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Job Descrition - Duties & Responsibilities
Job Descrition - Duties & Responsibilities
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The Human Resources Director guides and manages the overall provision of
Human Resources services, policies, and programs for the entire company.
The major areas directed are:
Primary Objectives:
Financial Controller/Accountant
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• Ensure that golf course accounts receivable bills are processed and
collected in a timely manner.
• Audit and compile daily statistical reports
• Ensure that all accounts for assigned properties are reconciled
monthly.
• Prepare period end close accruals and journal entries.
• Prepare analytical reports as directed.
• Assist in the preparation or the annual budget.
• Assist with any outside audits (sales tax) if any.
• Additional responsibilities as assigned.
Accounts Clerk
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Salary
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Reporting to the General Director the Director of Operations will have overall
accountability for operation of all aspects of the resort based on approved
budgets and with a view to maximizing revenues and profitability.
The key responsibilities of the Director of Golf Operations includes, but is not
limited to:
- Establishing aggressive but attainable high level goals, key performance
targets and measures (including performance monitoring tools and
processes) for the company and its operations for which the Director will be
accountable;
- Overseeing all golf operations, including carts, pro shop, special
tournaments, etc
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Grounds Persons
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Restaurant
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• Up selling and suggestive selling food and beverage items
• Replenishing supplies
• Clubhouse maintenance
• Appliance operations and cleaning
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• Collaborate with personnel and plan and develop recipes and menus.
• Supervise and coordinate activities of cooks and workers engaged in
food preparation.
• Wash pots, pans, dishes, utensils, and other cooking equipment.
• Portion, arrange, and garnish food, and serve food to waiter or patron.
• Inspect supplies, equipment, and work areas to ensure conformance to
health standards.
• Determine production schedules and worker-time requirements.
• Estimate amounts and costs and requisition supplies and equipment.
• Train and instruct cooks and workers in proper food preparation
procedures.
• Wash, peel, cut, and seed fruits and vegetables.
• Weigh, measure, and mix ingredients, season and cook food according
to recipes or personal judgement.
• Butcher, cut and bone meat, fowl or shellfish prior to cooking.
• Bake, roast, broil, steam, carve and trim meats, fish, vegetables and
other foods.
• Bake bread, rolls, cakes, and pastry.
General Activities:
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Essential Functions:
• Greet each guest (with a smile and warm welcome) when they arrive,
and when they finish their round.
• Promptly load/unload golfer’s bags from the Bag Drop, Bag room, and
Guest Services area. No guest will carry his or her own bag.
• Clean golf clubs as they come in from a round or practice.
• Keep the Staging Area stocked with carts.
• Maintain the Practice Range.
• Follow the instruction of the Professional Staff during outings and
tournaments.
• Maintain a neat, clean work area at all times.
• Marginal Functions:
• Respond to any reasonable task as assigned by Manager.
• May help out in Pro Shop.
Caddy Master
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Golf Receptionists
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• golf bookings
• events coordinating
• basic filling and record keeping
• reception counter
• handling all in-coming and out-going calls
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Names
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The Locker Room Attendant is responsible for cleaning and restocking the
locker room by completing the locker room checklist. The Locker Room
Attendant is also responsible for serving needs that members may have while
in the locker room.
Clubhouse Staff
Salary
Job Summary
This is a fast-paced position that involves all aspects of the operation. The
successful candidates will display a hard-work ethic with the abilities to multi-
task, to adapt in a dynamic environment, and to learn quickly. The successful
candidate will interact with all of our customers and must be able to
distinguish Members from other guests.
Summary: Chefs and dinner cooks prepare, season, and cook food.
Chefs and head cooks direct the preparation, seasoning, and cooking of
salads, soups, fish, meats, vegetables, desserts, and other foods. They may
plan and price menu items, order supplies, and keep records and accounts.
Chefs and head cooks supervise, train, and observe cooks and kitchen
workers. They inspect supplies, equipment, and work areas. Restaurant chefs
and cooks usually prepare a wide selection of dishes, cooking most orders
individually. Institutional chefs and cooks work in the kitchens of schools,
cafeterias, businesses, hospitals, and other institutions. They typically
prepare large quantities of a limited number of entrees, vegetables, and
desserts. Restaurant and institutional chefs and cooks weigh, measure, and
mix ingredients using various kitchen utensils and equipment. They prepare
meat, baked goods, and fruits and vegetables for hot or cold service. Chefs
and cooks portion, arrange, and garnish food. They wash pots, pans, dishes,
utensils, and other cooking equipment.