Golf Facilities

• 18 hole course, par 72, designed by David McLay Kidd

Tennis Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• Informal Dining Room

Special Club Features

The Assistant General Manager is ultimately responsible for all clubhouse operations on a daily basis, including its various dining options, cottage experience and general housekeeping over these areas. In addition to building relationships with Club members, guests, and employees, the AGM leads a team including Food & Beverage employees, housekeeping teams, and direct oversight of all cottage operations. He or she provides support to the Concierge and Club Services teams.

Being the "public face" of these operations with a hands-on approach and an understanding that full member and staff engagement is critical to success in this position. The AGM consistently provides anticipatory hospitality along with 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, and provides quality leadership and contributes to the positive atmosphere of the Club and associated operations. The relationship with the Executive Chef is very important to this position, ensuring collaborative, innovative, and harmonious relationships between front and back of house operations.

• Coordinate with other key department heads, primarily as it relates to cooperative efforts surrounding the overall member and guest experience while on site.
• Be the primary coordinator of food and beverage budgeting, hiring, coaching, training, collaborative menu development, orientations, and consistent experience commonality in all operations to ensure smooth, high levels of member and guest satisfaction.
• Seek out new and innovative ways to meet and respond to the needs and demands of the ever changing and diverse age group of the membership. He/she displays strategic thinking, excellence, passion and forethought. Has a belief in a service philosophy of "the answer is 'yes,' what is the question?"
• 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.
• Work directly with the Food and Beverage Manager to ensure beverage program is staying head of the times. Directly responsible for managing of the wine list. 
• Oversight of the housekeeping supervisor to ensure that housekeeping is maintaining the clubhouse to the Dormie Network standard.
• Ensure that housekeeping is maintaining the cottages to the Dormie Network standard. This would include both interiors and exteriors.
• Ensures that our members and guest are receiving anticipatory service in the cottages.
• Clearly understand the metrics for successful attainment of financial goals and objectives, 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 standard operating procedures to provide direction and controls; implement corrective procedures as necessary to help ensure that budget goals are attained.
• Maintain a sense of urgency with a "lead by example" approach while creating a very upbeat, "can do" and "get it done" attitude towards members, services, programs and initiatives. 
• Ensure that appropriate controls and cost-effective procedures related to payroll, purchases, inventories, supplies, and other necessary expenditures are in place.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys and has a passion and aptitude for training and developing teams.
• Ensure that a positive and healthy working environment exists that is free from safety risks and all forms of team member harassment.
• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
• Maintain control of employee uniforms, ensuring that employees wear uniforms, ensure that name tags and uniforms are kept in proper condition, clean and are always ready.
• Take personal ownership of his or her areas 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.
• Maintain purchase order system, par-stock levels on beverage inventories and implement and monitor ordering and receiving program to ensure proper quality and price on all purchases.
• Operate within all guidelines, policies, standards and constraints established and implement mandatory standards of operations as they relate to food and beverage operations.
• Other duties as assigned by the GM or Dormie Network executive team.

Educational Requirements

• B.A. or B.S. with emphasis in Hospitality or Culinary considered a plus.
• Thorough knowledge of food and beverage service preparation and operational procedures as would normally be acquired through a high school education or equivalent, plus a minimum of five additional years of hospitality management or equivalent experience.