Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Willie Dunn

Racquet Facilities

• 7 outdoor Har-Tru courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

3 paddle tennis courts. 7 squash courts- One of the largest squash programs in the country. Fitness center.

Dining Facilities

• 1 Casual Dining Room that seats 120
• 1 Ballroom that seats 300
• 1 Formal Dining Room that seats 60
• 1 Snack Bar that seats 100
• 1 9th Hole
• 1 Outdoor Dining that seats 120
• 1 19th Hole that seats 90
• 1 Lounge/Bar that seats 30
• 1 Member's Grill Room/ Deck that seats 44
• 1 Meeting Room that seats 30

The hired intern will have a main focus of managing our sports facilities resturant and bar.  They will be transitioned to the supervision of the 19th and 20th Hole Dining operation within a few months of joining the team.  The intern will: 

• Oversee daily ala carte dining operations 
• Ensure service standards and standard operating procedures are being met 
• Conduct pre-shift meetings with service staff to address any menu or training concerns 
• Assign daily opening and closing procedures with service staff 
• Assist F&B Manager with beverage inventory, purchasing, cellar organization, and vendor tastings/meetings Assist F&B Manager in staff scheduling 
• Promote new ideas for upgrading service and technical aspects of the food and beverage areas will be encouraged with special projects assigned on a monthly basis

Focus will be on operating at a high level with more efficiency. 

Upon intern completion, there will be a final review conducted by a Food and Beverage Manager. At that time, any promotions and salary increases would be considered with the intern. 

Rotation Details are listed below.

Three phases will be instituted in the rotation process with goals and objectives that will be reviewed upon completion and tested. 

Phase One:

Food and Beverage Departments:

1. Ala Carte Coverage: Candidate will learn menus, proper service and training techniques and properly addressing members. Use of employee training manual will be the guideline of learning the server and busser position as it pertains to Apawamis service standards. Mastering the POS, Station Assignments, Floor Plans, Service Timing and Cleanliness and Maintenance of the Food Service Areas will be addressed. Bar service and Beverage Management will be introduced to the candidate, with participation in inventory management and expedition of service bars and re-stocking. Ordering and inventory rotation will be a part of this segment. 
2. Banquet Event Coverage:  Candidate will learn menus, adherence to BEO’s and timing of banquet events. Emphasis will be in service timing, expedition and greeting and managing the client and staff alike. Candidate will spend time with Event Manager in the office to learn process of taking the inquiry through menu planning, and execution of event. Candidate will be involved in the process of creating floor plans and agendas for the events and learning how other departments intersect with this segment of the club.
3. Culinary and Purchasing Coverage:  Candidate will spend one week in the kitchen assisting with preparation, ordering and execution of ala carte and banquet events. Candidate will additionally spend time with chef on expeditor area for ala carte and emphasis on banquet event expedition. Time will also be spent with the purchaser on ordering, inventory management and re-stocking.

Phase Two:

Supporting Departments

1. Greens Coverage:  Candidate will spend one week working with grounds crews to learn the outdoor equation of the operation. The coverage will include cutting grass, fertilizing, debris and weed removal and coverage with the grounds assistants.
2. Golf Professional:  Candidate will spend one week working with the assistant pros on planning and execution of golf events and outings. Candidate will learn about golf tournament planning by participation in actual events lending assistance in scoring, working the play deck and locker rooms and working with the retail sales in the golf shop.
3. Maintenance and House/Laundry Areas:  Candidate will spend two days in each area, duties and coverage will include the following: 

• Maintenance: Repairs, Outside vendor management, inspections of the building and project assignments as deemed by the Maintenance manager.
• House Department: Room Sets, Equipment handling, Cleaning, and detailing on assignments.
• Laundry: Operation of equipment, folding and inventory management.  

   4.  Executive Offices:  Candidate will spend three days with clubhouse manager and the following items will be addressed:

• Scheduling of all club staff departments
• Golf Outing Sales and Planning/Execution
• Golf Outing Calendars
• Management Practices in effect with various departments.
• Vendor Management
• Member Management
• Committee Management

Phase Three:

Comprehensive Management of Operations

1. Candidate at this phase will take over scheduling of the F&B Staff. Emphasis on Payroll, Budgets and Service Ratios will be learned. Crew Sheet preparation and standards will be a focus of this phase.
2. Beverage Management and Inventory will be handled by the candidate in tandem with the Purchaser and Clubhouse Manager. 
3. Management of Captains and Floor Staff will be taken over by the candidate with emphasis on leadership and listening skills. Floor coverage and representation to the members will be a strong suit of this phase.
4. New ideas for upgrading service and technical aspects of the food and beverage areas will be encouraged with special projects assigned on a monthly basis. Focus will be on operating at a high level with more efficiency.
5. Candidate will participate in weekly meetings as follows: F&B meeting with GM and Senior Management Team. F&B/Beo weekly meeting. 
6. Candidate will participate in education seminars offered by CMAA local club chapter. 
7. Candidate will meet daily with Clubhouse Manager as their direct report. 

Educational Requirements

• Recently graduated or currently enrolled in four- year Hospitality or Business program