Rolling Green Golf Club

ESSENTIAL JOB FUNCTIONS

• Develops an operating budget for each of the food and beverage (“F&B”) revenue outlets; after approval, monitors and takes corrective action as necessary to assure that departmental goals are attained. 

• Develops ongoing training programs for F&B production/service personnel to ensure excellence in hospitality for the Club’s members and guests. 

• Assures that effective orientation and training for new staff and professional development activities for experienced staff are implemented.

• Plans the organizational chart, staffing, and scheduling procedures, and job descriptions/specifications for all department staff. 

• Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food cost. 

• Manages and further develops the Club’s wine program. Creates wine lists and bottle/glass wine sales promotion programs.

• Approves the menus proposed by the Executive Chef for all outlets and special events. 

• Develops interesting ways of promoting club functions in the dining room and lounges.

• Assists in planning and implementing procedures for special club events and banquet functions.

• Maintains records of special events, house counts, food covers, and daily business volumes.

• Addresses member and guest complaints and advises the COO about appropriate corrective actions taken. 

• Manages the appearance, upkeep, and cleanliness of all food and beverage equipment and facilities (kitchen and storage), dining and lounge spaces, furniture, entry foyers, storage areas, and both the Men’s and Women’s locker rooms/wet areas. 

• Assists and supports the appearance, upkeep, and cleanliness of the Pro Shop and bag storage facility. 

• Approves all product invoices before submitting to the accounting department. 

• Works with other department heads on special projects assigned by the COO. 

• Monitors safety conditions and employees’ conformance with safety procedures; updates emergency plans and procedures, and assures that effective training for these programs is conducted in all departments.

• Monitors the ordering, receiving, and inventory control program for products and supplies to ensure proper quantity and price on all purchases.

• Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.

• Establishes quantity and quality standards for personnel in all positions within the departments. 

• Assures that the club’s preventive maintenance and energy management programs are in use. 

• Participates in ongoing facility inspections throughout the club to ensure that cleanliness, safety, and other standards are consistently attained.

• Serves as an ad-hoc member of appropriate club committees. 

• Coordinates clubhouse communications that relate directly to F&B activities with other departments.

EXPERIENCE AND QUALIFICATIONS

Including, but not limited to, the following:

• Bachelor’s degree preferred in Hospitality, Business, or a related field; 3–5 years of leadership experience in private club, hotel, or resort food and beverage operations.

• Proven ability to lead, train, and manage hospitality teams while delivering a high-quality member experience.

• Strong financial skills, including budgeting, cost controls, purchasing, and inventory management.

• Background in food and beverage operations, including menus, events, wine programs, and banquet service.

• Experience overseeing clubhouse facilities, cleanliness standards, and preventive maintenance.

• Proficient with POS systems, Microsoft Office, and club management software; industry certifications preferred.

• Flexible schedule, including nights, weekends, and holidays.