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I was the Assistant Food and Beverage Director for the Fargo Country Club. My sole job was to assist the Food and Beverage Director with the daily operations of the Resturant. We were responsible for managing the staff in coordination with the daily club events. We managed the service staff for the golf course, all of the Resturant staff, and assisted with banquet events within our banquet facilities. We were in charge of maintaining the alcohol inventory for the Resturant as well as the liquor and snack inventory for the snack shacks on the golf course. We were in charge of hiring and scheduling all of the Resturant staff. The most vital job we provided was being a concierge for the members. Anything they wanted or needed were taken into consideration, and provided with the best service possible according to their requests.