This is a Part Time position. The purpose of this job is to support the Finance Department Manager with daily responsibilities in order to maintain accurate and timely records as well as provide excellent service to all Members and Guests of Fairfield Glade Community Club as well as peers and internal staff members. PRINCIPAL RESPONSIBILITIES: 1. Assist with preparation of monthly member statements and follow up on member questions concerning those statements. 2. Assist with data entry and perform other administrative duties for the Finance Departments. 3. Assist in A/P & A/R functions as needed 4. Assist in updating process documentation 5. Help Streamline vendor statement reconciliations and other financial reconciliations 6. Other responsibilities as needed and directed by the Financial Operations Manager.
- High School Diploma or GED – actively pursing accounting degree - Prior title search or realtor experience preferred. Customer Service experience and data entry experience required. - Computer literate in Microsoft Office Software, including Excel and Word. - Active listening skills and ability to articulate information both verbally and in writing. Must exhibit excellent customer/member relation skills, take initiative to assist members at all times, whether on the phone, in person, or in written communications. - Normal speech, hearing, and vision, lifting of 20 pounds.
JOB SUMMARY/PURPOSE: • Assistant finance director is involved in the planning and implementation of organizational policies for preparing financial statements in accordance with the industry standards and state or national authorities. • Assistant director of finance in an organization goes through the transactions of the organization and follows Generally Accepted Accounting Principles (GAAP) to prepare balance sheet and analyze the profit or loss for the financial year. They will also calculate the tax and assists the internal and external auditors. While doing all this, they must ensure that the records are accurate to analyze the current financial status of the organization. It also helps in planning future goals and objectives. • They must work in close coordination with the fellow workers and collect all the information from the accounting staff. Is responsible to verify the transactions before finalizing the statements. Assistant finance director can be asked to present the financial statements in the board meeting. PRINCIPAL RESPONSIBILITIES: • Devise and implement policies: Assistant director of finance researches the industry standards adapted for preparation of accounts and accordingly devises the organizational policies with the senior management team. • Authenticate fiscal transaction: The assistant director of finance examines the transaction daily and instructs the accounting staff to maintain the records in the accounting software. Any reconciliation in the accounts is also performed by the assistant director of finance in coordination with the Controller. • Budgeting: Assistant director of finance works out the yearly budget with the senior management team and other personnel in the finance department. • Risk management: perform risk management for the organization to prevent any incidences that may cause losses. • Training: conduct training sessions for the accounting staff and other personnel in the finance department. • Monitoring: monitor the effectiveness of policies and systems and suggest modifications to improve effectiveness. • Additional duties and tasks as assigned by management
MINIMUM EDUCATION: Bachelor’s Degree in Accounting EXPERIENCE: 5 - 10 years in key financial positions COMPUTER SKILLS: Computer literate in Microsoft Office Software. Strong Excel skills.
Mixes and serves alcoholic and non-alcoholic drinks to patrons of bar. Interacts with customers and FGCC Team Members to provide first-class service to enhance dining experience. This position requires an ABC card. 1. Inspect the bar prior to opening or to shift change to ensure that adequate supplies are available and stocks the bar according to established standards. 2. Greet guests with a smile and willing attitude to serve. 3. Take orders from customers or Server. 4. Mix ingredients such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks according to recipes approved by the Food & Beverage Manager and/ or Director of Food & Beverage. 5. Serve wine and draught or bottled beer. 6. Collect money for drinks served, for food checks, and for Banquets as applicable. 7. Report complaints to Manager on Duty as soon as they occur. 8. Order or requisitions liquors/supplies and stocks those supplies at bar or in storage areas. 9. Maintain and clean bar area and equipment, arrange bottles and glasses to make attractive display/set up banquet bars when working Banquets. 10. Maintain a record of liquors, beers, wine to ensure bar stock is maintained at all times. 11. Maintain daily inventory and records indicating drinks in the greatest demand. 12. Must be able to properly perform table service to established standards when needed. 13. Prepare all garnishes for drinks and replenishes bar snacks and all essential items. 14. Clean and locks up bar at closing, according to prescribed procedures. 15. Prepare monthly inventory. 16. Complete with accuracy a nightly report. 17. Continually practice beverage and revenue control procedures. 18. Thank guests and invites them to return. 19. Assist servers and kitchen staff when needed.
