Description

Pine Canyon Club, located in Flagstaff, AZ, is pleased to announce an excellent career opportunity for a Food & Beverage Gopher! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you'll contribute to a global leader in golf and community management.

Role Overview
The Gopher is a utility support position critical to the daily rhythm of Pine Canyon Club's F&B operation. This role connects the commissary, all five revenue departments, and the back-of-house infrastructure. You are the person who keeps things moving - quietly, reliably, and safely.

Daily Responsibilities
Snack & Beverage Restocking (3/6 Area)

• Restock all candies and snacks at least 4 times per day.
• Wash and rotate all jars - clean presentation at all times.
• Wash and rotate all serving utensils and scoops after each restock.
• Replenish eggs, pickles, and cheese in the outside kitchen.

Department Runs - Morrish Station & Camp

• Monitor the radio for requests from Morrish and Camp and respond promptly.
• Deliver food and beverage products as requested.
• Return unused items: empty boxes, hotel pans, trash, and any surplus product.
• Confirm receipt with department staff on every delivery.

Back Dock & Deliveries

• Maintain a clean, organized back dock throughout the entire shift.
• Notify each department when their delivery boxes arrive on the dock.
• Distribute and put away all F&B deliveries: walk-in, freezer, and dry storage.
• Place all wine and liquor deliveries in their designated storage locations.
• Stack and organize soda, mixers, and beverages on designated shelving.
• Move the recycling bins to the collection point on scheduled pickup days.

Banquet Areas

• Keep banquet tables in the shed stacked, organized, and accessible.
• Store all banquet equipment in its designated area.
• Keep the downstairs banquet room clean and organized at all times.
• Ensure pop-up tents are properly stored, and sandbags are in their bin.

The Nest

• Run product to the Nest as requested by department staff.
• Keep the back service side of the Nest clean and organized.

Safety Standards
Heavy Lifting & Material Handling

• Always assess the load before lifting - if in doubt, ask for help. There is no shame in it and plenty of reason to ask.
• Use proper lifting technique: feet shoulder-width apart, bend at the knees, keep your back straight, and lift with your legs - not your back.
• Keep the load close to your body. Never twist your torso while carrying weight; pivot your feet instead.
• For loads over 50 lbs., always use a second person or a mechanical aid (e.g., a pallet jack or hand truck).
• Use the pallet jack for water bottle pallets and bulk deliveries. Load evenly. Never stack product so high that it blocks your line of sight.
• Wear slip-resistant shoes. Wet floors near walk-ins and dock areas are a primary hazard
• Report any injury - no matter how minor - to your F&B manager before the end of your shift.

Golf Cart Operation

• A golf cart is a vehicle. Treat it that way.
• Perform a pre-operation check before each use: tire condition, brake function, charge level (electric) or fuel level (gas), and cargo area security.
• Observe a 14-mph maximum on all cart paths and a 5-mph maximum in congested areas, near structures, and around the Nest and back dock.
• Yield to pedestrians at all times - no exceptions.
• No passengers in the cargo bed. Driver and passenger seating only.
• Do not use a phone while operating a cart. If you need to take a call or send a message, pull over and stop fully first.
• Secure all cargo before moving. Unsecured glass, pans, or boxes are a hazard to you, other staff, and members. Use ratchet straps for loads higher than the sides.
• Keep electric carts plugged into the charger after every use. Never let a cart run to zero charge.
• Keep gas carts topped off - do not allow them to run below a quarter tank.
• Report any cart damage, unusual noise, or brake issues to your manager immediately. Do not continue using a compromised cart.

Golfer & Course Awareness

• The golf course is a live playing environment. Your presence there is a guest experience touchpoint, not just a logistics task.
• Never drive onto or across a fairway, tee box, or green without verifying that all players in the group have completed or paused their shots.
• When approaching a group on the course, come to a complete stop at a safe distance and wait for all players to hit before proceeding.
• Before passing any member or group on a cart path, make eye contact (or announce your presence with a friendly verbal acknowledgment) and ask: "May I get by?" or "Just passing through, thank you."
• Give way to golf carts carrying members at all intersections and shared cart paths.
• Keep cart noise to a minimum near the tee box and during player address. Cut engine idle where possible.
• Be friendly and professional. If a member addresses you, respond warmly. You represent the club.

Slip, Trip & Fall Prevention

• Walk - never run - in all F&B work areas.
• Address wet or slippery floors immediately: place a wet-floor sign, wipe up spills, and notify a manager if cleanup takes more than a moment.
• Keep all pathways, dock areas, and storage aisles clear of boxes, cords, and clutter.
• Use a proper step stool or ladder to reach high shelving. Standing on shelves, chairs, or kegs is prohibited.

Chemical & Sanitation Safety

• Never mix cleaning chemicals. Read labels before use.
• Wear gloves when handling sanitizing agents or cleaning solutions.
• Store all chemicals separately from food and beverage products.
• Dispose of chemical waste per Pine Canyon's standard procedures.

Emergency Procedures

• Know the locations of the nearest first-aid kit, fire extinguisher, and emergency exits.
• In the event of a fire, employee injury, or member emergency: stop work, call for help via radio, and contact a manager immediately.
• Do not attempt to handle a serious injury or emergency alone.

Professional Standards

• Arrive on time, in uniform, and ready to work.
• Check in with the F&B manager at the start of your shift for priority tasks.
• Use the radio professionally: identify yourself, keep messages brief and clear.
• Be proactive - don't wait to be told something needs restocking or cleaning. If you see it, handle it.
• Communicate supply shortages, damaged products, or equipment issues to a manager promptly.
• Maintain a positive attitude. This role interacts with multiple departments and member-facing areas - your demeanor reflects the club.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world's largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com .