Golf Facilities

• 18 hole course, par 72

Tennis Facilities

• 2 outdoor Hard courts
• Hard courts
• 2 outdoor Hard courts
• Hard courts

Swimming Facilities

• 1 Indoor
• 1 Indoor

Other Athletic Facilities

Dining Facilities

• 1 Member's Grill that seats 50
• 1 Men's Grill that seats 50
• 1 Formal Dining Room that seats 60
• 1 Ballroom that seats 250
• 1 Outdoor Dining that seats 100
• 1 Pool Cabana that seats 125
• 1 Member's Grill that seats 50
• 1 Men's Grill that seats 50
• 1 Formal Dining Room that seats 60
• 1 Ballroom that seats 250
• 1 Outdoor Dining that seats 100
• 1 Pool Cabana that seats 125

Special Club Features

The Food & Beverage Manager is responsible for all food and beverage service and presentation for the Club.  This position will be the face of service at the Club and requires a hands-on positive leadership style to be successful.  The Food & Beverage Manager reports to the General Manager, and Director of Food & Beverage and works in conjunction with the Executive Chef. Direct reports include: 

DUTIES

ESSENTIAL DUTIES AND RESPONSIBILITIES INCLUDE THE FOLLOWING AND OTHER DUTIES MAY BE ASSIGNED:

• Plan and implement effective orientation and training for new staff as well as professional development activities for experienced staff.

• Develop and implement all policies and procedures for the front-of-house operation. 

• Schedule and manage all front-of-house staffing needs throughout all dining venues.

• Adhere to and utilize all standard operating procedures for revenue and cost control.

• Work in conjunction with the Executive Chef to develop menus for all dining venues and banquet events.  

• Ensure that all legal requirements are consistently adhered to in regard to federal, state and local alcohol service laws.  

• Research new products and techniques that stay relevant to industry trends.  

• Consult with the Executive Chef and other applicable Club management to assure the highest level of member satisfaction is being achieved.

• Address member concerns and advise the General Manager about appropriate corrective action in a timely manner. 

• Maintain appearance, upkeep and cleanliness of all front-of-house spaces. 

• Manage physical inventory verification of all front-of-house capital assets and provide updated information to the Accounting Department. 

• Maintain detailed records of member events, banquet events, food covers and menu preferences.

• Manage the point-of-sale system in the dining venues to ensure accuracy in pricing and items is being met.

• Develop an operating budget for each of the department’s four dining venues. 

• Work in conjunction with the Event Coordinator in researching, recommending and managing entertainment in the dining venues.  

• Internally promote upcoming Club social events to the membership.  

• Work in conjunction with the F&B Director on the development and promotion of wine, beer, spirit and beverage offerings.

• Consistently training and advocating handling procedures to insure minimal china breakage and food waste.  

• Work in conjunction with the Event Coordinator on the development of  interesting Club functions in the dining venues.

• Assist in planning and implementing procedures for special club events and banquet functions. 

• Ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.  

• Welcome members and oversee actual service on a routine basis.

Educational Requirements