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Food and Beverage/FOH Supervisor (Open Positions: 3)

Department: 7000 Food & Bev
Job Status: Full-Time
Shift: 8:00 AM - 4:00 PM
Days Worked: Sun., Wed., Thu., Fri., Sat.
Rate of Pay: $15.00 - $19.00 Hourly
Position Type: Permanent
Status: Until Filled
Details: This position is full time and eligible for benefits and Paid Time Off!  
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Position Description

Full time and eligible for health benefits and paid time off!  This position is primarily responsible for assisting the General Manager or the Food and Beverage Director or Manager with the supervision and operation of the people and resources of the Food and Beverage department. The objective is to maximize the successful operation of the department. This position assures the physical appearance, quality, customer service and cost of preparing and serving meals and beverages in the golf course restaurant, bar or grille by performing the following duties.

Position Responsibilities

• Operates the food and beverage department, services, staffing, and event coordination.
• Assures food service areas are opened and closed on schedule, appropriately staffed, and that daily open/close checklists are completed.
• Physically inspects food service areas on a daily basis, or more often, for cleanliness and physical appearance to the customer. Takes a hands-on approach to any necessary duties to ensure the job is completed. Demonstrates correct procedures to staff.
• Assures that all guests are treated in a manner to ensure their complete satisfaction. Strives to exceed guests’ expectations and looks for opportunities to improve. Provides fast and friendly service.
• Able to prepare and serve basic menu items such as sandwiches and fryer items. Able to prepare and serve basic bartending recipes.
• Able to use a computer to accurately ring transactions into the Point-of-Sale system and able to accept all types of payment and make accurate change.
• Follows company policy regarding time clock clocking in and out procedures, selection of job codes, and company policy regarding reporting of cash and credit card tips received. Is a resource to staff regarding time clock usage and policy.
• Complies with VA Alcoholic Beverage Control (or state equivalent) alcoholic beverage service rules. This includes 100% ID check of guests to ensure guests are of legal age to consume alcoholic beverages. Politely refuse to serve beverages to guests who are not of legal age. Observes guest’s behavior, count number of drinks served, refuses to serve drinks, and if the server feels they should not drive, offer a taxi.
• Supports and promotes inventory management controls for effective inventory cost containment.
• Assures Food and Beverage staff follow safety policy and procedure and that all accidents and incidents are properly reported. Understands and follows company policy and procedure.
• Reports to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
• Sets and upholds high standards of honesty for self and team members.
• Must have reliable transportation.

Knowledge, Skills and Abilities

Food & Beverage Supervisor - EDUCATION AND/OR EXPERIENCE:
A high school diploma or equivalent and previous related experience and/or training preferred.

Minimum age 21 years old.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is frequently required to use hands to finger, handle, or feel and reach with hands and arms. This position is very active and the employee is frequently required to stand, walk, lift, bend, kneel, stoop, climb, carry, push and pull items weighing up to 25 lbs. and occasionally up to 50 lbs. The employee is required to safely operate a beverage golf cart.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is exposed to operating in a restaurant and kitchen setting. The employee may be exposed to hazards including typical kitchen environment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee may be exposed to cuts, slipping, tripping, falls, and burns as well as heat, steam, and fire. The noise level in the work environment is usually moderate to loud. Frequent hand washing is required.

Additional Information

• ServSafe Certification from VA Dept of Health, or other equivalent state certification for food handling and preparation
• VA Alcoholic Beverage Control Board Responsible Seller and Servers program (RSVP) or other equivalent state training for safe alcoholic beverage service
• Valid driver’s license

Minimum age 21 years old.