- High School Diploma or GED. - Former bartending positions preferred; knowledge of mixology; product knowledge of alcoholic beverages; customer service skills a must. - Active listening skills and ability to articulate information both verbally and in writing. Ability to read and write to complete orders and prepare recipes. - Normal speech, hearing, and vision. Able to lift and move assorted sized stationary kegs of 50+ lbs. with assistance. Standing for long periods of time, bending, stooping and reaching overhead. - Ability to work on several tasks simultaneously; maintain composure when dealing with stressful situations. Must be able to fill-in for other positions in the Front of the House, i.e., Server, Expediter, Host/Hostess, etc. - Must have a valid ABC (Alcoholic Beverage Commission) card, must attend the approved alcohol awareness class and maintain and comply with the Tennessee Alcoholic Beverage Commission requirements. TIPS certification a plus.
JOB SUMMARY/PURPOSE: As a senior member of the FGCC management team, the Director of Food & Beverages' primary purpose is to assure all Food and Beverage operations are coordinated to exceed Member expectations while achieving the Clubs revenue and profit objectives. The Director is responsible for overseeing the management of all aspects of the food & beverage operation providing direction, development, and training of all service personnel, to maintain a high level of service. PRINCIPAL RESPONSIBILITIES: • Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budget goals are attained. • Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized. • Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department. • Oversees the development of the menu including pricing and design for day-to-day operations, banquets, and special events. • Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages; assures that all applicable policies and procedures are followed. • Research new products and develops an analysis of the cost and profit benefits. • Develops and implements policies and procedures for food and beverage department. • Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases. • Responsible for long-range planning for the department in concert with the Club’s planning process. • Establishes and maintains professional business relations with vendors. • Works with the Director of Finance to identify and develop operating reports of interest to the General Manager and for on-going control of the department. • Develops interesting ways of promoting club functions in the dining room, lounge, and other outlets. • Assists in planning and implementing procedures for special events and banquet functions. • Provide coaching, guidance, and support, set professional development plans to assist employees to reach their full potential. • Ensure the team delivers the highest standard of departmental, cross departmental teamwork and member service. • Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs. • Other duties as assigned by the General Manager.
• Bachelor’s Degree in hospitality or business from an accredited college or university • 5+ years in F&B Mgr./Dir role, 7-10 yrs. in F&B industry • CMAA certifications preferred
This is a Full Time position. Maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition in order to provide Fairfield Glade standards for all dining guests. • Scrape food from dirty dishes and wash them by hand or place them in racks or on conveyor to dishwashing machine. • Hold inverted glasses over revolving brushes to clean inside surfaces. • Sweep and mop kitchen floor, wash worktables, walls, refrigerators, and meat blocks. • Segregate and remove trash and garbage and place it in designated containers. • Steam clean or hose out garbage cans. • Sort bottles, and break disposable ones in bottle crushing machine. • Polish silver using burnishing machine tumbler, chemical dip, buffing wheel, and hand cloth. • Transfer supplies and equipment between storage and work areas. • Set up banquet tables. • Wash and peel vegetables. • Load or unload trucks picking up or delivering supplies and food.
HS Diploma or GED. No experience necessary.
This is an entry level position with the opportunity to train as a Prep Cook.
Responsible for management of dining room service. Ensure compliance with FGCC service standards including a high standard of appearance, hospitality and service for personnel, and cleanliness of dining room. Supervise and train dining room staff. Manage within budgetary restraints. 1. Design floor plan in accordance with reservations. 2. Plan dining room setup based upon anticipated guest counts and client needs. 3. Take reservations, check table reservation schedules and maintain reservations log. 4. Greet and seat members and guests. 5. Supervise dining room staff to help assure proper service; execute table service as needed. 6. Inspect dining room employees to ensure that they are in proper and clean uniforms at all times. 7. Receive and resolve complaints concerning food, beverages and service. 8. Serve as liaison between the dining room and kitchen staff. 9. Assure that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule. 10. Direct pre-meal meetings with dining room personnel; relay information and policy changes and brief personnel. 11. Assure the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; check the maintenance of all equipment in the dining room and report deficiencies and maintenance concerns. 12. Make suggestions about improvements in dining room service procedures and layout. 13. Produce daily or meal-period revenue analyses and other reports from point of sale systems used in the dining room. 14. Assure that the dining room and other club areas are secure at the end of the business day. 15. Maintain an inventory of dining room service items. 16. Maintain the dining room reservation system. 17. Responsible to make adjustments to achieve established financial goals. 18. Assist in service and tableside cookery as needed. 19. Attend scheduled staff meetings. 20. Confirm that all dining room closing procedures have been completed and assure that area is secure. 21. May serve as club’s opening and closing manager or manager on duty. 22. Assure that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed. 23. Perform other appropriate assignments and projects as required by the Director of Food & Beverage.
