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Dining Facilities

Special Club Features

The AGM is responsible for the general operation of clubhouse functions relating most importantly to food and beverage and will quickly include housekeeping, facility maintenance and ensure that all services exceed members’ and guests’ expectations. The AGM is responsible for all aspects of the Clubhouse operation in the absence of the General Manager/Chief Operating Officer and performs specific tasks as requested. He/she is responsible for the promotion of an unpretentious and consistent member experience delivered by a team of engaged and motivated staff.  His/her goal is always to help members and guests enjoy the facilities and events of the Club, and to consistently look for innovations to keep the experience fresh, energized and valuable to members.

LGCC is a very active and very family-focused club with a vibrant calendar of events and a desire to continue to expand its year round programming for members, whose average age is below 50 years.  Every member of the family is important at LGCC, and expanding children’s programs, participating in the conceptualization of future amenities to serve growing younger demographics and simply being a catalyst for interesting and desirable activities is a critical success factor of the new AGM.

The Assistant General Manager reports directly to the GM/COO and will work closely with various committees but will also be actively mentored to one day elevate to his/her own GM/COO role.

PRIMARY RESPONSIBILITIES

The Assistant General Manager will:

• Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations.
• Be comfortable leading and working in a casual, unpretentious club culture where families are the priority and sincere enjoyment of developing relationship with all members, including children, is a critical success factor.
• Be the primary coordinator of food and beverage, budgeting, hiring, orientation, coaching, training, menu development, inventory control, creating a culture of teamwork and the supervision of associates to ensure all is done in accordance with approved Club policies compliance with governmental regulations.
• Have a strong ‘network’ of resources to assist with identifying and executing new and innovative programs and activities and ensure that a “this is the way it’s always been done” mentality does not prevail without validation.
•  Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Have a passion and aptitude for teaching and training.  Develop and enhance training programs for all food service and clubhouse personnel, working, as necessary, with the managers directly responsible for those operations.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
• Have good foundational financial acuity and a good perspective of business planning, operations monitoring, growing revenues and successfully managing overall expectations and high satisfaction outcomes.
• Review and where needed, establish standard operating procedures, procurement and processes for the operational execution of all food and beverage on the club property. 
• Be a detail-oriented leader who intuitively understands quality, consistency of service delivery and can instill similar focus in his/her team.
• Work with the GM/COO to evaluate the overall organizational chart, providing strong input and suggestion to grow satisfaction and participation through new or redeployed staff resources.
• Clearly understand the metrics for successful attainment of financial goals and objectives in F&B and other key operations under his/her scope, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
• Have a strong sense and intuitive mentoring style for his/her direct reports and overall team.
• Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the division’s business plan.
• Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
• Serve as an ad hoc member of appropriate club committees.
• Take personal ownership of his/her area of responsibility, with special attention to the physical plant and overall operation and understand the need to be consistently “member ready” in appearance and service.

Educational Requirements

While having a desire for a club industry professional, the Search Committee will certainly consider those candidates coming from a non-traditional club background when able to verifiably convey alignment and skills as outlined above.  Resort, hotel and restaurant leaders with strong relationship skills will be considered in addition to those from current club environments.

A college degree is preferred with a major in Hospitality, Finance, and/or Business management or a minimum of four to six years of Food & Beverage management experience in a high-volume facility or an equivalent combination of related education and experience.