Golf Facilities

• 18 hole course, par 71, designed by Wayne Stiles

Tennis Facilities

• outdoor Hard courts

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• 1 Casual Dining Room that seats 60
• 1 Formal Dining Room that seats 50
• 1 Lounge/Bar that seats 30
• 1 Outdoor Dining that seats 60

Special Club Features

• Management of entire clubhouse operation including restaurant, bar, halfway house, beverage cart and locker room.
• Work with other managers to create a positive workplace and member experience
• Work with House Chair, House Committee and Board of directors to provide a positive member experience.
• Participation in monthly meetings of the Board of Directors
• Planning and carrying out 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

Degree in Business Management or Hospitality Management is highly desirable.

Salary Range