Overview The Crooked Tree Golf Club Grille Supervisor is responsible for overseeing daily operations in the golf club’s grille and dining areas. This role includes managing a team of servers, bartenders, and kitchen staff to ensure efficient service, high-quality food and beverage offerings, and an excellent customer experience for club members and guests. The Grille Supervisor will maintain cleanliness, orderliness, and adherence to all safety and health regulations while upholding the club's standards. Responsibilities Supervise Daily Operations: Oversee the day-to-day activities of the golf club grille, ensuring smooth service during peak hours. Customer Service: Provide a high level of customer service by greeting members and guests, addressing inquiries, resolving complaints, and ensuring satisfaction. Staff Management: Lead, train, and supervise waitstaff, bartenders, and kitchen personnel. Schedule shifts, ensure proper staffing levels, and promote teamwork. Quality Control: Monitor food quality, presentation, and beverage preparation to meet club standards. Ensure compliance with food safety and sanitation regulations. Inventory & Ordering: Assist with inventory management by tracking stock levels, ordering supplies, and ensuring the efficient use of resources. Cash Handling: Oversee the proper handling of cash transactions, billing, and processing of payments. Training & Development: Assist in training new staff, providing coaching, and fostering a positive work environment. Event Coordination: Support the planning and execution of special events and tournaments held at the golf club, including catering needs and set-up. Health & Safety Compliance: Ensure adherence to health, safety, and hygiene standards as required by law and club policies. Qualifications High school diploma or equivalent (Associate’s or Bachelor’s degree in Hospitality Management or related field preferred). Proven experience in a supervisory role within a food and beverage or hospitality setting, preferably in a golf club or similar environment. Strong leadership, organizational, and problem-solving skills. Excellent interpersonal and communication skills, with the ability to engage and motivate staff while providing exceptional service to members and guests. Knowledge of food safety standards and alcohol regulations. Ability to handle multiple tasks and thrive in a fast-paced environment. Basic understanding of accounting and financial practices related to restaurant management (e.g., handling cash, processing payments, and budget oversight). Flexibility to work evenings, weekends, and holidays as needed. Physical Requirements Ability to stand for extended periods and lift up to 50 pounds. Work in both indoor and outdoor environments. Estimated start date is April 7th