Golf Facilities

• 18 hole course, par 72, designed by John LaFoy

Tennis Facilities

• 9 outdoor lighted Clay courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

full service gym with personal training and key card access.

Dining Facilities

• 1 Men's Grill that seats 60
• 2 Casual Dining Room that seats 90
• 2 Banquet Room that seats 300
• 1 Banquet Room that seats 60
• 1 Banquet Room that seats 60

Special Club Features

The Clubhouse Manager’s job is to handle the day-to-day operations of a restaurant and banquet operation.  He/ She is responsible for coordinating between several different departments and making sure the Club is delivering to the member’s satisfaction.  He/ She is the point person for special projects from the General Manager.

The Clubhouse Manager performs a variety of duties which include:

Job Tasks (Duties)

1. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.  Sets up an ongoing level of training to ensure a constant growth for members of the staff.
2. Inspects to ensure that all safety and sanitation standards are consistently met.
3. Develops an operating budget for his/ her department.  After approval, monitor & take corrective actions as necessary to help insure that the budget goals are met.
4. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized through POS.
5. Helps plan external and internal marketing and sales promotion activities for the food and beverage department.
6. Helps plan and approve the staffing and scheduling procedures and job description/specifications for all restaurant staff.  Plans dining room set up and personnel needs for anticipated member/ guest counts and client needs.
7. Works to implement the menus proposed by the Executive Chef for the restaurant and special events.  This includes training and testing of all new menu roll outs.
8. Establishes quantity and quality output standards for personnel in all positions within the department.  Responsible for bi-annual evaluations of dining room staff and bartenders.
9. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
10. Develops and implements policies and procedures for FOH food and beverage personnel.
11. Reviews new techniques for food service and presentation to maximize member and guest satisfaction and to minimize food costs.
12. Consults with the Executive Chef, Catering Director, Purchasing Agent and other applicable club administrators daily to help assure the highest level of member satisfaction at minimum cost.
13. Greets guests and oversees actual service on a routine, random basis.
14. Helps develop wine lists and bottle/glass wine sales promotion programs.
15. Ensures correct handling procedures to minimize china and glassware breakage and food waste.
16. Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
17. Develops and continually updates and refines policies and procedure manuals for the service staff to increase quality and control departmental costs.
18. Develops interesting ways of promoting club functions in the dining room, lounge and other outlets.
19. Focuses on planning and implementing procedures for special club events and banquet functions.
20. With direction and oversite from the Executive Chef, facilitates the planning and execution of Club events.
21. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
22. Monitors employee dress codes according to policies and procedures.
23. Manages physical inventory verification and provides updated information to the accounting department.
24. Responsible for the proper accounting and reconciliation of the Point of Sale systems and member revenues.
25. Maintains records of special events, house counts, food covers and daily business volumes.  House log.
26. Ensures that an accurate reservation system is in place.
27. Complete periodic china, glass and silverware inventories.
28. Monitor the day to day running of all restaurants facilitates.
29.  Establishes and assigns opening and closing side work to wait staff.
30. Performs all necessary paperwork for wait staff gratuities reconciliation.  Responsible for getting the necessary information to HR the Friday prior to payroll to limit clerical discrepancies.
31. MBWA Manage By Walking Around.
32. Approves invoices before submitting them to the accounting department
33. Audits and approves weekly payroll.
34. A hands on member of the hospitality team who leads by example and fosters the belief in a member’s first mentality.

Reports to:  General Manager

Supervises:  Wait staff, Banquet staff, Bartenders, Hostesses & Porters

Educational Requirements

College 4 year preferable

Seeking or having attained their CCM certification

Serve save certified preferred