Clubhouse Manager

Columbus Country Club is excited to announce the exceptional career opportunity of Clubhouse Manager. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

The Clubhouse Manager will focus primarily on the member/guest experience while ensuring that the goals of the food & beverage department, Pool, valet and the event operations of the Club are being met through active, visible leadership, staff development and attention to details. Qualified candidates will have a proven track record of leadership and high-quality operations management.

• Oversees and be highly active in all aspects of the Food and Beverage Department, including Front of House, Back of House, and Events (internal, external, and resident).
• Oversees Valet and Pool areas
• Requires nights and Weekends
• Assist with budget preparation in technical areas.
• Assists with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates, addressing complaints and resolving problems.
• Activates the appropriate emergency procedures in the event of a fire, accident, weather or medical emergency.
• Reviews current day’s projects and assigns priorities as needed.
• Assists in monitoring projects and correlation to business volume and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Relays pertinent information to key staff including Head Golf Professionals, Executive Chef and Sous Chef, Greens and admin staff.
• Conducts regular staff meetings with colleagues, subordinates and related parties.
• Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs.

• Work proactively with the GM towards goals and objectives of the Club.
• Be the “leading” team player who is willing to be “hands on” and work with the team side by side each day doing whatever it takes to deliver the best Member experience.
• Create a “sense of place” regarding the club’s offerings as a family style club with various events, ages, and locations.
• Key leadership partner with the Executive Management team for the entire Country Club Food and Beverage direction.
• Participates with the Chef, Food and Beverage Manager and sales/marketing manager in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
• Be an effective communicator, engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency.
• Be comfortable and happy engaging with Membership throughout the F&B and Clubhouse outlets.
• Possess a strong passion and desire to be present during times of high business volume. Leading by example and working directly with service professionals.
• Be detailed orientated.
• Provide strong mentorship and direction of the F&B, Valet and Pool teams so they can focus on improving service levels and continued growth.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Attend and participate in Club Committee meetings as directed by the General Manager.
• Work with Troon leadership to identify and encourage team member’s advancement and promotional opportunities throughout the Troon organization through constant succession planning and team development.

• Prepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
• Ensure effective and efficient staffing and scheduling for the F&B, Pool and valet teams while balancing financial objectives with Member satisfaction goals.
• Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the club’s financial performance of the operation.
• Additional tasks as seen as appropriate to drive Member and guest delight or as assigned.