Golf Facilities

• 18 hole course, par 72

Tennis Facilities

• 4 outdoor lighted Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• Formal Dining Room
• Casual Dining Room
• Men's Grill
• Outdoor Dining
• Lounge/Bar
• Banquet Room that seats 400

Special Club Features

General Duties:

• Supervision: Reporting to the Clubhouse Manager, the Food & Beverage Manager will supervise member dining hourly associates, including Bartenders, Hostesses, Servers, Bussers, and Food Expeditors. Oversee seasonal Food & Beverage operations. 
• Budget and Planning: Work with the Clubhouse Manager to plan and implement budgets.
• Staff Management: Hire, train, and supervise subordinates.

Organizational Duties:

• Safety and Standards Compliance: Ensure all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.
• Revenue and Cost Control: Implement and utilize standard operating procedures for revenue and cost control.
• Staffing Management: Manage long-range staffing needs of the department.
• Performance Standards: Maintain quantity and quality output standards for all personnel within the department.
• Legal Compliance: Ensure adherence to all legal requirements, including wage and hour laws and federal, state, and local laws pertaining to alcoholic beverages.
• Policy Development: Assist Clubhouse Manager in developing and implementing policies and procedures for food and beverage departments.
• Wine Programs: Help develop wine lists and bottle/glass wine sales promotion programs.
• Club Function Promotion: Develop innovative ways to promote club functions in the dining room, lounge, and other outlets.
• Committee Participation: Serve as an ad-hoc member of appropriate club committees.
• Collaboration: Work with Executive Chef, Catering Director, and Banquet Manager to ensure proper setup and execution of daily functions.
• Event Planning: Assist in planning and implementing procedures for special club events and banquet functions.
• POS System Proficiency: Highly proficient in POS system, Northstar, for banquet and dining room.
• Record Keeping: Maintain records of special events, house counts, food covers, and daily business volumes.
• Reservation System: Ensure an accurate reservation system is in place.

Training and Development:

• Staff Orientation and Training: Ensure effective orientation and training for new staff and professional development activities for experienced staff.
• Professional Development: Develop ongoing professional development and training programs for service personnel.

Financial and Administration:

• Product Research: Research new products and develop an analysis of cost/profit benefits.
• Purchasing and Receiving: Monitor purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
• Inventory Management: Manage physical inventory verification and provide updated information to the accounting department.

Other Duties:

• Member and Guest Interaction: Greet members and guests and oversee actual service on a routine, continuous basis.
• Complaint Resolution: Address member and guest complaints and communicate with Clubhouse Manager about appropriate corrective actions taken.
• Staff Scheduling: Responsible for weekly scheduling for member dining staff.
• Timecard Auditing: Audit and approve weekly timecards in the Paylocity system.
• Manager on Duty: Act as manager on duty during service, providing immediate attention to all members and guests, ensuring formal dining service standards, expectations, and procedures are met. 
• Ordering: Work with Clubhouse Manager to establish and maintain par levels for supplies.

Educational Requirements