Golf Facilities

• 18 hole course

Tennis Facilities

• 1 outdoor Hard courts

Swimming Facilities

Other Athletic Facilities

Dining Facilities

Special Club Features

Job Description

Position Summary

The General Manager is responsible for all aspects of operations, from day-to-day staff management to ambassador for the establishment, responsible for delivery of an exceptional guest experience throughout the organization. As General Manager you will function as the primary strategic business leader, while directing and mentoring a team to assure an exceptional level of service and performance.

Duties and Responsibilities

Talent Management

·        Develop and provide strategic direction to a cohesive, high performance team.

·        Communicate routine and specific performance feedback as well as hold staff accountable to goals and standards. Establish effective work processes and systems to maximize individual and collaborative performance.

·        Manage organizational talent by creating consistent learning/development opportunities, identify necessary resources to strengthen the team and envision a succession plan for future openings.

·        Create a team environment that consistently delivers positive results. Provide training and career progression programs to support successful operations.

·        Build rapport with employees by ensuring leadership actions are consistent and fair. Nurture an environment that rewards open communication, integration of management in daily operations and encourages management to be available to employees for advice (open door policy). Publicly celebrate individual and team success to maximize employee engagement.

Business Strategy and Execution

·        Oversee total operations function of the establishment. Contribute information/analysis, assign responsibilities and make recommendations for strategic initiatives.

·        Anticipate industry trends and variances that will impact customer satisfaction and competitive markets. Maximize revenue through innovative sales practices, forecasting demand and yield management programs.

·        Partner with marketing, reservations and sales to explore new business opportunities.

·        Evaluate success of strategies to inform future plans/enhancements and determine impact on operations.

Revenue Management

·        Develop effective pricing strategies to balance seasonality, economy, property objectives and guest satisfaction. Establish revenue strategy that supports position in the local market.

·        Coach staff to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and other expenses. Establish appropriate inventory guidelines to support forecasted activities without experiencing over/under stocking.

·        Demonstrate routine care to assure a welcoming environment for guests. Collaborate with to ensure historic structure is well maintained in a condition that assures viability for future generations.

Brand Management

·        Standardize best practices to constantly improve quality, profit, team productivity and guest service standards.

·        Maintain high visibility in all departments and interface with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

·        Take ownership for guest complaints and resolve issues.

·        Facilitate ongoing interaction between establishment and local community.

·        Communicate daily with team leaders to provide/obtain information and conduct routine inspection of establishment and related operations.

·        Attend and conduct regular meetings to develop creative solutions and overcome obstacles to continually improve establishments operations.

Compliance

·        Partner with Human Resources on strategic initiatives to support an employee-oriented organizational culture emphasizing quality, continuous improvement, collaboration and high performance.

·        Conduct routine coaching, annual performance appraisals, corrective counseling and terminations.

·        Audit areas of responsibility to guarantee compliance with State Labor Laws, Company Policies/Procedures, Standard Operating Procedures and Guest Service Standards.

·        Responsible Public Health/Safety, including but not limited to: Occupational Health & Safety Act (OSHA) Regulations, Blood Borne Pathogen (BBP) and Hazard Communication Procedures/Safety Data Sheets, Food Safety/Serve Safe Training and Record Keeping, Fire/Evacuation Procedures, Employee/Guest Injury Documentation and Worker’s Compensation.

Formal Education and Experience Requirements

·        Bachelor’s Degree in Business or Hospitality/Hotel Management coupled with formal continuing education and certifications required.

·        5 years progressive country club, culinary, hospitality, hotel and/or resort management experience with total profit and loss responsibility required. Prior experience with dining operations in an environment focused on high level guest service strongly preferred.

·        Working knowledge of Operations, including but not limited to: SOP’s, P&L, Budgeting, Yield Management, Sales Processes, Customer Relations, Capital Project Management, Contract/Vendor Negotiation, Health Safety Standards, Federal/State Labor Law and Employee Development/Training.

·        Ability to develop and maintain effective operating/control processes for maximum efficiency and profitability while ensuring adherence to established guest service criteria.

·        Must have excellent interpersonal skills and problem-solving abilities with a capacity to remain calm when faced with multiple priorities and deadlines. Exercises sound independent judgement to confidently resolve concerns and provide solutions to guests with highest expectations of service standards as well as team members. Advanced written/verbal communications skills to direct and collaborate with diverse groups at all levels.

·        Working knowledge of MS Office (Word, Excel, Outlook and PowerPoint) and Hotel/Travel and Social Platforms.

Physical Requirements

·        Ability to work evenings, weekends and holidays required and willingness to flex up in scheduled work hours (based on business need).

·        Combination of sitting, standing and walking throughout the day.

·        Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks. Ability to physically grasp supplies and transport items up to 50 pounds without mechanical assistance.

Supervision and Guidance

·        Provides routine guidance to all direct and indirect staff on the establishment.

Educational Requirements

·        Bachelor’s Degree in Business or Hospitality/Hotel Management coupled with formal continuing education and certifications required.

Salary Range