This club uses CMAA's General Manager/Chief Operating Officer Concept.
Special Club Features
Since 1907 generations of Cherokee Country Club members have enjoyed sweeping river views from the European Country Manor clubhouse and championship golf on the Donald Ross course. As we near our 115th year, the benefits of Cherokee Country Club membership are evolving to meet the needs of a new generation of Knoxvillians.
More important than our facilities, however, is the atmosphere at Cherokee Country Club. Members at Cherokee represent a cross-section of Knoxville’s business and civic life. Whether it’s a golf clinic, tennis league, youth swim meet or summer evening social event on the river view terrace, Cherokee members enjoy memorable experiences with friends new and old.
Club is open
6
days per week,
12
months per year.
Oversees all A la Carte production and service for the club. Directly supervises the Dining Room Managers and all line level front of the house a la carte staff. Plans and implements budgets; hires, trains and supervises Food and Beverage team members and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded. Ideal candidate will aggressively install new dining concepts and ensure that all A la Carte Restaurants continue to achieve superior food and service standards. Candidate will maintain high visibility with membership in all areas and interact with all guests during primary service times.
Responsibilities
1. Develops an operating budget for each of the department’s A la Carte revenue outlets; after approval, monitors and takes corrective action as necessary to assure that the budget’s sales and cost goals are attained
2. Assures that effective hiring, orientation and training for new staff and professional development activities for experienced staff are implemented
3. Inspects to ensure that all safety, sanitation, energy management, preventive
maintenance and other standards are consistently met.
4. Assures that all standard operating procedures for sales and cost control are in place and consistently utilized
5. Helps plan and approve the organizational chart, staffing and scheduling procedures and job descriptions/ specifications for all department staff
6. Creates staffing pars for all dining venues and ensures that scheduling is consistent with those pars
7. Assists with menus proposed by the Executive Chef for all A la Carte outlets
8. Ensures that all legal requirements are consistently adhered to, and/or local laws pertaining to alcoholic beverages
9. Researches new products and trends and develops an analysis of the cost/profit benefits of implementation
10. Maintains documentation of food and beverage personnel records
11. Implements policies and procedures for food and beverage departments
12. Consults with the Executive Chef and Clubhouse Manager daily to help assure the highest level of guest satisfaction
13. Greets guests and oversees actual service on a routine, random basis
14. Develops wine lists, Craft Beverage Lists, By the Glass Program and Beer Selections
15. Develops on-going training programs for food production, service and bar production/service personnel
16. Continually works to ensure correct handling procedures to minimize china and glassware breakage and food waste
17. Handles selected member and guest complaints and advises the General Manager and Clubhouse Manager about appropriate corrective actions taken
18. Develops creative ways of promoting dining in the various dining rooms and lounges
19. Maintains responsibility for sales, expenses and profit goals as outlined in the
Food and Beverage Department’s operating plans/budgets
20. Participates in on-going facility inspections throughout all dining rooms to assure that cleanliness, safety and other standards are consistently attained.
21. Maintains inventories on all relevant supplies and orders stock as needed.
22. Leads team lineups to ensure accurate communications, proper uniforms and hygiene, and motivation of A la Carte service and Bar staff.
Reports to
General Manager COO, Clubhouse Manager
Team Members
Clubhouse Manager, Executive Chef, Director of Finance, Facilities Manager
Supervises
Assistant Managers and all a la carte staffing.
5 years experience in the Private Club industry with at least 3 years of management experience.
Educational Requirements
Hospitality Degree or equivalent preferred. Participation in CMAA with a desire to pursue CCM designation a plus.
Cherokee Country Club offers an extensive benefits package that includes health, dental, vision and life insurance, participation in 401(k) plan, paid time off, professional development through CMAA or comparable education, clothing allowance and employee meals.
