Executive Sous Chef- Brier Creek Country Club – Raleigh, North Carolina 210600

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Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all ClubCorp quality standards.

The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. He/she is also responsible for the profitable operation of the Food Preparation Department. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving abilities to be promoted to an Executive Chef position.

Reports Directly To: Executive Chef, also works for: FB Director, and General Manager. Other positions reporting to this Supervisor: all kitchen personnel. Directly Supervises: at least two regular Full-time kitchen staff, indirectly supervises: all cooks, prep cooks, and dishwasher/utility employees

Day to Day:

  • Executing the creation of menus and meal planning/production based on forecasted Member and guest counts.
  • Determining budgetary requirements and controlling the expenses relating to food supplies, kitchen equipment and materials.
  • Analyzing food and labor production reports or other records, including menu engineering, for use in supervision and control of expenses.
  • Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts.
  • Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues.
  • Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the community and industry.
  • Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chefs suggestions and recommendations.
  • Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chefs suggestions and recommendations.
  • Planning, scheduling, and adjusting hours of work and specific responsibilities among employees.
  • Handling and resolving employee complaints and issues.
  • Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc.
  • Customarily and regularly directing the work of at least two or more other full-time employee partners or their equivalent.
  • Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
  • Assist fellow Employee Partners, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
  • Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
  • Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
  • Partner with fellow Employee Partners to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests.

All the other stuff we do:

  • Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Be able to multi-task and work at an efficient pace to keep up with business needs.
  • Be able to follow instructions well as directed.
  • Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
  • Attendance at daily line-up and participating as requested.
  • Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

 

About you:

  • Prefer a minimum of 3-5 years as a Sous Chef
  • High school diploma or equivalent required. College degree preferred.
    Culinary School graduate preferred.
  • Health Sanitation Card pear state requirements
    Foodservice management certification as per state requirements

 

Apply Now

210600
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/210600

Banquet Director- Brier Creek Country Club – Raleigh, North Carolina 210601

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Responsible for providing Food and Beverage STAR Service to Members/Guest ensuring satisfaction, Member retention, and coordinating with the other Club departments. Ensure successful execution of the food and beverage activities and private event/member functions. Consistently display the 3 Steps of Service. Supervise, develop, and train service personnel, to maintain a high level of service as well as ensure that the Club adheres to the standards that have been set forth by ClubCorp.

 

This position reports directly to the Food and Beverage Director or designated leader of the Food and Beverage in the Club.

Day to Day:

  • hire develop, and performance manage banquet service personnel in accordance with Club procedures.
  • Outline and implement various training programs, including required training and Hospitality First, to the banquet service personnel in order to maintain a well trained staff adhering to the ClubCorp service standards to achieve Service Excellence and drive Member satisfaction and retention.
  • Schedule banquet service personnel and the budget labor costs. Make necessary staffing adjustments as changes occur in banquet area.
  • Ensure controls on time reporting via timekeeping system are in place by computing the total hours and making sure the time are accurate by both the employee and the supervisor. Ensure employees are adhering to mandated policies and procedures as outline in the Timekeeping Policy.
  • Communicate with the Private Event Director during the preparation of private functions to ensure there is correct staffing and execution of the event.
  • Ensure service of food and beverage to the Members and guests, adhering to the ClubCorp standards of service and excellence.
  • Check reservation book and see what functions are occurring during the shift, read captains book and see if there is any additional information that was passed on from the night before. Check room set-up and make sure it corresponds with the reservation book and function sheets.
  • Oversee events/banquets and make sure food is out on time. Communicate with the host, after event, to ensure that everything met their standards. Collect payment for the event, completing necessary paperwork according to accounting processes and standards
  • Ensure the break down and set up of room utilizing the function book for information.
  • Start opening procedures for areas in Banquet department.
  • Record in the MOD log, any additional information or tasks that need to be forwarded on to the next shift.
  • Provide a Warm Welcome by greeting Members promptly by name.
  • Ensure side work is completed, as outlined in Star Service FOCUS expectations (ie orderly/organized work areas, consistently sanitary work areas, refill/stock containers and supplies, etc.).
  • Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service Be aware of team members and the environment and participate as a member of the team.
  • Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recovery on any complaints as soon as possible.
  • Complete of additional duties as assigned.

All the other stuff we do:

  • Because of the fluctuating demands of the Clubs operation, it may be necessary that each Employee Partner to perform a multitude of different functions therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Work as a team.
  • Attend Service Training Meetings as requested.
  • Conduct ourselves professionally. Work safely and ensure others are too.
  • Attend daily line-up and participate as requested.
  • Follow ClubCorp and Club uniform standards.

