Sierra Golf Management has developed a food and beverage operations philosophy that thoroughly describes the roles and vision for each section of the food and beverage operation at a particular golf club. Included in this philosophy are step by step preparations for a new club being developed and detailed job descriptions and policy directives for the ongoing operations. Due to the sensitive nature and state codes of food handling and preparation, it is imperative that these policies are upheld to the highest standard.
Furthermore, Sierra Golf Management is very aware that the food and beverage staff often has the most personal interaction with the golfers. It is important for our staff to be knowledgeable about the goals and visions of the entire golf course operation and to improve the overall experience of the golfer. Most importantly, however, is that the customer has an enjoyable experience from the time they arrive until the time they leave the facility. We thrive on creating innovative ideas through our menu development, theme development in our restaurant décor, and an ultra-friendly style of customer service.
The food and beverage department rarely makes a profit at most golf courses. We strongly believe the F & B department should be self supportive. A facility should not have to subsidize the snack bar or restaurant with the profits from the golf course. The reason most F & B departments fail lies within simple staff issues and waste management procedures. We focus intensively on these areas to begin the slow process of returning a profit to an existing facility.
Whether the operation is a small "snack bar" or grill, or full-service lunch and dinner house, we can help improve the image, service and bottom line of this very important element of the golf experience. The importance of good food and nice atmosphere can never be underestimated.
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