Please organize this into a a page or two presentation / paragraphs.

Manager's name, company, position/title - Julie, Port Colborne Country Club, Food and Beverage Manager

Brief history of organization - Established in 1929, this 18-hole Championship golf course has consistently been regarded as one of the premier courses in the Niagara Region

Skills of the Manager - Technical skills, planning, communication, decision making, problem solving and many more

Roles and responsibilities - Hiring, firing, training and scheduling all front of house and beverage cart staff. Ordering all beverages alcoholic and non, (driving to pick up lcbo order) respond to, plan and book all event inquiries and reservations, assist and support on the floor during busier times, work with other managers in other departments in the planning of tournaments, features, events etc. Handle member inquiries as they apply to me. I also manage the cleaning company we hire, and navigate our company communications (phone system, cell phones etc), our satellite radio as well as TV, internet and computer issues, maintain updates and repairs on our POS and payment systems, schedule any repairs and maintenance as needed

Educational background - High School Diploma

Career Path - Hospitality

1. What is Port Colborne Country Club?

Port Colborne Country Club is a golf course and clubhouse.

2. What is your current position at Port Colborne Country Club?

My current position at PCCC is Food and Beverage Manager.

3. How did you get the managing role of Port Colborne Country Club?

I was asked by the owners to take the position after being a server there for about 2 years.

4. What skills do you find the most important in managing a team?

Being a strong leader who isn't afraid to get their hands dirty alongside staff to build mutual respect.

5. How would you describe your days working in the role you're in?

Usually Very busy -proper time management is a must.

6. What does a typical workday consist of?

I start my day with any paperwork or order of products I have to do. I am constantly navigating emails and phone inquiries. I Work alongside managers of other departments to make sure everything goes smoothly in the day to day operations. I then support my staff on the floor when the restaurant is open helping wherever needed.

7. What is the most challenging part of being a manager?

These days, the most challenging part of being a manager is staffing and not being able to control the ever changing environment of the hospitality industry (product availability, pricing, insufficient staff etc).

8. Did you pursue post-secondary education? If so, what did you study and where?

I did not pursue post-secondary education. I entered the workforce out of high school and quickly acquired supervisor positions and learned my way through the industry that way.

9. Did you always see yourself in this career/field?

I've basically been in the hospitality field since entering the workforce. It's been my whole life as my family owned multiple restaurants as well.

10. If you could give any advice to a student looking towards a career in management, what would it be?

You HAVE to learn how to be an engaging and still effective leader. If you don't have the respect of your staff you won't retain them. Lead by example always and your team will follow.

11. What do you enjoy most about being a manager at Port Colborne Country Club?

Being a seasonal business I end up hiring a lot of people new to the field, I enjoy being able to train them in the way I feel they will be most successful and they generally come to me with no pre-existing habits that may not work. I also really enjoy the "regular" aspect of our clientele, being a primarily member based course. It certainly helps to build relationships.

12. Where do you see yourself in the future with this job?

I am unsure where I see myself in the future with this job - there is a lot of development on the horizon potentially for our property. I'm hoping to be able to see it through and also continue to grow the business we have already.