General Purpose: Develops, implements, and maintains quality standards for restaurant facility, including supervision and direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating Memorable Guest Moments.

Pay Range: $70,000 - $74,000

Essential Duties: Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, to ensure quality and execution is according to standard. Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc. Maintains regular communication with the Assistant General Manager, General Manager, Director of Golf, Head Professional, and other Department Leaders to ensure operational objectives are being met. Inspects the facility regularly to ascertain any maintenance, repairs or clean-up needs. Ensures all equipment is in proper working order, to include beverage carts. Completes reports on production and necessary requisitions. Controls the distribution of necessary supplies. Adopts and incorporates best practices to include the use of recommended inventory management software and other analytical tools. Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory. Conducts monthly inventory counts and implements procedures to monitor assets. Coordinates menu planning with the Executive Chef. Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming. Manages department members that may include, but is not limited to: Assistant Managers, Supervisors, Snack Bar, Beverage Cart, Bartender, Server, Food Runner, Bus Person, Bar Back, Host, Cashier. Assures that effective orientation and training are given to each new associate. Continually develops ongoing training programs and tests for comprehension. Assures that effective orientation and training are given to each new associate. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Regular and reliable attendance. Incorporates safe work practices in job performance. Ensures established cash handling procedures are utilized to accurately charge customers. Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecast needs, and oversees ordering, as necessary. Oversees daily restaurant activities to include serving tables, bussing tables, seating guests, OpenTable and general clerical/cashier duties. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Adheres to and enforces employee compliance with health, safety, and sanitation standards.   Minimum Requirements: High school diploma or general education degree (GED); or six months to one year of related experience and/or training; or equivalent combination of education and experience. Physical Demands: Frequently stands, walks, talks, or listens. Occasionally sits, uses hands, reaches with arms and hands, climbs, balances, stoops, kneels, crouches or crawls. Regularly tastes or smells. Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds. Occasionally works in wet or humid conditions (non-weather). Occasionally works in outdoor weather conditions. Noise level is moderate.   Certificates/Licenses: Riverside County Food Handlers card and California RBS Certificate Job Knowledge, Skill, and Ability Preferences: Ability to read and speak English may be required in order to perform the duties of the job (e.g., the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must meet state age requirements for handling alcoholic beverages. Working knowledge of wine, spirits, and regional cuisines. Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates. Strong problem analysis and problem resolution skills. Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs. High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy. Strong written and verbal communication skills. Strong leadership and people management skills. Professional and courteous demeanor. Open availability and able to work Holidays. Ability to create high performance teams and to be a strong team player. Demonstrate a strong commitment to company values. Organizational development abilities with a strong focus on individual and team advancement. Computer proficiency in Microsoft products such as Word, Excel, PowerPoint, and Microsoft Outlook. Ability to maintain effective financial accountability to the company and to the ownership. Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment. Working knowledge of food and beverage service equipment and current trends. Exceptional personal hygiene and positive representation of the organization to Troon employees, clients, and vendors. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.