Manager of Clubhouse Operations

Manager of Clubhouse Operations

POSITION SUMMARY

The Manager of Clubhouse Operations is responsible for the overall leadership financial performance and day-to-day operations of the Clubhouse and Food and Beverage operations including dining bar turn grill seasonal beach club concessions kitchen events staffing service standards purchasing inventory budgeting regulatory compliance and facility readiness.

The Manager provides strong leadership to the Food and Beverage team while maintaining exceptional service standards for Property Owners and their guests. This position balances quality service employee development operational efficiency and financial performance while ensuring compliance with POA policies and established standards.

DUTIES AND RESPONSIBILITIES

Financial Management & Business Performance

• Develops and manages annual operating budgets and participates in long- and short-term financial and operational planning.

• Monitors revenues expenses labor food and beverage costs purchasing inventory and other key operating expenses to ensure budget compliance.

• Reviews financial results and operating trends including food and beverage costs payroll-to-sales ratios sales performance and budget-to-actual results.

• Identifies budget variances and develops corrective action plans when financial or operational results do not meet expectations.

• Ensures required financial and operational reports are accurate and submitted timely.

• Works with the General Manager and Finance/Accounting to evaluate performance forecasts capital needs and opportunities for improvement.

• Develops programs events and offerings designed to increase participation revenue and Property Owner satisfaction.

Clubhouse & Food and Beverage Operations

• Provides overall leadership and direction for dining bar turn grill seasonal beach club kitchen special events and related Clubhouse operations.

• Ensures all areas are properly staffed prepared clean organized and ready for service.

• Maintains high standards for food and beverage quality presentation service cleanliness professionalism and the overall customer experience.

• Works with culinary and operational leadership to ensure quality consistency sanitation cost control and operational efficiency.

• Oversees purchasing inventory liquor controls supplies operating equipment invoices purchase orders and vendor relationships.

• Oversees physical inventories and ensures appropriate financial and operational controls are maintained.

• Develops and recommends operating procedures standards and controls consistent with POA policies.

• Continually evaluates operations and implements improvements to service efficiency quality and financial performance.

Leadership & Personnel Management

• Recruits develops trains coaches and retains a professional service-oriented Food and Beverage team.

• Establishes clear expectations and holds managers supervisors and employees accountable for performance and service standards.

• Ensures appropriate staffing and scheduling based on business levels operational needs service expectations and approved labor budgets.

• Provides appropriate delegation to managers and supervisors while maintaining overall accountability for departmental operations.

• Conducts regular staff meetings and provides ongoing coaching performance feedback training and development.

• Ensures employees consistently follow expectations regarding appearance conduct professionalism customer service safety and workplace behavior.

• Partners with Human Resources regarding recruiting hiring employee relations performance management disciplinary matters and required personnel documentation.

• Promotes professionalism teamwork accountability trust and open communication throughout the department.

Property Owner & Guest Experience

• Establishes and maintains exceptional service standards for Property Owners and their guests.

• Maintains a visible presence throughout Clubhouse operations and regularly interacts with Property Owners and guests.

• Responds promptly and professionally to concerns complaints and service issues.

• Considers Property Owner feedback interests and participation when developing menus programs events and services.

• Collaborates with other POA departments to coordinate events activities communications and services.

Compliance Safety & Facility Management

• Ensures compliance with applicable federal state county and local requirements governing Food and Beverage operations.

• Maintains knowledge of applicable health sanitation alcohol service OSHA building fire and workplace safety requirements.

• Coordinates regulatory inspections and ensures identified issues are corrected promptly.

• Maintains appropriate procedures for food handling sanitation alcohol control workplace safety security and loss prevention.

• Maintains responsibility for the cleanliness condition appearance and operational readiness of Clubhouse Food and Beverage areas.

• Conducts routine facility and equipment inspections and coordinates repairs maintenance replacements and capital needs with appropriate POA departments.

• Protects and maintains POA assets assigned to Clubhouse and Food and Beverage operations.

QUALIFICATIONS

• Minimum of six years of progressively responsible experience in Food and Beverage hospitality club restaurant resort or similar operations including significant management experience.

• Demonstrated experience managing financial performance staffing service purchasing inventory and operational controls.

• Strong knowledge of budgeting forecasting cost controls labor management inventory management and financial analysis.

• Demonstrated ability to lead develop and hold managers supervisors and frontline employees accountable.

• Excellent interpersonal organizational problem-solving verbal and written communication skills.

• Ability to communicate effectively with Property Owners guests employees vendors and all levels of POA Management.

• Demonstrated commitment to exceptional customer service and operational excellence.

• Experience developing programs events or offerings that increase participation revenue or customer engagement.

• Knowledge of applicable food safety sanitation alcohol service OSHA and workplace safety requirements.

EDUCATION

Bachelors degree in Hospitality Management Food and Beverage Management Business Administration or a related field is highly preferred.

Significant relevant management experience may be considered in lieu of a four-year degree. Candidates without a bachelors degree should generally possess approximately 10 years of relevant experience including at least five years in a senior management or leadership capacity.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods and regularly navigate all areas of the facility including stairs.

• Ability to lift and/or move up to 25 pounds.

• Ability to hear and understand normal conversation.

• Ability to read write speak and communicate effectively.

• Ability to work throughout dining kitchen bar storage event office and outdoor areas as operational needs require.

WORK SCHEDULE

This leadership position requires flexibility based on operational needs. The Manager is expected to maintain a visible presence during key operating periods and may be required to work evenings weekends holidays special events and other peak business periods.