Manager Sports Programming Jobs in Inverness, FL

Cabot 

Cabot is a global developer and operator of world-class golf destinations with a growing portfolio of six Cabot properties and four Cabot-managed properties. The Cabot portfolio includes Cabot Cape Breton in Nova Scotia, Canada, Cabot Saint Lucia in the Caribbean, Cabot Revelstoke in British Columbia, Canada, Cabot Citrus Farms in the United States, Cabot Highlands in Scotland, and Cabot Bordeaux in France. With extensive expertise in golf and hospitality management, Cabot also oversees the operations of several premier golf courses through its Cabot-managed properties in the U.S., including: Cascata Golf Club and Rio Secco Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier, Mississippi; and Chariot Run Golf Club in Laconia, Indiana. 

Cabot continues to cultivate a legacy of excellence, providing guests and homeowners with exclusive access to bespoke, destination-inspired experiences and a commitment to exceptional service across its luxury residential and boutique resort offerings. 

Cabot Citrus Farms 

Cabot’s first American property, Cabot Citrus Farms, is set across 1,200 acres of pristine natural beauty in the Central-West region of Florida, aptly known as the Nature Coast. Offering dramatic elevation changes, sandy soil, and rolling hills canopied by towering sand pines, palmetto trees, and century-old moss-covered oaks, the unique landscape is enchanting. With two 18-hole golf courses, one 10-hole course, an 11-hole par-3 course, and an unparalleled practice facility, Cabot Citrus Farms is the ultimate golf adventure. In addition to golf, the property offers luxury accommodations, real estate opportunities, elevated food and beverage experiences, and off-course activities that include a Sport Club, a fishing pond, and sports courts, with a Pool and Racquet Club coming in the future. 

Position Overview 

As a Supervisor of Food & Beverage, you should share a passion for service excellence and infuse enthusiasm into everything you do. Your excellent leadership ensures the team provides prompt, warm, and reliable service to guests dining in our restaurants. You are professional, personable, and proud to represent the Cabot brand, and proactively act as an ambassador and role model of exceptional service.  

Key Responsibilities 

• Lead a team of professionals who exhibit timely, personalized, friendly, and efficient food and beverage service. 
• Train and supervise front-of-house employees to exceed our guests’ expectations. 

• Effective and timely communication with the team and associates within the department and across departments. 
• Deliver daily information briefings with team members to share information on reservations, specials, special guest requests/celebrations, large groups, etc. 
• Ensure you and the entire team exceed departmental policies, procedures, and service standards. 
• Ensure timely, personalized, friendly, and efficient food and beverage service is provided to our guests. 
• Ensure that service runs smoothly, and any guest issues are resolved promptly. 
• Assist with service as needed, i.e., run food or drinks, clear tables, and seat guests. 
• Demonstrate effective and proactive organizational skills. 
• Monitor & correct daily in/out punches for hourly employees and submit approved hours by the deadline for biweekly payroll. 
• Provide training, coaching, and feedback to support the ongoing development of front-of-house staff. 
• Ensure that all side duties are completed before and at the end of every shift (side stations properly stocked). 
• Orders and controls inventory of all front-end supplies. 
• Bring any concerns to the attention of the Assistant Manager or Manager of Food and Beverage (related to internal or external guests, food or service quality, operation of the room, and physical surroundings). 
• Monitor & correct daily in/out punches for hourly employees and submit approved hours by the deadline for biweekly payroll. 
• Must be able/willing to work in multiple or various outlets as required. 
• Ensure a safe, clean, and productive work environment at all times. 
• Identify unsafe areas and activities and report hazards immediately. 
• Communicate in an effective and timely manner any concerns to the attention of the Assistant Manager / Manager, Food and Beverage (related to internal or external guests, food or service quality, operation of the room, and physical surroundings). 

Qualifications 

• High school diploma and/or previous food and beverage management experience. 

• Previous restaurant supervision is an asset. 
• Serve Right certification recommended. 
• Must be of legal age to serve alcohol in the United States 
• Experience with Point of Sales systems. 
• Extended knowledge of food and beverage and the daily function of a fast-paced establishment. 
• Working knowledge of wines, spirits, and beer. 
• Excellent communication and interpersonal skills. 
• Ability to work flexible hours – mornings, evenings, weekdays, and weekends as required.

Working Conditions 

• Potential for outdoor work during events, particularly in patio or golf course settings, requiring adaptability to weather conditions.
• Primarily working in various dining areas, including restaurants, bars, and event venues within the resort, focusing on guest satisfaction and service quality.
• Ability to spend long hours moving around, walking, sitting, standing, kneeling, reaching. 
• Exerting up to 50 lbs of force occasionally, and/or up to 25 lbs of force frequently or constantly lift, carry, push, or otherwise move objects. 
• Frequently ascending or descending stairs and ramps. 
• Occasional kneeling, pushing, pulling, lifting. 

Benefits