Golf Facilities

• 18 hole course, par 72, designed by Fred Couples

Tennis Facilities

• 5 outdoor lighted Hard courts
• 2 outdoor lighted Clay courts

Swimming Facilities

• 2 Outdoor
• 1 Outdoor

Other Athletic Facilities

Full Service Sports Club - Cardio, Weights, Machines, Cycle Studio, Pilates Studio, Massage Therapy

Dining Facilities

• 1 Informal Dining Room that seats 68
• 1 Outdoor Dining that seats 30
• 1 Member's Grill that seats 36
• 1 Snack Bar that seats 98
• 5 Private Function Room that seats 300

Special Club Features

Responsible for all aspects of the banquet operation and plans and oversees poolside dining operation during summer season (slower banquet season).  Assures a high standard of appearance, hospitality and service in personnel and cleanliness of all member areas, especially banquet rooms.  Supervise, train and lead the Banquet operation and the Palm Grille poolside dining operations.   Works closely with Assistant Banquet Manager and Clubhouse Manager. 

Essential Functions:

• Schedules personnel, prepares set up sheets, and plans banquet room set-up based upon anticipated member/guest counts and client needs.
• Maintains a visible presence on the floor during events and carefully supervises banquet staff to ensure proper execution of service that meets the club standards.
• Ensure proper uniform standards are upheld by staff at all times and works with Clubhouse Manager to maintain proper inventory of uniforms.
• Hires, trains, supervises, and evaluates Banquet and Palm Grille staff.   
• Provides appropriate reports concerning payroll hours, schedules, pay rates and job changes, review of department timecards 
• Receives and resolves concerns regarding food, beverages, and service.
• Serves as liaison between the service and kitchen staff.
• Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-event meetings with personnel to ensure good communication and proper implementation during each event or shift.   Communicates with team on current events at the Club.
• Assures the correct appearance, cleanliness and safety of banquet and dining areas, equipment and fixtures.  Checks the maintenance of all equipment in the dining areas and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in banquet service procedures and equipment.
• Assures that the dining and banquet rooms and other club areas are secure at the end of the business day.
• Maintains an inventory of silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Monitors banquet & service labor; makes adjustments as necessary to achieve financial goals and service demands.
• Coordinates bar inventory and supplies for banquet events; completes requisition and final inventory / sales for billing purposes.
• Develops and continually updates and refines training manuals for service staff and plans regular training sessions to achieve excellence in service and hospitality.
• Attends scheduled staff meetings.
• Updates and issues weekly schedules in a timely fashion.
• Perform all work-related duties as assigned.

Material Handling:

• All china, glassware, and silverware necessary for proper service
• Audio-Visual equipment, to include but not limited to: screens, projectors, televisions, and sound systems
• Support items to include: bar liquor, supplies and condiments, tables, chairs, staging, special lighting and linens
• Uniforms and another other essential service materials

Educational Requirements

Four year degree or BS in Hotel, Restaurant / Hospitality / Leisure Management or other business related programs preferred.  In place of a formal degree, experience in the industry will be similarly weighted.