Golf Facilities

• 18 hole course, par 72

Tennis Facilities

• 13 indoor outdoor lighted Hard courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

Fitness Center with group exercise, personal training, and physical therapy services available.

Dining Facilities

• 1 Men's Grill
• 1 Casual Dining Room
• 2 Outdoor Dining
• 1 Lounge/Bar
• 5 Banquet Room

Special Club Features

Colonial Country Club has a team of highly skilled and motivated leaders who share the same goal of continuous improvement. We are currently seeking a Food & Beverage Director to join our leadership team. 

The Food & Beverage Director position oversees the daily operations of the Front of House with an emphasis on member dining. The F&B Director is a high-visibility and accessible leader dedicated to service for both members and staff. This position works closely with the Assistant General Manager – F&B (AGM) and Executive Chef to create and execute memorable member experiences across all dining venues. “On-the-floor” management of the F&B operations and facilities required for all five dining outlets and various tournament-related events. 

Direct reports include:  F&B Managers, Supervisors, Servers, Bartenders, Bussers, Hostesses, and Banquets staff.

Responsibilities include but are not limited to the following:

1. Manages scheduling, payroll and staffing for FOH across all member dining venues
2. Works with supervisory team to create individual and departmental goals. Monitors individual performance and goals for attainment or redirection if necessary.
3. Plans, coordinates and conducts daily, weekly and quarterly training/professional development programs for service staff.
4. Participates in the budgeting process and monitors the budget.  Takes corrective action as necessary to assure budget goals are attained.
5. Monitors labor, evaluates scheduled and actual labor hours and costs.
6. Monitors internal cost control procedures and maintains monthly/quarterly inventories of beverage, china, glass and silver.
7. Acts as Manager on Duty (MOD) for both opening and closing shifts as scheduled.
8. Addresses questions or complaints from club members, guests and employees.
9. Facilitates maintenance of the Club’s Point of Sale system and updating menu items and pricing.
10. Participates in on-going facility inspections throughout the club to assure that cleanliness, safety and other standards are consistently met.
11. Attends F&B and Supervisor meetings as scheduled.
12. Manages all aspects of the clubhouse operations in the absence of AGM.
13. Participates in the hiring, training and supervision of over 200 temporary service staff during PGA event.

Educational Requirements

Requirements include the following:

1. Bachelors Degree from an accredited four-year college or university in related or closely related field.
2. Minimum three years direct experience with Clubs as a F&B Director, Supervisor or Manager.
3. Demonstrated knowledge of Food & Beverage Operations.
4. Ability to demonstrate excellent people management and leadership skills
5. A proven track record in creating and building a memorable event experience to members and guests of the clubhouse.
6. Strong verbal and written communication skills.
7. Proficiency in Microsoft Word, Excel, and POS systems knowledge required.
8. Flexibility to work nights, weekends and all major holidays.
9. Elevated certifications in beverage knowledge (i.e. Sommelier) are a PLUS.