Golf - Food & Beverage Asst Manager

General Summary

Job Overview – Purpose And Scope

Operational Leadership & Service Execution

• Lead the daily floor operations, conducting pre-shift briefings to communicate VIP guests, out-of-stock items, and service focus points.
• actively manage the "pass" during service, coordinating with the Kitchen Brigade to ensure food quality and timely delivery.
• Oversee the varied requirements of a golf operation: ensuring rapid service at the Halfway House to maintain "Pace of Play" while delivering relaxed, attentive service in the Clubhouse Lounge.
• Handle guest complaints and feedback immediately on the floor with diplomacy and empowerment, turning negative situations into positive recovery moments.

Staff Management & Training

• Prepare weekly duty rosters that optimise labour costs while ensuring sufficient coverage for events and peak tee-time periods.
• Mentor and train the service team (Waiters, Bartenders, Hostesses) on 5-star service sequences, wine pouring techniques, and product knowledge.
• Monitor staff grooming and uniform standards, ensuring the team presents an immaculate image consistent with luxury hospitality.

Financial & Administrative Control

• Assist the Cost Controller with monthly beverage stocktakes and equipment inventories (Operating Equipment - OE).
• Manage the Point of Sale (POS) system updates, ensuring accurate pricing and menu descriptions.
• Conduct daily cash-ups and reconciliations, ensuring strict adherence to the club’s financial handling procedures.
• Monitor breakage and spillage logs to control costs and identify training needs.

Events & Tournament Support

• Collaborate with the Tournament Director and Executive Chef to execute seamless corporate golf days and prize-giving banquets.
• Supervise the setup and breakdown of event spaces, ensuring that floor plans and seating arrangements match the Banquet Event Order (BEO) exactly.

Education & Experience

• Diploma or Degree in Hotel Management or Hospitality.
• Minimum of 3–5 years of F&B experience, with at least 2 years in a supervisory role within a 5-star hotel or luxury golf resort.
• Experience with high-volume banqueting and fine dining a la carte service is essential.
• WSET Level 2 (Wine & Spirit Education Trust) or equivalent beverage certification is highly preferred.
• HACCP (Food Safety) Level 3 certification is advantageous.

Technical Skills

• Proficiency in Point of Sale systems (Lightspeed F&B Micros/Simphony) and table reservation software (OpenTable/SevenRooms).
• Strong computer literacy (Microsoft Excel for rostering and reports).
• Ability to craft basic beverage menus and cocktail lists.