 

About you:

  • 2 + years in Club supervisory or related field in Food Beverage Industry.
  • Bachelors Degree preferred
  • Completion of Hospitality First Certification and alcohol (ASAP), CPR Certification preferred, Food Safety Program (FSP) and have completed appropriate conduct training (HFWACT).
  • Deals with highly confidential material (i.e. Member/Employee Data).
  • Service STAR Training, Alcohol Management.
  • Computer literacy required/Spreadsheet knowledge required. Computer skills, good communication skills, ability to be a strong leader.

Professional indoor office/Club environment.

Apply Now

210601
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/210601

Director of Member Experience- City Club Raleigh – Raleigh, North Carolina 210443

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Director of Member Experience

Sums up your new Role:

Curating and enhancing ‘ClubLife’ and increasing Club Member Growth

  • Programming – Develop and ensure execution of relevant and engaging Member events and experiences specific to Club We Are/segments and ClubLife expectations
  • Communications – Implement thorough and consistent strategy to best communicate ClubLife through all channels, amplifying the Member story
  • Member Management – Champion the engagement and retention strategy for overall Member journey + tracking, ARMI (At-Risk Member Intervention), and forecasting
  • New Member Onboarding – Develop and be accountable for New Member Welcome and Connect Steps, Member Intel, and Name Recognition
  • Supervise Member Experience TEAM – Project management, budgeting, staffing, hiring, and training of Member Experience Manager, Member Experience Coordinator, and ClubLife Concierge

Day to Day:

  • Focus on both the quantitative (Member Growth) and qualitative (Member Experience) goals of the Club
  • Lead Member Experience Team in executing Membership Experience strategic plan
  • Create ClubLife experience according to brand standards
  • Ensuring a vibrant and connected member community
  • Focus on ARMI and increased retention practices
  • Communicate to employees and Members consistently and concisely via all channels
  • Execute all Member Events and Programs with member and committee feedback
  • Onboard/New Member Connect Steps
  • Create and execute relevant programs with purpose with consideration of your Clubs Members, product, and position
  • Create storytelling and content focused communications
  • Responsible for budgeting of dues lost, resignations, and downgrades

All the other stuff we do:

  • Adhere to all company, club, and department standards of operations, policies, and procedures whether written or verbal
  • Act with integrity
  • Conduct ourselves professionally and respectfully
  • Communicate effectively
  • Work well under pressure, coordinating multiple tasks at any given time
  • Solve problems, utilizing all available resources including regional and corporate staff
  • Work safely and ensure others are too
  • Attend meetings as required or requested
  • Understand service recovery procedures for Member/Guests
  • Notify GM and/or department head(s) of Member/Guest complaints. Rectify by practicing service recovery as soon as possible
  • Remain, open, flexible, and adaptable to take care of our Members and Guest changing needs
  • We are ready to assume different responsibilities as needed and requested as an essential part of our jobs

About you:

  • Undergraduate degree preferred. Educational concentration in business, communications, journalism, public relations, hospitality management, or recreation
  • Experience of 2 – 4 Years in Hospitality, Customer Relations, or Marketing Communications
  • Prefer experience in one or more of the following: sales, relationship management, food beverage operations, customer service, membership associations, and/or fundraising
  • Prior experience in leading a team or project to a successful outcome is preferred
  • Advanced knowledge working with Microsoft Office Suite, including Word, Outlook, and Excel
  • CRM/Salesforce

Apply Now

210443
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/210443

Executive Chef- City Club Raleigh – Raleigh, North Carolina 210185

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Responsible for running the Kitchen operations by planning meals, supervising, and coordinating the work of the kitchen personnel, procurement of food supplies and kitchen equipment, seeing that food preparation is economical and technically correct complying with all ClubCorp quality standards.

The Executive Chef should have a working knowledge of applicable health, sanitation and licensing ordinances and ensuring personnel are training appropriately. He/she is also responsible for the profitable operation of the Food Preparation Department.

This position reports Directly To: General Manager or FB Director as applicable. Directly Supervises: All Kitchen Personnel and indirectly Supervises: Service Banquet Staff.

