Assistant Clubhouse Manager

Charlotte Country Club•Charlotte, NC

8h•Onsite

About The Position

The Assistant Clubhouse Manager (ACM) is a key member of the Food & Beverage (F&B) Leadership Team, working alongside and mentoring Food & Beverage Managers, Dining Room Supervisors, and Managers in Development (MIDs). Areas of ownership rotate among ACMs and Food & Beverage Managers. Floor presence is a critical component of this role. An ACM primarily focuses on either banquet operations, casual dining, or formal dining, with responsibilities rotating periodically. Seasonal oversight of pool operations may also be included. Managers complete regular closing shifts and ensure the safety and preservation of the Club daily. Core Leadership Purpose: Provides top level, personalized service to members and guests alike Trains, mentors, and manages staff in a la carte dining and banquet operations Trains, mentors, and develops F&B Managers, MIDs, and service team Works collectively with peers in various other positions of the food and beverage operation Varied areas of rotational ownership which include banquet operations, a la carte operations, seasonal pool operations, Golf & Pool Snack Bar, Front Desk, Greeting Center and Locker Room operations

Requirements

Bachelor’s degree (B.A.) from a four-year college or university preferably in hospitality.
At least three to four years of progressive F&B leadership experience in a Club environment.
Proven track record of leading other talented individuals successfully providing top level, personalized service to members and guests
Must be honest, respectful, dedicated, ethical, caring, have a positive attitude and a spirit to serve
Excellent time-management skills, be detail-oriented, and have strong follow through skills
Excellent communication, interpersonal, and member service skills
Must be open to feedback, growth and development
Computer literate, including Microsoft OneNote, Excel, PowerPoint, Word
Ability to read and interpret multiple documents such as safety rules, operating instructions, financial documents, professional journals, procedure manuals
Ability to write complex reports, business correspondence and procedure manuals
Ability to effectively present information and respond to questions from groups of managers, employees, members, and the general public
Ability to respond effectively to sensitive inquiries or complaints

Responsibilities

Oversight of Clubhouse areas outside of F&B, such as Reception, Greeting Center/Security, and Men’s and Ladies’ Locker Rooms, including hiring, scheduling, training, and team management
Coordination and management of the Clubhouse Management Internship Program and the Food & Beverage Manager-in-Development Program
Ownership of wine programming, including cellar inventory, menu pairings, wine events, and team training
Ownership of the beverage program, including cocktail menu development, team training, and maintaining program standards in collaboration with F&B Managers
Serve as the front-of-house leader for banquet operations
Lead hiring, training, coaching, and disciplinary processes for banquet staff
Develop structured training programs in partnership with the service team and F&B Managers
Support event execution, including setup, breakdown, and logistics
Collaborate with culinary and event planning teams on execution, standards, policies, and procedures
Act as liaison to temporary staffing agencies, including scheduling and invoice processing
Serve as the front-of-house leader for à la carte dining
Lead hiring, training, coaching, and disciplinary processes for service staff
Attend weekly F&B meetings as they relate to à la carte operations
Communicate daily with the Front Desk regarding reservations and operations
Collaborate with the culinary team on menu development, seasonal offerings, and concept design
Partner with the Purchasing Director and Clubhouse Manager on operational needs and capital purchases
Assume rotational leadership of seasonal pool operations
Hire, onboard, and train pool service staff
Serve as liaison with the Swim Management Group regarding scheduling, coverage, and feedback
Create weekly schedules for 15–20 seasonal team members
Monitor and restock inventory, including supplies, china, silverware, and glassware
Responsible for developing weekly service schedule for roughly 60 teammates
Responsible for Golf Snack Bar turn house operations
Perform other duties as assigned