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Club Details

Ocean Forest

200 Ocean Road
Sea Island, GA 31561


This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
26 385 65 Private Club - Corporately owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$9,000,000.00 $6,500,000.00 $700,000.00 $300,000.00

Golf Facilities

  • 18 hole course, par 72, designed by Rees Jones

Tennis Facilities

Tennis facilities unspecified

Swimming Facilities

Swimming facilities unspecified

Other Athletic Facilities

Dining Facilities

  • Men's Grill
  • Lounge/Bar
  • Formal Dining Room
  • Outdoor Dining

Special Club Features

Ocean Forest Golf Club: The Ocean Forest golf course (ranked #84 in the world) is located on Sea Island, GA. Although Sea Island is a resort, the Ocean Forest course is private and you must play with a member. The course was designed by the Harvard-Yale educated Rees Jones and opened in 1995. It hosted the Walker Cup matches in 2001, the youngest course to do so. Although Rees has modified or renovated many U.S. Open courses, Ocean Forest is his only course ranked among the world’s top 100 courses.

Ocean Forest is a pretty private and most people are even unaware of its existence. To get into the Sea Island resort you have to go through a main gate, which you can do if you are staying at the resort or playing one of the resort courses. Once inside the Sea Island enclave, to get into Ocean Forest you have to go through a second gate, after driving several miles down to the tip of the island. The entrance only says ‘Private’ and there are no signs that say Ocean Forest. Indeed it is a very special place.

Club is open 6 days per week, 12 months per year.

Job Details

Date Posted

10/6/2021

Job Title

Clubhouse Manager/F&B Manager

Brief Job Description

Responsible for all front of house functions of the Club’s dining outlets, including the assurance of a high standard of appearance, hospitality, service of staff, cleanliness of dining outlets, timeliness of food service and training of all food service personnel. Responsible for assisting the General Manager in oversight of the Clubhouse as well as lodging at Ocean Forest.

Applies relevant marketing principles to ensure that the expectations of club members and guests are consistently exceeded. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages.

This position will work closely with the General Manager and in unison with the Executive Chef and Events Manager to provide the highest standard of service to members and their guests.

Candidate Qualifications

Minimum Requirements:

  • High school diploma or GED required
  • A four-year college degree in Hospitality is preferred
  • Three years of dining room supervisory experience in private club preferred
  • Maintains a high level of member contact throughout service hours 
  • Knowledge of and ability to perform required role during emergency situations

 

Tasks/Responsibilities:

  • Manage FOH long-range staffing needs and recruits, hires, trains, evaluates, supervises, schedules, and terminates all FOH  staff
  • Oversee the Club’s Beverage Operation and manage all bar areas that are pleasing to members and guests
  • Responsible for the management of dining service in all Club dining outlets
  • Responsible for oversight and training of operational areas such as, but not limited to valet and housekeeping
  • Responsible for ordering for Clubhouse needs
  • Provide appropriate reports concerning employee hours, schedules, pay rates, job changes, etc.
  • Confirm time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the Payroll Office
  • Design floor plans and dining room set-up according to reservations
  • Develop and maintain the dining room reservation system
  • Greet and seats members and guests
  • Inspect dining room employees to ensure that they are always in proper and clean uniforms
  • Serve as liaison between the dining room and kitchen staff
  • Ensure that all side-work is accomplished, and that cleaning of equipment and storage areas are completed according to schedule
  • Direct pre-meal meetings with dining room personnel and relays pertinent information such as house count and menu changes, special member requests, etc.
  • Ensures the correct appearance, cleanliness and safety of dining room areas, equipment, and fixtures
  • Checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns
  • Plan, implement and monitor departmental budgets
  • Recognize problems and implement plans to improve dining room service
  • Assure that the dining room and other club areas are secure at the end of the business day
  • Maintain an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware, china, salt/ pepper holders, sugar bowls and linens and ensures that these items are properly stored and accounted for
  • Develop and implement an ongoing Marketing Program to increase dining room business
  • Develop and continually update and refine policy and procedure manuals for service staff to increase quality and to control costs
  • Assists in service and tableside cookery as needed
  • Work with the Executive Chef to update, review and print weekly menu changes
  • Assure that local and state laws and the Club’s policies and procedures for the service of alcoholic beverages are consistently followed
  • Develop wine lists and wine promotion programs to increase sales
  • Develop and maintain all bar products and implement an inventory system for beverages including wine, non-alcoholic beverages, mixers, glassware, paper products, etc.
  • Receive and resolve complaints concerning dining room service
  • Work collaboratively with the General Manager, Executive Chef and Events Manager to develop an operating budget for the Club’s Food & Beverage operation and monitors and takes corrective action as necessary to make certain that budgeted sales and cost goals are attained
  • Solely responsible for planning operating budget for all FOH operations
  • Work collaboratively with the General Manager, Executive Chef and Clubhouse and Events Manager to develop a capital budget for all necessary food and beverage equipment and recommend facility renovation needs
  • Serve as an ex officio member of appropriate club committees and attend scheduled staff meetings
  • Ensure that all applicable club policies and procedures are followed
  • Address member and guest complaints and advises the General Manager about appropriate corrective actions taken
  • Develop and supervise the revenue control system and produce daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room
  • Perform daily POS closeout
  • Utilize computer to accurately charge members, create forecasts and revenue reports and write correspondence

 

 

Educational Requirements

Date Position Available

Immediately

Other Benefits

  • Sea Island Health Plan
  • Sea Island Dental Plan
  • Prescription Plan
  • Basic Life Insurance
  • Supplemental Life Insurance
  • Short Term Disability
  • Long Term Disability
  • 401(k) Plan
  • Flexible Spending Plan
  • PTO (Paid Time Off)
  • Holiday Pay

Please send resumes to:

Nicholas DiMeglio
General Manager
200 Ocean Road
Sea Island, GA 31561
PHONE: 912 638-5834 X 5243
NickDiMeglio@seaisland.com

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