Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Donald Ross

Racquet Facilities

• 5 outdoor Clay courts

Swimming Facilities

• 0 Outdoor

Other Athletic Facilities

Gym, Hiking Trail, Pickleball Ball & Paddle Tennis

Dining Facilities

• 1 Member’s Grill that seats 60
• 1 9th Hole that seats 0
• 1 Lounge/Bar that seats 40
• 1 Ballroom that seats 220
• 1 Outdoor Dining that seats 200

1. Job Summary

Responsible for the management of all Food & Beverage operations related to A la Carte & related services along with some events. Assures a high standard of appearance, hospitality and service in the personnel and cleanliness of all dining areas and operations. Supervises and trains dining room staff; manages budgetary restraints; develops/implements programs to increase sales.

1. Job Tasks (Duties)
   1. Trains and supervises all dining room staff.
   2. Updates training manuals and materials.
   3. Attends Food & Beverage Meetings, weekly and as necessary.
   4. Monitors dining room labor through Netchex and approves payroll, weekly.
   5. Completes the weekly schedule.
   6. Manages personnel and plans room set-up based upon anticipated guest counts and member/ guests needs.
   7. Oversees the Bar Manager and Captains.
   8. Assists with beverage inventory as needed.
   9. Inputs Food & Beverage into POS system and updates daily specials.
   10. Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
   11. Assures that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to schedule.
   12. Responsible for opening/ closing management duties.
   13. Helps print menus and specials, maintain cleanliness of menus & change as needed.
   14. Receives and handles comments concerning food, beverage, or service.
   15. Serves as a liaison between dining room and kitchen staff.
   16. Demonstrates leadership qualities and sets the tone for harmonious chemistry of the front of the house staff.
   17. Directs pre-meal meetings with dining room personnel. Relays information and policy changes and briefs personnel.
   18. Assures the correct appearance, cleanliness and proper set-up of the dining rooms.
   19. Checks the maintenance of all equipment in the dining room and handles deficiencies.
   20. Makes improvements in dining room procedures and layout, when necessary.
   21. Produces daily/meal period sales analyses and report and produces nightly report.
   22. Assures that the dining room and other club areas are secure at the end of the business day.
   23. Greets and seats members and guests and continues to do table checks to ensure they are enjoying their meal.
   24. Carefully supervises to help ensure proper service.
   25. Works with Dining Reservationist to optimize cover counts and member experience.
   26. Monitors club website to make sure info is up to date.
   27. Spend time with the General Manager on financial reporting and budgeting.
   28. Attends at least one NECMA meeting annually.

Reports to: Clubhouse Manager

Educational Requirements