Club Details
Shinnecock Hills CC
200 Tuckahoe Road
Southampton, NY 11968
This club uses CMAA's General Manager/Chief Operating Officer Concept.
| Age of Club |
Number of Members |
Average Age of Members |
Club Ownership |
|
131 |
410 |
57 |
Member-Owned |
| Gross Dollar Volume |
Annual Dues Volume |
Annual Food Sales |
Annual Beverage Sales |
|
-- |
-- |
-- |
-- |
Golf Facilities
- 18 hole course, par 70, designed by William Flynn
Other Athletic Facilities
Dining Facilities
- 1 Casual Dining Room that seats 90
- 1 Lounge/Bar that seats 20
- 1 Private Function Room that seats 120
Special Club Features
Founded in 1891, the oldest incorporated Golf Club in the United States and one of the 5 founding clubs of the U.S.G.A:
- A “Platinum Club of America” and a “Platinum Club of the World”
- Located in Southampton, New York,
- Shinnecock is long recognized as one of the world’s most exclusive private clubs and one of the world’s greatest golf courses.
- Shinnecock was host to 1896 U.S. Amateur Championship, the 1977 Walker Cup, the 1896, 1986, 1995, 2004 and 2018 U.S. Open Championships.
- Shinnecock will host the U.S. Open Championship again in 2026.
Shinnecock is a fun, healthy and exciting place to work with a caring, supportive and principled culture.
Club is open
7
days per week,
6
months per year.
Job Details
Date Posted
1/22/2024
Job Title
Food and Beverage Internship
Brief Job Description
Shinnecock Hills GC will have two (2) internships available.
Interns will work 5 or 6 days per week, 32 hours and up to 55 possible during peak.
Candidate Qualifications
This internship is meant for an experienced individual either entering their senior year or upon graduating. The main working aspect of this internship will be to serve, bartend, and food-run in the restaurant and halfway house, located in the clubhouse. With that, we also host a variety of events at the club, which the intern will work in the front of house, as well as learn the steps of planning and set-up. This internship aims to educate the student not only on the functions of a club, but also the decision making, planning, and financials that go into having a successful membership.
April
• The internship will begin two weeks prior to the club opening. In these two weeks he/she will learn the basic history, operations, and leadership of the club. They will have an opening meeting with the Food and Beverage Manager, and Clubhouse Manager to discuss expectations, learning objectives, and goals. They will learn how to use the POS system, menu items, and service standards within the dining room and for events.
May
• Day-to-day operations the intern will work as a server, bartender, busser, and event staff. They will learn fine dining etiquette and synchronized service. At the beginning of each month, they will rotate through completing inventory with the food and beverage manager. The intern will have a learning workshop as well as a shadowing opportunity each month. The first workshop will be a wine tasting. The intern will better understand what types of wine go into what glassware, how the wines are paired, and more information on different regions. They will also have the opportunity to shadow the Front Office, to better understand the golf rules, and etiquette, and to get to know member names. A regularly scheduled meeting with management will take place at the end of the month as a check-in.
June
• The month will start with inventory and a check-in meeting. The intern will continue service in the dining room, Jbar, and at events. This month's workshop will go over the planning of events. How contracts are made, what goes into making a BEO, and the intern will sit in on a BEO meeting. This month's shadowing opportunity will be with the greens department to understand outside operations and the golf course. An end-of-month check-in with management.
July
• The intern will partake in inventor. The workshop for this month will go more in-depth on last month's events workshop. They will learn the financing of events such as how to create an estimated invoice, profit and loss statement, labor, food costs, and more. The month will end with a management check-in.
August
• The month starts with inventory and a check-in with the food and beverage manager. The workshop held in August will be about resumes and professionalism. The intern will have a chance to bring in their resume and have it critiqued. They will learn what a company looks for in a resume. They will also learn the importance of a cover letter and what information it should entail. The shadowing opportunity will be with the Clubhouse manager. A management meeting to check in will end the month.
September
• The intern will conduct inventory with the Food and Beverage Manager. The September workshop will follow up on September's resume and cover letter, to discuss proper interview etiquette. It will assist in what questions to ask, what questions to be prepared for, how to dress, and what to bring. The final shadow opportunity will be with the general manager. The month ends with a management check-in.
October
• In the final month of the internship the club starts to slow down with business and outings. We will allow the intern to request what workshop they would like to expand upon or if there is something else, they would like to learn. They will provide this information at the beginning of the month's check-in to prepare for the workshop. Upon closing, the intern will partake in an exit interview with the General Manager, and Clubhouse Manager.
Educational Requirements
Date Position Available
4/29/2024
Other Benefits
Housing is provided
- All rent and utilities are paid by the Club.
- Interns are required to pay a $250 refundable damage deposit prior to moving in.
- Interns will be sharing a ranch-style home on property about a four minute walk to work. The accommodation includes a shared bedroom and bathroom, dining room, living room, full kitchen with a washer/dryer, Smart TV and ultra-high speed Wi-Fi.
These are paid positions:
- Hourly: $16.00 per hour (plus service charges); Overtime: $24.00 per hour (plus service charges)
- A discretionary year-end bonus is available and is based on work performance, attitude and enthusiasm, positive member and employee feedback and attendance.
Please send resumes to:
Alexia Horton
Clubhouse Manager
ahorton@shinnecockhills.us
