Employment Opportunities

Forest Creek Golf Club is looking for a reliable Locker Room Attendant to assist in the Men’s Locker Room. This position is for service oriented individuals. Our ideal candidate is proactive and detail-oriented with a passion for excellent customer service. It is critical that they have a strong customer focus as well as the janitorial skills necessary to keep the locker room clean and functioning. Candidates should be able to work various shifts to include weekends and holidays.  Shoe care experience is an asset, but can be taught. **This position works exclusively in the Men’s Locker Room. Therefore, only male applicants will be considered.

Responsibilities to include but not limited to include the following. Other duties may be assigned:

• Restocks and maintains an inventory of supplies such as tissue, toilet paper, towels, soap, shampoo, razors, lotion, etc.
• Performs personal services for members such as shining shoes and repairing lockers.
• Folds and restocks linens/towels.
• Performs general housekeeping functions such as vacuuming carpets, mopping floors, sweeping, polishing, dusting, emptying wastebaskets, etc.
• Follows safety precautions such as handling and using cleaning solutions for their intended purpose, storing chemical and cleaning supplies in the appropriate locations with correct labeling, and operating the equipment (shoe shine machine, hand tools) according to manufacturer’s specifications.
• Reports damages or problems to maintenance. • Demonstrates exceptional character in the performance of job duties (honest, energetic, and trustworthy).

Please email resumes and applications to Darrell Toomer, Locker Room Manager, at dtoomer@forestcreekgolfclub.com.

Forest Creek Golf Club is seeking part time assistance at first with the possibility of transitioning into a full time position for the right candidate. Most weeks will be less than 30 hours of work. Candidate must be a team player and attention to detail is paramount.  Able to lift in upwards of 50 pounds.  Team player and hospitality minded individual is necessary. Flexibility is key in this position. A “Utility” min set is a must.  High school education or higher is preferred. Forest Creek Golf Club is an equal opportunity employer. All new hires are required to pass a drug test before employment begins.

Responsibilities to include but not limited to include the following:

• Expediting the food line during food service hours.
• Set up and take down of events and buffets.
• Overall cleanliness of service areas.
• Assisting the servers in executing their needs to meet the needs of our Members and guests.

Please email resumes and applications to Mary Dutton, Director of Clubhouse Operations at mdutton@forestcreekgolfclub.com.

Dining Room Manager Expectations:

1. Responsible for setting and maintaining an atmosphere of refined southern hospitality in all dining areas, creating a standard of excellence and points of pride for membership and staff while adhering to budgeted wage dollars and cost controls.

2. Ensure proper staffing levels to deliver high levels of member service and hospitality.

· Collaborate with clubhouse and co dining room manager for scheduling for a la carte and banquet events, utilizing forecasted business volume and budgeted wage dollars to verify correct level of servers, food runners, halfway house attendants and bartenders. Schedules must be posted and emailed at least 7 days prior to the start of the new work week.

· Administer uniform program, make sure we have ample quantities on hand for upcoming needs. Keep an accurate uniform inventory. Make sure the uniform receipt form is signed and correctly filed every time a new item is given out. Check for name tags at pre shift.

· Keep staffing levels to par, interview for new team additions. Inform clubhouse manager of any turnover or additional staffing needs, actively pursue new front of house talent via networking, fresh recruitment strategies and interviewing to upgrade team. Comply with FCGC administrative protocol for hiring and onboarding new team members.

· Model and enforce all FCGC employee policies through clear feedback, written documentation, and continual reference of the employee handbook.

3. Create and implement service standards and training protocol for all front of house hourly team members. Supervise existing service personnel’s competencies and service levels:

· Review and revise server training manual as needed. Monitor the training server adherence to the format. Verify new servers can pass all milestones outlined before they are permitted to go solo on the floor. Create food runner and halfway house attendant 3-day training protocol.

· Create a new menu test for current and new servers.

· Hold the team accountable to accepted hospitality standard and printed steps of service. Be visible and hands on modeling the behavior we must display: tray service, suggestive sales, proper clearing of tables, POS speed and skill, verify accuracy of guest checks.

· Be visible and on the floor during all shifts you are responsible for. Every table gets a manager visit.

