Golf Facilities

• 18 hole course, par 72, designed by Willard Byrd

Tennis Facilities

• 10 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Five Pickleball Courts

Dining Facilities

• 2 Casual Dining Room that seats 200
• 1 Snack Bar
• 1 9th Hole that seats 45
• 1 Lounge/Bar that seats 45
• 1 Ski Lodge that seats 64

Special Club Features

The Food & Beverage Manager will be a “servant at heart” with a warm and welcoming style.  As the face of the Clubhouse and leader of the front of the house staff, this person must be highly visible and always on the floor during meal/service periods.  High energy and constant attention to detail and membership needs are a must.  Must have a passion for exceeding member and guest expectations with a commitment to excellence. Must have supervisory experience working in a club dining environment, and the ability to motivate and train seasonal service staff to perform to these expectations. This position is perfect for the career minded individual who works in a similar winter seasonal position.  

Manage all aspects of food and beverage service in the Clubhouse between Mid/Late-April and October.  Provide input and manage approved budgets; hire, train, schedule and supervise subordinates to assure that the wants and needs of members and their guests are satisfied.  A strong food and beverage background with previous experience in a private club setting is considered a plus.  Visible direction of all food and beverage service, interaction with the membership, a good working relationship with the Executive Chef and attainment of budget goals are primary duties. Required to work nights, weekends and holidays.

• Monitor and take corrective action as necessary to assure that budget goals are attained; Approve all invoices before timely submission to accounting department
• Responsible for the proper accounting and reconciliation of the Club point of sale (Jonas) system and member charges/disputes
• Establish a highly visible presence on the floor during hours of operation to provide membership and staff with your availability and expertise; Greet members and oversee actual service on a routine basis
• Maintain an environment of excellence in quality and service
• Train service staff to their understanding of your expectations through effective orientation and implementation of an organized training program; Monitor employee dress codes to ensure compliance with established policy
• Develop interesting ways to promote Club functions and attract banquet functions
• Inspect to ensure all safety, sanitation, energy management, preventative maintenance, cleaning services and other standards are consistently met
• Menu planning in conjunction with the Executive Chef
• Beer, wine and liquor knowledge, budgeting, purchasing and pricing; Compliance with laws regulating the sale and use of alcohol
• Labor management including compliance with wage and hour laws
• Address member/guest complaints and advise GM about appropriate corrective actions taken
• Maintain beverage and service ware inventories by implementing procedures to minimize waste, breakage and theft
• Maximize use of Club facilities with can do attitude; manage reservations
• Implement and enforce Clubhouse rules of dress and conduct and other policies established by the Board of Directors
• Maintain appearance of Club facilities; Upkeep and cleanliness of equipment and facilities
• Other responsibilities as assigned by the General Manager

Educational Requirements