Clubhouse Manager

Job Title: Clubhouse Manager
Contract Type: Permanent
Location: Schenectady
Reference: b1800757
Job Published: November 30, 2017 04:49

Job Description

Job Description

Facilities Description:

Established in 1898, Mohawk Golf Club is one of the most prestigious and oldest Clubs in the Capital District. MGC boasts an 18-hole, Devereaux Emmet design golf course, and a 9-hole par 3 course. Our members have at their disposal a golf simulator, 3 tennis courts and two platform tennis courts along with a heated swimming pool area equipped with locker rooms and snack bar. The Club also offers its members various dining facilities from casual dining to fine dining as well as available for special functions and banquets.

Job Summary:

The Clubhouse Manager is responsible for the overall, day-to-day operation of the clubhouse including the restaurant, bar, locker house, golf course crossover, aquatics and racquet. The manager is responsible for the supervision of all club functions as they relate to these areas, in accordance with the rules and policies established by the Board of Governors and within the guidelines set by the House Committee. The manager meets monthly with the Board of Governors and other club committee chairpersons.

The manager has full authority in the operation of the clubhouse and is responsible for enforcing all club rules and policies in these areas. As club manager s/he is responsible for the promotion of the club and the dissemination of hospitality, friendliness and goodwill among all members and guests. His/her goal is to help members and their guests enjoy the facility and programs of the club.

Job Tasks (Duties)

1. Reports directly to the House Chair. Works closely with the House Chair, House Committee and the Board of Governors to ensure that House related activities are conducted in accordance with established guidelines.

2. Expected to work closely with the Controller in carrying out the policies set by the treasurer and the Executive Committee. The manager maintains expenditures at a level consistent with the annual budgets of the departments reporting to him/her while maintaining the standards and expected level of quality of club services.

3. Prepares yearly and monthly budget projections for the restaurant, bar, house, locker, pool and tennis. Once approved by the Board of Governors, the manager authorizes expenditures in keeping with capital and other operating budget goals.

4. Approves all invoices for payment and codes each invoice as to departmental charge.

5. Oversees the hiring and evaluation of all clubhouse personnel and recommends appropriate payroll scale. The manager is expected to be knowledgeable of federal, state and local laws and regulations relevant to club operations.

6. Recommends salary rate changes to Board of Governors, checks weekly time cards and salary time sheets for payroll clerk (excluding golf and grounds). S/he acts as personnel clerk for all clubhouse employees.

7. Supervises the purchase of food, liquor and supplies and initiates or approves all budget expenditures for services required in the normal operation of the clubhouse. All changes to the club house and capital expenditures and/or other large expenditures must have the prior approval of the House Chairperson and, if appropriate, the Board of Governors.

8. Responsible for the general care and maintenance of the interior and exterior of the clubhouse and its immediate grounds so that the appearance of the clubhouse is clean and orderly at all times.

9. Negotiates and schedules all arrangements for members functions with the advice and prior approval of the Board of Governors

10. Maintains liaisons with the controller, golf professional and grounds superintendent to develop club goals, policy and procedures. He or she coordinates functions and tournaments as needed; acts as facilitator for requests from department chairs and staff.

11. Assumes the ultimate responsibility regarding the dispensing of alcohol. He or she must ensure that no alcohol be available by any means to any employee; that no alcohol be sold to anyone under the age of 21 that beverage service be denied to anyone who evidences intoxication. Any actions taken regarding alcohol problems must be conveyed to the House Chairperson and President.

12. Assumes the ultimate responsibility to maintain a working environment free of sexual harassment as depicted in the employee manual. He or she must ensure the club complies with all federal and state laws prohibiting sexual harassment. The club will not tolerate or condone such behavior by or from any employee (supervisory or non-supervisory), non-employees, club members or others in any form. Any actions taken regarding sexual harassment must be conveyed to the House Chairperson and President.

13. Oversees and works with the club chef to ensure consistent high quality of all club meals while operating the restaurant at a desirable food cost. He or she approves all menus, sets menu prices and standards for purchasing, receiving, storage of all food items.

14. Oversees the dining room staffing and scheduling. He or she is also responsible for service standards, housekeeping standards and dress codes, and evaluation of house personnel. This is a critical important component of the club manager's overall responsibilities.

15. Oversees and works with the tennis pro and pool director to ensure club policies and procedures are maintained. He or she coordinates functions as needed and acts as facilitator for requests from department chairpersons and staff.

16. Expected to maintain a positive relationship with the club members, vendors and suppliers. He or she is expected to wear appropriate business attire at all times. The club manager is expected to set the standard for all employees. The manager strives to operate the club within the guidelines set forth by the Board of Governors, and at the same time, please the members.

17. Keeps immediate superiors informed of all significant, or potentially significant, operating matters and problems.

Candidate Qualifications:

Candidates should have a minimum of 2-3 years' experience as an Assistant Manager, Food & Beverage Manager or Banquet Manager at their current club. A career path showing growth and stability is expected.

Reports to:

House Chairperson, Board of Governors and Executive Committee


Dining Room Manager, Executive Chef, Membership/Business Development Manager, Locker House Manager, Housekeeping, Clubhouse Maintenance, Aquatics and Racquet

Educational Requirements:

A College Degree from a 4 year University is encouraged but not required. In lieu of a degree, candidates with solid experience at well-regarded Clubs will be considered.

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