- High School Diploma or GED - Valid TN Driver License required - ABC Card (Alcohol Beverage Certified within 60 days - A minimum of 2 years as a Server with proven leadership skills - Computer literate in Microsoft - Ability to effectively supervise - Active listening skills and ability to articulate information both verbally and in writing. - Normal speech, hearing, and vision. Reaching, lifting of 40 pounds (more where assistance). Walking and standing for extended periods of time. - Ability to work on several tasks simultaneously; maintain composure when dealing with stressful situations; absolute confidentiality required.
This is a seasonal position working approximately 20-25 hours per week March - November. The purpose of this job is to provide superior customer service and assistance to guests. Opening: • Bring carts to staging area and park in the proper, orderly fashion. • Check with the cart mechanic about any mechanical problems. • Spot-check the tires to ensure proper inflation. • Check the appearance of the outside grounds and always help in keeping facility clean. • Put out water coolers in the morning. Closing: • When returning carts to the barn, all trash must be removed from the trays, floorboards and bag compartments. • Carts are to be washed and free from dirt including the floorboards, trays, tires, bag areas, seats, and front and sides of carts. • Range balls are to be picked up, cleaned and the damaged (inferior) balls discarded. Then place back into the dispenser. • The range picker parked, after use, in its assigned place. • All trash around the Pro Shop, cart shed, gas tank, parking lot, range tee and any other debris picked up and put in proper place. Bag stands, range baskets, and loose range balls returned to proper place. • All carts accounted for. • Gas tank secured after gassing carts. • May be required to perform some starter/ranger duties after the starter/rangers leave for the day.
• Customer service preferred, retail helpful, knowledge of golf beneficial. • Computer literate • Outside, variable weather conditions (occasionally extreme temperatures), minimum supervision. Walking and standing on hard surfaces, often walking as much as 10 miles daily during peak season. • Normal speech, hearing, and vision, lifting of 25 pounds (more where applicable with assistance). Consistent starting and stopping of carts and physical ability to move in and out of carts repeatedly. Repetitive movements may be strenuous due to volume of golfers and number of hours required to accommodate business needs.
This is a Seasonal Position that typically works from March - November at 20-40 hours a week. Maintains the golf course to accomplish goals established by the Golf Course Superintendent. Works in team environment to prepare courses for play. This may be a PT or FT position from approximately March - November. 1. Operate equipment in a safe responsible manner. 2. Assist in golf course daily operations; such as cup changing, divot repair, moving tee markers, etc. 3. Ability to mow greens, tees, fairways and rough upon completion of training. 4. Ability to mechanically rake and/or hand rake bunkers. 5. May operate small equipment such as sod cutters, string trimmers, and hedge trimmers. 6. Assist with special projects such as drainage, irrigation, and sod laying. 7. Ability to clean, plant, and maintain landscaped areas. 8. Report deficiencies or problems pertaining to course operations to the supervisor. 9. Daily equipment cleaning. Responsible to report equipment problems to equipment mechanic.
