Golf Facilities

• 18 hole course, par 71, designed by Donald Ross

Tennis Facilities

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

6 Lane Bowling Alley, 3 Paddle Tennis Courts

Dining Facilities

• 1 Member's Grill that seats 100
• 1 Ballroom that seats 250
• 2 Outdoor Dining that seats 150
• 2 Meeting Room that seats 30
• 1 Snack Bar

Special Club Features

The Food & Beverage Director will oversee all Food & Beverage operations at the club, including member dining, banquet and private events, pool service, and other ancillary dining.  This position is the face of the Food and Beverage department, as such, a highly visible and hands on leadership style is a must.  

• Greets guests and oversees actual service on a routine basis.
• Addresses member and guest complaints and advises the General Manger about appropriate corrective actions taken.
• Helps plan and approves the organizational chart and staffing and scheduling plans of department.
• Manages the department’s long-range staffing needs.
• Responsible for the recruitment, training, supervision and termination of food and beverage staff.
• Assures that effective onboarding and training for new staff are planned and implemented.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• 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.
• Maintains food and beverage personnel records.
• Monitors employee dress codes according to policies and procedures.
• 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 club policies and procedures are followed.
• Helps plan internal marketing and sales promotion activities for the department’s outlets and special club events.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• 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.
• 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.
• Consults daily with the Executive Chef, Events Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
• Develops wine lists and wine sales promotion programs.  Responsible for planning, implementation and cost analysis of wine, beer and spirit dinners/events.
• Responsible for accurate and up to date maintenance of point of sales system.
• Serves as an ad hoc member of appropriate club committees.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• 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 member revenues.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Audits and approves bi-weekly payroll.
• Establishes and maintains professional business relations with vendors.
• Implement and monitor sanitation and cleaning schedules.
•  Responsible for developing 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.
• 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.
• Completes other appropriate assignments from the General Manager.

Educational Requirements

Degree in Hospitality or related field prefered

Salary Range