Job Openings for 2012

For anyone looking for a fun and rewarding place to work this year, we have the following positions open.  Any questions can be submitted via email to pro.brunswickgreens@gmail.com or call the course at 518-279-3848

Please note that positions will not be available until mid March or early April (weather pending) and is seasonal employment (thru mid October / November).

Please apply in person at the Course.

Grounds Crew

Seasonal position open for Golf Course Maintenance. Must be a hard worker, enthusiastic and have a positive attitude.

Duties include, but are not limited to:

General mowing with walk behind mowers, bunker maintenance, using string trimmers and any other related duties to maintain a golf course at a high level. Must have valid drivers license and ability to lift 50 pounds

Pro Shop Staff

Seasonal position open for Pro Shop Staff

Duties include, but are not limited to:

Responsible for receiving monies for green fees, carts, and shop sales. Required to maintain a neat and professional appearance at all times Ability to keep pro shop clean and orderly. Provide customer service and deal with complaints/issues. Strong customer service skills required, must maintain professional and courteous manner at all times. Prior cashier experience a plus as is ability to multi-task. Must be able to work nights and weekends.



Chef

Position open for Banquet hall/Restaurant Chef, primary goal is to provide our patrons with excellent food quality and consistency. Responsibilities include managing the culinary functions to meet food quality, financial and personnel goals.

This is a working chef position that is very active and highly visible

Position Requirements: Demonstrated progressive career advancement. Knowledge of F&B preparation techniques, health department rules and regulations. Thorough knowledge of food handling and preparation techniques of large catered functions. Ability to develop new and creative menus based on current industry trends. Educate and train staff on various culinary techniques. Work closely with FOH staff to ensure menu knowledge. Knowledge of Banquet Event Orders & Banquet operations. Excellent communication skills. Ability to adapt to change quickly

Duties include, but are not limited to:

Interviewing, hiring and training new-hire employees as well as ongoing training for existing staff; event planning, assigning and directing work; staff performance reviews; rewarding and disciplining employees; addressing complaints and resolving problems. Working chef aspect and very active in food preparation. You will be working side by side with your staff.

Bartender/Waitress

Position open for a Full-time Head Waiter(ress)/Bartender in our restaurant/banquet hall. Primary goal is to provide our patrons with excellent service. Responsibilities include supervision of day to day FOH responsibilities such as staffing and service. Handles all opening and/or closing duties required to properly operate banquet and restaurant bar. Is responsible for various administrative tasks up to and including: Maintaining par levels, submitting daily/weekly orders, and ensuring that all stocking is done.

Qualified applicants will have the ability to work weekends and most holidays. Applicants will have access to reliable transportation, a keen eye for customer satisfaction, a professional appearance and demeanor. Must posses excellent communication skills, and the ability to be trained on our procedures and practices. Must be able to stand for long periods of time; and perform recurring activities such as bending, crouching, stooping, stretching and reaching. Must have previous banquet hall bartender experience and be able to handle functions of 40-150 guests.

Duties include, but are not limited to:

Take orders placed by guests for alcoholic, non-alcoholic beverages and food items from menus. Required to be fully familiar with all food items available and all beverage items for guest consumption. Maintain sales record, collects cash or payment by credit card from guest. Clean, reset and arrange tables as required

Looking forward to the 2012 season

For those who have found the inside the ropes blog, welcome.  We're hoping that with this blog and the Brunswick Greens Facebook Page, we'll to be able to both engage with our customers and give everyone a sense of what goes on behind the scenes here at Brunswick Greens. With that out of the way I'd like to share with you some of the upcoming improvements you're going to see for the 2012 season.

• First off we'd like to welcome superintendent Jim Prescott back to our staff.  We were thrilled when Jim was able to step in towards the end of last season to fill a vacancy and he has graciously offered to return this season.  Jim brings with him a treasure trove of experience from Mechanicville Country Club and also has worked here at Brunswick Greens for many years so its going to be a welcome relief to have someone who really knows this property running the show for us.   

• As a direct result of Jim's presence on staff he has manage to repair and resuscitate much of the equipment that I had written off for scrap.  Due to his considerable mechanical skills we can look forward to a MUCH improved playing surface, in particular areas like the tees, green banks, and fringe around the greens will be able to be mowed MUCH shorter then they were last season simply by having the right tool for the job.

• Early last season we made the decision to spend much needed capital on the refurbishment of our Toro GM 3250D Greens mower.  While the machine was fine mechanically it was clear that the cutting units had been neglected over the previous seasons.  Cutting greens with dull blades leads to a poor putting surface and encourages the spread of fungus and other turfgrass diseases which require the use of chemical treatments.  I heard many compliments over the course of the season about the quality of the putting surface and I'm proud to report that we saw far fewer outbreaks of disease which required much less use of both chemicals and fertilizer.  While I doubt that as an industry we will ever be able to go 100% chemical free, I made it a personal goal of mine to see that Brunswick Greens becomes much less chemical dependent and more environmentally friendly, this is a small step towards that goal that we will continue this season.  

• Adding onto the theme of Brunswick "Greens", while it didn't see much use this past year we DID make some amazing renovations to our irrigation system which will allow us to make much better use of our limited water resources.  We installed both a second pump and feeder lines which doubles our irrigation capacity.  In plain terms we can get more water onto the course in less time which means we use less power and have less wasted water.

• Towards the end of last season we made a significant investment in a new Jacobson SLF 1800 Fairway mower which replaces the tired old Ransomes AR250 that we had previously been using to cut fairways.  While we only had the new mower for a few weeks it's clear that we had made a substantial gain in overall mowing efficiency.  Over the course of a full season this efficiency will allow the grounds crew to devote more attention to some of the areas of the golf course that had been neglected in previous seasons, and will also allow them more time to take on new projects around the course.  Not to mention the overall quality of our fairways will improve drastically.

• We are looking forward to an exciting year in Bunkers Grill, with a new chef cooking all of your old favorites and some new menu items as well.  We're planning on adding some new beverage options like six packs of soda and some new beer choices to the mix so if you have an requests please don't hesitate to let us know.  We're also planning on staging some live music events and are VERY excited to bring you a Nine and Dine special every Friday night which allows you to play nine holes and then pick from a specially prepared menu of our chefs creations.  Trust me you won't want to miss it.