Under general supervision, the Seasonal Golf Food Service Manager directs staff and monitors the supplies of food service area.

Job Responsibilities

Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all functions and duties performed by incumbents of this class. Employees are required to be in attendance and prepared to begin work at their assigned work location on the specified days and hours. Factors such as regular attendance at the job are not routinely listed in job descriptions but are an essential function. Essential duties and responsibilities may include, but are not limited to, the following:

Directs the food service area; establishes inventory controls, effective presentation, and portion control of all food items; direct staff in food and money handling; develops internal controls for food service operations.

Monitors food area for compliance with health standards and safe, sanitary work conditions; reports potential hazards and recommendations for modifications to supervisor; designs a preventive maintenance schedule for all equipment in food service area.

Receives stock; processes invoices in accordance with appropriate fiscal reporting procedures; maintains appropriate levels of inventory and rotates stock as needed to meet quality service standards.

Assures consistent adherence to course policies on customer service, bookkeeping, and money handling by assisting in training and scheduling employees in order to maintain high service standards by all members of food service staff.

Communicates to the Pro/Manager any changes or deviations from course policies, procedures, or practices.

Communicates with supervisor information regarding customer service that needed extra attention.

Responsible for directing collecting and disposing of trash and other debris in food service area.

Demonstrates the ability to exemplify, by his/her actions, the County PRIDE philosophy.

Performs related duties as assigned.

Standards for Initial Consideration

Education, Training, and Experience Guidelines:
High school diploma or GED equivalent; AND some previous experience direction food service operations and staff; OR an equivalent combination of education, training, and experience.

Knowledge of:
Applicable local, State, and Federal laws, codes, regulations, and ordinances.

Food service management principles.

Kitchen tools and equipment machinery, and cleaning chemicals.

Cash handling practices.

Supervisory principles and practices.

Customer service principles, practices, and etiquette.

Work safety practices.

Inventory control.

Skill in:
Training and directing assigned personnel.

Managing inventories.

Completing basic mathematic calculations.

Interacting tactfully and professionally with County staff and the public.

Establishing and maintaining cooperative working relationships.

Communicating effectively verbally and in writing.

Supplemental Information

License and Certification Requirements
Must possess a ServSafe certification or obtain certification or have the ability to obtain.

Physical Demands and Working Environment:
Work is performed indoors and requires exposure to a variety of food storage, preparation, and service equipment.

Benefits

This position is not benefit eligible.