Education and Experience Requirements

• Bachelor’s degree in Hospitality Management, Sales, or Business Management, or relevant industry experience with a verifiable record of success and growth.
• At least five years of hospitality supervisory experience, with demonstrated success in refined dining service and event execution; private club or comparable upscale hospitality experience is preferred.
• A proven ability to lead, coach, and develop employees with care while holding the team accountable for consistently excellent performance.
• Exceptional planning, organizational, interpersonal, and service training skills; polished professional presentation; and the initiative to work independently.
• Strong wine, spirits, and beverage service knowledge.
• A hands-on approach and the ability and willingness to fill service positions when needed.
• Experience with Club-essential club management and POS software is preferred.
• Participation in the Club Management Association of America (CMAA) is preferred.
• A commitment to ongoing hospitality education, skill development, and career growth.
• A genuine passion for hospitality and demonstrated ability to create a culture of positivity, enthusiasm for service, and employee development.

Job Tasks and Essential Functions

Member Hospitality and Service

• Creates a welcoming member experience, maintains professional business etiquette, and greets members by name.
• Responds to member and guest concerns with professionalism, care, and timely follow-through, in conjunction with the Clubhouse Manager.
• Replies to applicable comments generated from the Club’s comment card program or other input methods.

Team Leadership and Development

• Hires, trains, coaches, supervises, and disciplines service staff; develops a culture of positivity, enthusiasm for service, care, teamwork, accountability, and pride in excellent results.
• Develops and implements clear standard operating procedures and service training that support consistent, exceptional results.
• Conducts daily pre-shift and event meetings to review menus, service details, member needs, assignments, and expectations and set a positive tone.
• Generates the weekly work schedule and assignments for the Clubhouse service staff.
• Reviews and approves front of house employee timecards for payroll.
• Models a commitment to learning and professional growth; seeks feedback, develops hospitality and leadership skills, and encourages employees to pursue their own development.

Dining Operations and Service Quality

• Serves as the club’s opening and/or closing manager.
• Completes departmental administrative work while maintaining an active, visible presence on the floor during service; steps in wherever needed to support the team.
• Partners closely with the Executive Chef and kitchen team to coordinate timing, presentation, and delivery of exceptional cuisine and seamless dinner service.
• Maintains the dining room reservation system.
• Maintains appropriate linen inventory for à la carte dining and special events and ensures décor and presentation meet Wexford’s standards.
• Works with the Executive Chef to update, review and print menu changes.
• Reviews dining service and events with the team, identifies opportunities for improvement, and implements changes that raise quality and consistency.

Event Planning and Execution

• Takes ownership of meticulous execution of events, banquets, breakfasts, luncheons, dinners, meetings, tournaments, weddings, and other social events.
• Plans room set-up based on anticipated guest counts and client needs.
• Ensures staff receive and understand banquet event orders (BEOs), prepares written service plans, and confirms assignments and expectations before each event.
• Inspects room arrangements, table settings, and service readiness; oversees setup, service, and breakdown and promptly corrects deficiencies.
• Maintains Club’s master Food and Beverage calendar and function book.

Beverage Purchasing and Inventory

• Orders and receives alcoholic beverages, manages the Club’s retail wine program, and routinely evaluates and updates wine and spirits offerings.
• Completes month-end beverage inventory and provides accurate reports to the accounting department.

Financial Management and Administration

• Handles billing for all F&B transactions and completes post-event P&L reports, cover count reports and provides other data as requested.
• Helps develop à la carte and special event budgets, reviews financial reports, and takes corrective action to meet budget goals while protecting service quality.
• Composes internal advertising efforts for publication in Club’s newsletter.
• Orders supplies for clubhouse offices weekly and ensures competitive pricing.
• Attends scheduled staff meetings and House & Social Committee meetings when requested.
• Exercises professional judgment and discretion regarding all confidential matters relating to members and employees.
• Performs other duties as assigned by the Clubhouse Manager.

Supervision and Confidentiality

Physical Demands

• Must be able to work outside and tolerate various weather conditions, including wet and/or humid conditions and extreme heat.
• Must be able to stand for a prolonged period of time.
• Must be able and willing to work long hours, weekends, and holidays.
• Must be able to lift and carry 25 pounds and push or pull weight in excess of 50 pounds.
• Must be able to stoop or kneel.
• Must be able to speak, read, and write fluent English.