Golf Facilities

• 18 hole course, par 72, designed by Robert Trent Jones, Sr.

Tennis Facilities

• 10 indoor outdoor lighted courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Casual Dining Room that seats 75
• 1 Informal Dining Room that seats 80
• 1 Outdoor Dining that seats 60
• 1 Ballroom that seats 180
• 1 Lounge/Bar that seats 50
• 1 Banquet Room that seats 40
• 1 Private Function Room that seats 25

Special Club Features

The Assistant Manager (AM) is a highly responsible, hands-on leadership position that manages the day-to-day Food & Beverage operation. Furthermore, he/she’s principal function is to lead, monitor and develop the F&B team to ensure the highest level of service and amenities to our members and guests. The AM assists other members of the management team in the day-to-day operations of the Club and will often serve as the MOD.

The AM must be extremely knowledgeable of the overall functions of the Club and be able to monitor those functions on a day-to-day basis. The AM manages and leads the FOH staff to include training and service execution. The AM works together with the Events & Catering Manager and BOH Leadership to efficiently run the department. The AM must demonstrate tact, diplomacy, common sense, and flexibility. Additionally, he / she must have knowledge of food and preparation, wine, beverage, service, and event logistics. The individual must work well under pressure, have good organizational skills and be a team player.

Reports to/direct reports:

• The Assistant Manager reports to the General Manager and works alongside other Department heads.
• The Assistant Manager oversees a staff of +/- 20 people depending on seasonality.

Development and Training

• Hires, trains, supervises, and evaluates the work of all service personnel.
• Recruits and makes selection decisions; evaluates job performance; corrects, rewards and disciplines staff in a fair and legal manner.
• Hosts daily line-up with the service team to motivate, educate, train, and inform them of any 86’d items, Club happenings, beverage specifics, pertinent related content, etc.
• Plans and conducts regular meetings and trainings between all service staff, further building a level of teamwork, knowledge, and cross exposure between positions. Topics should include beverage, service, safety, sanitation, technique, verbiage, accident prevention principles and more.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Creates a leadership dynamic within the team that then creates a positive “can do” culture with all staff.

Member, Committee and Team Relations

• Is highly visible and engaging with the membership to include being present at peak times; this component with our membership is important.
• The employee must be diplomatic and facilitate the smooth flow of quality service by anticipating challenges. 
• Promotes a service focused, warm and friendly private club environment as an ambassador, advocating the Club’s philosophy to members, prospective members, and staff.
• Audits and reconciles chits after each shift to ensure accuracy with member charges before posting to accounts. Follows up on and troubleshoots any issues, highlights, or questions from members.
• Performs daily checks to make sure all employees meet the uniform and grooming standards.
• Act as initial contact for FOH disciplinary actions. Assure that actions are consistent and accurate. Provides timely detailed account of any disciplinary issues to the appropriate individuals.
• Attends food and beverage, staff and management meetings.

“In the Dining Room” and Beyond

• Acts as the “face” of the important member dining component of the Club to include welcoming, greeting members/guests, all while ensuring and overseeing a seamless service flow.
• Prior to service, inspects room configuration, timetable of event and coordinates last minute changes as needed. Additionally, will inspect table settings, chairs, floors, cleanliness and safety in the dining and banquet areas.
• Performs daily walk-throughs of Food & Beverage areas and makes sure they are clean, neat, and professionally maintained to include dining room tables, table settings, chairs, and all service areas. If any issues arise, coordinates them with the facilities maintenance team to get them handled in a timely fashion.
• Assists in the planning, promotion, and generation of enthusiasm for the Club’s diverse programming.
• Ensures that the highest standards of sanitation, cleanliness and safety are always maintained throughout applicable areas.
• Establishes and maintains a regular cleaning/maintenance schedule for all service areas and equipment.
• Creates buffet labels, menu cards, menus, flyers, handouts, and posts to social media when needed.
• Assists in conducting inventories on a monthly and annual basis.
• Fosters a positive relationship and working environment between the FOH and BOH.
• Assign and ensure that all FOH staff complete their pre-and-post-shift side work responsibilities and check them out accordingly.
• Actively collaborates with the Catering & Events Manager for the production and execution of events.
• Consistency is key in preparation and presentation at a high level, whether it is for more formal dining, casual dining, or private events.

Administrative / Financial & Business Acumen

• Helps prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Schedules and coordinates the work of all service personnel to assure that they are within budgeted labor costs goals.
• Undertakes special projects as assigned by the General Manager.

Educational Requirements

• Has a minimum of two years’ experience in a vibrant private Club/restaurant setting OR significant progressive experiences in a similar type of environment to include banquet facilities, luxury hotels, large-scale catering, event venues or similar.
• Four-year hospitality degree preferred.
• Must be certified in both Food Safety (ServSafe, BASSET) and TIPS or similar.

Salary Range