Job Description

Clubhouse Manager

F&B Revenue: $2M; Members: 740

Benefits: Base Salary, Health Benefits, Annual Bonus, Education & Clothing Allowance, 401k Matching after 1 Year of Service

Brief Description

Country Club of Maryland, established in 1925, is celebrating its centennial year! Join us and be part of this exciting new chapter as the Club forges into it’s next 100 years with a bright and exciting future. The Club has an active and youthful membership with a pure love of golf. With no pool or racquets, our passion is simply focused on a great golf and dining experience!

Facilities include one 18-hole golf course, practice facilities, dining outlets include a semi-formal dining area that seats 125, a casual back bar that seats 75 and a casual tented patio that seats 100. Direct reports include two Food and Beverage Managers and one Catering Director: reports to the General Manager. January-March, the club is closed on Mondays and Tuesdays. April-December a la carte Food and Beverage operations are open 6 days per week with a busy banquet and member event schedule. April-October, golf outings are hosted every Monday, making the club a 7 day/week operation. 

Key Characteristics

· Experience planning large scale events

· Passion for training and continual improvement as well as a desire to elevate member satisfaction and service levels

· Excellent communication skills, both written and verbal, are necessary with keen ability to listen, engage, build trust, and be highly visible and approachable.

· Leads by example with professional presence and enthusiasm. Offer effective leadership and direction for managers and staff in the F&B department.

· Commitment to create a continuous teaching environment that focuses on team knowledge and education, while instilling a culture focused on teamwork and excellence that works in conjunction with all other departments.

· Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.

· Ensure efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.

· Oversee data management including dining reservations, covers and average check, menu mix, menu engineering, individual outlet P&Ls and Membership satisfaction.

· Full comprehension of food & beverage financials, including budgets and cost of goods and services, monitor said budget and procedures to provide direction and controls for food and beverage operations and costs; implement corrective procedures as necessary to help ensure that budget goals are attained

· The willingness, flexibility, and availability to work extended hours, including weekends, evenings and holidays

· Responsible for overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service.

· Clearly understand the logistics of banquet operations amidst other food and beverage offerings and develop and utilize systems for consistency and quality in all banquet events.

· Oversee all banquets and social functions, including member and member-sponsored events. Establish budgeted and actual P&Ls for each banquet and event with the ability to communicate profit & loss expectations and targets.

· Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters pertaining to the food and beverage industry.

How to Apply

Please send your resume and a thoughtfully composed cover letter to Kate Reinhart, CCM, General Manager/COO, Country Club of Maryland at kate.reinhart@ccofmd.com

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