Food and Beverage Supervisor/Lead Server- Chapel Hills Golf Club

Food and Beverage Supervisor/Lead Server- Chapel Hills Golf Club

Chapel Hills Golf Club is a private 18-hole course in Douglasville, Georgia, just west of Atlanta. Opened in 1992 and designed by Rocky Roquemore and Jeff Burton, the course is known for its challenging layout, featuring rolling hills, elevation changes, and striking natural granite outcroppings that create a scenic and strategic playing experience. The club is professionally managed by Bobby Jones Links.

Chapel Hills is hiring for a Food and Beverage Supervisor/Lead Server. Primary responsibilities include:

Team Leadership & Supervision

• Oversee scheduling of all Front of House, bev cart support staff during shifts
• Assign sections and manage staff rotation
• Train new employees on service standards and procedures
• Assures that effective orientation for new staff and professional development activities for experienced staff are planned and implemented
• Provide ongoing coaching and performance feedback
• Step in to resolve staff issues or conflicts
• Effective communication through all department levels and throughout clubs

Guest Service Excellence

• Ensure high-quality, consistent guest experience
• Handle customer complaints and resolve issues professionally
• Greet VIPs or high-priority guests
• Monitor service timing and table turnover

Operations Management

• Open and close the restaurant or service area
• Oversees, beverage cart and all other outlets such as snack bar, pool bar, half-way house etc.
• Ensure cleanliness, organization, and compliance with health standards
• Coordinate with kitchen staff for smooth service flow
• Monitor inventory levels (e.g., linens, glassware, supplies)
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases
• Weekly/Monthly beverage inventory, purchasing and ordering
• Implement and monitor sanitation and cleaning schedules
• Completes other appropriate assignments from the General Manager
• Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis
• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns

Sales & Revenue Support

• Upsell menu items, specials, and beverages
• Track daily sales performance and suggest improvements
• Support promotions or special events
• Menu design

Administrative Duties

• Assist with hiring, scheduling and shift planning
• Maintain reports (sales, incidents, staff performance)
• Ensure compliance with company policies and local regulations
• Serves as manager-on-duty on a scheduled basis
• Monitors employee records to minimize overtime and keep labor costs within budget
• Manages the department's long-range staffing needs
• Completes other appropriate assignments from the General Manager

Qualifications

Required Skills

• Previous serving experience (25+ years typical)
• Prior supervisory or lead role experience
• Certifications (e.g., food safety, alcohol service like ServSafe)
• Food and beverage cost control and operation procedures
• Knowledge of inventory tracking
• Wine, spirits and bar operations.
• Point-of-sales systems.

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification.

PHYSICAL DEMANDS & WORK ENVIRONMENT REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.