Golf Facilities

• 1 hole course, par 72, designed by Tom Fazio

Tennis Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

Special Club Features

The F&B Manager is responsible for leading and training the F&B team. They are responsible for all orders, product, inventory and reports from the F&B department. They are to work alongside the Sommelier to insure all meal services and dining areas are prepared each day for members and guests. They are to be a part of the Alotian experience and need to create relationships with all members and guests. The primary purpose of the F&B Manager is to assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining areas. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement continuous training programs. Fill in for the Clubhouse Manager when they are absent.

• Plans dining room set-up based on anticipated guest counts and client needs.
• Inspects F&B employees to ensure that they are in proper and clean uniforms.
• Supervises and trains the F&B staff.
• Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting to Clubhouse Manager.
• Produces daily or meal-period revenue analyses and other reports from point of sale systems used in the dining room.
• Receives and resolves complaints concerning dining room service.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Trains staff on all aspects of the POS system.
• Fulfills and stocks all special member cabin requests
• Maintains an inventory of F&B supplies items such as silverware, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Daily monitors the dining room reservations process.
• Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
• Attends scheduled staff meetings.
• May serve as club’s opening and closing manager or manager on duty.
• Works with Executive Chef to update, review and print menu changes.
• Monitors and maintains specification inventory levels of all liquor, beer, non-alcoholic beverages, supplies and mixers, glassware, expendable paper and sundries. Maintains accurate usage records of aforementioned supplies. Completes appropriate paperwork for all beverage purchase requests and submits to Clubhouse Manager. Makes recommendations to the Clubhouse Manager for the purchase of needed liquors, mixers, glassware, beverage supplies, and equipment.
• Performs opening and closing duties to include but not limited to maintaining the cleanliness, organization and sanitation of all bars and beverage cart.
• Gathers and reviews member beverage charges daily and submits verified charges to the front desk. Investigates any discrepancies and/or questionable charges.
• Prepares and submits monthly beverage inventories.
• Responsible for all disciplinary actions for any F&B staff.
• Performs other duties which are deemed by the Clubhouse Manager to be an integral part of the job.
• Fills in for the Clubhouse Manager when absent and fulfills the responsibilities of but not limited to: approving payroll, send out the weekly schedule, coordinating dinner and cabin reservations, inspects cabins upon arrival, opens the clubhouse, speaks with members about any changes or items they requested for their stay, coordinates with concierge about any itinerary changes.

Educational Requirements

• High School education or G.E.D Equivalent
• A four year college degree in Hospitality is preferred