Golf Facilities

• 18 hole course, par 70, designed by Perry Maxwell / George Fazio / Forse Design

Tennis Facilities

• 3 outdoor lighted Hard courts
• 2 outdoor lighted Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Member's Grill that seats 50
• 1 Informal Dining Room that seats 90
• 1 Ballroom that seats 300
• 1 Banquet Room that seats 50
• 1 Outdoor Dining that seats 70

Special Club Features

1. Ensures all Club rules and standards are met by Members and their guests, as well as staff at all times.
2. Ensures that state and local laws as well as the Club’s policies for the service of alcoholic beverages are consistently met.
3. Works with the F&B Manager, Chef and others to schedule and coordinate personnel requirements for private functions.
4. Develops detailed plans for each catered event in conjunction with the club’s function committee (food and beverage manager, executive chef, sous chef, and assistant managers, as necessary).
5. Diagrams buffet tables, guest tables and other function room set-up needs for all events.
6. Holds pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
7. Ensures that all banquet staff are well-groomed and in proper uniform (including name tags).
8. Acts as headwaiter at special, private functions and may greet and seat guests as necessary. Always hand-on helps all staff.
9. Handles member and guest complaints about banquet events.
10. Works with F&B Manager with their hiring, training, supervising, scheduling and evaluating banquet service staff.
11. Develops and documents standard operating procedures for banquets.
12. Plans professional development and training activities for staff.
13. Regularly inspects all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met.
14. Assures the neatness, cleanliness and safety of all banquet areas.
15. Assures proper inventory of all banquet service equipment and supplies to meet required needs.
16. Makes recommendations for the replacement and upgrading of banquet service equipment.
17. Assures that all functions are properly staffed in accordance with the approved banquet staffing schedule.
18. Ensures that all appropriate charges are billed correctly to each event, reviewed and approved by F&B Manager and forwarded to the accounting department for billing.
19. Ensures the proper cost and revenue controls for all banquet alcoholic beverage service.
20. Assures that banquet event closing procedures are followed.
21. Assists with the planning and execution of club functions.
22. Assists with the planning and execution of golf, swim and racquets functions.
23. Will attend scheduled staff meetings
24. May serve as the Club’s opening and closing manager or manager on duty.
25. May perform duties of a dining room manager on occasion. 

Reports directly to the Food & Beverage Manager. Performs other tasks as requested by the F&B Manager and GM.

Educational Requirements