Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Rick Robbins and Brian Lussier

Racquet Facilities

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Indoor fitness center

Dining Facilities

• 1 Lounge/Bar that seats 30
• 1 Lounge/Bar that seats 70
• 1 Formal Dining Room that seats 90
• 1 Outdoor Dining that seats 150
• 1 Casual Dining Room that seats 50
• 1 Banquet Room that seats 200
• 1 Informal Dining Room that seats 70

POSITION PURPOSE

This internship is designed for an individual pursuing a career in hospitality management who wants meaningful, hands-on experience in a high-end private club environment. Interns will receive exposure to member relations, inventory and POS systems, food, wine and beverage knowledge and leadership components of managing a high-end private golf course, with opportunities tailored to their experience and career goals.

The intern will work closely with Food and Beverage Manager to oversee the day-to-day operations of the Members Clubhouse.  The intern will work closely with the Food and Beverage management team to see that high standards of service are being upheld within the Member’s Clubhouse.  Excellent written and verbal communication skills will be used daily to communicate with the membership, owners, and staff. 

The ideal candidate demonstrates professionalism, initiative, strong communication skills, a desire to learn, and a commitment to delivering exceptional member experiences. The ideal candidate will leave Horseshoe Bay Golf Club with increased operational knowledge, greater responsibility, and a stronger understanding of what it takes to operate food & beverage facilities at a private club.

KEY RESPONSIBILITIES

• Leads by example with professional presence and enthusiasm.
• Displays knowledgeable floor presence with positive Member and Guest interaction.
• Assists in training, supervising all staff.
• Trains staff in all aspects of POS system.
• Inputs initial menus and pricing in POS system.
• Develops and maintains dining room reservation system updates in Jonas (JAM).
• Coordinate floor plans according to reservations.
• Leads pre-shift every day.
• Works with Food and Beverage Manager and Sous Chefs to ensure monthly menu changes are updated and implemented.
• Assess all inventory of dining room silverware, coffee pots, water pitchers, glassware, flatware, plateware, salt and peppers, sugar bowls, linen, trays, and tray jacks and communicate to Director of Food and Beverage for purchase.
• Ensures that work areas are clean, stocked, secured, and well maintained.
• Serves as clubs opening or closing Manager on Duty when needed.
• Assists in making reservations, answering the phone, and assures all restaurant staff can do so when needed.
• Schedules weekly Clubhouse staff, including servers, bartenders, hosts, food runners, and server assistants. To be approved by Director of Food and Beverage.
• Updates calendars (online and on the main drive) whenever there is a change.
• Keeps current with changing member preference and industry trends.
• Performs other appropriate assignments and projects as required by the Director of Food and Beverage.
• Performs daily POS closeout, credit card batching, end-of-day reporting i.e. cover counts, gratuities, and so on. To include manager nightly recap email.
• Receives and resolves complaints in tandem with the Food and Beverage management team.
• Food and Beverage Intern will be required to work 45-55 hours per week.
• All days off must be requested and approved two weeks in advance with Food and Beverage Manager.
• Ensure accurate timekeeper for Ala Carte staff to be approved at the end of every week by Director of Food and Beverage for payroll.
• Ensures a high standard of appearance, hospitality and service in personnel and cleanliness of all areas
• Ensures timeliness of all staff and management. 
• Participates in inventory controls in Food and Beverage areas.

Educational Requirements

EDUCATIONAL QUALIFICATIONS

• Currently enrolled in or recently graduated from Hospitality Management, Tourism & Travel, Event Management, Culinary Arts, or related program preferred