Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72

Racquet Facilities

• 4 outdoor Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Casual Dining Room
• 1 Ballroom
• 1 Member's Grill
• 1 Snack Bar

Summary of the Role: Primary

The Assistant GM’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  F&B operations at a club:

• Scheduling, oversight, and payroll responsibilities for front of house employees
• Procurement of non-food supplies (linen, cutlery, to-go bags, cups, etc.)
• Purchase of all alcohol related products (liquor, beer, wine, etc.)
• Department head responsibilities - administration, budgeting, working with Exec Chef on menu pricing etc.
• Responsible for front-of-house leadership across all club F&B outlets

Direct Reports:

• Maintenance personnel, Housekeeping, Food and Beverage Management and all FOH staff
• Other duties as assigned, by the General Manager
• Reports to General Manager

Summary of the Role: Secondary

Day to Day:

• Maintain exceptional Member Relations and facilities by creating a quality environment through staffing, programming, service operations, maintenance.
• Develop Food & Beverage sales, marketing and net revenue plans and direct successful implementation, following Board of Directors budgeting and revenue guidelines.
• Identify opportunities for Member events and food and beverage services that satisfy on-going Member needs and implement to achieve revenue objectives.
• Ensure all expense control systems are in place with close monitoring of all department expenses including revenue to payroll ratio. Ensure appropriate forecasting systems are utilized with internal member events
• Work with the Member committees to develop and implement Member activities and events.
• Communicate with Members on both group and individual basis to ensure the Club is exceeding their expectations.
• Works closely with Membership Director, Golf Course Superintendent, Head Golf Professional, Food & Beverage manager and Controller, to provide direction and input on all matters relating to F&B operations for their specific areas.
• Recruit, select and develop a qualified staff of Service Excellence Employees to understand the relationships between value, Member service and satisfaction and Member retention/attrition.
• Develop Employees for career advancement using Performance Review Systems, Cross Training, and Developmental Planning.
• Hire quality Employees. Ensure that pre-employment screening, background checks, and the interview process are properly completed. Administer appropriate compensation packages for Club Employee in conjunction with labor laws. Ensure appropriate on-boarding takes place.
• Create an excellent work environment, centered upon teamwork and mutual respect that is expected to focus upon Member Satisfaction steps of Service while producing the Club's revenue objectives.
• Implement and effectively execute specific training programs timely and consistently to ensure Club staff is providing Members with quality service and product.
• Responsible for the scheduling and/or directing the scheduling of all service personnel and the budgeting of labor costs. Ensure controls on time reporting via the time management systems are in place by computing the total hours and making sure the times are accurate by both the Employee Partners and the supervisor.  Ensure Employees are adhering to mandated policies and procedures as outline in the Time Management Policy.
• Attend and lead as required all Department Head staff meetings, Food & Beverage meetings, as well as hold weekly service training meetings and special training sessions when needed. Perform line-up twice daily going over the events of the day and Menu items.
• Partner with fellow Employees to provide steps of Service (warm welcomes, magic moments, and fond farewells) to all Members/guests.
• Ensure service recovery programs are in place, staff is properly trained to execute and being properly utilized as set forth by management.
• Be the club go to for all member monthly newsletters, weekly “happenings”, work with department head to solidify and implement a cadence for member communication.
• Create, print all F&B menu’s, specials, daily, when needed etc..
• Update our club website for F&B, menus, and all other club related material such as by-laws, tennis, pool, golf, resources, etc.. when needed.
• Create and send day after member event surveys for member feedback
• Make sure all F&B items, food, liq, beer, wine are in the POS system, buttons created, member events, etc for flawless execution.
• Assist the club for IT issues, such as internet, phone tree system, etc. as needed.

All the other stuff we do:

• Because of the fluctuating demands of the clubs operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Attend all Department Head, Food and Beverage, Private Events and General Staff meetings. 
• Continuously improve Member satisfaction through programming, pricing, promotions, and compliance with club standards of operations and training.
•  Where applicable, oversee side work duties assigned to F&B staff
•  In addition, maintain the required standard of operations by helping the General Manager in controlling labor costs, linen costs, miscellaneous F&B expenses, etc.

Physical Requirements:

Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs. on occasion, folding/unfolding, talking, hearing, and seeing.

Primary tools/equipment used in this position and approximate weight:

• Computer
• POS System
• Trays (2 - 60 lbs.)
• Bottle Opener
• Wine Knife

Attendance Requirements for this position:

Attendance Requirements for this position as outlined on the weekly schedule.   Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Please see club employee handbook for other regulations, club policy, and so forth. Happy to have you part of our team!

Educational Requirements