Golf Facilities

• 18 hole course, par 70, designed by Press Maxwell
• 9 hole course, par 27, designed by Press Maxwell

Tennis Facilities

• 3 indoor lighted Har-Tru courts
• 4 outdoor Har-Tru courts
• 2 outdoor Clay courts

Swimming Facilities

• 1 Indoor
• 1 Outdoor

Other Athletic Facilities

Challenging fitness classes, state of the art equipment, massage and physical therapy are just some of the fitness and wellness amenities members enjoy. Fitness is an enormous component of Boulder Country Club's evolution since the addition of the Athletic Center in the early 90's and a large expansion in 2008. The Club pride's itself on offering full service fitness offerings to its members and activities for the entire family to enjoy.

Dining Facilities

• 1 Member's Grill that seats 100
• 1 Lounge/Bar that seats 135
• 1 Formal Dining Room that seats 55
• 1 Men's Grill that seats 76
• 1 Snack Bar that seats 74
• 1 Turn Deli that seats 12
• 1 Banquet Room that seats 100
• 1 Meeting Room that seats 14
• 1 Ladies Card Room that seats 24

Special Club Features

The Director of Food & Beverage is ultimately responsible for Clubhouse Food and Beverage Service operations, including member dining, banquet operations as well as other additional ancillary F&B operations. Directly supervises Dining Room Managers, Head Chef & Event Director. The Director is the public face of these operations with a hands-on approach and an understanding that full on-the-floor member and staff engagement is critical to success in this position. The Director consistently provides superb dining and other food and beverage experiences for the Boulder Country Club Members and Guests. The relationship with the Culinary, Catering and Banquet Service Teams is very important to this position, ensuring collaborative and harmonious relationships between front and back of house operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Food and Beverage cost controls and operating procedures are updated and adhered to.
• Accounting practices are appropriately followed.
• Accountable for menu design, responsible for marketing and promotion of menus and club events.
• Accountable for Wine, spirit and bar operations
• Knowledgeable of ClubEssential Point of sale system; maintains
• Strong interpersonal and organizational skills
• Polished, professional appearance and presentation of themself and the facility.
• Manage stress and time
• Build a team, train and retain employees
• Effective communicator, within the department and among other departments
• Responsible for the development of an operating budget for the Food & Beverage Department; monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Assures that effective on-going professional development activities for staff
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.
• Manages the long-range staffing needs of the department.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages; assures that all applicable club policies and procedures are followed.
• Consults daily with the Head Chef, Event Director, Dining Room Manager(s), and other applicable club administrators to help assure that highest level of member satisfaction at minimum costs.
• Greets guests and oversees actual service on a routine, random basis.
• Addresses member and guest complaints and informs the General Manager or AGM as to the corrective actions taken.
• Serves as an ad hoc member of the appropriate club committees, may be needed to serve as manager on duty
• Maintains records of special events, house counts, food covers, and daily business volumes.
• Ensures sanitation and cleaning schedules are established and adhered to. 
• Responsible for long-range planning for the department in concert with the club’s planning process.
• Establishes and maintains professional business relations with vendors.
• Recommends operating hours or all food and beverage outlets.
• Completes other appropriate assignments

Educational Requirements