Clubhouse Manager

Position Summary

Reporting to the General Manager, the Clubhouse Manager is responsible for the daily operation of the clubhouse with a primary focus on service, food, and beverage. This is a hands‑on leadership role overseeing front‑of‑house operations, dining and event service, beverage programs, and the staff who deliver them. The Clubhouse Manager ensures consistent service quality, sound operational and financial management, and full alignment with the Club’s mission and standards.

• Direct all front‑of‑house dining, bar, banquet, and event service operations to consistently high standards.
• Manage beverage programs, including inventory, ordering, cost control, and compliance with applicable alcohol‑service laws and responsible‑service practices.
• Develop and maintain service standards, training programs, and standard operating procedures (including the Club’s Communication SOP) for all service staff.
• Partner with the culinary team and other departments to coordinate menus, member events, and private functions.

• Recruit, hire, schedule, train, supervise, and evaluate service and beverage staff.
• Lead by example on the floor during peak service periods and member events.
• Administer progressive discipline and performance management consistent with Club policy.

• Serve as a visible, professional point of contact for members and guests, resolving concerns promptly and courteously.
• Anticipate member needs and continuously improve the service experience.

• Manage labor costs, scheduling, food & beverage cost of sales, and departmental budgets in coordination with the General Manager and finance staff.
• Oversee point‑of‑sale operations and accurate transaction handling.
• Maintain compliance with health, safety, and sanitation requirements, including coordination with county environmental health.
• Support the General Manager in broader clubhouse operations and act on the General Manager’s behalf as directed.

Competitive salary commensurate with experience, with the opportunity for quarterly performance‑based bonuses. The Club offers a competitive benefits package.

• Minimum 3–5 years of progressive management experience in food & beverage and/or clubhouse operations, preferably in a private club, hotel, or upscale hospitality setting.
• Demonstrated leadership of service and beverage teams with strong staff development skills.
• Working knowledge of food & beverage financials (cost of sales, labor, budgeting, inventory).
• Familiarity with point‑of‑sale and club management systems; ability to learn new platforms quickly.
• Excellent communication, organization, and member‑service skills.
• Knowledge of applicable food‑safety and alcohol‑service regulations; relevant certifications (e.g., Serv Safe, alcohol‑server certification) preferred.
• CMAA involvement or a hospitality/business degree a plus.
• Availability to work evenings, weekends, and holidays as required by club operations.