Food and Beverage

Department:
Location:
10 Golf Course Drive
Berkeley, CA 94708
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Ensures excellence of food and beverage services by overseeing all aspects of multi-unit food service, dining and catering operations.
American Golf Corporation has an exceptional opportunity for you to join the leader in golf course management.  American Golf manages over 100 golf courses, employs more than 7,000 co-workers, and is the industry leader in growth and operations.  We are currently seeking a Food and Beverage Director for

We are seeking candidates who possess a stable work history, a team player spirit, and an exceptional customer service attitude. In return we offer a competitive salary, solid benefits (including golf privileges and discounts on merchandise), a dynamic and fun environment and an opportunity to grow with the industry leader.

Only local applicants will be considered. No third party resumes will be accepted. Please note: Due to the overwhelming response of resumes received, only those candidates who closely match the position requirements will be contacted.

NO PHONE CALLS PLEASE

Essential Duties and Responsibilities:

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests.
  • Manage food and beverage outlets including but not limited to convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met
  • Manage all food and beverage staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with AGC policies and applicable laws
  • Ensure a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing
  • Control costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget
  • Ensure successful operation of special events, banquets and room rentals through regular communication, including but not limited to weekly BEO meetings with the Catering Director, Executive Chef/Chef and F&B Service Manager and/or Banquet Captain where applicable.
  • Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
  • Maintain customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
  • Protect the organization, the members and the guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
  • Abide by and ensure proper execution of all AGC Standard Operating Procedures

Additional Responsibilities:

  • Primary duty is management, however the Food & Beverage Director may be required to fill in as bartender, server, host, etc. as needed
  • Maintains job results by coaching, counseling and disciplining employees; monitoring and appraising job results
  • Collaborate with General Manager in the delivery of staff and safety meetings, as well as the resolution of issues regarding product, equipment or personnel
  • Be aware of all course events, large parties and reservations that may affect the food and beverage operation
  • Maintain knowledge of local competition and industry trends
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • Four year college degree or equivalent experience required
  • 4 - 6 years of progressive responsibility in food and beverage industry required
  • 2 years experience of personnel management, preferably in golf/hospitality/service industry required
  • Experience in resolving customer issues/complaints as well as overall excellent customer service required
  • Serve Safe certification required within 90 days of employment
  • Proficient in computer software including Microsoft Word, Excel and PowerPoint
  • Solid time management, organization and prioritization skills
  • Proven ability to effectively build and foster a team environment
  • Ability to make decisions in a fast paced environment
  • Valid driver’s license required
Department:
Location:
620 E Live Oak Avenue
Arcadia, CA 91006
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Serves food and beverage products to members and guests visiting the snack bar, creating a great customer experience.

Essential Duties and Responsibilities:

  • Provides a pleasant and convenient service atmosphere by greeting members and guests, responding to all questions and concerns and offering assistance when needed, utilizing “ACE Service Absolutes
  • Assist members and guests in food and beverage selection by describing special offerings or menu changes, answering food preparation questions, recording member/guest selections and upselling where possible, relaying orders to kitchen or preparing food directly, identifying any special requests and keying orders into register, delivering completed orders to customer providing appropriate accompaniments or garnishes, ensuring that all orders meet proper presentation and quality standards, packaging take-out orders as needed, dispensing or preparing beverages including alcoholic beverages (following proper procedures), calculating bills and collecting payment from guests or tickets from members
  • Provide members and guests with efficient food service by maintaining attractively merchandised display foods, clean tables, counters, dishes, chairs, floors and equipment, sufficient levels of inventory in storage rooms and refrigerators, proper temperatures in refrigerators and coolers (keeping walk-in coolers below 41° Fahrenheit), proper safety, sanitation and food handling standards
  • Maintain an efficiently run snack bar by managing cash drawer (verifying the balance, counting the money and recording the amount and balances at the end of each day), informing management supply shortages and customer requests/comments, monitoring daily play on the course or upcoming events which might affect snack bar operations and following closing procedures (turning off and cleaning appropriate service machines, retrieving condiments, utensils and paper products, storing perishables, preparing the order sheet for the following day and locking snack bar area)
  • Maintain corporate standards by adhering to company policies and procedures regarding attendance, timekeeping, dress code and safety

Additional Responsibilities:

  • Order supplies as needed and approved by management, receive and sign for deliveries of food and beverage.
  • Assist other food and beverage outlets as requested by management
  • May assist in training other snack bar attendants
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma or equivalent experience preferred
  • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
  • Experience in a fast-paced, customer service-oriented environment, preferably in golf/hospitality/service industry
  • Experience handling cash and credit card transactions
  • Effective communication skills (written and oral), strong interpersonal and customer service skills
  • Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently
  • Knowledge of applicable liquor laws, procedures and policies, ability to determine signs of intoxication
  • Knowledge of proper food preparation, storage and sanitation requirements
  • Knowledge of inventory control and theft prevention processes
  • Ability to operate: calculator, cash register and/or point of sale system, hot dog machine, coffee and soda dispensers, deep fryer, meat slicer, broiler, barbecue grill or flat top grill
  • Basic math skills
Department:
Location:
999 Yosemite Drive
Chico, CA 95928
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Provides members and guests with cuisine of excellent quality by managing the kitchen and kitchen staff.

Essential Duties and Responsibilities:

  • Ensure food quality in all outlets by overseeing preparation and managing inventory
  • Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with AGC policies and applicable laws
  • Approve product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes and ensuring that corporate standards for food quality are consistently met
  • Control costs by estimating purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff
  • Control costs by estimating staffing needs; utilizing labor scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws
  • Manage and assist kitchen staff in producing food for all banquets, catered events and member dining areas
  • Develop menus, pricing and special food offerings by collaborating with Food and Beverage Director
  • Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area
  • Assure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Abide by and ensure proper execution of all AGC Back of House Standard Operating Procedures

Additional Responsibilities:

  • Maintains kitchen staff job results by coaching, counseling and disciplining employees; monitoring and appraising job results
  • Collaborate with Food & Beverage Director in the delivery of staff meetings, as well as the resolution of issues regarding product, equipment or personnel
  • Maintain knowledge of local competition and industry trends
  • Primary duty is management, however the Executive Chef may be required to prepare food and various line items to expedite orders as needed
  • Implement and support all AGC initiatives and programs as requested by management
  • May be required to create ice sculptures; demonstrate wine knowledge and address groups of members/guests

Minimum Qualifications and Skill Requirements:

  • Specialty/Technical Training required (4-Year College Degree or Culinary certification) and a minimum of 6 years of experience in culinary arts with at least 1 year of supervisory experience, or equivalent combination of education and experience
  • 1-2 years experience in personnel management, preferably in golf/hospitality/service industry required
  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
  • Knowledge of applicable safety and sanitation procedures and training required
  • Knowledge of food cost and inventory management principles required
  • Ability to forecast inventory and staffing needs required
  • Proficient in computer software including Microsoft Word and Excel
  • Serve Safe certification required within 90 days of employment
  • Bilingual speaker (English/Spanish) preferred
  • Proven ability to effectively build and foster a team environment
  • Valid driver’s license required
Department:
Location:
6301 West Eight Mile Road
Stockton, CA 95219
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Executes banquet and tournament events by overseeing all aspects of banquet preparation and service.

Essential Duties and Responsibilities:

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests.
  • Execute banquet and tournament events according to Banquet Event Order and Director of Catering’s specifications by overseeing service staff preparation; confirming that all service staff are in proper uniform, presenting a clean and professional image; creating duty assignments and communicating floor plans; ensuring room preparation (setup of tables, chairs, linens, table settings, glassware, etc.) including clean and stocked bathrooms throughout the event; communicating with kitchen staff regarding catering contract information, menus and food preparation
  • Ensure satisfaction by communicating with the host throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); and following up with host at the conclusion of event
  • Manage revenue by tracking any additional charges incurred at the event, collecting balances due and a signed copy of the final bill
  • Meet administrative requirements by completing a banquet function report at the conclusion of the event to submit to supervisor; generating inquiry sheets and other materials as instructed by the F&B Director/Manager
  • Protect the organization, the members and the guests by adhering to sanitation, safety and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
  • Maintain smooth operation of banquet facility by ensuring that all work areas kept clean and safe
  • Abide by and ensure proper execution of all AGC Standard Operating Procedures

Additional Responsibilities:

  • Improve execution of future events by soliciting feedback from banquet staff
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma required (Specialty/Technical Training preferred) and 2-3 years experience in the service industry, preferably in a catering/banquet environment, or equivalent combination of education and experience
  • Experience in a fast-paced, food service environment required
  • Ability to communicate effectively with members, guests, co-workers and management
  • Strong customer service skills and the ability to resolve customer issues or complaints
  • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
  • Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently
  • Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements and basic bar terminology
  • Ability to operate the following: coffee machine, toaster, oven, grill, hot box, soda dispenser, ice maker, blender, dish washer, ice cream dispenser, CO2 tanks, beer taps, and related equipment
  • Basic math skills
Department:
Location:
6301 West Eight Mile Road
Stockton, CA 95219
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Serve members and guests during banquets by providing information about food and beverage offerings, presenting selections and maintaining banquet room ambiance.

