Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Donald Ross

Racquet Facilities

• 4 outdoor lighted Hard courts
• 12 outdoor lighted Clay courts
• 8 outdoor lighted Pickleball courts
• 3 indoor Clay courts

Swimming Facilities

• 4 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Member's Grill that seats 100
• 1 Casual Dining Room that seats 100
• 1 Lounge/Bar that seats 30
• 1 Outdoor Dining that seats 100
• Men's Grill
• 1 Member's Grill that seats 100
• 1 Casual Dining Room that seats 100

The Assistant Clubhouse Manager (ACM) is a key member of the Food & Beverage (F&B) Leadership Team, working alongside and mentoring Food & Beverage Managers, Dining Room Supervisors, and Managers in Development (MIDs). Areas of ownership rotate among ACMs and Food & Beverage Managers. Floor presence is a critical component of this role. An ACM primarily focuses on either banquet operations, casual dining, or formal dining, with responsibilities rotating periodically. Seasonal oversight of pool operations may also be included. Managers complete regular closing shifts and ensure the safety and preservation of the Club daily.

Core Leadership Purpose

• Provides top level, personalized service to members and guests alike
• Trains, mentors, and manages staff in a la carte dining and banquet operations
• Trains, mentors, and develops F&B Managers, MIDs, and service team
• Works collectively with peers in various other positions of the food and beverage operation
• Varied areas of rotational ownership which include banquet operations, a la carte operations, seasonal pool operations, Golf & Pool Snack Bar, Front Desk, Greeting Center and Locker Room operations

Essential Functions 

ACM Leadership Responsibilities

• Oversight of Clubhouse areas outside of F&B, such as Reception, Greeting Center/Security, and Men’s and Ladies’ Locker Rooms, including hiring, scheduling, training, and team management
• Coordination and management of the Clubhouse Management Internship Program and the Food & Beverage Manager-in-Development Program 
• Ownership of wine programming, including cellar inventory, menu pairings, wine events, and team training 
• Ownership of the beverage program, including cocktail menu development, team training, and maintaining program standards in collaboration with F&B Managers

Banquet Operations

• Serve as the front-of-house leader for banquet operations 
• Lead hiring, training, coaching, and disciplinary processes for banquet staff 
• Develop structured training programs in partnership with the service team and F&B Managers 
• Support event execution, including setup, breakdown, and logistics 
• Collaborate with culinary and event planning teams on execution, standards, policies, and procedures 
• Act as liaison to temporary staffing agencies, including scheduling and invoice processing 

 À La Carte Operations

• Serve as the front-of-house leader for à la carte dining 
• Lead hiring, training, coaching, and disciplinary processes for service staff 
• Attend weekly F&B meetings as they relate to à la carte operations 
• Communicate daily with the Front Desk regarding reservations and operations 
• Collaborate with the culinary team on menu development, seasonal offerings, and concept design 
• Partner with the Purchasing Director and Clubhouse Manager on operational needs and capital purchases 

Pool Operations

• Assume rotational leadership of seasonal pool operations 
• Hire, onboard, and train pool service staff 
• Serve as liaison with the Swim Management Group regarding scheduling, coverage, and feedback 
• Create weekly schedules for 15–20 seasonal team members 
• Monitor and restock inventory, including supplies, china, silverware, and glassware

Other Potential Responsibilities 

• Responsible for developing weekly service schedule for roughly 60 teammates
• Responsible for Golf Snack Bar turn house operations
• Perform other duties as assigned

Educational Requirements

Bachelor’s degree (B.A.) from a four-year college or university preferably in hospitality.