Golf Facilities

• 18 hole course, par 71, designed by Herbert Strong
• 18 hole course, par 72, designed by William Gordon
• 18 hole course, par 72, designed by William & David Gordon
• 6 hole course, par 23, designed by William & David Gordon

Tennis Facilities

• 9 indoor outdoor Har-Tru courts
• 6 outdoor Har-Tru courts

Swimming Facilities

• 4 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Men's Grill that seats 44
• 1 Formal Dining Room that seats 72
• 1 Lounge/Bar that seats 44
• 1 Outdoor Dining that seats 60
• 1 Outdoor Dining that seats 44
• 1 Informal Dining Room that seats 90
• 1 9th Hole that seats 44
• 1 Casual Dining Room that seats 24
• Snack Bar
• Snack Bar

Special Club Features

This two-year program is designed to provide an in-depth understanding of how a private club operates. During this time young managers will receive great guidance, learn personal accountability, and become confident in their style of leadership. (add manager vs. Leader)

• Works as a daily shift supervisor
• Assists with interviewing and hiring of summer staff
• Assist in scheduling
• Helps proctor developing leadership book club meetings
• Assists in inventory process
• Exposure to NorthStar, ForeTees, Pace Setter, Seven Rooms, and Paylocity programs
• The continuation of growth within the SVCC Internship Program with its recruitment, onboarding, operation and review
• Responsible for setting and maintaining standard procedures such as: fair employment treatment, employee uniforms, and clubhouse standards.
• Must maintain full familiarity with menus and knowledge of beverage offerings
• Lead/assist the daily pre-shift for all dining outlets
• Act with urgency, yet maintaining a calming presence
• Prepare and implement training programs for all incoming employees and develop follow-up training updates for existing employees
• Continually look for opportunities to improve service, and learn and incorporate lessons from prior experiences, while representing the culture of Saucon Valley Country Club
• Maintain a respectful and positive attitude with a “coaching style” that brings out the best in others
• Lead by example as a “hands-on leader” and team builder who works side-by-side with the service staff, mentoring and developing the team
• Responsible for the opening and closing duties of the team members, and holding them accountable for the duties
• Promotes all club events & dining specials
• Responsible for effective execution of all events and tasks assigned on a daily basis
• Ability to read, understand, and communicate all details written on the BEO, with the client and team members for the event
• Clearly define the service techniques, equipment, and sequence of service to the team
• Train staff when necessary in the proper techniques of service
• Build authority with the team to be able to take charge and direct them throughout the meal periods
• Help to develop and execute on a vision for the department which results in improved execution of all events and member and guests satisfaction
• Proactively identify and resolve problems, including suggesting changes to department processes, to maintain positive guest and team member relations
• Assist in preparing team schedules and adjust them throughout the week to meet business demands and accommodate vacation requests
• Assist with the recruitment and selection of team members by reviewing applications and conducting interviews
• Conduct rotations throughout the outlined departments: Grounds, Golf, Culinary, Accounting, Membership

Educational Requirements