Assistant Restaurant General Manager @ DraftKings Sportsbook

Home of the largest-attended tournament in the world, the fan-favorite WM Phoenix Open, TPC Scottsdale is a masterful blend of challenge and playability – compelling the sport’s top players and recreational golfers alike. Set in the rugged Sonoran Desert and surrounded by the stunning McDowell Mountains, TPC Scottsdale boasts two championship courses for players to enjoy – the world famous Stadium Course and the stunning Champions Course. As Arizona’s only PGA TOUR property, you'll experience the standards of quality and service normally reserved for the TOUR professionals.

Ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and guest and employee satisfaction levels. Assume responsibility for the Food & Beverage Department in absence of the Restaurant General Manager.

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 Restaurant General Manager 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 for 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 guest satisfaction.

• Resolve any guest complaints immediately and professionally. Communicate all service issues to Restaurant General Manager.

• Ensure that employees wear proper uniforms and that uniforms are kept in proper condition. Maintain control of employee uniform stock, and assure uniforms are always readily available.

• Set-up and break-down banquet tables, chairs, 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 guest satisfaction. Train all employees on procedures and ensure staff maintains those standards.

• Assist in developing and maintaining training programs that exceed guest expectations and service standards outlined in the concept document.

• Demonstrate a thorough understanding of point-of-sale software.

• Demonstrate a working knowledge of Tripleseat, Orderly, 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.