Pro Shop Manager
Responsible for the daily operation of the kitchen operation at the Pro Shop. Ensuring the quality of the kitchen is what the owners and customers of Apple Canyon Lake expect when they visit the Pro Shop. Oversee ordering and inventory of all kitchen goods.
KITCHEN RESPONSIBILITIES AND ACCOUNTABILITIES:Prepare food orders from multiple vendors, making sure to compare pricing while ensuring the best price and best quality.
Review weekly orders with the Pro Shop Manager prior to submitting them to vendors.
Oversee monthly inventory of kitchen items.
Keep weekly inventory to make certain that menu items are well stocked going into busy restaurant events.
Oversee all kitchen equipment so that it is operating properly. Alert the Pro Shop Manager of any issues with equipment immediately.
Stay apprised of all State and Local regulations and procedures necessary for operating a food service kitchen.
Establish a consistency of quality menu items in the kitchen so that every time an item is ordered, the taste and look of the items is the same.
Train staff on order taking, presentation of menu items and ingredients.
Train selected staff on kitchen food preparation ensuring that all food coming out of the kitchen is consistent and of the highest quality.
Maintain menu item Cost of Goods Sold (COGS) through ordering and menu selection. Work with the Pro Shop Manager on pricing of specials and new menu items so that price margins are within a set range.
Track changes to costs of food on the Pro Shop menu spreadsheet and communicate any needed changes to pricing or menu items to the Pro Shop Manager.
Operate the kitchen operation within the budgeted amount each month.
Keep ACL menu book current with new items and updates to current menu items.
Oversee weekly cleaning of kitchen equipment including dryer’s, exhaust hood and filters.
Responsible for creating weekly specials during the off season and for leagues. Taking into account the tastes of the customer, inventory control measures and maintaining a high quality of food items.
Maintain a monthly Pizza of the Month list with numerous options to offer. Track sales of which specials were more popular than others so they may be used again in the future.
Maintain a monthly Burger of the Month list with numerous options to offer. Track sales of which specials were more popular than others so they may be used again in the future.
Track kitchen waste each month and report with monthly inventory. Implement procedures for reducing waste.
FRONT OF THE HOUSE RESPONSIBILITIES AND ACCOUNTABILITIES:
Answer Association telephones with professionally stating the appropriate Pro Shop greeting. Address the caller’s question or concerns in a timely manner. Consult Pro Shop or Golf Manager if questions or concerns cannot be addressed properly.
Learn and operate the Pro Shop Point-of-Sale system so that customers are charged for their goods and checked out in a timely manner.
Record reservation requests from phone or in person customers in the appropriate procedure at the time.
Be knowledgeable of all liquor license laws pertaining to the pro shop and enforce them when necessary.
Balance shift dollar total for each shift and ensure the correct values of money are maintained in the safe
Notify the Pro Shop or Golf Manager’s of any issues concerning the cash balances, the Point=of Sale or improper employee conduct
Be knowledgeable of how to clean the kitchen grill, sinks, countertops, microwave, table/chairs and bar and complete the tasks as assigned.
Keep all items stocked including beer, wine and liquor, snacks golf merchandise as well as paper products and barware.
Notify Pro Shop or Golf Manager of any supplies that are in short supply.
Keep golf carts cleaned and free of trash and debris between golf rounds.
Fill golf carts with gas as necessary.
Enforce the rules of golf as instructed by the Golf Manager.
Maintain a current Food Handlers license
Maintain a current Bassett license.
Perform any other duties not included in this list, but assigned or instructed by the Pro Shop or Golf Manager.
Thorough understanding of the operations and maintenance of a Pro Shop kitchen
Competency on Association software and technology for managing State and local paperwork.
Highly developed interpersonal skills and ability to maintain high level of customer satisfaction.
Required licenses for handling food and beverage preparation per Jo Daviess County
High School diploma or equivalent
A minimum of three years’ work experience in related field required
Other Skills and Abilities:
Knowledge of retail sales and sale of items requiring state reporting
Exceptional skills in sales, revenues/receipts, inventory, and taxation
Mathematical skill set/numeric ability
Strong communication skills, both written and verbal
Strong ethical focus
Effective problem-solving and decision-making skills
Excellent record maintenance and reporting
Strong attention to detail
Work is performed largely within the Association with limited chance for personal injury. Prolonged and frequent mental and visual concentration required. Periodic stressful situations in response to multiple priorities within established deadlines. Work hours are generally during normal business hours. Evening and weekend work may be needed to meet the needs of customers and employees. Must be able to lift and move up to 20 pounds of supplies and equipment. Some bending, turning, and twisting required. Occasional travel between offices and out-of-town/overnight business travel may be required.
This position description describes the general nature and level of work performed by the employee assigned to this position and should not be interpreted as all inclusive. It does not state or imply that these are the only duties and responsibilities assigned to the position. The employee may be required to perform other job-related duties. All requirements are subject to change and to possible modification to reasonably accommodate individuals with a disability.
This position description does not constitute an employment agreement between the Association and employee and is subject to change by the employer as the needs of the Association and requirements of the position change.
From $15.00 per hour
Paid time off
Casual dining restaurant
Monday to Friday
Cooking: 1 year (Preferred)
Work Location: One location