Essential Duties and Responsibilities:

 

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests

  • Prepare room for banquet by assisting in setup of tables, chairs, linens, table settings; maintaining cleanliness of table linens, table settings and glassware; preparing condiments (coffee creamers, sugar caddies, salt and pepper shakers, salad dressings, etc.) and conducting additional preparation side work as required

  • Assist members and guests by offering cocktails or other beverages, describing menu items, identifying wine pairings, answering food preparation questions, delivering selections (including accompaniments and garnishes where appropriate, ensuring that all orders meet proper presentation and quality standards), inquiring as to member/guest satisfaction, anticipating additional needs (refilling beverages, where appropriate), removing courses as completed, replacing utensils as needed, respond to all member/guest requests professionally and with a positive attitude

  • Maintain smooth operation of banquet facility by keeping all work areas clean and safe, assisting in break-down of banquet rooms following events, completing closing side work as required

 

Additional Responsibilities:

 

  • Ensure timely delivery of foods and beverages by demonstrating familiarity with: refrigerator, coffee maker, soda dispenser, ice machine, hot box, dishwasher, ice cream dispenser

  • Assist kitchen staff in delivery of proper food counts by determining the number of food items required for complete service

  • Assure safe and timely delivery of food and beverage by practicing safe and efficient use of trays and tray stands

  • Maintain a pleasant dining atmosphere by communicating professionally with members, guests and co-workers

  • Implement and support all AGC initiatives and programs as requested by management

 

Minimum Qualifications and Skill Requirements:

 

  • High school diploma or equivalent experience preferred

  • 1-year of experience in a fast-paced, food service environment preferred

  • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law

  • Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently

  • Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements and basic bar terminology

  • Knowledge of applicable liquor and smoking laws

  • Ability to determine signs of intoxication

  • Knowledge of safety policies and procedures

  • Effective communication skills, strong interpersonal and customer service skills

  • Basic math skills

 

Department:
Location:
22751 E. Golden Springs Drive
Diamond Bar, CA 91765
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Perform dish washing activities, mopping of floors and cleaning of work areas. Clean dishes, utensils, etc., food preparation areas, dish washing machine (inside and out) and maintain a neat/clean work area.

Essential Duties and Responsibilities:

  • Support food preparation and serving staff by cleaning all dishes, china, glasses, flatware, prep surfaces and kitchen equipment prior to food preparation and service
  • Maintain adequate supply of clean dishes, china, glasses and flatware
  • Protect dining establishment and patrons by adhering to public health codes, sanitation and safety policies
  • Assist the Chef and/or kitchen staff by helping to stock or prepare food, set-up or break-down buffet (including providing ice, water or display materials)
  • Maintain kitchen area by performing closing duties at the end of the day including; removing and disposing of trash, organizing and cleaning food prep surfaces and equipment, sweeping and mopping floors and cleaning dock

Additional Responsibilities:

  • Maintain effective communication skills by interacting professionally with co-workers
  • May be required to train other dishwashers
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • Ability to follow verbal instructions
  • Able to pick-up and carry the equivalent of fifty pounds.
  • Related experience in a fast-paced environment
  • Ability to operate a dishwasher
  • High school diploma preferred
Department:
Location:
870 Shore Road
Bronx, NY 10464
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Assists Executive Chef with management of kitchen and kitchen staff in delivering cuisine of excellent quality.

Essential Duties and Responsibilities:

  • Manage kitchen staff on behalf of the Executive Chef/Chef by recruiting, orienting, training, assigning, and supervising production in accordance with AGC policies and applicable laws
  • Communicate Executive Chef/Chef’s preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensuring that corporate standards for food quality are consistently met
  • Estimate purchasing needs, using readily available and seasonal ingredients, purchasing through approved suppliers, setting standards for quality and quantity, minimizing waste using prep sheets, proper recipes and properly trained staff
  • Follow approved preparation procedures and presentation standards
  • Manage and assist kitchen staff in producing the food for all banquets, catered events and dining areas
  • Assist Executive Chef/Chef in coordinating and creating special food items as assigned
  • Maintain a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues
  • Assure smooth running of operations by assisting Executive Chef/Chef with daily product inventory, purchasing and receiving
  • When Executive Chef/Chef’s Document is not present, document and report daily personnel issues to Food and Beverage Director.
  • Abide by and ensure proper execution of all AGC Back of House Standard Operating Procedures

