Golf Facilities

• 18 hole course, par 72, designed by William F. Bell

Tennis Facilities

• 3 outdoor Hard courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

A fitness facility complete with massage treatment room, movement studio for Pilatesand yoga classes, cardio and weight training and beautiful locker rooms.

Dining Facilities

• 1 Casual Dining Room that seats 150
• 1 Lounge/Bar that seats 50
• 1 Informal Dining Room that seats 80
• 1 Banquet Room that seats 200
• 1 Private Function Room that seats 50

Special Club Features

Currently seeking an Assistant Food & Beverage Director who is passionate about Managing food and beverage operations while delivering outstanding experiences to our Members. This role is for a natural-born leader who will excel at impeccable delivery of service. Your role will have a high emphasis on front-of-house staff training to ensure their performance adheres to the highest standard for our Club. Working closely with other F&B managers, Executive Chef, Sous Chefs, and our Catering team you will be responsible for the day-to-day general operations and overall member satisfaction in all dining outlets. Reports directly to the Clubhouse Manager. Directly supervise front-of-house staff, while ensuring the needs and wants of all Club Members are met.

• Manage all aspects of food and beverage needs from Cradle to Grave (Breakfast, Lunch, Dinner) within budgeted guidelines and to the highest standard.
• Lead front-of-house team through Inspiration and development while attracting, considering retention, recruiting, training, and appraising talented personnel.
• Provide two-way communication and always nurture an ownership environment with an emphasis on motivation and teamwork.
• Hire, train, supervise, and lead all food and beverage front-of-house staff to ensure their performance adheres to the highest standard for our Club.
• Visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns, or special requests for guests and Members.
• Describe and ensure the quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
• Establish targets, KPIs, schedules, policies, and procedures.
• Comply with all health and safety regulations.
• Evaluate and regularly report on member satisfaction and advise on improvements.

Educational Requirements

High school diploma or equivalent, Associate degree in HRIM or Event hospitality management preferred.

Salary Range