Assistant Director of Food & Beverage

TPC Boston is a private par-72, 7,241-yard golf course located in Norton, MA. Originally designed by the legendary player/designer Arnold Palmer, TPC Boston’s award-winning layout was redesigned in 2007 by Gil Hanse. The golf course is crafted to fit seamlessly into the natural New England landscape and excels in the areas of resource conservation, water quality management, integrated pest management, wildlife/habitat management and education/outreach.

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Ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels taking responsibility for the Food & Beverage Department in absence of the Food & Beverage Director.

QUALIFICATIONS

• High school diploma or equivalent education, plus two or three additional years of hospitality management education or similar education or equivalent experience
• Must be familiar with a variety of the food and beverage concepts, practices, and procedures
• Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage service operational practices and procedures as would be acquired through five years of similar experience in progressively responsible positions
• Prior supervisory experience required

 

RESPONSIBILITIES/DUTIES

• Manage the work of others which includes, assisting the Food & Beverage Director with recruiting, hiring, training, scheduling and performance reviews of the Food & Beverage staff
• Supervise the service staff on the floor during all meal periods, ensuring food and service standards are maintained, maintaining reservation system, managing new staff orientation, and coaching existing staff
• Conduct daily pre-shift meetings and communicate pertinent information on the daily business activities
• Direct the service personnel to serve newly seated members and guests; and check back with the table to provide additional services. Circulate the dining room regularly to ensure member/guest satisfaction.
• Resolve any member/guest complaints immediately and professionally. Communicate all service issues to Food & Beverage Director
• Maintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees.
• Set-up and break-down banquet tables, chairs, head tables, display tables, theme decorations and other equipment, as requested per Banquet Event Order. Ensure the cleanliness and proper set up of dining room, meeting and banquet rooms, and other dining areas and check maintenance of all equipment in these areas
• Troubleshoot and address performance issues relating to staff, menus, equipment and point of sale.
• Ensure quantity levels of food and beverage products and maintain quality standards in production, services facilities, and to member/guest satisfaction. Train all employees on procedures and ensure staff maintains those standards
• Assist in developing and maintaining training programs that exceed member/guest expectations and service standards outlined in the concept document
• Demonstrate a thorough understanding of point-of-sale software
• Demonstrate a working knowledge of Caterease, ChefTec, Kronos or other department software systems
• Assist in the development and maintenance of the marketing and promotional programs as they relate to the Food & Beverage Department
• Answer telephone and communicate information to callers in a pleasant and professional manner
• Assist in implementing and monitoring internal controls for the Food & Beverage Department. Maintain responsibility for payroll for the food and beverage department and monitor policies, procedures and controls. Utilize Kronos timekeeping system to monitor and verify payroll for the Food & Beverage Department, including creating schedules and entering restrictions. Review the approaching overtime report on a daily basis and assign staff in such a manner that eliminates or reduces overtime
• Open and/or close facility in accordance with establ