Golf Facilities

• 9 hole course, par 36, designed by Joe Lee; redesigned by Bill Boswell
• 9 hole course, par 36, designed by Joe Lee; redesigned by Bill Boswell
• 9 hole course, par 36, designed by Joe Lee; redesigned by Bill Boswell

Tennis Facilities

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

Swimming Facilities

• 1 Indoor
• 1 Outdoor
• 2 Outdoor

Other Athletic Facilities

Bocce; Fitness Center with Indoor Pool, Squash Courts and class room; Marina; Hiking Trails

Dining Facilities

• 3 Casual Dining Room that seats 150
• 2 Meeting Room that seats 70
• 1 Snack Bar
• 1 Outdoor Dining that seats 50
• 1 Swim Club

Special Club Features

Job Knowledge, Core Competencies and Expectations

• Food and beverage cost controls and operating procedures.
• Accounting.
• Marketing and promotions.
• Wine, spirits and bar operations.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage stress and time.
• Build a team, train, and maintain team morale.
• Effective communication through all department levels and with marketing & communications.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Responsible for all dining services and all food and beverage production throughout the property. Directly supervises the Executive Chef, Catering Manager, Banquet Manager, Food & Beverage Managers, and Social Events Manager. Plans, implements and monitors departmental budgets. Hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of the property owners and guests are consistently exceeded.

Job Tasks/Duties

• Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner.
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approves the organizational chart and staffing and scheduling plans.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable clubhouse policies and procedures are followed.
• Helps plan and approves external and internal marketing and sales promotion activities for the
  department’s outlets and special club events.
• Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensure all energy management, preventive maintenance and other standards are consistently met.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Researches new products and evaluates their cost and profit benefits.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Greets property owners and guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses property owners and guest complaints and advises the Director of Amenities about appropriate corrective actions taken.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to
  the Accounting Department.
• Responsible for the proper accounting and reconciliation of the point-of-sale and property owner/guests revenues.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Audits and approves weekly payroll.
• Approves all entertainment.
• Responsible for long-range planning for the department in concert with the property planning process.
• Establishes and maintains professional business relations with vendors.
• Works with the Director of Amenities to identify and develop operating reports and for ongoing control of the department.
• Recommends operating hours for all food and beverage outlets.
• Serves as manager-on-duty on a scheduled basis.
• Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
• Complete periodic china, glass, and silverware inventories.

Educational Requirements