job Qualifications
- must have at least 3 years of culinary experience as a sous chef, chef de cuisine, or executive chef in a hotel, resort, mid to high-end free-standing restaurant or luxury community setting
- recommended to have at least 1 year of front of the house leadership experience in a hotel, resort, mid to high-end free-standing restaurant or luxury community setting
- must have culinary certification, or associate’s degree and have a good working knowledge of point of sale systems
- excellent verbal and written communication skills
- proficient knowledge in recommending, pouring, and serving wine, beer, and spirits
- excellent interpersonal and customer service skills
- excellent organizational skills and attention to detail
- excellent time management skills with a proven ability to meet deadlines
- strong analytical and problem-solving skills
- strong supervisory and leadership skills
- ability to prioritize tasks and to delegate them when appropriate
- ability to function well in a high-paced and at times stressful environment
- proficient with microsoft office suite or related software
Job Duties
- hires and trains new f&b team members for both the kitchen and front of the house
- trains new employees in the company’s policies, procedures, and best practices
- organizes and oversees the schedules and work of assigned staff
- handles discipline and termination of employees as needed and under company policy
- establish and maintain service standards, food quality production, portion, cost control, while conforming to state health department codes
- creates and plans all meals and menus for the f&b venues, signature & social events, and catered events
- ensure all menus have appropriate menu costing / recipe cards associated with each item
- conducts daily food/line inspection to ensure all items ingredients being used are fresh and of the highest quality
- expedite peak meal periods by maintaining a "hands on" approach
- works within monthly set food cost budget, adjust food requisitions and controls waste
- monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness, and food safety
- participates in monthly food inventories
- maintain cleanliness and organization in all back of house f&b areas
- prepare and submit weekly employee schedules to the general manager
- adjust actual schedules to ensure efficient use of employees
- attend and participate in the weekly department and other periodic employee meetings
- plan, organize and manage daily activities
- provides directions for all day-to-day operations
- understands employee positions well enough to perform duties in employees' absence or determine appropriate
- provides guidance and direction to subordinates, including setting performance standards
- utilizes interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- reviews staffing levels to ensure that service, operational needs, and financial objectives are met
- establishes and maintains open, collaborative relationships with the team
- solicits employee feedback, utilizes an "open door" policy and reviews assoc. satisfaction results
- demonstrate new cooking techniques and equipment to staff
- manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory
- conduct daily walk through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout
- monitor that all equipment in the kitchen is clean and in proper working condition
- conducts pre-shift meetings to inform associates of daily events
- ensures associates are prepared, organized, and deliver high standards of service and great experience to the members
- protect the assets of the facility
- initiates programs to reduce breakage and for china, glass, and silver
- operate within the guidelines, policies, standards, and constraints as established by troon
- maintain a current food handlers certificate and a current responsible vendor or tips certificate
- is incredibly friendly, customer centric, and radiates a positive, inclusive, and accommodating attitude while interacting with associates and customers
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink is a restaurant, hospitality, and hotel job platform.
You may be also interested in: