Clubhouse Manager

Job Description

Job Description

Position Summary:

The Country Club at Woodmore is hiring a Clubhouse Manager. He/she is responsible for managing all aspects of the Club’s clubhouse operations with a strong focus on the food and beverage operations throughout the Club to include member dining, turn grills, snack bars, banquet and catering functions, housekeeping, reception, etc. 

He/she is also responsible for recruiting, hiring, training, and supervising the staff; implementing and monitoring department budgets; managing and maintaining the highest standards of products and services while maximizing profitability through cost and labor control and meeting revenue goals; and applying relevant marketing principles to assure that the wants and needs of Club Members and guests are consistently exceeded.

Position Functions and Duties:

• Direct and manage the food and beverage operations and ensure that the Club’s high standards of service and quality are met or exceeded.
• Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
• Interview, hire, and train employees when necessary.  Ensure managers and staff roles and expectations are clearly defined and encourage high morale amongst staff.
• Coach, counsel, motivate, discipline, and hold managers and staff accountable when necessary.  Monitor performance regularly.  Terminate employees when necessary.
• Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Oversee scheduling of food and beverage department and monitor employee records to minimize overtime and keep labor costs within budget.
• This is a very hands-on position. The candidate will be actively engaged in all operations. Not an office role.
• Audit and approve biweekly payroll.
• Assist in planning and approving external and internal marketing and sales promotion activities for department outlets and special Club events.
• Establish quantity and quality output standards for staff in all positions within the department.
• Develop and implement food and beverage financial strategies by anticipating requirements, trends and variances; develop budgets and action plans and take corrective action when necessary to ensure budgeted goals are attained.
• Manage the ordering of all food and beverage purchases including food, beverages, supplies, wine, beer, liquor, equipment, etc.  Provide updated information to the Accounting Department.
• Inspect supplies, equipment, and cleanliness and organization of front of house and back of housework areas to ensure efficiency, organization, safety, sanitation, and cleanliness standards.   Responsible for bar and restaurant equipment, maintenance schedules and arrange for repairs.  
• Assist in table service and order taking when necessary. Expedite when needed.
• Approve all product invoices before submitting them to the Accounting Department.
• Maintain records of special events, house counts, food covers, and daily business volumes.
• Oversee and monitor monthly physical inventory for the timeliness, accuracy to maximize usage and minimize waste and breakage.
• Maintain safe, secure and a healthy work environment by establishing, following and enforcing sanitation and quality of food and beverage preparation, service standards and procedures.  Monitor and ensure alcoholic beverage and other regulatory requirements are met.
• Develop departmental objectives, budgets, policies, procedures, and strategies and meet or exceed specified goals.
• Utilize computer programs to analyze forecast, cost, and revenue reports and decisions based on that information to ensure maximizing of profits.
• Implement and monitor sanitation and cleaning schedules.
• Greet members and guests and oversee actual service on a routine and random basis.
• Serve as a member of the Club’s management team and provide necessary reporting to department managers, General Manager, Controller, and Corporate Staff.
• Maintain communication with senior managers to review operational and financial goals and inform them of any problems or unusual matters of significance.
• Work closely with department leaders to ensure goals and objectives are continuously met or exceeded.
• Monitor market trends and stay abreast of changes to remain relevant in the industry. 
• Attend staff meetings.
• Performs other duties as assigned by management.

Education/Experience/Skills:

• BA/BS in Hospitality Management, Business, or related field preferred.
• Experience with menu design, payroll cost controls, Microsoft Word/Excel, and Jonas or other similar club POS systems.
• Possess food safety and alcoholic beverage certification.
• Demonstrated ability to be a team leader, manage employees, handle members/guests in a diplomatic, constructive and professional manner. 
• Must possess exceptional organizational skills and high internal standards of quality and service.
• Must be able to effectively hire, train, motivate, discipline, and terminate employees.
• Ability to read and interpret documents and write routine reports and correspondence. 
• Ability to communicate effectively with food and beverage staff of diverse backgrounds, cultures, and education levels.
• Proven ability to diagnose problems, respond to complaints, and increase food and beverage efficiencies.
• Excellent listening skills, oral communication skills, and positive interpersonal skills are required.

Typical Physical/Mental Demands:

• Requires ability to perform some manual labor tasks that will require some strenuous physical efforts such as carrying, lifting, pushing, pulling, bending, squatting, or occasionally moving objects in excess of 40 pounds.
• Frequent walking, standing and sitting, and continuous repetitive motions.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.
• Must be effective in listening to, understanding, and clarifying the concerns and issues raised by members, guests, and employees.
• Must be able to work with and understand financial information and data, and basic arithmetic functions with the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.