Clubhouse Manager

Troon • Brown Deer, WI

1d • Onsite

About The Position

Tripoli Country Club, located in Brown Deer, WI, is pleased to announce an excellent career opportunity for a Clubhouse Manager! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management. General Purpose: Oversight in all aspects of Food and Beverage Operation, Racquets, and Aquatics. Assists in supervising the day-to-day operations for the clubhouse.

Requirements

• Bachelor’s degree (BA) from four-year college or university; or four to six years related experience and/or training; or equivalent combination of education and experience.
• Food Safety and Applicable Sanitation Training
• Alcohol Awareness Training
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Professional and courteous demeanor.
• Demonstrate a strong commitment to company values.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.

Nice To Haves

• Knowledge of “JONAS” hospitality POS system application, hardware and software.
• Experience in country club operations, including food & beverage and the business of Golf.
• Working knowledge of wine, spirits and regional cuisines.
• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution skills.
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Ability to create high performance teams and to be a strong team player.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
• Ability to maintain effective financial accountability to the company and to the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment.
• Working knowledge of food and beverage service equipment and current trends.

Responsibilities

• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing and stewards).
• Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.
• Monitors market conditions that impact menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation.
• Identifies opportunities to control food costs and other expenses and act accordingly.
• Participates with the Chef, Food and Beverage Supervisors and Restaurant Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
• Assists with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Relays pertinent information to key staff including Head Golf Professional, Director of Golf, Executive Chef and Sous Chef, Event Manager, Aquatics Director, and Racquets Director as needed.
• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events.
• Implements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Food and Beverage Supervisors, Restaurant Manager, Event Manager, Executive Chef, Aquatics Director, and Racquets Director.
• Assures that effective orientation and training are given to each new associate.
• Assists in developing ongoing training programs.
• Regular and reliable attendance.

Benefits

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria
• Eligibility for Bonuses

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level