Golf Facilities

• 18 hole course, par 72, designed by Arnold Palmer

Tennis Facilities

• 4 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

*Wellness center with both cardio and weight training rooms, massage therapy and other limited spa services, and a fitness classroom for spinning, stretch, yoga and other group training activities. *Croquet Lawn and Pavilion Lounge with full bar facilities *Golf Practice and Training Facility with 26,000 ft. of teeing space, putting and chipping green and Gazebo to stage limited F & B service for special events *Fairway Café with small dining deck situated conveniently between our 9th and 10th hole featuring soup, salads, wraps, sandwiches and out-door grill selections *Lake Ravenel features a Yacht Club with complimentary paddle boats and canoes. The lake is stocked annually with fish, providing fun and excitement for the entire family.

Dining Facilities

• 1 Lounge/Bar that seats 40
• 2 Outdoor Dining that seats 88
• 1 Formal Dining Room that seats 72
• 1 9th Hole that seats 24
• 1 Pool Café that seats 66

Special Club Features

The Food & Beverage Manager is a key team member who reports directly to the Food & Beverage Director. It is a hands-on position as it relates to working the floor during service to ensure that club standards as well as health and safety standards are being maintained. This position is also responsible for most matters related to the professional operation of the club dining facilities including training, scheduling, menu creation and preparation, reservations, and floor supervision. Since many of the service staff is imported each season, the F&B Manager will also be enlisted in securing H-2B and J-1 visa labor each year.  This may require travel to Florida or other off-season locales over the winter.  The ideal candidate will have a proven record of involvement in seasonal hiring via visa labor programs and working in a private club environment.

• Leads by example, and be a role model for professional conduct, clean, effective service work.
• Supervises and assists in the development of training and professional development opportunities for all service staff using effective and reassuring communication skills and professional demeanor.
• Consistently maintains Cullasaja Club standards of quality, cost, eye appeal and flavors of food and beverage offerings. 
• Coordinates with BOH management team to ensure smooth service.
• Develops interesting ways of promoting club functions in the dining room and satellite outlets.
• Greets and oversees actual service daily.
• Responsible for weekly schedule publication within budgetary guidelines.
• Corrects and reports member billing issues
• Maintains appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.
• Addresses member and guest complaints
• Assumes complete charge of the dining facility in the absence of the Food & Beverage Director. 
• Assists in beverage procurement, delivery, storage and issuing beverage items.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Performs other appropriate tasks assigned by the F&B Director. 
• Has a service-based leadership style that fosters teamwork among all constituents with a desire to continue to provide remarkable and memorable dining experiences.
• Establishes and supervises holiday and event buffet presentations.
• Undertakes special projects as assigned by the F&B Director.
• Realizes that he/she will be asked to perform most of the other standard F&B Manager duties as part of the Job Description so that we do not need to list them here.

Educational Requirements