This club uses CMAA's General Manager/Chief Operating Officer Concept.
Other Athletic Facilities
Fitness Center, Duck pin bowling Alley, Two Fitness Studios, Four Paddle Tennis Courts, Indoor Pool, Outdoor Pool
Special Club Features
Established more than 100 years ago, Columbia Country Club is a private, member-owned club located in Chevy Chase, MD, formerly known as Columbia Golf Club. Since it's inception, Columbia Country Club has grown and offers a full range of athletic, social, and recreational facilities. These inlcude an 18-hole championship golf course,Har-Tru tennis courts, indoor and outdor pools, a state of the art fitness center, a six lane duckpin bowling center, paddle tennis courts, a seasonal ice skating rink, a child minding center, and more.
Additionally, the club maintains multiple restaurants, providing a variety of dining experiences for its 1,450 members, as well as host personalized private functions for members and their guests. The essence of Columbia is not defined by the dining rooms or the athletic facilities, but by the tradition, excellence, and camaraderie of the membership that has become known as the Spirit of Columbia.
Annual gross revenues of $18 million with food and beverage sales of $5.5 million.
Club is open
6
days per week,
12
months per year.
The Assistant Manager is responsible for the management and execution of banquet service in the manner most pleasing to the Members and their guests. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of the private event outlets. Supervises and trains banquet staff; manages within budgetary restraints; develops/implements programs to increase consistency in product and operations. Directly supervises the Banquet Manager, Assistant Banquet Manager, Dining Room Supervisors and managers of all other outlets such as snack bars, halfway houses, etc. Hires, trains and supervises subordinates and applies relevant operational principles to assure that the wants and needs of club members and guests are consistently met.
1. Monitors and takes corrective action as necessary to assure that the budget’s sales and cost goals are attained
2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are implemented
3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
4. Assures that all standard operating procedures for sales and cost control are in place and consistently utilized
5. Helps plan and approve external and internal marketing and sales promotion activities for the food operation
6. Helps plan and approve the staffing and scheduling procedures specifications for banquet staff
7. Manages the long-range staffing needs of the banquet department
8. Hires, trains and supervises banquet staff
9. Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages
10. Implements policies and procedures for food and beverage departments
11. Reviews new techniques for food presentation in a manner and variety to maximize member and guest satisfaction and to minimize food cost
12. Consults with the Executive Chef, Catering Director and Purchasing Director daily to help assure the highest level of guest satisfaction the appropriate cost
13. Develops and maintains wine lists and bottle/glass wine sales promotion programs
14. Maintains on-going training programs for service and bar production/service personnel
15. Continually works to ensure correct handling procedures to minimize china and glassware breakage and food waste
16. Serves as an ad-hoc member of appropriate club committees
17. Assists in planning and implementing of procedures for special club events and banquet functions
18. Inspects banquet employees to ensure that they are in proper and clean uniforms at all times
19. Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, etc.
20. Serves as liaison between the banquet and culinary departments
21. Assures that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to schedule
22. Directs pre-meal meetings with Banquet Managers. Relays information and policy changes and briefs personnel
23. Assures the correct appearance, cleanliness and proper set-up of the dining rooms
24. Keeps an inventory of banquet items including china, glassware, silverware, coffee pots, water pitchers, etc.
Salary is open and commensurate with qualifications and experience. The club, along with the typical CMAA benefits, offers a benefit package.
