Club Details

Hazeltine National Golf Club

1900 Hazeltine Blvd
Chaska, MN 55318

This club uses CMAA's General Manager/Chief Operating Officer Concept.

Age of Club	Number of Members	Average Age of Members	Club Ownership
55	750	52	Member-Owned
Gross Dollar Volume	Annual Dues Volume	Annual Food Sales	Annual Beverage Sales
$7,500,000.00	$1,600,000.00	$2,000,000.00	$1,000,000.00

Golf Facilities

18 hole course, par 72, designed by Robert Trent Jones

Hazeltine is a top 100 golf course with recently renovated greens, tees, bunkers and fairways.

Tennis Facilities

Tennis facilities unspecified

Swimming Facilities

Swimming facilities unspecified

Other Athletic Facilities

Dining Facilities

2 Member's Grill that seats 120
1 Ballroom that seats 450
3 Banquet Room that seats 80
2 Meeting Room that seats 30
1 Private Function Room that seats 20

Special Club Features

OVERVIEW OF HAZELTINE NATIONAL GOLF CLUB

Hazeltine has just undertaken the introduction of a General Manager at the Club after many decades of committee led management. The staff and membership see this as a positive step for the long-term future at Hazeltine. The Club is an 18 Hole Championship course, clubhouse and locker room.

Hazeltine National Golf Club is a prestigious and private club started in 1962 in Chaska, a suburb of Minneapolis, Minnesota. The Club Mission Statement is very stronly worded as it pertains to building and maintaining a golf course suitable for the conduct of national championships. An important part of the mission was to develop a membership that supported this concept - a membership that felt a responsibility to the game of golf and its rules and traditions. Similarly, it requires the highest standards of conduct by all memers and guests as they play the game. It is the best championship course in the state of Minnesota.

Through this mission, the club has hosted 12 championship golf events starting with the 1966 Women's Open Championship. The last event, the Ryder Cup was so successful that it is returning to Hazeltine in 2028, this will be the first time the event has been at the same course twice in the United States. The next championship will be the KPMG Championship in 2019.

To support this mission, the Club and its membership are committed to:

Providing the highest level of long-term maintenance standards on the golf course, standards preferred by the most knowledgeable and competent amateur and professional golfers.
Selecting dedicated and competent certificate-holding members of the Club to serve on the Board of Governors — men and women who will strive to ensure maximum continuity as they consider Club policies and provide direction for the professionals who are paid to manage the Golf Club.
Participating actively in the state and national associations that promote and protect time-honored traditions of the game.
Providing such additional facilities that are responsive to membership needs.
Building and maintaining a golf course and related facilities suitable for the conduct of national championships — and maintaining the playability of the course by “fine-tuning” the course as required to assure that it is, and continues to be, the preeminent golf facility in the region.
Operating the Golf Club using sound business principles and on a sound fiscal basis, retaining the highest caliber of management and staff.
Developing and maintaining a comprehensive junior golf program and offering expert training and the supervised use of the Club’s facilities to junior golfers who wish to develop their skills and their understanding of the game.
Recruiting a membership that is supportive of the expressed mission of the Golf Club.

Club is open 7 days per week, 12 months per year.

Job Details

Date Posted

5/3/2018

Job Title

Beverage/Dining Room Manager

Brief Job Description

The Beverage/Dining Room Manager is responsible for the efficient and professional operation of the Member Dining Room and is responsible for the Member and Guest Food & Beverage experience at Hazeltine National through hands on management and continuous training of supervisors and staff, and quality control while achieving profitability through sales and cost control. This is a highly visible role where member and staff relationships are key to the success of the dining operations. Manages the department within the board approved operating budget.

Key Responsibilities

Daily Dining Operations

Maintain the Club’s service standards at all times, ensuring a positive reputation for Hazeltine
Build and maintain friendly and professional relationships with Members
Provide Immediate attention to Members and Guests, using name recognition whenever possible
Ensure all state and local laws are adhered to regarding tobacco and alcohol service/consumption
Direct all service staff in the Member Dining Area. Also act as a supervisor or point of contact for other staff areas such as Bar, Banquet area, Beverage Hut/Turn Window, and Valet
Receive and handle complaints regarding food, beverage or service failures, and communicate these items to supervisor
Promote harmony and good-will between service staff and kitchen staff
Communicate effectively with the kitchen, guaranteeing orders are entered correctly and the appropriate number of covers are on the ticket
Ensure all tables are set appropriately and room is set according to the Club’s standards (tables in correct locations, furniture neatly arranged, etc.)
Responsible for closing the Clubhouse, which includes locking doors, checking service areas and setting alarms

Staff responsibilities

Responsible for all hiring, training, motivation, discipline and reviews for Dining Room Staff
Training is vitally successful to the operation of Hazeltine. Strong training skills are required.
Complete Dining Room Staff scheduling each week, taking into consideration appropriate staffing levels at all times
Ensure all service staff meet the Club’s appearance standards to include uniform standards, grooming standards and proper hygiene as per the employee manual
Direct daily pre-meal meetings with service staff to better prepare them for success

Billing Accuracy

Ensure all covers are noted on the daily reservation sheet, documenting name, member number, covers, and table number
Review all end of shift reports from service staff making sure that all chits have the correct member name/number and are closed properly (quick member charge vs. cash vs. credit card)
Resolve all billing discrepancies in a timely manner as directed by the billing office

Administrative

Make suggestions to F&B Director regarding ways to improve service and new ideas to motivate staff
Work with F&B Director on creating new training and development programs, including but not limited to Wine Training, Menu Training and Service Standard Development
Must stay informed of upcoming Club activities and promote accordingly
Generate weekly cover/guest check average reports
Control purchasing and inventory under the Food and Beverage Director.

Candidate Qualifications

Prior food and beverage management experience required. Good understanding of wine, beer, and liquor.

Proven customer service skills, a positive, upbeat and hospitality focused personality.

Strong communication skills, ability to multitask, work well as a team.

Must be able to stand for long periods of time (8-12 hrs).

Must be able to lift up to 50lbs on occasion, some bending, twisting and squatting may be needed

Flexible availability to work an average of 50 hours per week (varies greatly by season: peak season may cause a need for increased time, off season may require less time) including nights, weekends and holidays. Hours vary weekly.

Educational Requirements

Bachelor’s degree in Hospitality Management preferred however relevant work experience will be accepted.

Date Position Available

Immediately

Other Benefits

Insurance benefits

401(k)

Vacation

Please send resumes to:

Brittany Fink
Asst Controller/Human Resources
1900 Hazeltine Blvd
Chaska, MN 55318
PHONE: 952-556-5440
bfink@hngc.com