Golf Facilities

• 18 hole course, par 71, designed by Thomas Bendelow

Tennis Facilities

• 4 outdoor Hard courts
• 3 outdoor Clay courts
• 4 outdoor Pickleball courts
• 2 outdoor lighted Platform Tennis courts

Swimming Facilities

• 0 Outdoor

Other Athletic Facilities

Dining Facilities

• 5 Informal Dining Room that seats 300
• 2 Outdoor Dining that seats 100
• 1 Snack Bar that seats 60

Special Club Features

JOB SUMMARY:

The Assistant Manager will be responsible for food and beverage service operations in the manner most pleasing to members and their guests.  He/She will assure a high standard of appearance, hospitality and service in personnel and facility.

PRINCIPLE OBJECTIVE:

The Assistant Manager must lead with an interactive style to create a service minded team environment while building management skills and experience for pursuing a career in club management.

RESPONSIBILITIES:

1. Recruit, train, supervise and evaluate service personnel.
2. Design and implement training and development sessions to maintain a high level of service.
3. Schedule personnel and plan dining room set-up based upon anticipated member/guest counts and events.
4. Works with Club Manager, Executive Chef and others to coordinate personnel requirements for private functions.
5. Develop detailed plans for each catered event in conjunction with the Club’s management team.
6. Serve as liaison between the dining room, banquet personnel, kitchen staff and other staff members.
7. Direct pre-meal meetings with dining room personnel.  Relay information, policy changes and briefs personnel.
8. Hold pre-function meeting with staff to review events and ensure smooth, efficient service; assign server stations and coordinates the timing of courses.
9. Make suggestions for improvements in the dining room service procedures and layout.
10. Continually update and refine procedures manuals for service staff to increase quality and to control costs.
11. Conduct after-event evaluations to improve quality and efficiency of banquet functions.
12. Maintain inventory of bar products as needed for member service and special events.
13. Monitor bar pricing to track appropriate cost of goods sold to meet budget goals.
14. Maintain food and beverage POS for efficient and accurate tracking of member orders and billing.
15. Attend scheduled staff meetings.
16. Interact positively with members in regards to services and events.
17. Maintain club operations in absence of Club Manager.

TASKS:

1. Greet and welcome members and guests.
2. Monitor reservations and event schedules.
3. Inspect staff and service areas to ensure readiness for service.
4. Receive and resolve complaints concerning food, beverages and service.
5. Diagram buffet tables, guest tables and other event set-up needs.
6. Maintain schedules for cleaning of equipment.
7. Verify appearance, cleanliness and safety of work areas and dining rooms.
8. Develop detailed plans for each catered event in conjunction with the Club’s management team.
9. Program and maintain POS for efficient staff utilization.
10. Assist in service as needed.
11. Monitor time clocks and payroll data for accuracy.
12. Communicate with liquor/wine/beer sales representatives to maintain proper bar inventory levels.
13. Keep storage areas organized for accurate inventory of bar products.
14. Update bar menus/wine lists as needed.
15. Program and verify accuracy of menu items/pricing in POS.
16. Perform other tasks as requested by management.

Educational Requirements

1. Hospitality Degree preferred.
2. 2+ years food and beverage supervisory experience in a private club desirable