Use of small equipment or landscape equipment is a plus. Outside with extreme temperatures; exposure to trees and grass and other allergy ridden conditions; Active listening skills and ability to articulate information both verbally and in writing. Normal speech, hearing, and vision, lifting of 50 pounds with assistance. Bending, twisting, reaching and long hours on lawn equipment, cart paths and turf. TN State Driver’s License
This is a seasonal position working approximately 20-25 hours per week from March - November. The purpose of this job is to provide excellent customer service while assisting guests. Primary Responsibilities: • Confirm that each individual beginning on the course has checked in at the Pro Shop and ask how many holes they are playing, walking or riding/observing. • Pair unpaired groups to form foursomes whenever possible. • Work with the Pro Shop to help players without a tee time pair up with groups that have less than a foursome. • Enforce the dress code, age restrictions, and no personal cooler rule. • Assign carts to golfers and record cart numbers assigned to specific individuals. • Enforce the policy of two riders per cart. • Instruct players on cart operations, restrictions and daily rules. • Instruct All players on the ATAP pace-of-play policy. Maintain constant tee time intervals of 10 minutes off both 1 and 10 tees at all courses. • Help maintain the appearance of the driving range by replacing empty baskets and keeping area clean in appearance. • Check with the Pro Shop for any updates such as ‘no shows’, cancellations, and additions to the tee sheet. • Coordinate with the Ranger throughout play and assume the responsibilities of a Ranger during the turn times. • All carts returning from the course to be sent out again are to be cleaned of all debris and sand bottles replace with filled bottles. • Keep filled sand bottles ready for players to swap during their turn. • Handicap Flags are given ONLY with golf professional approval. • Monitor the pace of play (the ATAP system sets the time maximums per hole, per nine, and per round) and work with the golfers who are behind in order to increase their pace and regain their proper position on the course. This may require you to ask players to skip a hole if they are holding up play. • When course is full remind golfers to keep pace with the golfers directly in front of them. • Assist golfers with any cart problems. • Assist golfers with any medical problems. • Provide information to those with questions. • Enforce the dress code and cart regulations. • Take messages to players on the course. • Inform Pro Shop employees of any safety hazards on the course and any condition changes.
- Customer service preferred, knowledge of golf etiquette beneficial. - Computer literate - Outside, variable weather conditions (occasionally extreme temperatures), minimum supervision. Walking and standing on hard surfaces, often walking as much as 10 miles daily during peak season. - Normal speech, hearing, and vision, lifting of 25 pounds (more where applicable with assistance). Consistent starting and stopping of carts and physical ability to move in and out of carts repeatedly. Repetitive movements may be strenuous due to volume of golfers and number of hours required to accommodate business needs.
JOB SUMMARY/PURPOSE: Assists in the maintenance and repairs of the irrigation system and the mixing and applications of any and all pesticides. PRINCIPAL RESPONSIBILITIES: 1. Repair water line breaks and perform preventative maintenance to the system. 2. Observe sprinklers to ensure uniform distribution of water to all areas. 3. Report any irregularities in the courses turf quality. 4. Mix and load pesticides properly. 5. Spread/spray pesticides correctly. 6. Perform simple math configuring pesticide application rates. 7. Read and record all pesticide applications. 8. Assist in the daily operations of the golf course. 9. Willingness to stay late or arrive early to perform above duties in a timely fashion.
-High School Diploma or GED preferred -Valid TN Driver License required -Plumbing and electrical experience preferred. -Former golf course maintenance experience a plus. Pesticide knowledge helpful. -Active listening skills and ability to communicate information verbally. -Normal speech, hearing, and vision, lifting of 25 pounds; more with assistance. -Willing to work with pesticides and turf chemicals.
This is a Part Time Nights and Weekends position. The host (ess) is the first employee to interact with arriving guests as they enter. It is the responsibility of the host (ess) to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the host(ess). • Monitoring open tables within the establishment. • Estimating wait times for guests • Monitoring server rotation book and ensuring accuracy • Answering phone in a polite and respectful manner. • Schedule dining reservations and arrange parties or special services for diners. • Greet guests, escort them to tables, and provide menus. • Moving tables together to accommodate large parties. • Inspect dining room serving stations for neatness and cleanliness, and requisition table linens and other dining room supplies for tables and serving stations.
- HS Diploma or GED. No experience necessary. - Active listening skills and ability to articulate information both verbally and in writing. - Normal speech, hearing, and vision. Reaching, lifting of 50 pounds (more with assistance). Walking and standing for extended periods of time. - Ability to work on several tasks simultaneously; maintain composure when dealing with stressful situations. Ability to get along well with others.
Responsible for all overall planning, organizing, and executive of all network and infrastructure functions for the IT Dept. This includes directing all IT network & systems operations to meet Club requirements as well as the support of existing applications and development of new technical solutions. PRINCIPAL RESPONSIBILITIES: • Assist in network design and implementation. • Provide network support with a variety of operating systems. • Install and configure computer network equipment. • Maintain network connectivity of all computer workstations. • Provide network support to users. • Maintain servers and associated hardware, applications, services, and settings. • Develop and monitor policies for the use of network resources. • Implement and manage disaster recovery and back-up. • Evaluate and recommend security improvements and system upgrades. • Monitor network to ensure optimal performance. • Create and maintain network users/permissions. • Test release of products to minimize user impact and ensure compatibility. • Create technical support documentation for systems and applications.
