Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Donald Ross

Racquet Facilities

• 2 outdoor lighted Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Member's Grill that seats 40
• 1 Outdoor Dining that seats 30
• 1 Ballroom that seats 250
• 1 Private Function Room that seats 40
• 1 Private Function Room that seats 45

The Clubhouse Manager is responsible for managing all daily Clubhouse services throughout all dining and kitchen areas, Catering, Banquets, Front Office, Pool and assuring that the wants and needs of the club members and guests are consistently exceeded. He/She will provide a cohesive environment that brings together all divisions of HCC Clubhouse operations. The ideal candidate will possess the ability to manage and interpret relevant financial and P&L information and plan and implement budgets, hire, train, and supervise food and beverage employees.

ESSENTIAL JOB FUNCTIONS

Specific Responsibilities - include but are not limited to:

• Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Ensures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Increase levels of food service quality and enhance the overall ambiance of member dining experiences.
• Helps plan and approve internal marketing promotion activities for the food and beverage department.
• Attends Committee and Board meetings and ensures integration and coordination of all social events
• Manages the long-range staffing needs of the department.
• Manages the overall operation of the Clubhouse.
• Ensures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Develops and implements policies and procedures for food and beverage departments.
• Leads planning and implementing procedures for special club events and banquet functions.
• Greets guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Addresses member and guest complaints and advises the Board about appropriate corrective actions taken.
• Develops new and innovative ways in which to stimulate member activities and participation in Club events.
• Maintains a Professional appearance. 
• Maintains upkeep and cleanliness of all food and beverage equipment and facilities.
• Approves all product invoices before submitting to the accounting department.
• Maintains records of special events, house counts, food covers, and daily business volumes.
• Works with other department heads on special projects as assigned.

Supervisory Responsibilities

• Interview, select, train, supervise, counsel, and discipline all service employees in the department.
• Develops ongoing professional development and training programs for service staff.
• Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state, and/or local laws pertaining to alcoholic beverages.
• Ensure that all services to members and guests are conducted in a highly professional manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Other Skills

• Ability to interact positively with management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to seek out new and innovative ways to meet and respond to the needs and demands of an ever-changing, diverse membership.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and managers, to treat co-workers and members/guests with respect and courtesy.
• A proven track record of implementing clubhouse service improvement and employee training programs.

Educational Requirements

A minimum of 5 – 8 years of related experience in an upscale environment. Private club, resort, and/or hospitality experience required.

College degree preferred and/or equivalent CMAA/PGA certifications.

Salary Range