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Club Details

The Country Club of Maryland

1101 STEVENSON LN
Towson, MD 21286


This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
97 675 56 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$4,600,000.00 $2,150,000.00 $1,050,000.00 $300,000.00

Golf Facilities

  • 18 hole course, par 70, designed by Herbert Strong
The Country Club of Maryland was founded in 1923 as The Rodgers Forge County Club, Inc. and commissioned nationally acclaimed golf architect Herbert Strong to lay out the course over 164 acres of land known as Stevenson Farm. The course was built during the golden age of architecture and remains as one of the few courses in the Mid-Atlantic area from that era. The golf course was completed in 1925 and featured a layout of gentle rolling terrain highlighted by streams, small ponds and natural woodlands. The course then measured 6,304 yards, the longest in the area at the time and played to a par 71. Mr. Strong's design remains basically as it was in 1925 with the exception of the 7th hole which now runs to a par 4 instead of a par 5, thus reducing the course to a par 70. The Signature Valley Holes of 13,14 and 15 are as breathtaking and challenging as ever and remain the heart and soul of a demanding back nine. The Golf Course reflects the design philosophy and style of some of Mr. Strong's more notable courses (Saucon Valley in Pennsylvania and The Canterbury Country Club in Ohio) with expansive fairways and a variety of approaches to greens that vary in size in direct proportion to the overall length of the hole. Old style bunkering and green swales further enhance both the challenge and beauty of this classic golf course.

Tennis Facilities

Tennis facilities unspecified

Swimming Facilities

Swimming facilities unspecified

Other Athletic Facilities

Dining Facilities

  • 1 Casual Dining Room that seats 96
  • 1 Informal Dining Room that seats 24
  • 1 Informal Dining Room that seats 36
  • 1 Formal Dining Room that seats 42
  • 1 Informal Dining Room that seats 16
  • 1 Outdoor Dining that seats 96
Annual food sales are $1,050,000 and total F&B sales are $1,350,000. Overall food costs are budgeted at 45% with a sales mix of 75% ala carte and 25% private events. The Club operates 50 weeks per year. During the months of January, February and March lunch and dinner are served Wednesday through Sunday. From April through December, lunch service (but not dinner service) is added on Tuesdays. From April through October the Club is closed to its Membership on Mondays but offers as many as 20 private golf outings through the season. The F&B Manager reports to the Director of Food & Beverage works closely with all department managers.

Special Club Features

The Members purchased the club from private ownership in 1999.  The Clubhouse features indoor and outdoor dining spaces ranging from the cozy elegance of the Hunt Room to the 'club casual' atmosphere of the Back Bar.  The Club hosts a wide variety of social events for the Membership and their guests to enjoy - from formal wine-pairing dinners to traditional family-style crab feasts.  Children and grandchildren enjoy our annual Easter Egg Hunt, Independence Day Celebration, Halloween Party and Brunch with Santa.  The Clubhouse also offers a unique and warm setting for holiday celebrations and other receptions.  The Club's dining areas are diverse in both size and decor, allowing for a variety of private events from business meetings to large family functions.  

Club is open 6 days per week, 11 months per year.

Job Details

Date Posted

1/5/2022

Job Title

Food & Beverage Manager

Brief Job Description

The Food and Beverage Manager will be an energetic, reliable and enthusiastic representative of the Country Club of Maryland.  Our F&B Manager is responsible for management of Member and guest related dining and banquet spaces and for the professional service provided within them.     She/he assures a high standard of service, hospitality, appearance and cleanliness of dining spaces.  She/he supervises and trains dining room staff and manages within budgetary restraints.

  • This is a salaried position that will sometimes require work weeks in excess of forty hours while working a flexible schedule to include nights, weekends and some holidays.  
  • The F&B Manager will have a strong, visible and respectful presence with the Membership, and will be an exceptional communicator.
  • Be a positive and enthusiastic motivator for F&B personnel.  Have the passion and aptitude to teach and train food service personnel, working with the staff directly responsible for operations.  Uphold standard operating procedures for all dining areas.  Ensure associates clearly understand performance expectations and consistently monitor for adherence.  Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.    

Candidate Qualifications

  • Experience in leadership within a hospitality organization is preferred, with Private Club experience strongly preferred.
  • Excellent communication and organizational skills are required, including but not limited to technological aptitude. 
  • Strong knowledge of food, liquor, beer and wine. 
  • Ability to consistently supervise subordinate staff, including but not limited to the assignment of duties. 
  • A professional appearance and presentation, gracious attitude, and the ability to interact with diverse groups while maintaining diplomacy and discretion. 

Educational Requirements

  • High School Diploma or equivalent required.  Stronger consideration given to candidates with a hospitality-based education or Club Management Association education. 
  • In addition to the professional qualifications outlined above, the selection process will give significant weight in candidate evaluation to demonstrated personal qualities.  The successful candidate will need to demonstrate through his or her personal and professional life a strong value system combined with high energy levels and an enthusiastic work ethic.  The successful candidate will be expected to act as an effective ambassador to our Club, and provide leadership in a professional food and beverage operation by setting an example of natural ability and daily desire to deliver and promote “joyful service” in his or her daily interactions with Membership and Associates.

Date Position Available

Immediately

Other Benefits

  • The Country Club of Maryland will offer a competitive base salary commensurate with the candidate’s experience and the current market demands.  Compensation will include available benefits of medical, dental, vision and life insurance as well as 401(k) retirement plan. 
  • Resumes and cover letters must be submitted electronically, no telephone calls please.  Resumes will be kept in strict confidence.  Personal and professional references will be checked after expressed approval from the candidate.  Candidates, after approval, will be subject to a thorough background review.

Please send resumes to:

Joseph McGuire, CCM, CCE
General Manager / COO
1101 STEVENSON LN
1101 Stevenson Lane
Towson, MD 21286
joe.mcguire@ccofmd.com

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