Golf Facilities

• 18 hole course, par 71, designed by Lanny Watkins

Tennis Facilities

• 8 outdoor lighted Clay courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Fitness Facility

Dining Facilities

• 1 Casual Dining Room that seats 95
• 2 Banquet Room that seats 225
• 1 Formal Dining Room that seats 52
• 1 Meeting Room that seats 30

Special Club Features

Director of Food and Beverage is a strategic business leader who is responsible for managing the daily operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture.    

The F&B Director's primary purpose is to assure all Food and Beverage operations and Member services are coordinated to exceed Member expectations, while achieving the Club's revenue and profit objectives 

Responsible for all service-related F&B operations at a club: 

 - Scheduling, oversight, and payroll responsibilities for front of house employees  

 - Procurement of non-food supplies through Avendra (linen, cutlery, etc.) 

 - Department head responsibilities - administration, meetings with regional team, budgeting, working with Exec Chef on menu pricing etc. 

Responsible for front-of-house leadership across all club F&B outlets 

Reports to General Manager and regional F&B Director 

Educational Requirements

• Bachelor's Degree in Hospitality Management or Business Admin (Preferred)
• Food Handlers Certificate, Alcohol Safety, STAR Service Certification, STAR Trainer Certification, TABC Certification, and CPR Certification preferred
• Service STAR Training, Alcohol Management