Unique Club/Facility Details

Golf Facilities

• 19 hole course, par 72, designed by Tillinghast

Racquet Facilities

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Fitness Center

Dining Facilities

• 1 Casual Dining Room that seats 60
• 1 Ballroom that seats 300
• 3 Private Function Room that seats 20
• 1 Snack Bar that seats 50

The Club Manager oversees all dining operations at the club, ensuring an exceptional member and guest experience. This role supports the General Manager in managing food and beverage services across multiple dining outlets, banquets, and events while maintaining high standards of quality, service, and financial performance. The club manager works closely with the Executive Chef, F&B managers, and service staff to create a top-tier hospitality experience.

Responsibilities include but are not limited to the following:

• Manage, supervise, and train main dining room, bar, banquet, and housekeeping staff.
• Coordinate banquets and in-house special events with the Event Coordinator.
• Floor supervision during restaurant and banquet service.
• Assist with overall direction, execution, coordination, ongoing evaluation of the F&B and Banquet operations.
• Interact with members and ensure the quality of guest and member service.
• Maintain reservations via website and phone and make updates to the Club website.
• Address and resolve employee issues using employee handbook.
• Lead, develop and hold accountable SRCC standards and procedures for the Food and Beverage staff including guest service standards and Food and Beverage guidelines.
• Conduct daily pre-shift meetings and comprehensive training sessions to include but not limited to service standards, daily operational updates, menu items/specials and safety.
• Assist in creating the Food and Beverage budget.
• Purchase capital expense items within the F&B budget and in a timely manner.
• Maintain the inventory for beverages and prepare EOM inventory
• Maintain beverage stock, ordering in anticipation of needs
• Closing responsibilities of the Clubhouse.
• Manage POS and food and wine menu revisions.
• Regular attendance is required based on business expectations and needs.
• Require adhering to all federal, state, local and Tennessee laws regarding health, safety and employment.

Why is this a premiere opportunity?

The owner is committed to the vision and is building the team. Unlike most member-owned clubs, this individual is willing to provide the tools necessary to achieve the vision. There is clarity to the vision and there are no personal agendas with which to be concerned.

The person who attains this role will become known throughout the community and eventually the club network as one who helped bring SJCC into prominence.

From a professional growth standpoint. You will be working with a tenured Master Club Manager with decades of experience. A person who will pro-actively help you to become as good as you want to be. You will have the tools and support to become a sought after manager.

Educational Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.