Clubhouse Manager

THE CLUB:

The Club at Carlton Woods is home to two top ranking courses. The 18-hole Nicklaus Course property boasts a 53000 square foot Clubhouse including a la carte dining rooms private event spaces mens & ladies full service locker rooms fitness center Spa 9 hard tennis courts 4 pickle ball courts pool complex and playground. The 18- hole Fazio Course boasts a 15000 square foot Clubhouse includes mens & ladies locker rooms dining room and bar fitness center and golf shop. The Club at Carlton Woods is offering a tremendous opportunity for a highly qualified individual willing to provide innovation energy and vision to become part of a high-performing team as their Clubhouse Manager.

JOB SUMMARY:

Work closely with the Director of Operations. Responsible for operation of all aspects of the Clubhouse and hospitality outlets at both the Nicklaus and Fazio properties. Responsible that appropriate coverage for all areas in the Clubhouse is adequately covered to deliver Carlton Woods exceptional service standards.

Reports to Director of Operations

Supervises: F&B Managers Sommelier Locker Room Manager Housekeeping and Member Services

THE ROLE:

The Clubhouse Manager will oversee the Clubhouse operation to ensure paramount member satisfaction. As a highly visible and approachable leader this role will oversee and be responsible for the hospitality results in the dining rooms special events private golf tournaments locker rooms and on course comfort stations.

The Clubhouse Manager will ensure that the goals of both the food & beverage department and the operations of the Club are being met through proactive leadership and fullscope management while also paying attention to the fine details. These crucial attributes along with a necessary intuitive style will contribute to the overall success of the Clubhouse Manager.

Working under the direction of the Director of Operations the Clubhouse Managers primary focus is on the overall member/guest experience. The ability to consistently look forward in planning and has the ability to build successful teams and overall departmental leadership is a critical skill set required for success in this position. Equally important is the ability to intuitively embrace the need to be visible and highly interactive with the members and staff; leadership in this area begins and ends with communication approachability and accessibility.

EDUCATION AND/OR EXPERIENCE

• Bachelors degree from a four-year college or university
• Hospitality Management major preferred
• Member of Club Managers Association of America (CMAA) and/or other professional associations
• Five or more years of related experience with three or more years as a manager
• Private club or luxury hospitality industry experience with management and supervisory experience and progressive professional advancement

JOB KNOWLEDGE CORE COMPETENCIES AND EXPECTATIONS

• Ability to function as clubs manager during his/her absence
• Knowledge of management requirements for housekeeping engineering maintenance and repair
• and security functions at the club
• Must demonstrate appropriate analytical skills attention to detail organizational and project management skills
• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
• Knowledge of and ability to perform required role in emergency situations
• In depth knowledge of A la Carte dining operations and F&B training practices
• Strong oversight over banquet and event operations
• Very fluent in Beverage operations including private label wine and spirits programming

LICENSES AND SPECIAL REQUIREMENTS

• Certified Club Manager (CCM) designation through CMAA or in current pursuit of this designation desirable

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Must be able to reach bend stoop stand and lift up to 40 pounds
• Must be able to handle hot and cold interior and outdoor conditions
• Independent mobility throughout the clubhouse

JOB TASK/DUTIES

• Enforces budgets staffing and general operating procedures; directs the work of Clubhouse F&B staff
• Functions as an administrative link between departments
• Closely monitors beverage inventory and ordering
• Works closely with bartenders and manages a dynamic beverage program
• Hire and train F&B supervisors and staff
• Participate in hiring locker room F&B and banquet service staff
• Monitors internal cost control procedures
• Monitors safety conditions and employees conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all departments
• Maintains contact with members and helps to assure maximum member satisfaction
• Receives and resolves complaints from club members guests and employees
• Participates in ongoing facility inspections throughout the club to assure that cleanliness maintenance safety and other standards are consistently attained
• May serve as a departmental manager in that managers absence
• Attends management and staff meetings as scheduled
• Interacts with members answering questions solving problems overseeing services and cleanliness and showing the club facilities to visitors
• Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible
• Monitors labor; evaluates scheduled and actual labor hours and costs
• Researches new products and develops an analysis of their costs and benefits
• Oversees daily club operations
• Works with Human Resources Department staff to develop long-term staffing needs for the clubhouse department
• Works with department heads to plan professional development programs for applicable staff
• Ensures that all legal requirements are consistently followed
• May perform clubhouse opening and closing duties including those related to security
• Recruits for and manages the clubs staffing levels
• Monitors employee dress codes and member dress codes as applicable
• Conducts training and other meetings with department staff
• Completes other appropriate assignments made by the Director of Operations and General Manager