Wexford Clubhouse Manager

 

Wexford is a distinguished, one-of-a-kind waterfront venue with beautiful marsh views, immediately adjacent to the Broad Creek waterway, close to the Calibogue Sound, and just three miles from the Atlantic Ocean. Wexford also features an Arnold Palmer designed 18-hole championship golf course.

 

At Wexford, exceptional cuisine, remarkable hospitality, and passionate employees come together to create memorable dining experiences, events, and club activities. Meticulous preparation and execution are central to our standards. We seek an experienced, caring Clubhouse Manager who will help our team consistently deliver exceptional service and experiences throughout the Club.

 

The Clubhouse Manager is responsible for providing exceptional service and experiences to the Club’s members and guests and for the general operations of Food & Beverage, Pool Bar, and Clubhouse areas, including oversight of maintenance and repair. Responsibilities focus on evaluating and enhancing service standards, developing training programs, overseeing the daily execution of service, mentoring supervisors and line staff, and working closely with the culinary department to provide members and guests with refined and efficient service. The Clubhouse Manager ensures a high standard of appearance, hospitality, and service among personnel, as well as cleanliness of the Clubhouse; hires and trains dining room staff; manages within budgetary restraints; and develops and implements programs to increase sales. Other responsibilities may be assigned by the General Manager.

 

•   Bachelor’s degree in Hospitality Management, Sales, or Business Management.

•   At least 10 years of experience in hands-on Food & Beverage management positions, with impeccable planning and organizational skills, service training skills, and a positive attitude.

•   Demonstrates exceptional interpersonal skills, polished professional personal appearance, is well spoken, self-motivated, a self-starter, and excellent time management skills.

•   Service-oriented skills; excellent social, communication, and writing skills; and the ability to adapt quickly to different situations.

•   Wine and bar knowledge and management skills are required.

•   The ability to build a team and train service employees is paramount.

•   Knowledge and experience with Clubessential software and POS system is a plus.

 

•   Oversees Club operations on a daily basis.

•   Manages and supervises the Executive Chef, F&B Manager, Assistant F&B Manager, and F&B Events Manager positions.

•   Maintains contact with members and helps assure maximum member satisfaction.

•   Reviews menus proposed by the Executive Chef for à la carte dining and special events and offers suggestions.

•   Inspects to ensure that safety, sanitation, energy management, preventive maintenance, and other standards are consistently met. Participates in ongoing facility inspections throughout the Club to assure that cleanliness, safety, and other standards are consistently attained.

•   Helps plan and approve external and internal marketing and sales promotion activities for the Food & Beverage operation.

•   Plans room set-up based on anticipated guest counts and client needs.

•   Ensures that all legal requirements are consistently followed, including wage and hour requirements and federal, state, and local laws pertaining to alcoholic beverages.

•   Implements policies and procedures for the Food & Beverage department.

•   Assures that standard operating procedures for sales and cost control are in place and consistently used.

•   Monitors the ordering and receiving program for products and supplies to ensure proper quantities and prices on all purchases.

•   Maintains an inventory of dining room items, including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls, and other service items.

•   Maintains a complete and secure wine, beer, and liquor inventory.

•   Helps develop wine lists and bottle and glass wine sales promotion programs.

•   Develops ongoing training programs for service and bar staff.

•   Consults with the Executive Chef and Food & Beverage Manager daily to help assure the highest level of guest satisfaction at minimum cost.

•   Serves as liaison between the dining room and kitchen staffs.

•   Greets guests and oversees service on a routine basis.

•   Maintains the guest dining room reservation system.

•   Directs daily lineup meetings with dining room personnel and relays information and policy changes.

•   Continually works to ensure correct handling procedures to minimize china and glassware breakage.

•   Personally handles member and guest complaints and advises the General Manager about appropriate corrective actions taken.

•   Develops interesting ways to promote Club functions in the dining room or any area of the Club.

•   Coordinates special member events (e.g., Easter, Fourth of July, Halloween, and Christmas).

•   Coordinates development of the social activities and social calendar for the Club on the internal master calendar.

•   Attends scheduled staff meetings and House & Social Committee meetings.

•   Maintains minutes for House & Social Committee meetings.

•   Maintains a file of Club history and event information.

•   Exercises professional judgment and discretion regarding confidential matters relating to members and employees and serves as a Club representative within the community.

•   Maintains professional business etiquette with all members and greets them by last name.

•   Anticipates potential problems of any sort and advises the General Manager.

•   Performs other related duties and responsibilities as required by the General Manager and undertakes special projects by assignment.

•   Researches new products and develops an analysis of their costs and benefits.

•   Establishes quantity and quality output standards for personnel within the department.

•   Assists in planning and implementing procedures for special Club events and banquet functions.

•   Assures that all side work is accomplished and all cleaning of equipment and storage areas is completed according to schedule.

 

•   Develops an operating budget for the Food & Beverage service department and, after approval, monitors it and takes corrective action as necessary to assure that sales and cost goals are attained.

•   Produces daily and meal-period sales analyses and other reports from the POS systems.

•   Provides timely reports concerning employee payroll hours, schedules, pay rates, job changes, performance reviews, tip pools, and other related information.

•   Monitors labor and evaluates scheduled and actual labor runs and costs.

•   Maintains responsibility for sales, expenses, and profit goals as outlined in the Food & Beverage Department’s operating plans and budgets.

•   Is responsible for proper cash and charge procedures, guest check analysis, ticket controls, and daily sales reports and analysis.

 

•   Counsels with the Human Resources Manager and employees about employee grievances and complaints; directs problems and makes corrections where possible.

•   Hires and supervises dining room staff and assures that effective orientation and training for new staff, and professional development activities for experienced staff, are implemented. Manages the long-range staffing needs of the department.

•   Helps plan and approve staffing and scheduling procedures and job descriptions and specifications for all department staff.

 

This position requires the use of the following equipment:

•   Computer with keyboard and mouse

•   Telephone

•   Fax machine

•   Copier

•   Calculator

 

•   This position is minimally supervised.

•   This position has supervisory responsibility.

•   This position has access to confidential information, including property owner files, email communications, annual budgets, and reports.

 

•   Must be able to stand and walk for a prolonged period of time.

•   Must be able to lift and carry 25 pounds.

•   Must be able to stoop or kneel.

•   Must be able to tolerate a high stress environment.

•   Must be able to speak, read, and write fluent English.

•   Must be able to see the computer screen, paperwork, etc.