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Clubhouse Manager ORCHARD PARK COUNTRY CLUB

Western New York’s premier family club of choice, Orchard Park Country Club (OPCC) was founded in 1946 and is the second home to over 500 families. Nestled in the southtowns of Buffalo, NY, the Club’s gem is a Walter Travis golf course, known to test golfers of all abilities. In addition, the Club has thriving swim and racquet programs, and the Clubhouse provides a la carte and banquet spaces to accommodate the social aspect of our very tight knit Membership.

Our current Clubhouse Manager just took an exciting career advancement after a long and successful tenure with the Club. While we are sad to see him leave the OPCC family, we are excited to see his career take the next step, which also creates a perfect opportunity for the right person to come in and take the reigns as the next Clubhouse Manager here at OPCC, as we look to continue providing excellent service and amenities to our Membership for years to come.

The Orchard Park Country Club Clubhouse Manager will be responsible for the oversight and execution of all Food & Beverage operations and delivering an excellent hospitality experience for both Members and guests. The Clubhouse Manager will work directly with the Assistant Clubhouse Manager, Communications & Events Manager, and Executive Chef to ensure clear and consistent communications as it pertains to expectations, organization, food costs, labor costs, service, presentation, and overall operation of the Clubhouse. The Clubhouse Manager will serve as the daily Manager-on-Duty for all aspects of Clubhouse and Food & Beverage operations, in collaboration with the Assistant Clubhouse Manager.

RESPONSIBILITIES

  • Forecast, plan, and manage all daily operations within the budgeted guidelines and to the highest standards
  • Preserve excellent levels of Member and guest service
  • Assist with the design of exceptional menus, purchasing of dining room supplies, and continuously make necessary improvements throughout the Club
  • Identify Member needs and respond proactively to all of their concerns
  • Lead the F&B team by attracting, recruiting, training and appraising talented personnel
  • Responsible for FOH Team Member scheduling
  • Establish targets, Key Performance Indicators (KPI’s), and team member policies & procedures
  • Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
  • Comply with all health and safety procedures
  • Maintain a positive disposition with Members, Guests, and Team Members
  • Works effectively with the General Manager and Assistant Clubhouse Manager to provide timely and detailed information regarding monthly operational reporting as it pertains to F&B operations

A LA CARTE DINING

The Clubhouse Manager will oversee all areas of a la carte dining, ensuring an excellent dining experience for Members and guests. The Clubhouse Manager will communicate and collaborate with the Assistant Clubhouse Manager and General Manager to ensure proper staffing and training. The Clubhouse Manager will communicate with the Executive Chef, Sous Chef, and Culinary Team to review daily specials, dietary restrictions, as well as any specific details or celebrations occurring in the a la carte dining areas.

CLUB EVENTS / BANQUETS

The Clubhouse Manager will assist as needed in overseeing Banquet Team Members for both club and private events from setup to completion and billing. The Clubhouse Manager will communicate and collaborate with the Events Manager to review all event details and timeline of events. In addition, the Clubhouse Manager will work with the Events Manager to effectively communicate and collaborate with the Culinary Team to ensure proper food presentation and event timeline.

REQUIREMENTS

Proven F&B management experience, knowledge of various computer software programs (MS Office, restaurant management software, POS), ability to spot and resolve problems efficiently and being preventative rather than curative, mastery in delegating tasks, communication and leadership skills, familiar with F&B trends and best practices, ability to manage personnel and meet financial targets, member / guest oriented and service-minded, detail oriented, ability to remain calm in high stress situations, and have a passion for continued professional growth in the hospitality / F&B industry.

Hospitality / Culinary school diploma or degree in food service management or related field, flexible schedule which includes evenings, weekends, and holidays, expected to wear appropriate attire for the position, encouraged to be actively involved in the local NYSCMAA chapter.

PLEASE SUBMIT RESUMES & COVER LETTERS TO: