Golf Facilities

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

Tennis Facilities

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Driving range, pitching/chipping practice area, putting green, indoor golf simulator, and fitness equipment.

Dining Facilities

• 1 Casual Dining Room that seats 50
• 1 Member's Grill that seats 50
• 2 Lounge/Bar that seats 40
• 1 Formal Dining Room that seats 125
• 1 Outdoor Dining that seats 100
• 2 Private Function Room that seats 20
• 1 Snack Bar that seats 12

Special Club Features

• Above all else – will be a vital part of a team environment where everyone shares in the responsibilities of making Westbrook Country Club and exceptional club
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approves the organizational chart and staffing and scheduling plans.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable club policies and procedures are followed.
• Helps plan and approves external and internal marketing and sales promotion activities for the
  department’s outlets and special club events.
• Approves menu items, pricing, and menu designs.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensures that all new employees receive the appropriate safety instructions and training.
• Researches new products and evaluates their cost and profit benefits.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Consults daily with the Executive Chef, Event Coordinator and other club administrators to help assure the highest level of member satisfaction.
• Greets guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to
  the Accounting Department.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Ensures that an accurate reservation system is in place.
• Establishes and maintains professional business relations with vendors.
• Works with the club’s Controller or Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.
• Serves as manager-on-duty on a scheduled basis.
• Complete periodic china, glass, and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the General Manager.

Educational Requirements