Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Paid holidays
Career Development
Job Description
TPC Southwind is a prestigious private golf course located in the gated community of Southwind in Southeast Memphis, Tennessee. It features a par-70, 7,244-yard layout, renowned for its championship-quality design and beautiful surroundings. Known for hosting the FedEx St. Jude Championship, TPC Southwind combines world-class golf with a rich tradition of hospitality and excellence. The course integrates a modern-style 34,000 square-foot clubhouse equipped with elegant wood furnishings, presenting an inviting environment for socializing, private events, and corporate entertainment. As part of the esteemed TPC Network, TPC Southwind is committed to delivering outstanding member and guest experiences through exceptional service and well-maintained facilities.
The role available is primarily focused on overseeing all aspects of ala carte dining operations within the food and beverage department. This position acts as a crucial liaison between Club management, service staff, and members or guests to ensure top-tier service levels are consistently achieved. The ideal candidate will play a vital role in the daily management of dining room cleanliness, banquet setups, beverage product quality control, staff training, policy implementation, and overall food and beverage operational standards. Additionally, responsibilities include monitoring payroll, inventory, sales goals, and adherence to legal requirements such as state liquor and sanitation laws. This is a supervisory position requiring hands-on involvement with the service team and active participation in creating an exceptional dining atmosphere aligned with TPC Brand Standards. The position demands attention to detail, strong leadership skills, and effective communication to provide memorable experiences aligned with PGA TOUR Golf Course Properties standards. This role is essential for maintaining the club’s reputation for excellence in hospitality, ensuring that each member or guest receives personalized and professional service.
The role available is primarily focused on overseeing all aspects of ala carte dining operations within the food and beverage department. This position acts as a crucial liaison between Club management, service staff, and members or guests to ensure top-tier service levels are consistently achieved. The ideal candidate will play a vital role in the daily management of dining room cleanliness, banquet setups, beverage product quality control, staff training, policy implementation, and overall food and beverage operational standards. Additionally, responsibilities include monitoring payroll, inventory, sales goals, and adherence to legal requirements such as state liquor and sanitation laws. This is a supervisory position requiring hands-on involvement with the service team and active participation in creating an exceptional dining atmosphere aligned with TPC Brand Standards. The position demands attention to detail, strong leadership skills, and effective communication to provide memorable experiences aligned with PGA TOUR Golf Course Properties standards. This role is essential for maintaining the club’s reputation for excellence in hospitality, ensuring that each member or guest receives personalized and professional service.
Job 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
- At least four years of similar experience in progressively responsible positions
- Prior supervisory experience required
Job 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
- Prior supervisory experience required
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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