Golf Restaurant Supervisor

Position Overview:

The Golf Course Restaurant Supervisor will oversee all operations at Freddy's Golf Course Restaurant and Birdie's Turn Bar. This includes ensuring guest satisfaction by maintaining approved service standards and procedures set by the resort, as well as personally addressing guest issues and complaints. Additionally, the supervisor will support beverage training and assist with beverage carts at The Pines and The Preserve.

About Cote Family Companies: www.cotefamily.com

For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities. Our camps provide transformational memories that our attendees carry with them forever. The Cote Family has invested in its current ventures and is poised for further growth.

COTECares

CoteCares is our “Way of Life”. We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories.

Our associate journey begins and ends with a positive work environment and experience for our team. CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special. Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be.

Career Pathing:

This role is a key position in our operational excellence delivery goals. The role may advance into a manager level position should the incumbent demonstrate sufficient strategic development and enlargement of performance scope. The successful person will be an advocate of our mission, values, and brand from a Food & Beverage level.

Duties & Responsibilities:

• Maintain and uphold service standards at the Golf Course Restaurant.
• Ensure all shifts are adequately staffed and that restaurant operations run smoothly, managing labor to meet payroll targets.
• Monitor the operating budget for the outlet, focusing on meeting budgeted numbers, especially for labor and food costs.
• Collaborate closely with the Head Golf Pro on day-to-day restaurant operations.
• Demonstrate a comprehensive knowledge of the menu, including ingredients and preparation techniques, and work with the culinary staff to keep all employees informed.
• Motivate, coach, train, and mentor employees to achieve their maximum potential, assisting the Golf Pro in scheduling staff and approving payroll in the TmX system.
• Ensure guest satisfaction by maintaining approved service standards and promptly addressing guest issues and complaints.
• Stay informed about all menus, wine lists, and liquor offerings within the outlet.
• Manage supply inventories, including ordering and requisitioning supplies, such as liquor, and maintaining a cost-effective stock level that does not compromise guest experience.
• Attend weekly meetings with the Head Golf Pro and Director of Restaurant Operations to review operations, discuss upcoming events, monitor budget progress, and address other pertinent topics.
• Serve as a server and/or bartender as needed to maintain excellent customer service and adhere to payroll budgets.
• Become proficient in V1 POS operations, including opening and closing checks, handling various payment methods, and understanding proper closing and clearing procedures.
• Assist the Head Golf Pro, Director of Restaurant Operations, and Resort Executive Chef in hiring, training, and evaluating all restaurant staff.

Job Requirements:

• This role necessitates standing and walking for 7 to 8 hours continuously, climbing stairs, reaching, bending, tasting, seeing, hearing, smelling, and feeling or touching.
• The manager should also be able to read basic ingredient and/or chemical labels and write complete sentences for reports and assessments.
• Basic computer skills are required for closing/opening tickets and payroll processes, necessitating good manual dexterity.
• The role may also involve occasionally lifting over 50 pounds.

Education & Experience:

• A high school diploma and 2 years of restaurant experience, preferably in a supervisory role, are required for this position.
• Since the position involves serving wine, beer, or liquor, applicants must be 18 years of age or older.
• Certification in alcohol service training through the Minnesota Department of Public Safety, Alcohol and Gambling Enforcement Division is preferred.
• Experience with general point of sale (POS) systems is beneficial.