Golf Facilities

• 18 hole course, par 71, designed by Donald Ross

Tennis Facilities

• 4 outdoor Hard courts

Swimming Facilities

• 2 Indoor

Other Athletic Facilities

Dining Facilities

• 1 Ballroom that seats 300
• 1 Formal Dining Room that seats 60
• 1 Casual Dining Room that seats 80
• 1 Lounge/Bar that seats 60
• 1 Outdoor Dining that seats 30
• 2 Private Function Room that seats 40
• 1 Pool
• 1 9th Hole that seats 60

Special Club Features

Basic Function:

The Assistant Manager will help implement the policies established by the General Manager, the Board of Directors and the By-Laws of the club. He/she works closely with the Clubhouse Manager and serves in this capacity in the absence of the Clubhouse Manager. The incumbent will assist in developing, implementing and maintaining standard operating procedures for all banquet dining, beverage and housekeeping departments of the clubhouse. The Assistant Manager serves as a liaison between the club members and employees, and works with the Clubhouse and General Manager in the development of club policies, programs, events, etc. The Assistant Manager is responsible for promotion of the club and the dissemination of hospitality, friendliness and goodwill among the members and guests. His/her goal is to insure the members and their guests enjoy the facility and programs of their club.

Major Duties and Responsibilities:

1. Provides leadership and a positive image for the club. Strives to provide members with premier service in both fine and casual dining, quality products and exciting private dining events and promotions.
2. Greet members and guests and oversee actual service on a regular basis. Assist in arranging for any special needs.
3. Must be aware of all events in the clubhouse. Develops ongoing dialogue and rapport with members and employees through recognition, communication and follow through.
4. Promote food and beverage activities and special events through calendar updates, marketing brochures and signage.
5. Assures the smooth and efficient daily operation of the club to provide the members and guest with a family environment for which the club is renowned.
6. Cooperates with the Clubhouse and General Manager in order to accomplish predetermine goals.
7. Consults with department managers on necessary policy changes, suggest changes, and may direct the implementation of these changes upon review with the Clubhouse and General Manager.
8. Interviews and appraises applicants for selected clubhouse positions, and exercises hiring authority, subject to the Clubhouse Managers review. Also coordinates with the Clubhouse Manager and department managers pursuant to discipline, and/or discharge of any employee.
9. Develops institutes and maintains a written orientation and training programs for all dining, banquet, beverage, and housekeeping personnel. Promotes the team concept of management within the clubhouse.
10. Assists in developing and providing detailed job descriptions and periodic performance reviews and processing status change forms for all of the dining, banquet, beverage, and housekeeping personnel.
11. Writes directives, manuals, and guidelines covering employment policies, rules regulations, and approves directives written by department heads, subject to the Clubhouse and General Managers approval.
12. Oversees the front of the house dining and banquet food and beverage and housekeeping operations. Works with the Clubhouse Manager, Executive Chef, Director of Catering, and bar staff in developing appealing menus and attractive wine list. Assists in determining pricing policy, production and labor staffing.
13. Addresses member complaints and suggestions related to the dining, banquet, beverage and housekeeping operations including general service, employee attitude, maintenance, and cosmetic appearance of the facility. Suggests appropriate corrective action as required.
14. Insures appearance, upkeep and cleanliness of club operations exceeds member standards.  
15. Attends meetings of various committees to which he/she is designated by the Clubhouse or General Manager.
16. Keeps the Clubhouse and General Manager informed of all significant, or potentially significant, operating matters and problem areas.
17. Recruits, supervises and maintains a well trained and experienced dining, banquet, beverage, and housekeeping staff for the club’s operation.
18. Assists in the setup, organization and execution of a diverse assortment of banquet functions and club parties.
19. Assists the Clubhouse and General Manager in the preparation of the various departmental budgets as assigned. Monitors and manages daily revenue, expense and labor cost measures to achieve budget goals.

Other Requirements:

• Must be able to stand and walk for long periods of time. (10-14hours)
• Must be able to lift up to 50 lbs. on occasion, with bending, twisting and squatting required.
• 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.
• Knowledgeable of housekeeping operations, locker room operations, professional table service, bar operations, banquets and catering operations, proficiency in P.O.S. Systems critical, Microsoft Office environment.

Educational Requirements

A college graduate, especially one with a degree in Hotel and Restaurant Management, would be viewed as a distinct plus.