· Design and lead an interactive and educational preshift each a la carte dinner and banquet nights ( for the shifts you are lead manager) at 5PM sharp. These shifts must include an educational component (wine tasting, or service step to work on) outline of reservations and table assignments, information on specials for the evening, any 86 items and available desserts. Incentive contests should be regular and fresh. Check uniforms for cleanliness and completeness at this time.

· In conjunction with co-manager, create and review annual performance evaluations for FOH team.

4. Halfway House oversight

· In conjunction with leadership and executive chef improve sanitation standards and guest facing view of halfway houses

· Schedule team according to projected business and golf tournament activity.

· Visit each halfway house at least two times per week for purposes of checking sanitation, employee interaction with members, uniform standards, and freshness of food.

· With culinary leadership create and implement a system for food and beverage requisitioning for halfway house restocking

· Oversee EOM halfway house food and beverage inventory, drive proper rotation and inventory levels of product.

· Interact with executive chef and clubhouse manager to improve presentation and packaging of food items.

· With administrative assistant ensure the video boards are up to date with current offerings

· Oversee golf course apple program.

5. Assist in the development with co-manager of wine dinners, whine society bookings and special events, bring new and creative ideas forward for specialty cocktails and themed member events.

6. Be the member and guest facing presence in the club house ensuring cleanliness, music levels room sets, thermostats are all set to our standard.

· Greet all visitors to the Clubhouse.

· Maintain CH dress policy for members and guests.

· Make sure the bar phone is answered promptly by the service team. Assist with to go and pool order taking, ring in POS accurately.

· Oversee food runner, assist with expediting lunch shift during peak times as necessary.

7. Lead by Example

· Cultivate a positive hospitality centered culture. Reward successful little extra efforts.

· Maintain dining room presence during service hours: greet members by name, monitor service for improvement and elimination of friction points.

· Display a high sense of responsibility for team-respond immediately to team member concerns.

· Set the example of an engaged, resourceful leader.

· Be “hands on” by stepping in to help whenever and wherever necessary.

8. Daily Duties

· Inspect all guest facing areas of clubhouse prior to each shift. Check lighting, music, temperature, cleanliness, and organization of all public areas. Unlock the door.

· Maintain safe environment for members, guests, and employees by continually monitoring areas for slip and fall hazards, broken equipment or furniture, and improper use of supplies.

· Ensure patio dining areas are set for service prior to shift opening.

· Monitor reservations and proper staffing prior to beginning of shift.

· Visit Halfway houses as described.

· Input specials priced for profitability into Club Essentials before lineup every evening.

· Ensure proper menus are in place and clean.

· Attend manager meeting Wednesday at 3pm

· Display an in-depth knowledge of daily and weekly banquet events.

· Oversee table assignments and dining room set up prior to pre shift meetings.

· Ensure completion of opening, running, and closing side work by service personnel, post need areas on communication board for AM servers.

· Partnering with culinary team and co-manager conduct an educational and informative lineup at 5PM on nights with dinner service.

· Ensure manager or host is in proximity of entrance and greeting/seating members during service hours.

· Ensure servers are following steps of service and protocol.

· Continually interface with culinary leaders on reservations levels, member requests, member needs

9. General:

· Success will be judged primarily on the results in applicable areas of influence including but not limited to: member satisfaction, productivity, revenue and expense control, service levels, employee service standards, hiring, discipline & team retention, halfway house operation enhancement

· Be available and on the floor during peak service times. Every table must get a manager check in. Balance the need to be on the floor and administrative tasks.

· Display 100% knowledge of all food & beverage options for various areas of supervision.

· Assure that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.

· Assist leadership in enforcing all member rules and policies.

· Communicate all complaints/compliments/accidents/major equipment failures or service interruptions to clubhouse manager.

· Be on time for all scheduled shifts, communicate days off requests to clubhouse manager at least 30 days in advance, and vacation requests 60 days in advance. Adhere to manager dress policy.

10. Summary:

· Through initiative, observation, and self-education of club trends you are empowered to find solutions to our challenges. Leadership will revise and upgrade this document via monthly formal check in feedback conversations with you regarding your goals, strengths, need areas and ideas. There is an opportunity for job growth and promotion for the self-directed, motivated manager at Forest Creek Golf Club. This document lays out the expectations of the basis of your performance — as a leader in country club management; Forest creek will support you as you journey along your path of success.

Please email resumes and applications to Mary Dutton, Director of Clubhouse Operations at mdutton@forestcreekgolfclub.com.