Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 70, designed by Donald Ross

Racquet Facilities

• 12 indoor outdoor lighted Har-Tru courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

4 Lane Bowling Alley

Dining Facilities

• 1 Men's Grill that seats 50
• 3 Casual Dining Room that seats 200
• 2 Outdoor Dining that seats 125
• 1 Ballroom that seats 300
• 6 Private Function Room that seats 250
• 1 Snack Bar that seats 35

CLUBHOUSE MANAGER (CHM) POSITION OVERVIEW

The CHM is responsible for the general operation of clubhouse functions relating most importantly to Food and Beverage but also including Security, Valet, Buildings Manager, Director of Facilities, Locker Room and Housekeeping ensuring that all services exceed members’ and guests’ expectations. The CHM is responsible for all aspects of the Clubhouse operation in the absence of the GM/COO and performs specific tasks as requested. He/she will also prepare an annual food and beverage budget. He/she will develop an awareness of the “club culture” and is responsible for the dissemination of hospitality, friendliness and goodwill among members, guests and staff. His/her goal is always to help members and guests enjoy the facilities and events of the club. The Clubhouse Manager reports directly to the GM/COO.

PRIMARY RESPONSIBILITIES

Member Services:

• Consistent sincere and significant engagement of members, highly visible to members and staff in the dining areas of the club is of premium importance. The CHM is ultimately responsible to ensure that all member dining is well-organized and executed.
• Provide quality leadership in a positive and upbeat manner for the members, guests and staff.
• Create and maintain a first-class service culture throughout the club property.
• Address and resolve all member and guest complaints and suggestions, general service, employee attitude, maintenance, and presentation of the clubhouse operations.

Employee Relations:

• Oversee the recruiting, hiring and development of clubhouse personnel. Oversee ongoing training programs complete with up-to-date training manuals to ensure exceptional service in all parts of the club’s operation.
• Provides for training and future development of all subordinate managers and supervisors subject to budget    approval by the GM/COO. Instill the concept of being “team players” in all employees. Continue to coach, counsel and evaluate departmental staff.
• Ensures that a positive spirit and healthy work environment exists throughout the clubhouse, one that is free of safety risks and all forms of employee harassment.
• Maintain an effective communication program where employees are treated in a fair, structured and consistent manner.
• Function as an administrative and communication link between departments in the club.
• Guarantee that all clubhouse employees are regularly trained and certified in areas that help guard the safety and wellbeing of our members, guests and other employees including, but not limited to responsible alcohol service, safe food handling, etc.
• Help to facilitate a team environment with morale, high ethical standards and efficient use of resources to position CCC to be a preferred employer of choice in the community.

Financial Management:

• Works jointly with the Controller and GM/COO to prepare the annual operating and capital budgets for all clubhouse operations, assists in managing and controlling the operations to attain the desired results.
• Monitors the budget each week/month and directs the taking of corrective action as necessary to assure that the budgeted goals are attained.
• Provides input to all clubhouse personnel regarding annual budgets, capital spending plans, fiscal controls and operational guidelines.
• Responsible for all labor cost payouts and maintains them within the constraints of the budget and through close coordination and with approval from the GM/COO and Controller.
• Monitor’s payroll records to control overtime and maintain labor costs within budgetary guidelines.
• Supervises the purchasing, receiving, safekeeping and disbursement of operating supplies and equipment to maximize quality and profitability.

Personnel Management:

• Displays very hands on approach and leads the staff by example. Must be approachable to staff, members and guests.
• Assists the General Manager in developing and implementing long-range (strategic) and annual (business) plans, operating reports, forecasts and budgets.
• Responsible for the hiring, discipline, termination and documentation of all FOH F&B staff.
• Attends meetings of senior management and carries out directives because of these meetings and any other requests of the GM/COO in a timely manner.
• Serves as an ad-hoc member of appropriate club committees.
• A warm personality, a sense of humor and the ability to work effectively with all levels of the internal staff and members.
• Works with Executive Chef to develop P&L statements prior to each event, makes appropriate notes following an event and files information for future use.
• Works with Executive Chef on menu development.
• Furthers his/her own continued development as a club management professional as a member of CMAA. With the assistance and approval of the General Manager participates in appropriate seminars/training programs, thereby enhancing his/her value and quality of services to Cherokee Country Club.

Operational Responsibilities:

• Understands and abides by Cherokee Country Club policies and departmental procedures. Suggests changes and may direct the implementation of change.
• Provides content for and manages communications and marketing materials for department.
• Assures that the Clubhouse is run in accordance with all applicable local, state and federal laws.
• Research new products/services/vendors and develops an analysis of their costs/benefits.
• Ensures that the club’s preventive maintenance and energy management programs are on schedule and in use.
• Disseminates information effectively and coordinates activities between departments on a timely basis.
• Keeps the GM/COO informed of all potential problems and activities related to the smooth operation of the clubhouse.
• Oversees inventory management throughout the F&B department and completes a periodic china, glass and silver inventory to maintain par levels.
• A sharp eye for detail in the overall management of the operation.
• Oversees the Wine List and Wines by the glass program.
• Responsible for regularly reporting of performance and financial data (i.e., cover counts, event P&L, weekly report to GM/COO.

DIRECT REPORTS:

• Food and Beverage Staff, Security, Valet, Buildings Manager, Director of Facilities, Locker Room, Housekeeping

Educational Requirements

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

A college degree is preferred with a major in Hospitality and/or Business Management or an equivalent combination of related education and experience.