Golf Facilities

• 18 hole course, par 70, designed by Hugh Wilson
• 18 hole course, par 70, designed by Hugh Wilson

Tennis Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• 1 Casual Dining Room that seats 24
• 1 Casual Dining Room that seats 65
• 1 Formal Dining Room that seats 65
• 1 Ballroom that seats 75
• 2 Outdoor Dining that seats 200
• 3 Meeting Room that seats 40
• 1 Pavilion that seats 240

Special Club Features

Merion Golf Club is seeking an outgoing and professional Assistant Clubhouse Manager to be responsible for the banquet coordination and service function in the Club, to assure member and guest satisfaction. The role focuses on maximizing the club’s profitability from the banquet function. In addition, this role supervises Laundry, Housemen, and the Florist. The Assistant Clubhouse Manager reports to the Clubhouse Manager.

Team Merion is guided by five core values: Respect, Teamwork, Integrity, Service, and Safety.

Essential Functions:

1. Works directly with members and guests to plan banquets, luncheons, meetings and all club social events. 
2. Schedules/coordinates requirements for private functions and develops detailed plans for each event, including menus, contracts, documentation, event Banquet Event Orders (BEO), entertainment requests, special orders, and delivery confirmations.
3. Distribution of weekly BEO’s to all specified personnel on established timeline.
4. Provides member and guest tours to promote banquet operations to sell Club’s facilities for various occasions.
5. Provides quotes for events to event hosts, as requested.
6. Responsible for hiring, training, scheduling, supervising and evaluating Laundry, Housemen and Florist staff.
7. Provide monthly list of floral needs and coordination with Florist for all club floral needs.
8. Assists in the preparation of the marketing plan and annual budget to increase the profitability of the banquet operation; monitors performance against budgets; recommends corrective actions as necessary to help assure that budget goals are met and/or exceeded.
9. Provides information and assists in promotions, advertising and marketing the club’s social event facilities and capabilities to all members.
10. Oversees valet parking, entertainment, decorations, audio/visual and any other requirements integral to all events being planned.
11. When acting as operational support duties will include conducting pre-function meetings with managers and service staff to ensure smooth, efficient service; assigning service stations and responsibilities, coordinating the timing of courses and ensuring that all service staff are well-groomed and in a clean, proper uniform.
12. Resolves member and guest complaints and comments as deemed appropriate to the situation.
13. Responsible for determination (with Assistant Clubhouse Manager – Food & Beverage) and coordination of temporary labor needed for events.  Approves all temporary labor invoices for payment.
14. Tracks new products and trends in food service and catering applicable to the Club and analyzes past functions to determine future needs and implement necessary changes for increased quality and profitability.
15. Ensures that all appropriate charges are billed correctly to each event and forwarded to the business office in accordance with established billing procedures and timelines.
16. Works with Club bridge teams to captains to coordinate needs for various sessions, practices and matches.
17. Assures proper inventory of all banquet service equipment and supplies to meet required needs and assures the neatness, cleanliness and safety of all banquet areas in conjunction with food and beverage management staff.
18. Maintains inventory levels for in-house linen and coordinates daily needs with laundry personnel.
19. Vendor management for special orders for events, including linens and other specialty items (cakes, supplies, etc.).  This includes processing vendor invoices for approval and payment through established Club procedures. 
20. Maintains event files for future reference.
21. Coordinates with the Assistant Clubhouse Manager (Food & Beverage) for special projects involving Housemen/Housekeeping staff.
22. Assumes Closing Manager and/or Manager on Duty (MOD) responsibilities when necessary.
23. Responsible for daily reporting/tracking of banquet and club events in regard to cover counts and operational issues.
24. Enforces established rules, regulations and policies for all staff.
25. Respects and upholds members policies, rules and traditions and communicates same to event hosts.
26. Performs other tasks as directed by the Clubhouse Manager.

Educational Requirements

A high school education or equivalent is required, with a four-year college degree preferred.