Clubhouse Manager

*Founder’s Statement:* “We want the best chicken salad, for the best price, in the best possible surroundings.
” – Jim Wilson, Jr.
(1986) *Clubhouse Mission:* Consistently exceed member expectations by providing superior service, the highest quality food, and presentation creativity in a spotless environment with team members who are happy and have a “we can/we will!” attitude.
*Clubhouse Information:* Wynlakes Golf & Country Club is the focal point of Wynlakes’ 1100 home residential community.
The club was founded in 1986 by developer, Jim Wilson Jr.
The founder's mission was quite simple: "We want the best chicken salad; for the best price; in the best possible surroundings.
" Our staff is driven to deliver that mission unconditionally each day.
We currently have 975 members whose average age is 55.
Gross dollar volume is $9.
0 million; annual dues volume is $4.
5 million; annual F&B revenues are approximately $3.
0 million.
Our golf course was designed by Joe Lee and renovated in 2007 by Billy Fuller Golf.
There are 11 tennis courts and 4 pickle ball courts.
The club house consists of Men's and Ladies Locker rooms, a Men's Grille, Casual Dining, Tack Tavern, Tack Dining and a banquet facility with seating of 350.
Additionally, there is a pool grill that is opened seasonally.
We have a 'resort style' amorphous shaped swimming pool with 5 cabanas, a 19.
5' slide that is 192 feet long, and recently added a 1200 square foot splash pad.
*Position Summary & Responsibilities:* The Clubhouse Manager (CM) is a highly visible position responsible for Clubhouse Operations, Food & Beverage, and Locker Rooms.
The CM should strive to exceed expectations and anticipate requirements for an outstanding hospitality experience.
Attention to detail, a passion for excellence, exceptional interpersonal and communication skills, and the ability to manage desired outcomes are critical attributes for success in this position.
Problem solving, thought leadership, and the ability to engage and motivate working teams is essential.
The CM will supervise all Food & Beverage Manager(s), all Front of House (FOH) and Back of House (BOH) personnel, and villa rentals.
The successful candidate will realize that our people are our most important resource and treating all with the utmost respect, rewarding their efforts, and providing ongoing training and recognition will help Wynlakes retain top talent in the marketplace and provide unparalleled service to our membership.
*Compensation: *Starting at $100,000/yr (or commensurate with experience) *Reports to:* The CM reports directly to the General Manager (GM) *Supervises:* The CM will supervise all Food & Beverage Managers, all Front of House (FOH) and Back of House (BOH) personnel, Catering Manager, and Special Events Coordinator.
*Coordinates activities with:* The CM will coordinate activities with all department heads including Human Resources, Membership Director, Director of Building Maintenance, Fitness Director, Tennis Professional, and Golf Professional.
*Job Requirements (Essential Functions):* 1.
Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help ensure financial goals are attained.
2.
Works with Human Resources to hire and on-board new employees.
3.
Ensures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
4.
Inspects to ensure that all safety, sanitation, energy management, preventative maintenance, and other standards are consistently met.
5.
Ensures that all standard operating procedures for revenue and cost control are in place and consistently utilized; automated integrated inventory control systems are key for maintaining accurate F&B SKU’s.
6.
Collaborates on sales and marketing promotion activities; helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department, such as our newsletter: “The Wyndows”, eBlasts, website updates, and social media outlets.
7.
Helps plan and approves the organizational chart, staffing and scheduling procedures, and job description and specifications for all department staff.
8.
Manages the long-range staffing needs for the department.
9.
Approves the menu items in concert with the Executive Chef for all outlets, special events, and banquet events.
10.
Establishes quantity and quality output standards for personnel in all positions within the department.
11.
Adheres to legal requirements as set by wage and hour laws, federal, state, and local laws; 12.
Enforces laws pertaining to the dispensing of alcoholic beverages as responsible vendors, public health standards, and ServSafe certifications.
13.
Research new products and develops an analysis of the cost and profit benefits.
14.
Maintains food and beverage personnel records, including Personnel Action Forms (PAFs) 15.
Develops and implements policies and procedures for the food and beverage department.
16.
Ensures menu-engineering on a periodic basis for presentation and variety that maximizes member and guest satisfaction and minimizes costs.
Evaluate menu for Stars, Dogs, Puzzles, and Plow Horses.
Works with Executive Chef and General Manager to establish menu prices.
17.
Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
18.
Reviews new techniques for food preparation and presentation in a manner and variety that maximizes member and guest satisfaction and minimizes food costs.
19.
Consults daily with the Executive Chef, Catering Director, Purchasing Agents, and other applicable club administrators to help assure the highest level of member satisfaction at minimal cost.
20.
Greets guests and oversees actual service on a routine, random basis.
21.
Develops wine lists and bottle or glass wine sales promotion programs in association with wine dinners and tastings with our local wine distributors.
22.
Develops ongoing professional development and training programs for food production, service, and bar production and service personnel.
23.
Ensures correct handling procedures to minimize china and glassware breakage and food waste; completes china, glass, and silverware inventories.
24.
Addresses member and guest complaints and advises the General Manager about appropriate actions taken.
25.
Develops interesting ways of promoting club functions in the dining rooms, lounge, and other outlets.
26.
Serves as an ad hoc member of appropriate club committees.
27.
Plan and implement procedures for special club events and banquet functions.
28.
Maintains appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.
29.
Monitors employee dress codes according to policies and procedures.
30.
Approves all product invoices before submitting to the accounting department.
31.
Manages physical inventory verification and provides updated information to the accounting department.
32.
Responsible for the proper accounting and reconciliation of the point-of-sale systems and member revenues.
33.
Maintains records of special events, house counts, food covers, and daily business volumes.
34.
Ensures that an accurate reservation system is in place.
35.
Audits and approved bi-weekly payroll.
36.
Identifies new entertainment and approves scheduling of entertainment.
37.
Supervises the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service.
38.
Ensures timely correspondence with all catering guests including inquiry, follow-up, contracts, billing, and thank you letters.
39.
Completes towel inventory for locker rooms- establish per values of aforementioned.
40.
Monitors sanitation and cleaning schedules- to include degreasing of Ansel system by Bobcat.
41.
Implement and monitor sanitation and cleaning schedules.
42.
Responsible for long-range planning for the department in concert with the club’s planning process.
43.
Works with the GM and Executive Chef to establish menu prices for a la carte dining and food and beverage outlets; works with the GM, Executive Chef, and Banquet Manager for banquet pricing.
44.
Establishes and maintains professional business relations with vendors.
45.
Approves design of all food and beverage and banquet menus.
46.
Works with the controller to identify and develop operating reports of interest to the GM and for ongoing control of the department.
47.
Recommends to the GM operating hours for all food and beverage outlets.
48.
Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
49.
Serves as manager on duty on a scheduled basis.
50.
Completes other appropriate assignments from the GM.
51.
Attends weekly staff and management meetings.
52.
Attends and actively participates in all Advisory Board Meetings.
Job Type: Full-time Pay: From $100,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Employee discount * Food provided * Health insurance * Life insurance * Paid time off * Vision insurance Restaurant type: * Fine dining restaurant Experience: * Restaurant management: 5 years (Required) Ability to Relocate: * Montgomery, AL 36117: Relocate before starting work (Required) Work Location: In person