Club Details
Austin Country Club
PO Box 474
1202 28th Street NE
Austin , MN 55912
This club uses CMAA's General Manager/Chief Operating Officer Concept.
| Age of Club |
Number of Members |
Average Age of Members |
Club Ownership |
|
100 |
300 |
58 |
Member-Owned |
| Gross Dollar Volume |
Annual Dues Volume |
Annual Food Sales |
Annual Beverage Sales |
|
$2,600,000.00 |
$750,000.00 |
$550,000.00 |
$325,000.00 |
Golf Facilities
- 18 hole course, par 72, designed by William H. Livie & Bob Carlson
Tennis Facilities
- 3 outdoor lighted Hard courts
Other Athletic Facilities
Dining Facilities
- 2 Formal Dining Room that seats 300
- 2 Member's Grill that seats 80
- Outdoor Dining that seats 44
- Snack Bar
Special Club Features
The Austin Country Club in Austin, Minnesota, is looking for a Dining Room/Banquet Manager. The Club was founded in 1919 by George A. Hormel, the first Club president and founder of the Hormel Foods Corporation. The Austin Country Club is a member-owned, private club with a well-kept, heavily wooded, picturesque 18-hole golf course that plays through towering pines and majestic oak trees with the menacing Dobbins Creek strategically snaking through the course to catch any errant shots. The tree-lined fairways are lush and the greens are small and speedy requiring accurate iron play and a smooth and steady putting stroke. This is a fun and challenging course for players of any skill level. There is a driving range, practice bunker, chipping green and 3 practice putting greens as well as other amenities that make it the complete country club experience. The beautiful full-service clubhouse is two levels with locker rooms, member bar & grill and dining room/banquet area for up to 300 guests. The club also has three lighted hard surface tennis courts and a heated swimming pool. The Club has had many long tenured management team members retire, change careers or move on to larger responsibilities recently, but the current team is continuing to enhance the member experience. Furthermore the Club is in the process of completing a Facility Master Plan to upgrade and enhance its facilities. Austin is the home to Hormel Foods Corporation World Headquarters, a Fortune 500 company. Austin is a wonderful city that is has been growing and undergoing many changes that are being directed by a grass roots process called Vision 2020. Vision 2020 has done many great things and will be sun setting, but a new effort called Impact Austin will take four key components of the Vision 2020 effort to continue to enhance the community. Austin has great public and private school systems as well as a wonderful community college, a Mayo Clinic health care facility and is a wonderful place to raise a family. Austin is conveniently located on the I-90 corridor and is located just 35 miles southwest of Rochester the home of the world famous Mayo Clinic and is also only a short drive to the Twin Cities of Minneapolis/St. Paul metropolitan area.
Club is open
7
days per week,
12
months per year.
Job Details
Date Posted
6/8/2019
Job Title
Dining Room/Banquet Manager
Brief Job Description
Responsible for banquet sales and the overall supervision of the dining room, grill, snack bar and banquet operations. Oversees the work of service staff to insure a quality food service operation. Is a direct service employee who serves food and beverages to members and guests. Responsible for the control of labor costs and the preparation of operating budget for the dining room and banquet service department.
Candidate Qualifications
1. Prepares work schedules for staff. Checks recorded hours against scheduled hours.
2. Recruits, hires and trains service personnel in accordance with established operating procedures.
3. Organizes and oversees the work of service staff.
4. Orders linens for the dining room & banquet operations. Coordinates with linen supplier to resolve problems. Special orders linens for special parties in accordance with banquet party contract. Responsible for control of linen cost.
5. Conducts monthly inventory of snack bar items and bar sundries for month end financial reporting.
6. Inspects personnel as to their appearance to insure club standards are adhered to.
7. Schedules periodic service staff meetings to cover proper procedures for food and beverage service, wine seminars, safety training, and club policies.
8. Greets and seats members and their guests in the dining room and/or Grill. Presents menus, wine lists and daily specials. Serves cocktails, wine, food and beverages to members and guests as required.
9. Inspects dining rooms for proper set up.
10. Directs and organizes banquet service on the floor. Directly serves cocktails, wine, food and beverages to guests during banquet service.
11. Handles member complaints to their maximum satisfaction. Keeps General Manager informed of any complaints.
12. Practices the art of meeting and talking with members in a friendly and tactful manner and maintains good public relations. Makes an effort to learn the names of members.
13. Promotes dining room safety and files all accident reports in a timely fashion.
14. Accept calls/emails and respond to calls/emails for inquiries regarding banquet bookings and schedule master calendar.
15. Meet with prospective banquet guests to determine arrangements and menu. Price banquet functions in accordance with established menus and club guidelines.
16. Responsible for banquet set-up and service in accordance with banquet contract. Checks with the General Manager to clarify details as required.
17. Oversees all banquets and special parties insuring that the sponsor's instructions are followed.
18. Provides accounting with private party billing information and tip distribution instructions.
19. Responsible for obtaining the guarantee number for private parties and communicating this to the kitchen and bar departments to assure adequate staffing and production to meet the guest’s requests.
20. Organizes club special events.
21. Prepares annual operating budget for department and submits to General Manager for incorporation into the club income and expense operating budget. Works within the framework of established budget, striving to improve the operation as a whole.
22. Conducts reviews of personnel and recommends pay increases to the General Manager as appropriate.
23. Coordinates with Superintendent regarding maintenance requirements.
24. Meets with service staff on a daily basis to keep them informed of promotional activities and daily specials.
25. Orders service staff uniforms. Recommends uniform apparel changes to the General Manager.
26. Works on special projects as assigned by the General Manager.
27. Attends committee meetings as assigned by the General Manager.
28. Insures adequate stock on hand of sternos, lantern fuel, candles, mints, batteries, coat check tickets and other operating supplies.
29. Controls reservations so as to insure proper staffing and prevent over booking.
30. Relay member feedback to Department Heads and General Manager.
31. Attend weekly staff meetings and other meetings as requested by the General Manager.
Educational Requirements
- Prior experience as a Food and Beverage Manager, Assistant Manager, Dining Room Manager or comparable in a full service club, resort, restaurant, or hotel.
- Previous event planning and event execution experience
- Motivated, energetic, and friendly; dedicated to the profession of hospitality and ready to make a commitment of loyal service to the club’s management, staff and guests.
- True passion for food and beverage and superior service.
- Knowledge of wine and wine service.
- Familiarity with NorthStar (or similar restaurant or club software)
- A career path marked with a logical progression of title and responsibility along with some stability and tenure in that progression.
- Excellent verbal and written communication skills.
- A hospitality or related degree is preferred
Date Position Available
Mid-July 2019
Other Benefits
Resume deadline is June 28, 2019 and MUST INCLUDE References & Compensation History.
The position hiring target date is July 15 to August 1, 2019 or sooner if possible.
A competitive compensation package will be offered to the successful candidate that includes a percentage of banquet sales along with other customary benefits including relocation assistance. The Club will pay usual and customary fees associated with interviewing.
Please send resumes to:
William J. Budion, CCM
General Manager
PO Box 474
1202 28th Street NE
Austin, MN 55912
PHONE: 507/437-7631 Ext #102
wjb@austincountryclub.net
