Manager of Clubhouse Operations

Big Canoe POA•Jasper, IN

13d•Onsite

About The Position

The Manager of Clubhouse Operations is responsible for the overall leadership, financial performance, and day-to-day operations of the Clubhouse and Food and Beverage operations, including dining, bar, turn grill, seasonal beach club concessions, kitchen, events, staffing, service standards, purchasing, inventory, budgeting, regulatory compliance, and facility readiness. The Manager provides strong leadership to the Food and Beverage team while maintaining exceptional service standards for Property Owners and their guests. This position balances quality, service, employee development, operational efficiency, and financial performance while ensuring compliance with POA policies and established standards.

Requirements

Minimum of six years of progressively responsible experience in Food and Beverage, hospitality, club, restaurant, resort, or similar operations, including significant management experience.
Demonstrated experience managing financial performance, staffing, service, purchasing, inventory, and operational controls.
Strong knowledge of budgeting, forecasting, cost controls, labor management, inventory management, and financial analysis.
Demonstrated ability to lead, develop, and hold managers, supervisors, and frontline employees accountable.
Excellent interpersonal, organizational, problem-solving, verbal, and written communication skills.
Ability to communicate effectively with Property Owners, guests, employees, vendors, and all levels of POA Management.
Demonstrated commitment to exceptional customer service and operational excellence.
Experience developing programs, events, or offerings that increase participation, revenue, or customer engagement.
Knowledge of applicable food safety, sanitation, alcohol service, OSHA, and workplace safety requirements.
Ability to stand and walk for extended periods and regularly navigate all areas of the facility, including stairs.
Ability to lift and/or move up to 25 pounds.
Ability to hear and understand normal conversation.
Ability to read, write, speak, and communicate effectively.
Ability to work throughout dining, kitchen, bar, storage, event, office, and outdoor areas as operational needs require.
Must be able to pass a drug test and background check.
Must be authorized to work in the US.

Nice To Haves

Bachelor's degree in Hospitality Management, Food and Beverage Management, Business Administration, or a related field is highly preferred.
Significant relevant management experience may be considered in lieu of a four-year degree.
Candidates without a bachelor's degree should generally possess approximately 10 years of relevant experience, including at least five years in a senior management or leadership capacity.

Responsibilities

Develops and manages annual operating budgets and participates in long- and short-term financial and operational planning.
Monitors revenues, expenses, labor, food and beverage costs, purchasing, inventory, and other key operating expenses to ensure budget compliance.
Reviews financial results and operating trends, including food and beverage costs, payroll-to-sales ratios, sales performance, and budget-to-actual results.
Identifies budget variances and develops corrective action plans when financial or operational results do not meet expectations.
Ensures required financial and operational reports are accurate and submitted timely.
Works with the General Manager and Finance/Accounting to evaluate performance, forecasts, capital needs, and opportunities for improvement.
Develops programs, events, and offerings designed to increase participation, revenue, and Property Owner satisfaction.
Provides overall leadership and direction for dining, bar, turn grill, seasonal beach club, kitchen, special events, and related Clubhouse operations.
Ensures all areas are properly staffed, prepared, clean, organized, and ready for service.
Maintains high standards for food and beverage quality, presentation, service, cleanliness, professionalism, and the overall customer experience.
Works with culinary and operational leadership to ensure quality, consistency, sanitation, cost control, and operational efficiency.
Oversees purchasing, inventory, liquor controls, supplies, operating equipment, invoices, purchase orders, and vendor relationships.
Oversees physical inventories and ensures appropriate financial and operational controls are maintained.
Develops and recommends operating procedures, standards, and controls consistent with POA policies.
Continually evaluates operations and implements improvements to service, efficiency, quality, and financial performance.
Recruits, develops, trains, coaches, and retains a professional, service-oriented Food and Beverage team.
Establishes clear expectations and holds managers, supervisors, and employees accountable for performance and service standards.
Ensures appropriate staffing and scheduling based on business levels, operational needs, service expectations, and approved labor budgets.
Provides appropriate delegation to managers and supervisors while maintaining overall accountability for departmental operations.
Conducts regular staff meetings and provides ongoing coaching, performance feedback, training, and development.
Ensures employees consistently follow expectations regarding appearance, conduct, professionalism, customer service, safety, and workplace behavior.
Partners with Human Resources regarding recruiting, hiring, employee relations, performance management, disciplinary matters, and required personnel documentation.
Promotes professionalism, teamwork, accountability, trust, and open communication throughout the department.
Establishes and maintains exceptional service standards for Property Owners and their guests.
Maintains a visible presence throughout Clubhouse operations and regularly interacts with Property Owners and guests.
Responds promptly and professionally to concerns, complaints, and service issues.
Considers Property Owner feedback, interests, and participation when developing menus, programs, events, and services.
Collaborates with other POA departments to coordinate events, activities, communications, and services.
Ensures compliance with applicable federal, state, county, and local requirements governing Food and Beverage operations.
Maintains knowledge of applicable health, sanitation, alcohol service, OSHA, building, fire, and workplace safety requirements.
Coordinates regulatory inspections and ensures identified issues are corrected promptly.
Maintains appropriate procedures for food handling, sanitation, alcohol control, workplace safety, security, and loss prevention.
Maintains responsibility for the cleanliness, condition, appearance, and operational readiness of Clubhouse Food and Beverage areas.
Conducts routine facility and equipment inspections and coordinates repairs, maintenance, replacements, and capital needs with appropriate POA departments.
Protects and maintains POA assets assigned to Clubhouse and Food and Beverage operations.