Golf Facilities

• 18 hole course, par 71, designed by Tom Weiskopf
• 18 hole course, par 72, designed by Tom Weiskopf

Tennis Facilities

• 4 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor
• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Informal Dining Room that seats 75
• 1 Informal Dining Room that seats 75
• 1 Snack Bar that seats 20
• 1 Snack Bar that seats 10
• 1 Snack Bar that seats 10
• 1 Banquet Room that seats 180
• 1 Meeting Room that seats 20
• 1 Meeting Room that seats 10

Special Club Features

Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedure. Manages the day-to-day operations while verifying that all service standards are met. Works within the operating budget, and verifies that all standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work while meeting sales goals through member satisfaction and employee engagement.

Essential Functions: (not all inclusive)

Member Service:

• Designs the organization for optimal member service. Provides services that are above and beyond the expectations of member satisfaction.
• Improves service by communicating and assisting employees to understand member needs, providing guidance, feedback, and individual coaching when needed.
• Practice “Management by being visible.” This is done to ensure that one is able to meet and establish a rapport with the members and to remain aware of their concerns.
• Must be motivated, energetic and enthusiastic about club management and show a commitment to member services.
• Reviews comment cards and member satisfaction results with employees
• Responds in a timely manner to member requests

Dining Operations:

• Works with culinary team to plan all menus and assist with catering/club events
• Holds daily staff meetings to communicate any on-going concerns or upcoming events, delegate proper responsibilities as needed.
• Performs scheduling of staff members to ensure proper levels of service to exceed member satisfaction, while maintaining fiscal responsibility
• Provide two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Understands employee positions well enough to perform duties in employees’ absence
• Monitors and maintains the productivity level of the employees

Management:

• Meet weekly with Food and Beverage Director to review operations efficiencies and concerns.
• Assist in monitoring and ordering of beverage inventory, equipment, and supplies while controlling Front of house budget.
• Assist with the preparation and implementation of the annual food and beverage budget to achieve the objectives set forth within.
• Ensure that all sanitation and health code requirements are met and maintained. In doing so you will promote and supervise the cleanliness and order of all service areas and report all maintenance concerns/needs promptly.
• Generate monthly POS sales and menu mix reports
• Lead F&B team by attracting, recruiting, training and appraising talented personnel

Educational Requirements

Salary Range