Day to Day:

  • Plan Meals – Make up menus considering probable number of guests, marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. Assign prices to items on daily menus cooperating closely with the FB Director and/or General Manager who usually plans and assigns prices to articles on menus for banquets and other special Club occasions. Appropriate Menu engineering worksheets to be completed utilizing the food and beverage point of sale system for accurate item analysis. Creates, communicates, and distributes appropriate information to Employee Partners to execute menu production. Posts a copy of menu in conspicuous place in kitchen or distributes a copy to each Chef and Cook.
  • Direct overall cooking. Checking methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them.
  • Procurement of food supplies and kitchen equipment, including organization of inventories and approve the quality of all foods received.
  • Consult with FB Director and Private Event Director concerning Club banquets, settling such points as cooking, and serving arrangements and the need for additional employees.
  • Representing the Club in Member/Guest interaction including daily table visits, soliciting feedback, working with various committees, and promoting the Club within the community and industry. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
  • Interviewing, selecting, and hiring of employees of all kitchen personnel.
  • Direct the training, advancement and promotion of employees as required.
  • Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc.
  • Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Payroll calculation management.
  • Responsible for keeping cost accounts and assigning such prices to food items that will result in net profit for the back of the house.
  • Required to meet budgetary guidelines for food cost, labor cost, and miscellaneous costs.
  • Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues
  • Participate with FB Director in inventory, ensuring valid counts and pricing as required.
  • Proper management of Point of Sale system.
  • Partner with fellow Employee to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests. Be aware of team members and the environment and participate as a member of the team.
  • Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
  • Notify appropriate Management staff of Member/Guest complaints at the time they occur. Rectify, practicing service recovery any complaints as soon as possible

All the other stuff we do:

  • Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Responsible for conduct oneself as a representative for the Companys management team, by visibly supporting and implementing policy and demonstrating high standards of ethics and integrity with Members, peers, and employees.
  • Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely.
  • Apply initiative to achieve personal/professional growth as a member of the Companys management team and maintain professional certifications as they may apply to the specific product line.
  • Lead and motivate others to achieve expected outcomes.
  • Take initiative to solve problems, utilizing all available resources including regional and corporate staff.
  • Attend meetings/seminars as requested.
  • Be able to multi-task and work at an efficient pace to keep up with business needs.
  • Initiating daily line-up and participating as needed.
  • Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

About you:

  • Minimum 3-5 years as executive chef required including supervision of kitchen staff, cost controls, product knowledge, quality controls and sanitation
  • High school diploma or equivalent required. College degree preferred.
  • County Food Handlers Permit

 

Apply Now

210185
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/210185

ClubLife Concierge- City Club Raleigh – Raleigh, North Carolina 209893

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ClubLife Concierge

Sums up your new Role:

The ClubLife Concierge will play an integral part on the Member Experience Team supporting project work and goals. Creating remarkable experiences for our Club Members before, during, and after every visit. What we prioritize as Warm Welcome, Magic Moments, and Fond Farewells

  • Communications Communicate ClubLife through all channels, and take care of members needs as it relates to reservations, inquiries, preferences, etc.
  • Programming Speak to members on various topics and promote Member events, gatherings, facilities, services, and experiences
  • Member Engagement Relationship and report building with members and guests. Responsible for key ClubLife project work, i.e., execution of Birthday campaigns, reservations follow-up, invitation to signature events, etc.
  • New Member Onboarding Key focus on name recognition and connection with Warm Welcomes and Fond Farewells

Day to Day:

  • Direct Members and Guest to their destinations within the Club, provide business and concierge services to our Members, and be proactive in creating Magic Moments
  • Inform Members and guests of Club services, features, upcoming events, room locations, and amenities both in person and over the phone
  • Assist Members in providing information for and scheduling appointments and reservations for Club programs and services in accordance with Club standards
  • Maintain the lobby, front entrance, workstation, and other surrounding areas clean and free of debris. Ensure supplies that may be needed by Members/Guests are stocked such as pens, notepads, etc.
  • Accommodate Member and guest requests for business services, including but not limited to faxing, copying, mailing, and other concierge services, owning the request from start to finish
  • Assist Member Experience initiatives such as, but not limited to, Club Newsletter, Message on hold and the website calendar and various other projects including event announcements, outbound calls to Members other marketing collateral to promote Member Services at the Club, always keeping materials current
  • Seat guests

All the other stuff we do:

  • Adhere to all company, club, and department standards of operations, policies, and procedures whether written or verbal
  • Conduct ourselves professionally and respectfully
  • Work safely
  • Attend daily line-up and participate as requested
  • Take pride in our appearance by arriving to work in a clean and neat uniform and properly groomed according to Club standards
  • We are open, flexible, and adaptable to take care of our Members and Guest changing needs
  • Understand service recovery procedures for Member/Guests
  • Notify GM and/or department head(s) of Member/Guest complaints. Rectify by using service recovery procedures as soon as possible
  • We are ready to assume different responsibilities as needed and requested as an essential part of our jobs

