Unique Club/Facility Details
The story of Apawamis demonstrates the richness of the Club's enduring legacy and tradition, which dates to 1890. One of the earliest golf clubs in America, Apawamis was the first chartered Club in New York state, the second golf club in Westchester, and one of the first twenty golf clubs in the country. The Club's support of the renowned athletic programs and the ongoing upgrades and renovations to the clubhouse and athletic facilities demonstrate the Apawamis membership's appreciation of the Club, for its history and traditions and for the platform it provides for friendships, family get-togethers, and for building memories. Apawamis is a busy operation year-round with dining and events and robust junior and adult sports programming, especially in the summer.
We have an abundant history of multi-generational families as members at Apawamis. Since the Club's inception in 1890, one such family has held a membership—that's seven generations strong. We take pride in building family traditions and life-long memories by delivering services in a first-class manner.
We recently underwent a massive $12 million dollar renovation on our lower campus, which features a new pool, pool house, and recreational facility with golf simulators and indoor/outdoor dining amenities that opened in the in 2024. The main clubhouse had a $5 million dollar renovation in 2022-2023, which doubled our dining occupancy. The increased space provides more reservation availability to the 770+ member families and their invited guests.
Club is open
7
days per week,
11
months per year.
Age of Club: 133
Number of Members: 774
Average Age of Members: 52
Club Ownership: Member-Owned
Gross Dollar Volume: $16,400,000.00
Annual Dues Volume: $9,600,000.00
Annual Food Sales: $3,800,000.00
Annual Beverage Sales: $1,000,000.00
This club uses CMAA's General Manager/Chief Operating Officer Concept.
Other Athletic Facilities
Three paddle tennis courts, seven squash courts, fitness center.
The Director of Catering and Events is responsible for the general operation of club functions relating to member and sponsored member banquets and Club events, ensuring that all services exceed members’ and guests' expectations. They will develop an awareness of the “club culture” and be responsible for the hospitality, friendliness, and goodwill among members, guests, and staff.
Responsible for handling all Member events and banquets (Weddings, outings and other events).
1. Handles all event inquires
2. Create banquet event orders (BEO) for all banquets and club events.
3. Generate and distribute contracts and bills to all members and guests.
4. Responsible (oversee) for the day-to-day execution of all banquets and club events.
5. Serve as the point of contact with the event host during their event and ensure all specifications are up to standard.
6. The DOC works closely with the Assistant General Manager, General Manager, F&B Manager and Chef to coordinate and execute Club and non-Club events.
7. Work with the Executive Chef and management team to determine selling prices, menus, and other details for both banquets and club events.
8. Update weekly function information for all affected staff.
9. Create diagrams of room layout, banquet item placement, and related function details.
10. Conduct pre-shift meetings with employees.
11. Direct staff for setup, execution, and breakdown of events.
12. Assures the neatness, cleanliness, and safety of all banquet areas.
13. Assures proper inventory of all banquet service equipment and supplies to meet required needs.
14. Meets with other department managers to plan food and beverage aspects of special events.
15. Completes other special projects made by the General Manager and Assistant General Manager.
16. Maintains P&Ls for each event
17. Conducts “walk-throughs” of rooms prior to events ensuring set up is in accordance with BEO
18. Attends all assigned events to manage client relationship and assists operations in vent execution when necessary
19. Interacts with clients/guests/staff as needed to address service or operational issues/concerns
