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Club Details

Indian Hills Country Club

1650 mcfarland blvd N.`
Tuscaloosa, AL 35406


Age of Club Number of Members Average Age of Members Club Ownership
62 670 54 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$6,000,000.00 $3,300,000.00 $1,400,000.00 $500,000.00

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

Indian Hills Country Club was started in 1959 with some of the most well know families from the Tuscaloosa area.  It is a true members Club that promotes a relaxed environment, camaraderie, and a place where families can come together. 

The Club has 18 holes of golf, 9 tennis courts and a spacious gym. 

Tuscaloosa is a wonderful market to work in.  We are in close proximity to the University of Alabama and the Birmingham market.  Downtown Tuscaloosa has been regentrified into an active community with an amphitheater, restaurants, night life and genuine Southern hospitality.  

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

Job Details

Date Posted

4/12/2021

Job Title

Operations Manager

Brief Job Description

Job Summary

An Operations manager job is to handle the day-to-day operations of a restaurant & banquet facility, coordinating between different departments and making sure the food & beverage are delivered to customer’s satisfaction. They perform a variety of duties, including handling customer complaints, hiring and coordinating employees, managing food & beverage sales and making sure the restaurant complies with safety standards.

The club has a 19th hole open seven days a week, restaurant open for dinner service four nights per week and Sunday Brunch.  We are increasing our cartering business substantially as the city reopens after COVID. 

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, sanitation standards are consistently met
  3. After approval of the operating budget, monitor & take corrective actions as necessary to help assure 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.  Plan 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. Maintains food and beverage personnel records.  Maintain personnel files are delivered to the HR department and up to date.
  11. Develops and implements policies and procedures for food and beverage personnel.
  12. Reviews new techniques for food service and presentation in a manner to maximize member and guest satisfaction and to minimize food costs
  13. 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
  14. Greets guests and oversees actual service on a routine, random basis
  15. Helps develop wine lists and bottle/glass wine sales promotion programs
  16. Ensures correct handling procedures to minimize china and glassware breakage and food waste
  17. Addresses member and guest complaints and advises the Clubhouse Manager about appropriate corrective actions taken
  18. Develops and continually updates and refines policies and procedure manuals for the service staff to increase quality and control departmental costs.
  19. Develops interesting ways of promoting club functions in the dining room, lounge and other outlets
  20. Assists in planning and implementing procedures for special club events and banquet functions
  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.

Reports to

General Manager

Supervises

Wait staff, Bartenders, Hostesses, Snack Bar staff  

Candidate Qualifications

Ability to work under pressure in a club environment with a staff of 40

A mature but outgoing personality who wants to be a part of a team.  

Interest in perusing a CMAA certification.

Works well with the Culinary and Catering Departments 

Educational Requirements

College graduate with private Club experience.

Date Position Available

May 1st

Salary Range

$50,000.00 to $59,999.00

Other Benefits

401(k) with 100% matchign up to 3% gross (after 1 year)

Subsidized health and dental insurance

Employee Meals

Continuing education opportunities, CMAA chapter membership 

 

Please send resumes to:

Nicholas Gora
General Manager
1650 mcfarland blvd N.`
Tuscaloosa, AL 35406
nicholas@indianhillscountryclub.net

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