Additional Responsibilities:

  • Assist Executive Chef/Chef in receiving and stocking product
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma required and a minimum of 5 years of experience in culinary arts or equivalent combination of education and experience
  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast paced environment
  • Knowledge of applicable safety and sanitation procedures
  • Knowledge of food cost, inventory management and purchasing
  • Valid driver’s license required
  • Specialty/Technical Training or Bachelor’s degree in Culinary Arts preferred
  • Bilingual speaker (English/Spanish) preferred
  • Experience in personnel management and problem solving skills preferred
Department:
Location:
500 South East Butler Road
Gresham, OR 97080
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Serve members and guests during banquets by providing information about food and beverage offerings, presenting selections and maintaining banquet room ambiance.

Essential Duties and Responsibilities:

  • Utilize “ACE Service Absolutes” by acknowledging, greeting and thanking all members and guests
  • Prepare room for banquet by assisting in setup of tables, chairs, linens, table settings; maintaining cleanliness of table linens, table settings and glassware; preparing condiments (coffee creamers, sugar caddies, salt and pepper shakers, salad dressings, etc.) and conducting additional preparation side work as required
  • Assist members and guests by offering cocktails or other beverages, describing menu items, identifying wine pairings, answering food preparation questions, delivering selections (including accompaniments and garnishes where appropriate, ensuring that all orders meet proper presentation and quality standards), inquiring as to member/guest satisfaction, anticipating additional needs (refilling beverages, where appropriate), removing courses as completed, replacing utensils as needed, respond to all member/guest requests professionally and with a positive attitude
  • Maintain smooth operation of banquet facility by keeping all work areas clean and safe, assisting in break-down of banquet rooms following events, completing closing side work as required

Additional Responsibilities:

  • Ensure timely delivery of foods and beverages by demonstrating familiarity with: refrigerator, coffee maker, soda dispenser, ice machine, hot box, dishwasher, ice cream dispenser
  • Assist kitchen staff in delivery of proper food counts by determining the number of food items required for complete service
  • Assure safe and timely delivery of food and beverage by practicing safe and efficient use of trays and tray stands
  • Maintain a pleasant dining atmosphere by communicating professionally with members, guests and co-workers
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma or equivalent experience preferred
  • 1-year of experience in a fast-paced, food service environment preferred
  • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law
  • Must be able to work a flexible schedule, perform multiple tasks and prioritize efficiently
  • Demonstrate an understanding of food, food ingredients, food preparation methods, proper food storage, sanitation requirements and basic bar terminology
  • Knowledge of applicable liquor and smoking laws
  • Ability to determine signs of intoxication
  • Knowledge of safety policies and procedures
  • Effective communication skills, strong interpersonal and customer service skills
  • Basic math skills
Department:
Location:
500 South East Butler Road
Gresham, OR 97080
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Prepares food according to supervisor’s specifications and recipes

Essential Duties and Responsibilities:

  • Maintain quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
  • Ensure clean and orderly workspace by adhering to public health codes, sanitation and safety policies
  • Verify product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
  • Complete approved opening duties at the beginning of each day
  • Complete approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace

Additional Responsibilities:

  • Maintain effective communication skills by interacting professionally with co-workers
  • May be required to assist in training other cooks
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma required, 2 years of related experience or equivalent combination of education and experience
  • Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils
  • To perform this job successfully, the individual should possess math skills required to complete food preparation and ordering job functions
  • The ability to read food orders in English.
  • The ability to follow verbal and written instructions
  • Specialty/Technical training preferred
Department:
Location:
100 Tyron Circle
Tallahassee, FL 32309
Golf Course:
Salary Range:

DOE

Status:
Relocation avaliable:

Job summary:

Prepares food according to supervisor’s specifications and recipes

Essential Duties and Responsibilities:

  • Maintain quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
  • Ensure clean and orderly workspace by adhering to public health codes, sanitation and safety policies
  • Verify product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
  • Complete approved opening duties at the beginning of each day
  • Complete approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace

Additional Responsibilities:

  • Maintain effective communication skills by interacting professionally with co-workers
  • May be required to assist in training other cooks
  • Implement and support all AGC initiatives and programs as requested by management

Minimum Qualifications and Skill Requirements:

  • High school diploma required, 2 years of related experience or equivalent combination of education and experience
  • Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils
  • To perform this job successfully, the individual should possess math skills required to complete food preparation and ordering job functions
  • The ability to read food orders in English.
  • The ability to follow verbal and written instructions
  • Specialty/Technical training preferred
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