- Bachelor’s degree in computer science or related field, or in place of a degree, five years of relevant experience - CERTIFICATE: A+, Network+, Microsoft, and Cisco certifications a plus - 2 - 4 years of network infrastructure administration - Ability to train and supervise Technical Support Employees - Excellent understanding of current applications and trends in IT - Analytical & problem-solving abilities - Communication skills – written, oral, and listening - Planning/organizational –strong ability to prioritize and plan work activities, meet deadlines
IT Knowledge: - Networking infrastructure, to include firewalls, routers, layer 3 switches, and wireless access points - Network monitoring software and appliances - Windows 7/8/8.1/10 - Linux CentOS and Ubuntu - Windows Server 2012 or higher - Virtual machines and servers - Microsoft Exchange Server - User Policies/Security - Active Directory Architecture - Domain Controllers - DNS - Telephone systems - VoIP systems
This position works to ensure kitchen is run effectively through proper organization and cooking of menu items, assuring all prepared food meets proper specifications and food safety standards. Ultimately responsible for product meeting needs of customers. Qualified cook/team member must be eager to work, take pride in work, show attention to detail, and have good common sense. PRINCIPAL RESPONSIBILITIES: 1. Organize all material needed to properly prepare for meal period. 2. Able to read, understand and execute recipes to standard. 3. Check with Supervisor for special instructions or special orders. 4. Assist with the preparation of party menus and buffet items. 5. Have a working knowledge of food safety regulations and procedures and adhere to all State, Federal & Court Food Handling Guidelines. 6. Able to adhere to established ticket time stands on all a-la-carte items. 7. Have a working knowledge of all kitchen equipment, utensils and other appropriate uses. 8. Stock working area with necessary items. 9. Weigh and measure designated ingredients. 10. Must know how to properly sauté, grill, broil and bake foods. 11. Wash, peel, cut, and seed vegetables and fruits. 12. Clean, cut, and grind meats, poultry, and seafood. 13. Dip food items in crumbs, flour, and batter to bread them. 14. Stir and strain soups and sauces. 15. Carry pans, kettles, and trays of food to and from work stations, stove, and refrigerator. 16. Store foods in designated areas. 17. Rotate, label and date all food items. 18. Inventory all items at end of shift. 19. Fill in appropriate par levels on inventory sheet. 20. Report any shortage of food or food related items to Supervisor. 21. Distribute supplies, utensils, and portable equipment. 22. Report any malfunction of equipment to Supervisor. 23. Keep work area clean and sanitary. 24. Assist kitchen staff with all duties. 25. Must be able to communicate effectively with wait staff & management. 26. Mentor new and less experienced kitchen staff.
- HS Diploma or GED - Proficient knife skills, experience reading and preparing recipes, 1-3 years as cook in busy restaurant - Ability to use computers & POS - Active listening skills and ability to articulate information both verbally and in writing - Normal speech, hearing, and vision. Reaching, lifting of 50 pounds (more with assistance). Walking and standing for extended periods of time - Ability to work on several tasks simultaneously; maintain composure when dealing with stressful situations
This is a seasonal position from March - October. The purpose of this position is to launch and moor boats on lake and assists members and guests on how to guide crafts such as pontoon boats, kayaks, canoes, paddle boats and electric or gasoline motorboats. PRINCIPAL RESPONSIBILITIES: - Instruct patrons on the correct operations of all rental boats and the rules and regulations for use of Fairfield Glade lakes. - Assist or tow disabled boats to dock for repair. - Refuel gasoline motors. - Account for correct money transactions and cash drawer. - Rent boats and equipment to members and guests. - Log and handle all paperwork accurately. - Notify Marina Supervisor of any changes, conflicts, repairs and maintenance issues. - Answer phones, handle situations and take correct telephone messages. - Keep marina and beach area clean and properly maintained.
