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4. Food and Beverage <br /> a. Recruit and hire staff. <br /> b. Review all menus and pricing structures and suggest modifications as <br /> appropriate. <br /> c. Review purchasing procedures and vendors. <br /> d. Institute preferred vendor plans where appropriate. <br /> e. Create tournament and event packages. <br /> f. Install cost of food and cost of labor monitoring systems and report <br /> results. <br /> 5. Pricing and Packaging <br /> a. Develop, in cooperation with Parks, pricing and packaging strategies to <br /> optimize rounds and revenues. <br /> b. Maintain competitive price surveys of all courses in the area. <br /> c. Monitor the results of price changes and recommend adjustments as <br /> necessary. <br /> d. In cooperation and approval by Parks, install and oversee loyalty and <br /> rewards programs, ensuring their integration with existing pricing <br /> structures, fees and programs. <br /> 6. Financial Systems <br /> a. Train staff in operation of general and administrative functions including <br /> but not limited to the following: <br /> 1) Management Information Systems. <br /> 2) Point of Sales Systems. <br /> 3) Cash Control Systems. <br /> 4) General Ledger Systems. <br /> 5) Internal Control and Financial Reporting Systems. <br /> b. Install purchasing systems and invoice tracking and approval systems. <br /> c. Install Contractor financial budgeting, reporting and control systems <br /> specific to the needs of the courses. <br /> d. Provide timely plans and reports to Parks in formats and frequencies that <br /> fulfills the City's and Parks' needs. <br /> 2 <br />