Golf Hospitality Manager
| Dyddiad hysbysebu: | 17 Mawrth 2026 |
|---|---|
| Cyflog: | £26,600 bob blwyddyn, pro rata |
| Gwybodaeth ychwanegol am y cyflog: | Pension and benefits available |
| Oriau: | Rhan Amser |
| Dyddiad cau: | 16 Ebrill 2026 |
| Lleoliad: | Strathpeffer, Highland |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Strathpeffer Spa Golf Club |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
The Hospitality Manager will work with SSGC Management Committee to create and maintain a social and golfing experience, of the highest standard for all SSGC members and visitors, through professional and efficient personal conduct and co-ordination of essential tasks.
MAIN TASKS & RESPONSIBILITIES:
FRONT OF HOUSE SERVICE
• Ensure that the bar, lounge and kitchen are open and able to provide a consistent food and beverage service during advertised times by preparing a monthly rota, in advance, working with the Management Committee to cover staff holidays and special events with a bank of relief staff.
• Interact with members and visitors in a welcoming and positive manner.
• Always support and promote the Club’s Code of Conduct and policies and refer any issues arising to the Management Committee.
• Support members and visitors with golf bookings through the online Venue Management System, referring large group bookings to the Management Committee.
• Provide access to the club shop for members and visitors, ensuring that any sales are recorded appropriately.
• Assist with planning and organising events (e.g., bingo nights, open competitions, group bookings, parties, prize givings, open days, fundraisers, etc.) with support from the Management Committee.
• Prepare golf buggies and hire clubs for use at start of each day and arrange buggies for overnight charging at end of day.
• Ensure a varied, consistent and high-quality selection of food and beverages are available during advertised times, as per advertised menus, by managing stock levels through efficient inventory and ordering systems.
HEALTH, SAFETY & REGULATION
• Be aware of legal obligations relating to the sale and storage of alcohol, as per the club’s Premises Licence and adhere to the conditions of this licence and industry guidance.
• Ensure that food and beverages are prepared with the strictest standards of hygiene and food safety, as per CookSafe guidance, at all times and that all necessary written records are completed to provide evidence of good practice.
• Ensure that food and beverages served are of a high standard of freshness by implementing effective systems for storing and rotating fresh/frozen stock.
• Ensure that tables are cleared and sanitised and that crockery, cutlery and glasses are washed frequently throughout each day to maintain consistent availability of services.
• Maintain sufficient stock of all required cleaning materials and ensure COSHH information is readily available for each substance.
• Ensure that the kitchen, bar, storage areas, and all public areas in and around the clubhouse (e.g., hallways, club shop, lounge, locker rooms, toilets, entrances and outdoor seating/smoking areas) are always kept to a high standard of cleanliness and organisation.
• On a monthly basis, test fire alarm and check that fire extinguishers and fire blankets are in the correct locations, and record findings.
• Report maintenance issues and breakages to the Management Committee in a timely manner.
• Leave the clubhouse in a secure state at end of day, ensuring proper cash handling, locking all necessary doors and setting intruder alarm.
• Ensure that all mandatory personal certificates and qualifications are kept up to date and recorded in personnel file (e.g., food hygiene, fire safety, first aid).
• Provide induction training for new hospitality staff and volunteers.
• Provide ongoing support and guidance for hospitality staff and volunteers, raising any issues and training needs with the Management Committee.
MAIN TASKS & RESPONSIBILITIES:
FRONT OF HOUSE SERVICE
• Ensure that the bar, lounge and kitchen are open and able to provide a consistent food and beverage service during advertised times by preparing a monthly rota, in advance, working with the Management Committee to cover staff holidays and special events with a bank of relief staff.
• Interact with members and visitors in a welcoming and positive manner.
• Always support and promote the Club’s Code of Conduct and policies and refer any issues arising to the Management Committee.
• Support members and visitors with golf bookings through the online Venue Management System, referring large group bookings to the Management Committee.
• Provide access to the club shop for members and visitors, ensuring that any sales are recorded appropriately.
• Assist with planning and organising events (e.g., bingo nights, open competitions, group bookings, parties, prize givings, open days, fundraisers, etc.) with support from the Management Committee.
• Prepare golf buggies and hire clubs for use at start of each day and arrange buggies for overnight charging at end of day.
• Ensure a varied, consistent and high-quality selection of food and beverages are available during advertised times, as per advertised menus, by managing stock levels through efficient inventory and ordering systems.
HEALTH, SAFETY & REGULATION
• Be aware of legal obligations relating to the sale and storage of alcohol, as per the club’s Premises Licence and adhere to the conditions of this licence and industry guidance.
• Ensure that food and beverages are prepared with the strictest standards of hygiene and food safety, as per CookSafe guidance, at all times and that all necessary written records are completed to provide evidence of good practice.
• Ensure that food and beverages served are of a high standard of freshness by implementing effective systems for storing and rotating fresh/frozen stock.
• Ensure that tables are cleared and sanitised and that crockery, cutlery and glasses are washed frequently throughout each day to maintain consistent availability of services.
• Maintain sufficient stock of all required cleaning materials and ensure COSHH information is readily available for each substance.
• Ensure that the kitchen, bar, storage areas, and all public areas in and around the clubhouse (e.g., hallways, club shop, lounge, locker rooms, toilets, entrances and outdoor seating/smoking areas) are always kept to a high standard of cleanliness and organisation.
• On a monthly basis, test fire alarm and check that fire extinguishers and fire blankets are in the correct locations, and record findings.
• Report maintenance issues and breakages to the Management Committee in a timely manner.
• Leave the clubhouse in a secure state at end of day, ensuring proper cash handling, locking all necessary doors and setting intruder alarm.
• Ensure that all mandatory personal certificates and qualifications are kept up to date and recorded in personnel file (e.g., food hygiene, fire safety, first aid).
• Provide induction training for new hospitality staff and volunteers.
• Provide ongoing support and guidance for hospitality staff and volunteers, raising any issues and training needs with the Management Committee.