Special Club Features
Merion Golf Club is a private golf club in Ardmore, Pennsylvania, established in 1896 and is home to two golf courses. The historic East Course and a family-friendly West Course. Since 1912, Championship golf and champion golfers have long been intertwined with the mystique of Merion Golf Club’s East Course. Both courses were designed by Hugh Wilson; however, Merion’s East Course has played host to more USGA Championships than any course in America and is home to some of its greatest moments. From Robert Tyre Jones, Jr.'s completion of golf’s elusive Grand Slam at the 1930 U.S. Amateur to Ben Hogan’s awe-inspiring performance and now legendary one-iron on the 72nd hole during the 1950 U.S. Open, the sculpted greens, fairways and treacherous bunkers of Merion have shaped the game. In the past decade, serving as the host of the 2013 U.S. Open and the 2022 Curtis Cup, Merion continues to not only challenge the world’s best, but identify them as well.
Merion Golf Club has proudly hosted 19 USGA Championships and is the future site of the 2026 U.S. Amateur, 2030 U.S. Open, 2034 U.S. Women's Open, 2046 U.S. Women's Open, and the 2050 U.S. Open. Today the Club continues to serve its membership in much the same fashion honoring the game and its traditions while hosting its members in the historic Clubhouse.
Although Merion is most well-known for its golf courses and historic Clubhouse, the Club staff takes pride in providing excellence in all aspects of Club operations for Merion’s 1,000-plus member and their guests.
Merion Golf Club is open daily for operation of golf in season (April – November). Club dining is open six days per week year-round, closed Monday with many special events offered seasonally. The Club is open on all holidays in season except for Christmas Eve, Christmas Day, and New Year’s Day.
Club is open
6
days per week,
12
months per year.
Position Objective: The objective of this position is to instill the leadership and management skills that will prepare you for the next step in your career by working closely with Club management and staff. The position provides the opportunity to gain hands-on experience in a supervisory position with a primary focus on food and beverage. It also allows an opportunity to gain exposure of the workings within various aspects of club operations.
Focused Departments:
Food and Beverage – Front of House Operations:
Working in the front of the house is an important aspect of this industry, as the management team is the link between the members and the back of the house personnel. In this position, it is imminent to get to know the members and assure they are provided with a dynamic dining experience. This is the opportunity to focus on interpersonal relationship skills with both co-workers and membership.
In this department, work will be performed closely with a manager. Functions include: learning how to manage the floor during both the lunch and dinner shifts, observing the process of constructing a schedule and processing payroll, attending weekly management meetings, accompanying management in interviewing applicants, and learning the full operations of à la carte and banquets through serving, bartending, and supervising.
Food and Beverage - Back of the House Operations
Within this department, the Manager-in-Training is given the opportunity to work closely with Executive Chef Jon Cichon, as well as his elite Chef team. Functions include: understanding the daily operations of the kitchen, learning about menu design, costing, purchasing, expediting, staff training, and overall kitchen management.
Events Coordination:
In the Catering Department, the Manager-in-Training will learn the daily operations and responsibilities of the Assistant Clubhouse Manager - Events. Functions include: assisting in booking events for the Club, filling out function sheets that detail the entire event, review of events and the billing process.
Beverage Management:
While working in the Beverage Department, the Manager-in-Training will work closely with the Food and Beverage Manager, Lindsay Emmons, as well as the head bartender in daily operations while expanding knowledge of wine, beer, liquor and non-alcoholic beverages. Functions include: learning how purchasing and cost control are handled for beverage, assist in taking monthly inventory as well as inventories for specific banquet functions, organizing and stocking the liquor room and wine cellar, updating pricing and learning how to enhance the beverage program.
Other Areas: Rotational Departments
The Manager-in-Training will have the opportunity to experience a rotation throughout specific departments within the Club and may include Human Resources, Accounting, Membership, West Course, Halfway House, Golf & Golf Shop Operations, Clubhouse Operations, and Golf Course Maintenance.
