Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by H.S. Colt & C.H. Alison (1929)/Robert Trent Jones (R. 1976, 1982, 1992)/Tom Doak (R. 2005, 2008, 2010, 2015)

Racquet Facilities

• 9 outdoor Hard courts
• 3 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

See Club Details

Dining Facilities

Experience Based Internship:

This is an internship where a student is assigned to a club job or staff position for the duration of their employment.  The training for this position is focused, as the employee will serve in the same capacity for a good length of time.  The benefit of this internship is valuable entry-level experience in an assigned area and the opportunity to demonstrate technical proficiency and members service skills.  Students well suited to this position might typically be a freshman or sophomore with little or no previous club experience.

Rotational Internship:

This is an internship where a student rotates through the various departments within a club staying in each department for a short period of time.  A rotational internship enriches the educational experience for the club intern.  The student is exposed to a wide range of areas within the private club environment, some of which he or she may not have seen previously.  This is the best internship for a student in the second or third year of college who has some basic understanding of club management or has extensive experience in hospitality.  The two keys to a successful rotational internship are establishing defined objectives for the intern to complete in each area, and honoring the employment agreement to rotate the student through the various departments.

Supervisory Leadership Internship:

This is an internship where a student is given actual supervisory responsibilities for a designated area within the club.  They might be permitted to schedule employees, conduct inventories, complete projects, provide creativity and give feedback to management on opportunities for improvements.

Manager In Training:

This program is typically offered to a graduating senior.  They are commonly 6-12 months in length and in the end lead to a management position within the club. 

MCC Internship Curriculum

Pool Grill and Bar

• Daily management of operations
• Ordering/purchasing
• Opening and closing procedures
• Monthly inventory
• Host/supervisor interaction for events

Banquets

• Staff scheduling and assignments
• Communication/coordination with kitchen
• Event set up and break down procedures
• Host/supervisor interaction for events

Ala Carte Service

• Learning the various club dining areas and names
• Creating a member dining reservation
• Learning POS
• Scheduling staff
• Understanding job responsibilities of Food and Beverage Managers
• Handling special requests
• Daily specials and menu changes
• Purchasing, receiving and storage standards for food and beverage

Kitchen

• Prepping the ala carte line
• Creating specials
• Management and line staff responsibilities
• Opening and closing duties
• Daily clean sheet
• Dish area
• Communication with service staff
• Define terms, heard, ordering, fire, 86 and pick up
• Banquet procedures

Maintenance

• Staff titles and responsibilities
• Certifications held by management
• Process for addressing long range capital improvements
• Review preventative maintenance plan
• Understand cost components of various utilities
• Understand coordination and communication across departments

Golf Course

• Number of golf holes, length of course, signature holes
• Understand mowing height and groom standards for tees, fairways, roughs and greens
• Weekly staff scheduling and daily assignments
• Titles and roles of golf course managers
• Role of Grounds Committee in course set up
• Name two types of grass on course and characteristic of each

Event planning

• Steps to booking an event
• Club menu development and planning philosophies
• Cancellation policies

Golf Shop

• Tour of golf facilities
• Standard for setting up of driving range tee, short game area and putting green
• Caddie program
• Role of starter and outside service staff
• Director of Golf as employee, independent contractor or hybrid
• Tee times system and policy
• Role of Golf Committee with tournaments and day to day operation
• Merchandising
• Philosophy for balancing shop responsibilities and teaching
• Tournament preparation and execution
• What is the PGA certification and how do you achieve it
• Role the USGA plays

Accounting

• Staff job titles
• Payroll system
• Role of Controller
• Review systems of internal controls

Human Resources

• Review employee handbook
• Review methods of recruiting
• Document philosophy and frequency of evaluating employee performance
• Annual reviews

Tennis

• Number and types of courts, hours of operation
• Number of professionals
• Court maintenance
• Junior tennis and other programs

Pool

• Size of pool
• Number of professionals/lifeguards
• Pool maintenance
• Programming

MCC Kids

• Staff role and management
• How many kids are allowed
• What is the format of the program
• What certification is needed

Educational Requirements