About you:

  • Minimum of one-year experience in hospitality business or a similar role
  • Service oriented mindset and be capable of making every guest feel valued
  • A &lsquopeople person with a can-do attitude and willingness to go above and beyond to deliver an exceptional Member experience
  • Strong communication skills verbal, written, phone, text, and social media communications
  • Work well under pressure, coordinating multiple tasks at any given time
  • Strong organizational skills and attention to detail
  • Positive phone demeanor
  • Exceptional listing skills
  • Competent working with Microsoft Office Suite, including Word, Outlook, and Excel
  • Adaptable to new technology
  • Positive attitude and be willing to work as part of a team
  • A multi-tasker, prioritizing time effectively

Apply Now

209893
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/209893

Senior Marketing & Communications Director- ACI – Raleigh, North Carolina 209585

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ClubCorp is currently accepting applications for a Senior Marketing and Communications Director with project management experience, excellent organization and communication skills, attention to detail, and proven ability to successfully work with a team in a fast-paced environment.

The candidate’s experience should demonstrate an understanding of marketing strategy, creative design, email marketing, media buying, project management, driving revenue, and customer satisfaction.

Responsibilities:

The Senior Marketing and Communications Director is responsible for overseeing a team of Marketing Coordinators at several different Clubs to develop marketing collateral and provide ongoing marketing support to ClubCorp Country and City Clubs. The Director will also develop marketing plans and strategies for various initiatives. 

  • Develop and execute marketing strategies and media plans to successfully promote initiatives to both Members and prospects
  • Communicate regularly with the club and regional teams to provide collateral and ensure effective marketing support is provided to drive results  
  • Club and regional teams include membership, private and member events, food & beverage, golf operations, and more
  • Work closely with onsite Marketing Coordinators to develop marketing collateral from initial concept to final product including direct mail, ads, emails, and more, provide marketing and branding direction
  • Mentor, guide and support the growth of Marketing Coordinators to achieve the most success
  • Manage and coordinate project timelines to achieve quick deadlines

Job Requirements:

  • 4+ years of Marketing experience including strategy development and execution, email marketing, creative design, social media marketing
  • Highly organized with the ability to thrive in a fast-paced and dynamic environment
  • Excellent communication skills and relationship development
  • Passion for marketing and creative thinking
  • Knowledge and awareness of effective marketing collateral and graphic design
  • Ability to effectively collaborate and drive results
  • Strong attention to detail
  • Travel is required – quarterly visits to the Clubs to meet with the Marketing Coordinator and the team as a whole is expected.
  • This is a remote position; a candidate located in either Raleigh or Charlotte is preferred, but all candidates will be considered to find the perfect fit.
  • Private club, golf, or hospitality industry experience is a plus

Apply Now

209585
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/209585

Banquet Server- Brier Creek Country Club – Raleigh, North Carolina 209565

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Banquet Server

 

 

Responsible for providing food and beverage STAR Service to Members and Guests while consistently displaying the Three Steps of Service at every opportunity. Work closely and coordinate with other team members to ensure Member/Guest satisfaction and retention.

This position reports directly to the FB Director, Service Director, and Banquet Manager with indirect reporting to the Private Events Director, Captain, and General Manager.

Day to Day:

  • Maintain ClubCorp service standards as outlined in the FB Service training program(s) at high standards
  • Responsible for food and beverage service to Members and guests, adhering to the ClubCorp standards of service.
  • Complete and comprehensive knowledge of the a la carte menu is mandatory, including daily features and specials that may not be available directly on the menu.
  • Accurately execute Member/Guest orders and requests in an attentive and timely fashion.
  • Know Member names and greet them promptly while providing a warm welcome making them feel at home.
  • Ensure that room(s) is set up correctly, bussed consistently, cleaned continually and know how the room needs to be set-up for the next event, if applicable.
  • Ensure daily assignments and side work is complete in respective areas to meet Club standards. Consistantly sanitize work areas, refill/stock containers and supplies, etc.).
  • Assist fellow Employees, Members and guests to ensure delivery of the Three Steps of Service without being directed. Be aware of team members and the environment and participate as a member of the team.
  • Notify management of Member/Guest complaints at the time they occur. Practice good service recovery by rectifying any complaints as soon as possible.
  • Complete additional duties as assigned by the FB Director, Service Director, Private Events Director, etc.
  • Possess clear knowledge of all various liquors, beer and wines available at the Club.
  • Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.

