51% of each day is to be dedicated to management and supervisory duties. Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, ensuring quality and execution are according to standards and maintaining a continued presence in key business areas. Supervises inventories of materials and supplies for the outlet(s) and maintains par levels based on facility needs. Maintains regular communication with the Director of Golf, Head Professional, and other department leaders to ensure operational objectives are being met. Inspects the facility regularly to identify any maintenance, repair, or cleanup needs and ensures all equipment is in proper working order, including beverage carts. Completes reports on production and necessary requisitions and controls the distribution of necessary supplies. Adopts and incorporates best practices, including the use of recommended inventory management software and other analytical tools. Administers menu design, product pricing, ordering, inventory control procedures, and end-of-month inventory. Ensures sanitation standards are consistently met. Coordinates menu planning with the Executive Chef. Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming. Responsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; and addressing complaints and resolving problems. Manages department members that may include, but are not limited to: Assistant Managers, Supervisors, Snack Bar Attendants, Beverage Cart Attendants, Bartenders, Servers, Food Runners, Bus Persons, and Bar Backs. Assures that effective orientation and training are given to each new associate and continually develops ongoing training programs. Monitors business volume forecasts and plans accordingly in areas of manpower, productivity, costs, and other expenses. Maintains regular and reliable attendance. Incorporates safe work practices in job performance. High school diploma or general education degree (GED); or six months to one year of related experience and/or training; or an equivalent combination of education and experience. We are looking for a hands-on leader who is always striving for continuous service improvement. The ideal candidate must have strong front-of-house skills and be able to work in partnership with the back of house. A beverage background is required for this position, including experience in both bartending and inventory control. Bilingual is a plus. Frequently stands, walks, talks, or hears. Occasionally sits; uses hands; reaches with hands and arms; climbs; balances; stoops; kneels; crouches; or crawls. Regularly tastes or smells. Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds. Occasionally works in wet or humid conditions (non-weather) and in outdoor weather conditions. Noise level is moderate. Food Safety and applicable sanitation training Alcohol Awareness Training. Ability to read and speak English may be required to perform the duties of the job (e.g., associates may be required to communicate with English-speaking customers or co-workers, and equipment manuals are in English). Must meet state age requirements for handling alcoholic beverages. Healthcare Benefits

• Medical, Dental, and Vision coverage. Retirement Benefits
• 401(k) with employer match (19 years of age and older). Time Off
• Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.