Golf Facilities

• 18 hole course, par 71, designed by Findlay - Front : Jones, Sr. - Back
• 9 hole course, par 36, designed by Clark

Tennis Facilities

• 2 outdoor lighted Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Men's Grill that seats 68
• 1 Formal Dining Room that seats 78
• 1 Outdoor Dining that seats 88

Special Club Features

SUMMARY

Responsible for managing all daily Clubhouse services throughout all dining and kitchen areas, catering, banquets, and non-golf related activities of the Clubhouse, and assuring that the wants and needs of the club members and guests are consistently exceeded.  Provide for cohesive environment bringing together all divisions of the Clubhouse operations.  Coordinate all Pool and Tennis activities. Plan and implement budgets, hire, train, and supervise subordinates.

DUTIES AND RESPONSIBILITIES

• Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Increase levels of food service quality and enhance overall ambiance of member dining experiences.
• Helps plan and approves internal marketing promotion activities for the food and beverage department.
• Attends Committee meetings and ensures integration and coordination of all social events.
• Manages the long-range staffing needs of each department.
• Manages the overall operation of the Clubhouse.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Develops and implements policies and procedures for food and beverage department as defined by the Board of Directors.
• Assists in planning and implementing procedures for special club events and banquet functions.
• Greets guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Addresses member and guest complaints and advises the Board of Directors about appropriate corrective actions taken.
• Develops new and innovative ways in which to stimulate member activities and participation in Club events.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Approves all product invoices before submitting to club secretary.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Works with other department heads on special projects assigned by the Board of Directors.

Educational Requirements

SUPERVISORY RESPONSIBILITIES

• The Executive Chef, All Food and Beverage Supervisors and Managers, and Dining Room Managers.
• Interview, select, train, supervise, counsel and discipline all service employees in the department.
• Develops on-going professional development and training programs for service staff.
• Ensures that all legal requirements are consistently adhered to including wages and hour and federal state and/or local laws pertaining to alcoholic beverages.
• Ensure that all services to members and guests are conducted in a highly professional manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibilities.