Golf Facilities

• 18 hole course, par 72, designed by Robert Trent Jones Jr & Kyle Phillips

Tennis Facilities

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Fitness room, indoor golf teaching facilities.

Dining Facilities

• 1 Casual Dining Room
• 1 Men's Grill

Special Club Features

The Food and Beverage Director is responsible for food & beverage service operations including its events, dining options, and relationships between ownership, members, guests, and employees. Being the “public face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. The food and beverage director consistently provides superb dining and other food and beverage experiences for the Club’s membership and their guests. This managerial position works closely with, and reports to, the General Manager. The relationship with the Executive Chef and Club management team is very important to this position, ensuring collaborative and harmonious relationships between front and back of house operations. 

KEY RESPONSIBILITIES 
The Food and Beverage Director will: 

• Be the primary coordinator of food and beverage, budgeting, hiring, orientation, coaching, training, menu development, inventory control, creating a culture of teamwork and the supervision of associates to ensure all is done in accordance with approved Club policies compliance with governmental regulations. 

• Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have expert interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations. 

• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. 

• Have a passion and aptitude for teaching and training.  Develop and enhance training programs for all food service personnel, working, as necessary, with the managers directly responsible for those operations. 

• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training. 

• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.  

• Ensure standard operating procedures, procurement and processes for the operational execution of all food and beverage on the club property.   

• Oversee dining areas to ensure smooth and consistent experience commonality of service standards, high levels of member and guest satisfaction, quality food products and exemplary service with dining room staff and the Executive Chef. 

• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations. 

• Responsible for the proper accounting and reconciliation of the point-of-sale system and member revenues. 

• Hold regular staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.  Assist in planning and be responsible for ensuring that special club events are well-conceived and executed. 

• Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment. 

• Develop and monitor plans, budgets and procedures to provide direction and controls for food and beverage operations; implement corrective procedures as necessary to help ensure that budget goals are attained. 

• Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the division’s business plan. 

• Recommend, monitor and manage policies, operating procedures and staffing for all F & B areas; recognize the needs and consistently perform high levels of service in each of these operating areas. 

• 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.  

• Be responsible for the management of all alcoholic beverage inventories and purchases. 

• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. 

• Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team. 

• Involve associates in the decision-making process of how ‘work gets done’ and creates a work environment people want to come to and participate every day. 

• Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards. 

• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals. 

• Work closely with the Executive Chef to facilitate a strong relationship between kitchen and front of the house staff. 

• Ensure that associates clearly understand performance expectations and that assigned tasks are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and create an exceptional ambience for members and guests. 

• Establish and uphold expectations for dress, decorum and other service standards and consistently monitor adherence.  

• Take personal ownership of his or her area of responsibility, with special attention to the physical plant and overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service. 

Educational Requirements

Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. Preferred candidates will have a Bachelor’s degree in Hospitality Management or applicable industry experience. However, candidates with a high school diploma and a long-term interest in a career in the hospitality will be considered. 

Salary Range