Unique Club/Facility Details
Flagstaff Ranch Golf Club is an 18-hole private, member-owned Club located in Flagstaff, Arizona and is ranked by Golfweek as one of the top 20 private clubs in the state. The Club sits at over 7,000 feet in the middle of North America’s largest Ponderosa pine forest while enjoying summertime temperatures 30-40 degrees cooler than Phoenix. Opening in 2003, Flagstaff Ranch has established itself as a premier golf club and community. Our Club was created for those who love dramatic views, mountain wildlife, and a welcomed respite from the hustle, bustle and heat of urban life.
Flagstaff Ranch Golf Club was designed by US Open Champion Jerry Pate; the golf course boasts dramatic mountain views while playing to a par of 71 and measures 7,160 yards. The Club membership consists of 385 full family memberships that play 14,000 rounds during our six-month golfing season. The membership enjoys a world class golf shop and practice facility, a 26,000 square foot clubhouse, locker room facilities, club storage, fitness center, swimming pool, tennis/pickleball courts, youth activity center and kids play ground, and a full-service food and beverage operation.
Flagstaff is a historic community and is home to Northern Arizona University and it’s 27,000 student body. Flagstaff offers a vibrant and active downtown environment full of exciting restaurants, shops, concerts, and summer activities. Located just 45 minutes from both Sedona and The Grand Canyon. Flagstaff and Northern Arizona offer a multitude of activities for everyone to enjoy.
Club is open
7
days per week,
6
months per year.
Age of Club: 18
Number of Members: 385
Average Age of Members: 55
Club Ownership: Member-Owned
Gross Dollar Volume: $4,000,000.00
Annual Dues Volume: $2,500,000.00
Annual Food Sales: $500,000.00
Annual Beverage Sales: $250,000.00
This club uses CMAA's General Manager/Chief Operating Officer Concept.
Other Athletic Facilities
The Club offers a large fitness facility that includes cardio and strength training equipment and spaces for group classes.
Directs and oversees all food and beverage facets including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions. Ultimate responsibility in the department is for food & beverage quality & consistency, guest satisfaction and financial performance.
Essential Duties:
♦ 51% of each day is to be dedicated to management and supervisory duties
♦ Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., restaurants, banquets, beverage purchasing and staff)
♦ Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly
♦ Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed
♦ Monitors market conditions that impact menu offerings, business volume, and profitability
♦ Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control beverage costs and other expenses and act accordingly
♦ Participates with the Chef, and Food and Beverage Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals
♦ Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
♦ Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
♦ Approves catering policies, contracts and pricing; oversee planning, execution and closure of events
♦ Implements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
♦ Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
♦ Manages department members that may include, but is not limited to: Restaurant Manager and Bar Manager.
♦ Regular and reliable attendance.
Physical Demands:
Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.
Environment/Noise:
Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate
Job Knowledge, Skill, and Ability Preferences:
● Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)
● Must meet state age requirements for handling alcoholic beverages
● Working knowledge of wine, spirits and regional cuisines
● Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
● Strong problem analysis and problem resolution skills
● Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
● High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
● Strong written and verbal communication skills
● Strong leadership and people management skills
● Professional and courteous demeanor
● Ability to create high performance teams and to be a strong team player
● Demonstrate a strong commitment to company values
● Organizational development abilities with a strong focus on individual and team advancement
● Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
● Ability to maintain effective financial accountability to the company and to the ownership
● Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment
● Working knowledge of food and beverage service equipment and current trends.
● Exceptional personal hygiene and positive representation of the organization to Flagstaff Ranch employees, clients and vendors
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:
Bachelor’s degree (BA) from a four-year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience
Certificates/Licenses:
Food Safety and Applicable Sanitation Training, Alcohol Awareness Training