All the other stuff we do:

  • Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Responsible for maintaining good conduct and safe working habits while in all areas and assure that others are acting safely.
  • Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies and manuals.
  • Attend all Service Training Meetings as requested.
  • Attend daily line-up and participate as requested.
  • Wear a clean and neat uniform that follows ClubCorp and your property uniform standards daily.
  • A high school diploma preferred.
  • Previous Food and Beverage experience preferred.
  • Food Handler and Alcohol Server Certifications as required by State and City.
  • You have completed FB Service Training.
  • Excellent communication skills and articulate speech.
  • Ability to communicate and follow instructions.
  • You are comfortable working in both indoor and occasional outdoor environments.

Apply Now

209565
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/209565

Server- Brier Creek Country Club – Raleigh, North Carolina 209608

Apply Now

Server

Responsible for providing food and beverage STAR Service to Members and Guests while consistently displaying the Three Steps of Service at every opportunity. Work closely and coordinate with other team members to ensure Member/Guest satisfaction and retention.

This position reports directly to the FB Director, Service Director, and Banquet Manager with indirect reporting to the Private Events Director, Captain, and General Manager.

Day to Day:

  • Maintain ClubCorp service standards as outlined in the FB Service training program(s) at high standards
  • Responsible for food and beverage service to Members and guests, adhering to the ClubCorp standards of service.
  • Complete and comprehensive knowledge of the a la carte menu is mandatory, including daily features and specials that may not be available directly on the menu.
  • Accurately execute Member/Guest orders and requests in an attentive and timely fashion.
  • Know Member names and greet them promptly while providing a warm welcome making them feel at home.
  • Ensure daily assignments and side work is complete in respective areas to meet Club standards. Consistantly sanitize work areas, refill/stock containers and supplies, etc.).
  • Assist fellow Employees, Members and guests to ensure delivery of the Three Steps of Service without being directed. Be aware of team members and the environment and participate as a member of the team.
  • Notify management of Member/Guest complaints at the time they occur. Practice good service recovery by rectifying any complaints as soon as possible.
  • Complete additional duties as assigned by the FB Director, Service Director, Private Events Director, etc.
  • Possess clear knowledge of all various liquors, beer and wines available at the Club.
  • Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.

All the other stuff we do:

  • Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
  • Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
  • Responsible for maintaining good conduct and safe working habits while in all areas and assure that others are acting safely.
  • Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies and manuals.
  • Attend all Service Training Meetings as requested.
  • Attend daily line-up and participate as requested.
  • Wear a clean and neat uniform that follows ClubCorp and your property uniform standards daily
  • A high school diploma preferred.
  • Previous Food and Beverage experience preferred.
  • Food Handler and Alcohol Server Certifications as required by State and City.
  • You have completed FB Service Training.
  • Excellent communication skills and articulate speech.
  • Ability to communicate and follow instructions.
  • You are comfortable working in both indoor and occasional outdoor environments.

Apply Now

209608
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/209608

Operator Equipment- Brier Creek Country Club – Raleigh, North Carolina 209213

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Equipment Operator

 
This position operates powered equipment in mowing golf course putting greens, collars, approaches, and tees. Operates lawnmowers or tractor-drawn mowers in mowing golf course areas.
 
Responsibilities:
Adhere to all of the various written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
Servicing of golf courses which include changing pin placements, tee markers, trash removal, and making the golf course presentable daily.
Mowing of green, tees, slopes, collars, rough, and fairway areas with the appropriate piece of equipment.
Prepare sand bunkers for daily play by using appropriate equipment and procedures.
Wash off, fill with fuel (if applicable), and return all equipment to their proper storage areas.
Assist other Members of staff whenever necessary to help expedite the completion of a task.
Knowledge of safe and efficient mechanical operation of motorized equipment.

JOB REQUIREMENTS

 

  • High school degree preferred.
  • Valid Drivers License.

Apply Now

209213
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/209213

Line Cook- Brier Creek Country Club – Raleigh, North Carolina 209603

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Line Cook

The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. They supports a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also helps to ensure the safety of fellow Employee Partners.

Responsibilities

  • Maintains clean and safe work environment
  • Assists the Executive Chef and Sous Chef’s with any task requested

Job Qualifications

  • Prior experience as a Cook required
  • Working knowledge of broiler, pantry and saut stations
  • Diplomatic team player able to foster relationships with Members, Employee Partners and Guests
  • Possesses a passion for exceeding Member expectations and a commitment to excellence
  • Providing the highest quality Member and guest experience

(Internal Candidates should be ServSafe certified)

Apply Now

209603
https://ecwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_3001/requisitions/job/209603