Golf Facilities

• 18 hole course, designed by Donald Ross, renovated by Gil Hanse in 2020
• 18 hole course, designed by Trent Jones

Tennis Facilities

• 5 outdoor Clay courts

Swimming Facilities

• Outdoor

Other Athletic Facilities

Paddle Courts

Dining Facilities

• 1 Temporary Structure that seats 200
• 1 9th Hole that seats 15
• 1 Snack Bar that seats 50

Special Club Features

Position Summary:            

This person manages food and beverage services for the Club.  Manages beverage purchasing, Pavilion inventory, and Jonas/Accubar for food/beverage service. Ensures quality and consistency for all food and beverage services, including staff training and SOP’s.

Essential Duties and Responsibilities:

• Works closely with the Event Coordinator to ensure set up and execution of all club events are to member satisfaction.
• Stays up to date on Food and Beverage trends and institute appropriate items or programs that may improve the member satisfaction at the Club.
• Greets guests and oversee actual service on a routine/random basis, and maintain consistent floor management, visibility and member contact.
• Sets up regular education with staff to maintain and improve skill set and assist in training/coaching of service staff in adherence to the Club service standards.
• Ensures monthly liquor inventory is done consistently and in a timely manner in conjunction with the head bartender. Controls cost and inventory levels dependent on the needs of the Club. Maintains wine cellars and wine storage rooms.
• Ensures an inventory of dining room items is maintained and updated. Storage rooms are efficiently laid out and maintained.
• Works with the kitchen to maintain menus and make sure Jonas is up to date. This includes all menu updates and system audits, including Accubar.
• Helps plan external and internal marketing and sales promotion activities for the Food and Beverage operations. Encourages member participation in events and activities to increase participation.
• Maintains and grows the wine to go program, as well as other wine events throughout the season.
• Works closely with the Director of Club Operations on managing department budget effectively.
• Manages FOH labor budget effectively.
• Supervises staff for excellence according to best management practice and in coordination with HR, including scheduling, training and evaluating staff effectively, and ensuring SOP's are followed.
• Ensures closing procedures are properly executed each night.

General Responsibilities:

• Demonstrates excellence in the following areas:  Attendance, Teamwork, Work Ethic, Positive Attitude, Professional Appearance and Demeanor, Communication Skills, Relationship with other staff, Relationship with Supervisors/Management, Dedication to delivering excellence to members, Follows all policies and procedures.
• Adheres to best Supervisory practices, per provided training, and in accordance with the guidance Human Resources provides to other departments.
• Other duties as assigned.

Educational Requirements