Club Details

Baltusrol Golf Club

201 Shunpike Road
Springfield, NJ 07081


This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
123 1525 55 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
-- -- $3,000,000.00 $1,300,000.00

Golf Facilities

  • 36 hole course, designed by AW Tillinghast
Our two championship courses, the Lower and Upper, have played distinguished roles on the national stage since their creation by Golden Age architect A.W. Tillinghast in 1922. Together, the courses have hosted 18 national championships, including seven U.S. Opens and two PGA Championship. Recently announced, host of the LPGA Championhsip in 2023 and the PGA Championship in 2029

Tennis Facilities

Tennis facilities unspecified

Swimming Facilities

Swimming facilities unspecified

Other Athletic Facilities

-Indoor Golf Performance center -Fitness center

Dining Facilities

  • 1 Formal Dining Room that seats 45
  • 2 Men's Grill that seats 90
  • 1 Informal Dining Room that seats 200
  • 2 Casual Dining Room that seats 90
  • Meeting Room that seats 25
We offer Five dining venues at all times with an additional six private rooms for F&B events/parties

Special Club Features

Club is open 7 days per week, 12 months per year.

Job Details

Date Posted

11/28/2018

Job Title

Assistant Manager

Brief Job Description

The Assistant Manager is responsible for the daily operation of Baltusrol’s a la Carte dining and wine programs, including the Mixed Grill, Solarium, formal Dining Room, Terrace and two wine cellars. This includes hiring, training and supervision of staff; preparing and managing the payroll and budget; developing and implementing special dining promotions; employee incentive and training programs.  

Job Responsibilities:

  1. Assists in the development of a professional food and beverage wait staff.  Interviews, trains, schedules and supervises the wait staff.  Evaluates performance.  Executes training programs.  Assists in recruiting and retention efforts. Conducts periodic staff reviews.
  2. Constantly reviews food and beverage service systems and procedures to ensure maximum efficiency.  Determines standard set-ups for dining areas, place settings, timing of service, staffing, etc.  Contributes to setting dining policies such as dress codes, hours of service, prices, etc.
  3. Maintains Northstar POS, collaborating with the kitchen management to ensure proper setup and pricing. Assure proper data collection through NS generated reports
  4. Performs sommelier function.  Promotes wine sales by suggesting vintages, etc.  Oversees wine service.  Attends to and develops wine program in conjunction with the Assistant General Manager. This includes, Staff training, ordering and inventory functions. Maintaining two wine cellars, 10k+ bottles.  
  5. Contributes to the ongoing development of the Club’s food and beverage operation by offering ideas, suggestions and serving as a productive member of the food and beverage management team.  Works with the Assistant General manager in designing new services and methods of presentation, controlling costs, etc.  Keeps up to date on new products, services and vendors, etc.
  6. Oversees the preparation of the dining room to receive members and guests.  Checks wait station, place settings, general appearance, etc.  Deploys and re-deploys staff as necessary.  Assigns dining room orderly responsibilities. 
  7. Designs, coordinates and oversees daily dining reservations function/system.  Ensures Front Desk personnel are fully informed of procedures, etc.
  8. Ensures Dining Room Captains and Management Interns are prepared for each service and have taken all necessary pre- service action.  Supervises Captains and Management Interns during meal service.  
  9. Welcomes and assigns seating for dining patrons.  Monitors dinner reaction during course of the meal; periodically, checks for satisfaction. 
  10. Performs pre and post-shift inspections to include: completion of side work, staff appearance, cleanliness and sanitation of dining rooms, service stations, side areas, and equipment. 
  11. Assures that effective orientation and training for new staff and professional training activities for experienced staff are planned and implemented.
  12. Assist, Assistant General Manager with facility management oversight

Other responsibilities to include those required by management. The candidate should be conscious of the club’s fiscal budget and prepare to offer suggestions on improvement. Collaboration with all management leaders to review spending will prove successful in this task.

Candidate Qualifications

The incumbent is responsible for all dining operations in the Club's dining rooms so that all arrangements, service and ambiance are compatible with the standards of a fine restaurant.  This position also oversees food service operations in less formal club venues such as the Patio and Solarium and refreshment stand areas. This involves ongoing efforts with training the staff and refinement of systems and procedures. 

The incumbent must establish rapport with members and become familiar with their preferences regarding seating and pace of service, etc.  The incumbent attempts to “personalize” members’ visits to the dining room.  He recognizes each by name and has brief relevant conversation depending on circumstances. 

Food presentation skills and techniques are of critical importance for the incumbent.  He or she must have expert knowledge in these areas and be able to impart this knowledge to staff members.  The incumbent is particularly concerned with coordination of kitchen operations with dining activities.  The critical aspect here is the prompt, correct ordering and pick-up of food.  The incumbent works with the Executive Chef in setting up the system, which will ensure the best results.  The associated procedures are constantly reviewed and adjusted when necessary.

  • Three to Five years management experience
  • Substantial private club or hospitality industry experience with management and supervisory experience and progressive professional advancement
  • Bachelors in Hotel/Restaurant Management or related field preferred
  • Strong Wine knowledge
  • Standing for long periods of time.
  • Working “split shifts” and shifts, which may exceed 8 hours in duration.

Educational Requirements

  • Bachelors in Hotel/Restaurant Management or related field preferred

Date Position Available

January

Other Benefits

Please send resumes to:

Brian Baldwin
Assistant General Manager
201 Shunpike Road
Springfield, NJ 07081
PHONE: 973-921-3712
bbaldwin@baltusrol.org