Golf Facilities

Tennis Facilities

• 16 outdoor Har-Tru courts
• Hard courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Member's Grill that seats 70
• 1 Informal Dining Room that seats 70
• 1 Lounge/Bar that seats 40
• 1 Outdoor Dining that seats 80
• 1 Ballroom that seats 140
• 1 Private Function Room that seats 60
• 1 Private Function Room that seats 100
• 1 Bowling Alley that seats 60

Special Club Features

L’Hirondelle Club was established in 1872 and is one of the oldest club in the Baltimore area. The club offers its 675 + members a 31,000 square foot clubhouse with seating for over 300 guests in 4 separate dining areas, 4 private dining rooms, 16 har-tru tennis courts and 6 paddle courts. The club has a 4-lane duckpin bowling alley, and an Olympic size swimming pool.

Clubhouse Manager Job Description:

The Clubhouse Manager assumes all responsibilities of the Clubhouse and Dining Operations. He or she will work closely with the Executive Chef and other department heads to ensure member satisfaction. The Clubhouse Managers role is critical in the operations of the club. They will have a strong and highly visible presence with the membership, and must be an exceptional communicator, having excellent personal interactive skills. Must communicate expectations to a diverse staff and positively motivate them to understand and execute those expectations.

Duties and Responsibilities:

• Progressive experience in food and beverage management in a similar position in a fine dining or country club setting.
• Working knowledge of country club POS systems; Preference for Jonas experience.
• Must be outgoing, friendly, and passionate about providing exceptional service.
• Possess strong leadership and management skills.
• Display excellent oral and written communication skills.
• Ability to recruit, train, and evaluate staff.
• Must make difficult personnel decisions in a timely manner.
• Ability to maintain a courteous and helpful attitude under pressure.
• Maintain an operating budget and take corrective actions as necessary to assure budget goals are achieved.
• Capable of working extended hours, to include weekends and holidays.
• Must be able to interact with all types of individuals, be mentally alert, detailed oriented, and with good reasoning skills.
• Responsible for weekly schedule for front of house staff.
• Conducts pre-shift lineups to ensure quality outcome for all events.
• Ensures physical inventories are conducted in the proper method each month and invoices are properly submitted to the business office in a timely manner.
• Maintains high standards and expectations of appearance and service for all staff.
• Participates in weekly staff meetings.
• Oversee and manage inventory of china, silverware, glassware and other service items.
• Consults with the GM on clubhouse staff compensation, performance and disciplinary actions/personnel matters and informing the GM of changes before they occur.
• Acts as a role model and mentor for all staff.

Reports to: General Manager

Educational Requirements