- High School Diploma or GED - Valid Tn Driver's License - Experience with boats and marina equipment, knowledge of fishing and bait a plus - Computer literate in Microsoft Office Software, ability to learn Northstar Point-of-Sale system - Active listening skills and ability to articulate information both verbally and in writing. - Normal speech, hearing, and vision, lifting of 50 pounds.(More where applicable)
SUMMARY DESCRIPTION Under the direction of the Chief of Police, performs administrative and management duties in support and administration of the Police Department’s law enforcement efforts. The Captain functions at the discretion of the of the Chief of Police. The position is responsible for planning, evaluating, and monitoring goals and objectives of various components under charge. Members of this class perform all responsibilities incumbent upon a sworn law enforcement officer of the state. The incumbent also utilizes a wide scope of independent judgment and sound decision-making. May be authorized to assume the duties of the Chief of Police when directed. REPRESENTATIVE DUTIES The following duties and functions, as outlined herein, are intended to be representative of the type of tasks performed within this position. They are not listed in any order of importance. The omission of specific statements of the duties or functions does not exclude them from the position if the work is similar, related, or a logical assignment for this description. Other duties may be required and assigned. • Represents the Department by serving as designee within and outside the Community Club on special boards/committees, and by attending briefings, special events, seminars, and other meetings as required or directed. • Plans, evaluates, develops, and monitors goals and objectives of components under charge. • Prepares for and participates in staff meetings with the Chief of Police, conducts component staff meetings and attends other department staff meetings as required or directed. • Reviews orders, policies, and procedures, providing input and recommendation to the Chief of Police. Formulates and implements new rules/goals/objectives in coordination with other components commanders to ensure components are not adversely affected, meet CALEA and TLEA accreditation standards, and uphold current Federal, State, and local legal requirements. • Attends and participates in professional job-related organizations and associations; stays abreast of new trends and innovations in the field of law enforcement. • Recommends to the Chief of Police interpersonal changes, promotions, and entry level hiring, and maintains responsibility for selection, staffing, productivity, performance, and discipline of component personnel. • May assist in development of the annual budget, working collaboratively with subordinate commanders, monitors the administration of all finalized budget and controls and administers the requisition of agency equipment and supplies. • Prepares employee performance evaluations for immediate subordinates. • Functions as the departments General Department Instructor, to include monitoring and managing employee training files through the ACADIS portal, facilitate training functions, and set training goals for the department. • Conducts inspections as required by the General Orders and oversees all department inspections and inventories. • Knowledge of the department computer system and associated applications. • Prepares and/or reviews numerous administrative/operational reports. • Coordinates and/or participates in the Community Club and County comprehensive emergency response plan. • Facilitates administrative procedures including, but not limited to personnel issues, disciplinary proceedings, grievance arbitration, etc. • Remains available via telephone or portable radio for any emergencies or other situations involving department members during off-duty hours. • Performs related work as required, including law enforcement emergency response. Must be able to assume the role as an Incident Commander and/or assist in the management of critical incident scenes. • Assists the Chief of Police in planning, directing, coordinating, and controlling Police Department operations. • Assumes management responsibility for services, programs, projects, and activities within the Police • Department; coordinates the activities of sworn and non-sworn personnel in preserving order, • protecting life and property, investigating crimes, and in enforcing laws. • Manages and participates in the development and implementation of goals, objectives, policies, and priorities for assigned programs; recommends and administers policies and procedures. • Monitors and evaluates the efficiency and effectiveness of methods and procedures; recommends, within departmental policy, appropriate service and staffing levels. • Studies crime reports and current literature in law enforcement to determine trends and make recommendations for changes in organization and operating policies and procedures; prepares reports regarding crime incidents, calls, staffing, projects, and other indicators of department effectiveness and efficiency. • Plans, directs, coordinates, and reviews the work plan for assigned staff; assigns work activities, projects, and programs; reviews and evaluates work products, methods, and procedures; meets with staff to identify and resolve problems. • Selects, trains, motivates, and evaluates assigned personnel; provides or coordinates staff training; and works with employees to correct deficiencies. • Participates in the development and administration of the Divisions’ annual budget; participates in the forecast of funds needed for staffing, equipment, materials, and supplies; monitors and approves expenditures; implements adjustments. • Researches and develops grants for assigned programs; oversees grant implementation. • Oversees the maintenance, and inventory of assigned Police Department equipment, vehicles, and property. • Performs law enforcement officer duties, including response to major/critical incidents reported to the Police Department and ensures that the Incident • Commander is following Incident Command System/Standardized Emergency Management System (ICS/SEMS) protocol; assumes role as Incident Commander or other role as needed for the situation. • Responds to and resolves difficult and sensitive citizen inquiries and complaints; manages and investigates citizen complaints against employees; prepares reports and maintains administrative files; makes recommendations for disciplinary actions. • Represents the department by serving as designee within and outside the Community Club on special board/committees, by attending briefings, special events, seminars, and other meeting as required or directed. • Performs additional duties as assigned.
