Benefits:

401(k)

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Free food & snacks

Health insurance

Paid time off

Vision insurance

Benefits/Perks

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job Summary The Clubhouse Manager (CM) oversees all dining operations at the club, ensuring an exceptional member and guest experience. This role supports the General Manager (GM) in managing food and beverage services across multiple dining outlets, banquets, and events while maintaining high standards of quality, service, and financial performance. The CM works closely with the Executive Chef, F&B managers, and service staff to create a top-tier hospitality experience.

Responsibilities

Manage, supervise, and train main dining room, bar, banquet, and housekeeping staff.

Coordinate banquets and in house special events with the Catering department.

Floor supervision during restaurant and banquet service.

Assist with overall direction, execution, coordination, ongoing evaluation of the F&B and Banquet operations.

Interact with members and ensure the quality of guest and member service.

Maintain reservations via website and phone and make updates to the Club website.

Address and resolve employee issues using employee handbook.

Lead, develop and hold accountable SRCC standards and procedures for the Food and Beverage staff including guest service standards and Food and Beverage guidelines.

Conduct daily pre-shift meetings, monthly departmental meetings and comprehensive training sessions to include but not limited to service standards, daily operational updates, menu items/specials and safety.

Assist in creating the Food and Beverage budget.

Purchase capital expense items within the F&B budget and in a timely manner.

Maintain the inventory for glassware, silverware, coffee pots etc. and ordering supplies to replenish stock.

Closing responsibilities of the Clubhouse.

Manage POS and food and wine menu revisions.

Regular attendance is required based on business expectations and needs.

Require adhering to all federal, state, local and Tennessee laws regarding health, safety and employment.

Qualifications

· Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.

· 3-5 years of management experience in food and beverage operations at a private club, fine dining restaurant, or luxury resort. · Strong leadership, communication, and hospitality skills. · Knowledge of wine, spirits, and beverage program development. · Experience with event planning, catering, and banquet operations. · Financial acumen in budgeting, cost control, and revenue optimization. · Ability to work flexible hours, including evenings, weekends, and holidays. · Proficiency in POS systems, club management software, and Microsoft Office, Outlook & Canva · Certified Sommelier or equivalent beverage certification is a plus. · Knowledge of food trends, menu development, and culinary operations. · Experience in high-end, member-driven environments.