Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Kipp Schulties
• 18 hole course, par 72, designed by Rees Jones

Racquet Facilities

• 7 outdoor lighted Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Fitness Center, two private classes studios, Pilates room In person and virtual classes Physical therapy Spa and Salon

Dining Facilities

• Formal Dining Room
• Member's Grill
• Lounge/Bar

PROGRAM PURPOSE
The Manager in Development (MID) program is designed to prepare high-potential leaders for management roles through structured learning, hands-on experience, and progressive responsibility. This 12-month roadmap focuses on operational excellence, leadership development, financial acumen, and member experience within a country club food & beverage environment.

PROGRAM STRUCTURE AT A GLANCE
Duration: 12 Months
Learning Methods: Job rotations, shadowing, formal training, coaching, and project ownership
Evaluation Cadence: Monthly check-ins, quarterly evaluations, and final capstone review
Outcome: Readiness for an Assistant Manager or Manager role

Months 1–3: Foundation & Orientation
Focus:

• Understanding the Club culture, service standards, and core operations

Key Learning Objectives:

• Understand Club mission, values, and service philosophy.
• Learn departmental structure and reporting relationships.
• Develop foundational leadership and communication skills.

Operational Exposure:

• Dining Room & Bar Operations - Host/Reservation Systems.
• Basic Event Execution.

Training & Development:

• Club policies & SOPs.
• Service standards and etiquette.
• Introduction to POS and reservation systems - Basic labor laws and scheduling principles.

Responsibilities:

• Shadow supervisors and managers.
• Lead pre-shift meetings with guidance.
• Assist with daily floor supervision

Success Indicators:

• Demonstrates professionalism and reliability.
• Understands service flow and member expectations.
• Builds positive relationships with team members.

Months 4–6: Operational Proficiency
Focus:

• Owning shifts and understanding back-of-house impacts.

Key Learning Objectives:

• Manage day-to-day service independently.
• Understand kitchen operations and menu execution.
• Learn inventory and cost-control fundamentals.

Operational Exposure:

• Full-service dining supervision.
• Kitchen shadowing (prep, line, expo).
• Event setup and breakdown.

Training & Development:

• Inventory management & ordering.
• Introduction to food & beverage costing.
• Conflict resolution and coaching basics.
• Health, safety, and sanitation standards.

Responsibilities:

• Act as Manager on Duty for assigned shifts.
• Assist with inventory counts.
• Support event execution and staffing.

Success Indicators:

• Runs smooth shifts with minimal intervention.
• Communicates effectively with BOH and FOH.
• Identifies service and operational opportunities.

Months 7–9: Leadership & Financial Acumen
Focus:

• Leading people and understanding the business.

Key Learning Objectives:

• Develop a leadership style aligned with Club culture.
• Understand labor management and budgeting.
• Learn performance management techniques.

Operational Exposure:

• Scheduling and labor planning.
• Event planning and billing basics.
• Member relations and recovery.

Training & Development:

• Labor forecasting and productivity metrics.
• Coaching, corrective action, and documentation.
• Members experience management.
• Introduction to departmental financial reports.

Responsibilities:

• Create weekly schedules with oversight.
• Conduct team training or briefings.
• Handle member feedback and service recovery.

Success Indicators:

• Demonstrates sound judgment and accountability.
• Manages labor effectively.
• Builds trust with staff and membership.

Months 10–12: Strategic Thinking & Readiness
Focus:

• Preparing for a permanent management role.

Key Learning Objectives:

• Think strategically about operations and service.
• Contribute ideas that improve efficiency or experience.
• Demonstrate readiness for independent leadership.

Operational Exposure:

• Budget review and forecasting.
• Long-term event planning.
• Cross-department collaboration.

Training & Development:

• Advanced financial literacy (P&L overview).
• Strategic planning and goal setting.
• Leadership presence and decision-making.

Capstone Project:

• Identify an operational or service opportunity.
• Develop and implement a solution.
• Present results and recommendations to leadership.

Responsibilities:

• Serve regularly as Manager on Duty.
• Mentor junior supervisors or team members.
• Participate in management meetings.

Success Indicators:

• Operates with minimal oversight.
• Demonstrates ownership mindset.
• Shows readiness for next-level role.

Educational Requirements