Golf Facilities

• 18 hole course, par 72, designed by Tom Lehman
• 18 hole course, par 72, designed by Tom Lehman

Tennis Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• 2 Casual Dining Room that seats 75
• 2 Lounge/Bar that seats 75
• 1 Banquet Room that seats 160

Special Club Features

General Purpose:

The Director of Outlets is responsible for overseeing the operation of all food and beverage outlets of our full service club. Planning, organizing, coordinating and controlling of operational outlet functions. The Director of Outlets will be responsible to coordinate the activities of the food and beverage staff to deliver quality product and service to all members/guests. Also responsible for interviewing, selecting and training food and beverage outlet associates and managers for an efficient operation. Will manage and oversee all daily responsibilities of the club’s dining room, tiki bar and pool.

Essential Duties:

• Sets and implements schedules for the outlets.
• The majority of each day is to be dedicated to management and supervisory duties.
• Manages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product.
• Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation. Give guidance toward improvement and make necessary adjustments for consistency.
• Move throughout facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Assists in the completion of all month end inventories to include the kitchen and bars.
• Assists the Director of Food and Beverage and GM with budget development and provides cost analysis through monthly written correspondence.
• Assists in the marketing of the restaurant and catering departments, both internal and external.
• Assists in the managing the floor of all banquet events.
• Manages table service standards for both banquets and the restaurant.
• Promotes and implements all Troon standards, procedures and policies.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: F&B Manager, Servers, Bartenders, and Support Staff.
• Assures that effective orientation and training are given to each new associate. Assists managers in training and development of staff in order to provide most positive customer service and employee well-being.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Educational Requirements

Education/Experience:

Associate’s degree (AA); or 5 years of related experience and/or training; or equivalent combination of education and experience.

Salary Range