Wexford Clubhouse Manager

Wexford Hilton Head•Hilton Head, SC

About The Position

Wexford is a waterfront club featuring dining, events, club activities, and an Arnold Palmer-designed 18-hole championship golf course. The Clubhouse Manager provides exceptional service and experiences to members and guests and oversees the general operations of Food & Beverage, the Pool Bar, and Clubhouse areas, including maintenance and repair oversight. The role evaluates and improves service standards, develops training programs, oversees daily service execution, mentors supervisors and staff, and collaborates with the culinary department. The manager is responsible for personnel appearance, hospitality and service standards, Clubhouse cleanliness, hiring and training dining-room staff, operating within budget, and developing programs to increase sales. Other duties may be assigned by the General Manager. The role oversees daily Club operations and supervises the Executive Chef, F&B Manager, Assistant F&B Manager, and F&B Events Manager. It manages service quality, member relations, dining reservations, menus, events and social activities, staff training and scheduling, food and beverage purchasing and inventories, safety and sanitation, legal compliance, and departmental policies and procedures. Financial responsibilities include developing and monitoring the Food & Beverage service budget, analyzing sales and labor, reporting payroll and staffing information, and managing sales, expenses, and profit goals. The position also hires and supervises dining-room staff, supports employee relations, and handles confidential member and employee information. The position is minimally supervised and has supervisory responsibility. It requires prolonged standing and walking, lifting and carrying up to 25 pounds, and stooping or kneeling. The role also requires the ability to tolerate a high-stress environment and to speak, read, and write fluent English.

Requirements

Bachelor's degree in Hospitality Management, Sales, or Business Management.
At least 10 years of experience in hands-on Food & Beverage management positions.
Strong planning and organizational skills and service-training skills.
Positive attitude, exceptional interpersonal skills, polished professional appearance, strong speaking skills, self-motivation, initiative, and excellent time management.
Service orientation and excellent social, communication, and writing skills, with the ability to adapt quickly to different situations.
Wine and bar knowledge and management skills.
Ability to build a team and train service employees.
Ability to stand and walk for prolonged periods, lift and carry 25 pounds, and stoop or kneel.
Ability to tolerate a high-stress environment.
Fluent English speaking, reading, and writing ability.
Ability to use a computer with keyboard and mouse, telephone, fax machine, copier, and calculator.

Nice To Haves

Knowledge of and experience with Clubessential software and POS systems.

Responsibilities

Oversee daily Club operations and the general operations of Food & Beverage, the Pool Bar, and Clubhouse areas, including maintenance and repair oversight.
Supervise the Executive Chef, F&B Manager, Assistant F&B Manager, and F&B Events Manager.
Maintain contact with members, promote member satisfaction, greet guests, oversee service, and handle member and guest complaints.
Review proposed menus for à la carte dining and special events and offer suggestions.
Inspect facilities and ensure cleanliness, safety, sanitation, energy management, preventive maintenance, and other standards are met.
Plan room setups based on anticipated guest counts and client needs.
Ensure compliance with wage and hour requirements and applicable federal, state, and local laws concerning alcoholic beverages.
Implement Food & Beverage policies and procedures and maintain consistent sales and cost-control procedures.
Monitor product and supply ordering and receiving, and maintain dining-room, wine, beer, and liquor inventories.
Help develop wine lists and wine sales promotion programs.
Develop ongoing training programs for service and bar staff; lead daily lineup meetings and communicate information and policy changes.
Coordinate with the Executive Chef and Food & Beverage Manager to support guest satisfaction and cost control, and serve as liaison between dining-room and kitchen staff.
Maintain the guest dining-room reservation system and promote Club functions.
Coordinate special member events and develop the Club's social activities and calendar.
Attend staff and House & Social Committee meetings and maintain meeting minutes, Club history, and event information.
Exercise discretion with confidential matters and represent the Club professionally in the community.
Anticipate potential problems and advise the General Manager; complete other duties and special projects as assigned.
Research new products and analyze costs and benefits; establish personnel output standards.
Assist with planning and implementing special Club events and banquet functions, and ensure side work and scheduled cleaning are completed.
Develop and monitor the Food & Beverage service operating budget, taking corrective action to meet sales and cost goals.
Produce daily and meal-period sales analyses and other POS reports.
Provide timely employee payroll, scheduling, pay rate, job change, performance review, and tip-pool information.
Monitor labor and scheduled versus actual labor costs, and maintain responsibility for departmental sales, expenses, and profit goals.
Oversee cash and charge procedures, guest-check analysis, ticket controls, and daily sales reports.
Work with the Human Resources Manager and employees on grievances and complaints, directing problems and correcting them where possible.
Hire and supervise dining-room staff; ensure effective new-employee orientation and training and professional development for experienced employees.
Manage long-range staffing needs and help plan staffing, scheduling procedures, job descriptions, and job specifications.