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Club Details

Country Club of Maryland

1101 Stevenson Lane
Towson, MD 21286

This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
98 700 52 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$6,000,000.00 $3,000,000.00 $1,500,000.00 $500,000.00

Golf Facilities

  • 18 hole course, par 70, designed by Herbert Strong
The Country Club of Maryland was founded in 1923 as The Rodgers Forge County Club, Inc. and commissioned nationally acclaimed golf architect Herbert Strong to lay out the course over 164 acres of land known as Stevenson Farm. The course was built during the golden age of architecture and remains as one of the few courses in the Mid-Atlantic area from that era. The golf course was completed in 1925 and featured a layout of gentle rolling terrain highlighted by streams, small ponds and natural woodlands. The course then measured 6,304 yards, the longest in the area at the time and played to a par 71. Mr. Strong's design remains basically as it was in 1925 with the exception of the 7th hole which now runs to a par 4 instead of a par 5, thus reducing the course to a par 70. The Signature Valley Holes of 13,14 and 15 are as breathtaking and challenging as ever and remain the heart and soul of a demanding back nine. The Golf Course reflects the design philosophy and style of some of Mr. Strong's more notable courses (Saucon Valley in Pennsylvania and The Canterbury Country Club in Ohio) with expansive fairways and a variety of approaches to greens that vary in size in direct proportion to the overall length of the hole. Old style bunkering and green swales further enhance both the challenge and beauty of this classic golf course.

Tennis Facilities

Tennis facilities unspecified

Swimming Facilities

Swimming facilities unspecified

Other Athletic Facilities

Dining Facilities

  • 1 Casual Dining Room that seats 96
  • 1 Informal Dining Room that seats 24
  • 1 Informal Dining Room that seats 36
  • 1 Formal Dining Room that seats 42
  • 1 Informal Dining Room that seats 16
  • 1 Outdoor Dining that seats 96
Annual food & beverage sales are $2,000,000. Overall food costs are budgeted at 45% with a sales mix of 70% ala carte and 30% private events. The Club operates 51 weeks per year. During the months of January, February and March lunch and dinner are served Wednesday through Sunday. From April through December, lunch service (but not dinner service) is added on Tuesdays. From April through October the Club is closed to its Membership on Mondays but offers as many as 20 private golf outings through the season. The Clubhouse Manager reports to the General Manager & works closely with all department managers.

Special Club Features

Country Club of Maryland looks forward to celebrating it's 100th anniversary in 2025! The Members purchased the club from private ownership in 1999.  The Clubhouse features indoor and outdoor dining spaces ranging from the cozy elegance of the Hunt Room to the 'club casual' atmosphere of the Back Bar.  The Club hosts a wide variety of social events for the Membership and their guests to enjoy - from formal wine-pairing dinners to traditional family-style crab feasts.  Children and grandchildren enjoy our annual Easter Egg Hunt, Independence Day Celebration, Halloween Party and Brunch with Santa.  The Clubhouse also offers a unique and warm setting for holiday celebrations and other receptions.  The Club's dining areas are diverse in both size and decor, allowing for a variety of private events from business meetings to large family functions.  

Club is open 6 days per week, 12 months per year.

Job Details

Date Posted


Job Title

Clubhouse Manager

Brief Job Description

Country Club of Maryland, established in 1925 is a premier golf club in the northern Baltimore area with a beautiful 18 hole Herbert Strong golf course boasting newly renovated bunkers. CCMD is looking attract a high-performing, achievement-oriented, creative & innovative thinker to be their new Clubhouse Manager. CCMD is looking for a manager with a keen eye for detail and strong passion for delivering consistent quality product & service. Dining outlets include a semi-formal dining area that seats 125, a casual back bar that seats 75 and a casual tented patio that seats 100. An on-course refreshment stand is also in the planning process. Direct reports include two F&B managers and one Catering Director; reports to the General Manager. A la carte Food and Beverage operations at CCMD are open 6 days per week with a busy banquet and member event schedule. April-October, golf outings are hosted every Monday, making the club a 7 day/week operation.  

Candidate Qualifications

  • Experience planning large scale club events
  • Creative mind and desire to continually create, improve & elevate events
  • Excellent communication skills, both written and verbal, are necessary with keen ability to listen, engage, build trust, and be highly visible and approachable.
  • Leads by example with professional presence and enthusiasm. Offer effective leadership and direction for managers and staff in the F&B department.
  • Commitment to create a continuous teaching environment that focuses on team knowledge and education, while instilling a culture focused on teamwork and excellence that works in conjunction with all other departments.
  • Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
  • Ensure efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
  • Oversee data management including dining reservations, covers and average check, menu mix, menu engineering, individual outlet P&Ls and Membership satisfaction.
  • Full comprehension of food & beverage financials, including budgets and cost of goods and services, monitor said budget and procedures to provide direction and controls for food and beverage operations and costs; implement corrective procedures as necessary to help ensure that budget goals are attained
  • The willingness, flexibility, and availability to work extended hours, including weekends, evenings and holidays
  • Responsible for overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service.
  • Clearly understand the logistics of banquet operations amidst other food and beverage offerings and develop and utilize systems for consistency and quality in all banquet events.
  • Oversee all banquets and social functions, including member and member-sponsored events. Establish budgeted and actual P&Ls for each banquet and event with the ability to communicate profit & loss expectations and targets.
  • Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations.  Keep current on all matters pertaining to the food and beverage industry.

Educational Requirements

Associate or Bachelor’s degree (B.A.) in Hospitality Management preferred • A minimum of three years’ management experience in the Hospitality industry at a private club or hotel/resort 

Date Position Available


Salary Range

$75,000.00 to $84,999.00

Other Benefits

Health, Vision & Dental Insurance

Paid Time Off

401(k) Matching Program

Please send resumes to:

Kate Reinhart, CCM
General Manager/COO
1101 Stevenson Lane
Towson, MD 21286
PHONE: 4108236710

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