-Assists in directing and overseeing all operational facets
including, but not limited to: high level
communication, operations, member and guest satisfaction, service
training, personnel, product mix
data, ordering, vendor relationships, service leadership,
inventory, labor and cost of goods controls,
and catering functions. Creates memorable guest moments while
maximizing facility revenue and
- The majority of each day is dedicated to managerial and
-Responsible for contracting new business, ensuring return
business, and overseeing planning and
execution of catering events.
-Leads in new business solicitation and ensures return business in
order to meet or exceed
revenue goals. Participates in pre-event presentations, venue
tours, and customer meetings.
-Develops a marketing plan designed to increase revenue growth in
both the corporate and
-Ensures proper management of all catered events, including, but
not limited to: basic set up,
table placement, buffet design, bar location, sales, marketing,
servicing, and corresponding administrative procedures.
-Prepares, implements, and compiles data for various reports such
as Weekly Catering
Revenue Forecasts, and other reports as directed.
-Develops banquet event orders and conducts weekly meetings to
review with staff. Develops
and distributes a 10-day forecast with complete banquet event
-Assists in the development of catering and banquet menus, banquet
wine lists and bar
menus, pricing, catering contracts, and rental fees.
-Develops and maintains vendor profiles to include: audio visual,
floral, equipment rental
-Develops schedules for all food and beverage departments,
according to budget and forecast.
-Manages and assists in the ordering of all alcohol beverages,
maintains beverage pour cost,
implements recipes and retail pricing of product.
-Works closely with the kitchen leadership to ensure food quality
and consistency, and
appropriate ticket times, labor and cost of sales.
-Assists in the completion of all month end inventories to include
kitchen, bars, and beverage cart.
-Assists the General Manager with budget development and cost
-Assists in the marketing of the restaurant and catering
departments, both internal and external.
-Assists in the managing other managers and front line
-Manages and upholds venue service standards.
-Promotes and implements all RealFood HSD food and beverage
standards, procedures and policies.
-Assists and leads interviewing, hiring, training, planning,
assigning, and directing work,
evaluating performance, communicates opportunities, praise,
documentations of all food and beverage associates; addressing
complaints and resolving issues.
-Manages department members that may include, but is not limited
to: Restaurant Manager,
Catering Manager, Executive Chef, Host, Set-up Staff, Cooks,
Servers, Bussers, Food Runners,
and any other food and beverage associates.
-Assures that effective orientation and training are given to each
new associate. Develops
ongoing training programs and tests for comprehension.
-Monitors business volume forecast and plans accordingly in areas
of labor, productivity, costs
and other expenses.
-Incorporates safe work practices in job performance.
-Regular and reliable attendance.
-Performs other duties as required.
-Field related education or one or more years of related experience
and/or training; or equivalent
combination of education and experience
-Frequently stands, walks, tastes, smells, talks, listens, uses
hands, and reaches with hands and arms.
Occasionally sits, climbs, balances, stoops, kneels, crawls or
crouches. Occasionally lifts up to 50
-Often works in wet or humid conditions (non-weather), near moving
mechanical parts, near fumes or
airborne particles, with toxic or caustic chemicals and in extreme
heat or cold (non-weather). Noise
level is moderate
-Food Safety and Applicable Sanitation Training, Alcohol Awareness
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
-Must meet state age requirements for handling alcoholic
-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
-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.
-Ability to create high performance teams and to be a strong team
-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
-Working knowledge of food and beverage service equipment and
-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