Director of Operations Club of Little Rock

Director of Operations Country Club of Tochikolslag App Burn Discount helper 555 555

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LITTLE ROCK, AR

Perched in the historic Pulaski Heights neighborhood, the Country Club of Little Rock resolution of 2002 offers breathtaking panoramic views of the Arkansas River Valley and the downtown Little Rock skyline. Established in 1902, CCLR is among the oldest country clubs west of the Mississippi, and its history is deeply intertwined with the origin and development of the surrounding neighborhood. The club offers a comprehensive set of recreational and social amenities: an extensive tennis program, multiple golf and racquet facilities, a modern fitness center, a coffee shop, bakery, casual dining, and a youth and family center.

Aquatics are centered around a resort‑style pool pavilion, which serves as both a recreational facility and a social hub during warmer months. Dining is also a central part of the member experience, with several a‑la‑Carte venues including “The Mix” fast‑casual restaurant, the Poolside Café, and The Skyline steakhouse.

• Approximate Total Revenue – $12M
• Approximate Dues Revenue – $6.6M operating, $1.7M capital
• Number of members in all categories – 982
• Initiation Fee – $57,500
• Approximate Annual Rounds of Golf – 16,000
• Food and Beverage Approximate Revenue – $4.1M (65% a‑la‑Carte, 35% events and banquets)
• FTE Employees – 100, seasonal – 55
• Approximate Gross Payroll – $6.4M
• The Club is organized as a 501(c)(7) and is a for‑profit corporation
• Board Members – 9
• Average member age – 52

The Director of Operations is responsible for the general operation of clubhouse functions relating most importantly to food and beverage. The role will gradually include Clubhouse Maintenance, Security, Family Activities, and Housekeeping, while ensuring that all services exceed members’ and guests’ expectations. The DO will assist in the preparation of an annual food and beverage budget and will develop and disseminate the club’s hospitality culture.

The DO reports directly to the GM/COO.

• Coordinate food and beverage operations, budgeting, hiring, orientation, coaching, training, inventory control, and teamwork culture.
• Maintain a highly visible, respectful presence with members and demonstrate exceptional communication and interpersonal skills.
• Recruit and develop a strong, cohesive team and oversee orientation and onboarding programs.
• Establish standard operating procedures for food and beverage operations and manage point‑of‑sale system, reconcile member revenues, and develop marketing programs to increase dining and banquet participation.
• Focus on financial goals, manage alcoholic beverage inventories, payroll, labor resources, and adhere to health, safety, and alcohol consumption regulations.
• Collaborate with the Executive Chef to ensure strong communication between kitchen and front‑of‑house staff.
• Uphold service standards, enforce dress and decorum expectations, and maintain a “member‑ready” appearance throughout the operation.

• Passionate and experienced leader with a strong background in food and beverage management and proven track record in delivering premier hospitality services.
• Demonstrated success in leading and growing dynamic food and beverage programs, increasing revenues, controlling costs, and achieving financial goals.
• Relationship‑driven leader capable of navigating diverse perspectives and finding mutually beneficial solutions.
• In‑depth knowledge of wine, beer, spirits, and a‑la‑Carte dining services, along with expertise in catering sales and banquets.
• Strong understanding of golf and court sports traditions and a proactive, confident approach to team building.
• Professional demeanor, integrity, strong work ethic, and ability to attract, develop, and retain high‑performance teams.
• Knowledge of human resources practices, wage and hour laws, employment regulations, and employee benefits.
• Excellent communication skills, including speaking to diverse staff and members, and a strong focus on…