• Associates degree from an accredited college or university with major course work in criminal justice, political science, business, public administration, or related field; OR equivalent combination of job-related education, training and experience. • Six years’ experience in Law Enforcement with 3 years in supervisory role at a level comparable to or above a Police Lieutenant. • Current Tennessee P.O.S.T Commission Certification • TN POST Certified Instructor • Valid, current Tennessee motor vehicle driver’s license • Completion of a satisfactory background check
Preparing and plating of all salads and desserts for dinner service and parties to ensure world-class customer experience. PRINCIPAL RESPONSIBILITIES: 1. Rotate, label, and date all food items. 2. Stock working area with necessary items. 3. Weigh and measure designated ingredients. 4. Stock all refrigerators, freezers, and prep areas. 5. Report any malfunction of equipment to Chef. 6. Report any shortage of food or food related items to Chef. 7. Assist with the preparation of party menus and buffet items. 8. Inventory all items at end of shift. 9. Fill in appropriate par levels on inventory sheet. 10. Keep work area clean and sanitary. 11. Assist Chef as instructed to effectively create proper atmosphere in kitchen and provide consistent quality to customers.
-High School or GED -Proficient knife skills, experienced at reading and preparing recipes, 1-3 years as cook in busy restaurant and ability to guide others in the preparation of food and service to customers. -Active listening skills and ability to articulate information both verbally and in writing. Ability to get along well with others. -Normal speech, hearing, and vision, lifting of 50 pounds, more with assistance. -Ability to work on several tasks simultaneously; maintain composure when dealing with stressful situations.
Nights/Weekends Only. Serves meals to patrons in dining establishment to ensure a world-class customer experience. This position requires an ABC card. PRINCIPAL RESPONSIBILITIES: 1. Present menu, answers questions, and makes suggestions regarding food and service. 2. Writes order on check or memorizes it. 3. Be kind, courteous, and understanding of customers needs and wants. 4. Relays order to kitchen and serves courses from kitchen and service bars. 5. Garnish and decorate dishes preparatory to serving. 6. Serve patrons from chafing dish at table. 7. Carve meats, bone fish and fowl, and prepare flaming dishes and desserts at patron's table. 8. Observe diners to respond to any additional requests and to determine when meal has been completed. 9. Totals bill and accepts payment or refers patron to Cashier. 10. Ladle soup, toss salads, portion pies and desserts, brew coffee, and performs other services as determined by establishment's size and practices. 11. Clears and resets counters or tables at conclusion of each course.
HS Diploma or GED with a minimum of 6 months experience as a Server. Experience with Point-Of-Sale preferred.
This position requires the ability to obtain an ABC card.
The purpose of this position is to locate, investigate, and repair of inflow/infiltration systems. PRINCIPAL RESPONSIBILITIES: 1. Assist with locating and identifying I & I into the sanitary sewer system. 2. Responsible for manhole and holding tank draining and cleaning using evacuation truck as required. 3. Inspect manholes for structural integrity, and potential water intrusion 4. Perform routine inspections of Residential and Commercial buildings to locate any unfavorable connections such as sump pumps, roof leaders, condensate drains and or floor drains. 5. Repairs to sewer piping system and associated equipment.
- High School Diploma or GED - Valid TN Driver's License - 1 to 5 years experience with Sanitary Sewer Systems, piping systems, pumps, and mechanical systems preferred. - Collection System II certification preferred. - Basic knowledge of Microsoft Office Software - Active listening skills and ability to articulate information both verbally and in writing. - Normal speech, hearing, and vision, lifting of 50 pounds. Requires lifting manhole covers, operating detection equipment including; smoke generators, cameras, flow meters, and dye detection material.