• The Rhinelander Area Chamber of Commerce

  • Food & Beverage Director - Northwood Golf Club

    Northwood Golf Course
    Job Description
    Food & Beverage Director  - Salary $35,000+

    Job Functions:
    • Delivers and promotes prompt, courteous and friendly service to all members, guests
    and employees.
    • Motivates and directs all F&B staff members on a daily basis.
    • Trains new staff members.
    • Hires, trains, and supervises the work of all F&B staff.
    • Plans menus for all dining rooms in club, considering costs, popularity of various dishes, health consciousness
    and other factors.
    • Schedules the work of all employees to assure that labor costs fall within the
    guidelines of budgeted expense.
    • Approves and orders the purchase of products necessary for production.
    • Ensures that high standards of sanitation and cleanliness are maintained
    throughout the clubhouse areas at all times.
    • Establishes controls to minimize food and supply waste and theft.
    • Safeguards all food preparation employees by implementing training to increase their
    knowledge about safety, sanitation and accident prevention.
    • Sets standards for presentation of food for all dining room menus.
    • Exercises portion control over all items served and assists in setting menu selling
    • Responsible for promoting, book, planing and execute all private parties and events.
    • Assists General Manager in the preparation of budgets in his/her area of
    • Projects annual food costs and labor costs and monitors actual results; takes
    corrective action where necessary to help assure that financial goals are met.
    • Cooks and directly supervises the cooking of items that require skillful preparation.
    • Evaluates food products to assure that quality standards are consistently
    • Plans and manages employee meal program.

    These are the major duties listed but not limited to these job functions.
    To perform this job successfully, an individual must be able to perform each essential duty
    satisfactorily and safely. The requirements listed are representative of the knowledge, skill,
    and/or ability required. Reasonable accommodations may be made to enable individuals
    with disabilities to perform the essential functions. Please speak to your supervisor or
    contact the GGP Director of Human Recourses if you feel that you require an
     Must obtain any required local and state licenses or certifications.
    Prior experience as a sous chef or working chef. Proven leadership experience is
    Ability to communicate effectively with managers, guests and employees in one-on-one and
    small group situations in a fast paced environment. Ability to motivate, develop and
    manage a team. Must be computer literate. Must be able to perform math computations
    essential for budgeting and cost analysis purposes.
    Physical Requirements
    While performing the duties of this job, the employee is regularly required to stand and talk
    or hear. The employee frequently is required to walk; use hands to finger, handle, or feel;
    reach with hands and arms; and climb or balance. The employee is occasionally required
    to sit; stoop, kneel, and crouch; and taste or smell. The employee must frequently lift
    and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific
    vision abilities required by this job include close vision, distance vision, peripheral vision,
    depth perception, and ability to adjust focus. 

    If interested please send resume to John Rader  at jrader@greengolfpartners.com
    Contact Information
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