GSI Executive SearchPosition ProfileOctober 29, 2010

Clubhouse Manager

Chenal Country Club, Little Rock, Arkansas

Founded in 1990 by the Deltic Timber Corporation, Chenal Country Club provides its 800 members, their families and guests with outstanding services and facilities. Club members are comprised of the city’s business and social leaders. The club features 36 holes of golf designed by renowned architect, Robert Trent Jones, Jr., tennis, aquatics, a state of the art fitness center and a 100 thousand square foot clubhouse for member entertaining and dining and banquets. Annual “gross revenues” are $8 million with “food and beverage revenues” of $2.3 million. The club anchors the surrounding residential community. In 2012, the club will host the prestigious Southern Amateur Championship.

The Clubhouse Manager will be a visible and accessible leader for the staff and members alike. He or she will be responsible for all “Front of the House” Food and Beverage operations and will “set the pace” as an example to all employees. A friendly, outgoing personality is a must as well as a strong working knowledge of food and beverage service, staff training and development and all requisite financial management skills. The goal of the staff is to provide members with excellent service on a consistent basis; taking care to ensure member recognition in order to promote maximum usage of the club’s facilities. The mandate of Clubhouse Manager will be to realize “Operational Excellence as the norm every day and to embrace the club’s mission… “To be the best private country club in the state and top 100 club in the nation.”

Position Reports to: Aaron Dawson; General Manager/COO

Staff Responsibility: 5 “Direct Reports” and staff responsibility for 50 in season

  • Four Assistant Managers
  • Catering Director

Dining and Banquet venues include a formal dining room, family dining room, Men’s and Ladies card rooms and lounges, private dining rooms, a ballroom that can accommodate seated events up to 450 and stand up receptions of up to 800, a year round golf snack bar and a seasonal pool snack bar.

Duties include but are not limited to:

  • Manage all Food and Beverage operations to the mandate of “Operational Excellence”, to include the seasonal pool operations with full accountability for results as mandated in each year’s budget.
  • Develop and implement procedures and policies as needed for the department.
  • Responsible for the timely scheduling of all Food & Beverage employees through department heads and managers, keeping in mind the constraints of the club’s payroll budgets.
  • Manage the efficient and consistent service of food and beverage to members for all meal periods, banquets, member events, holidays and outings. Actively participate in the planning and execution of major events.
  • On a daily basis, oversee service in the club’s dining rooms.
  • Interact on a daily basis with members, their families and guests to insure consistent service and to solicit timely feedback as to the club’s services and amenities.
  • Respond in a timely fashion to member criticism and advises the General Manager of same to include actions taken to resolve each incident.
  • Participates in the orientation and training of all new employees.
  • With department heads, conduct timely and meaningful employee training and staff development programs. The Clubhouse Manager is expected to be an active participant in all staff training.
  • Develop and implements meaningful “Employee Recognition” programs.
  • With the General Manager, develops and strictly adheres to the annual operating budgets for each department.
  • Monitor the financial performance of respective Food and Beverage areas and take corrective action as needed.
  • Serve as an active participant of appropriate committees; develop agendas with the committee chairs and record and distribute minutes and other communications as directed.
  • Assist the General Manager with special projects as needed.

Requirements for the position include:

  • A minimum of 5 years as a Food and Beverage Director, Clubhouse Manager, Assistant Manager or comparable in a high end, full service private club, resort or hotel. A blended background of club and commercial hospitality experience is a plus.
  • Motivated, energetic and friendly; dedicated to the profession of club management and ready to make a commitment of loyal service to the club’s management, staff and members.
  • A career path marked with a logical progression of title and responsibility.
  • Proven and verifiable skills and accomplishments in all of the Food & Beverage disciplines; preferably in operations with food and beverage revenues in excess of $2-3 million.
  • Excellent verbal and written communication skills.
  • A hospitality or related degree is preferred as well as participation in CMAA education programs with a commitment to attaining the CCM status.
  • Impeccable and verifiable references.

Chenal Country Club will offer an attractive and competitive compensation package to include:

  • A base salary and performance bonus.
  • Standard benefits to include individual medical insurance, paid vacations and participation in the club’s 401K Plan.
  • Professional dues and regional education expenses; support for the achievement of the CCM designation.
  • Club membership.
  • A monthly food allowance.
  • Chenal Country Club is a “drug free” workplace and an Equal Opportunity Employer.

Interested professionals are encouraged to contact and submit credentials to:

GSI Executive Search

Charlie Hoare, CCMRichard M. Farrell

850-656-2370727-525-6562

Scott McNett

314-854-1321