CLUB MANAGER POSITION: THE AMELIA ISLAND CLUB

AMELIA ISLAND, FLORIDA

The Amelia Island Club is a unique, family oriented, private club on the southern tip of beautiful Amelia Island, Florida. The Club is located within the Amelia Island Plantation, an upscale resort community situated between the dramatic Atlantic Ocean and the extraordinary marshes along Florida's Intracoastal Waterway.

The 1,300 acre Amelia Island Plantation was designed and started by the developer Charles Fraser in the 1970’s. Fraser is best known for his work at Sea Pines on Hilton Head Island. He was a pioneer who had the vision to combine golf and real estate development in a planned community, to use covenants and deed restrictions to protect the environment, and to promote intergenerational recreation in the same enterprise. It was Fraser’s imagination and vision that preserved the three and one half miles of beach, nine miles of nature and bike trails, dunes, tree canopy, and wetlands.

Over the years Fraser and the successor owners of the Amelia Island Company developed Amelia Island Plantation into one of the Southeast’s most attractive resort communities. The development came to encompass a resort hotel, three golf courses, a tennis complex, a health and fitness center, the company-owned Amelia Island Club and over 2,200 residential properties including single family and condo/villa homes.

Amelia Island is the northernmost barrier island on Florida’s Atlantic coast and is located in Nassau County. The island is 13 miles long and approximately four miles wide. The Club is located 40 minutes from the Jacksonville International Airport. Abundant cultural, dining and shopping opportunities in the historic town of Fernandina Beach and the city of Jacksonville are nearby.

Amelia Island is host to the annual Isle of Eight Flags Shrimp Festival (more than 150,000 people visit each May), the Amelia Island Jazz Festival, and many more musical, sporting, and charitable events.

Amelia Island State Park protects over 200 acres of unspoiled wilderness along the southern tip of Amelia Island. Beautiful beaches, salt marshes and coastal maritime forests provide visitors a glimpse of the original Florida.

Amelia Island is known for its plentiful sunshine and pleasant temperatures year-round. Autumn features cool and comfortable temperatures with limited rainfall, while winter’s dry, crisp air is perfect for outdoor activities and recreation. Daytime highs can reach the 60s and 70s, and nighttime lows may drop into the 30s and 40s during the winter months. Springtime has blue skies, sunny and breezy days, and the rainy season. Afternoon showers are frequent, with highs in the 70s. Summers vary between warm and hot, humid temperatures during the day and cooler, pleasant temperatures in the evening.

About The Amelia Island Club In September 2010, Omni Hotels & Resorts, a leading upscale hotelier, purchased the resort from the Amelia Island Company. Simultaneously the members of the then company-owned club voted to form a new member-owned equity club.

The new Club took ownership of the Long Point Clubhouse, Tom Fazio designed Long Point Course, and the striking Ocean Clubhouse, a dining, meeting and pool venue overlooking the beautiful dunes and beaches.

The social hub of The Amelia Island Club is its dramatic Ocean Clubhouse set on top of a high dune on the beach. Upstairs the clubhouse has a spectacular Ocean View Bar overlooking the Atlantic. The second floor also houses the spacious Palmetto Room used for hosting parties, banquets, club meetings and other special events. Downstairs there is a 25-yard heated pool, a heated kiddie pool, an expansive pool deck with food service, and men's and women's locker rooms. A boardwalk from the pool deck leads just a few steps to the spectacular beach where the club provides cabanas and chairs on a seasonal basis.

The Ocean V dining room offers panoramic views of the Florida coast and provides a unique dining experience with an emphasis on the freshest local and domestic seafood available coupled with service that is warm, relaxed, yet refined.

The Sea Oats Café, nestled between the sand dunes, is an ocean front restaurant providing informal dining with a beach atmosphere. Members relax and enjoy the ocean breezes with great food and tropical drinks. The youngest "beach bums" enjoy their own VIK (Very Important Kids) Menu.

The Grill at Long Point offers spectacular views of the Ninth green at the Long Point Course. In addition to the main dining room, The Grill offers seating choices at the Copper Top Bar or al fresco on the porch or terrace. The American grill cuisine features delicious soups, salads and sandwiches as well as fresh local seafood and prime cuts of meat.

The Amelia Island Club offers incomparable venues for member’s family weddings and private events, from their majestic banquet room, to their Atlantic Ocean side pool deck and the Long Point golf course.

The Amelia Island Club has an active golf program for both men and women, appealing to both social and competitive golfers. The Club sponsors a variety of weekly, monthly, and annual events for members of all skill levels. Events include weekly socially oriented team competitions for men and women, and periodic couple's events.

Club members also have access to all of the Omni Resort amenities including the tennis court complex with 23 Har- Tru courts, the Oak Marsh golf course designed by Pete Dye, the Ocean Links golf course designed by Pete Dye and Bobby Weed, the fitness center with indoor pool, the family-friendly mini-golf course, the Omni poolscape and the resort spa and shops.

The Amelia Island Club’s initiation fee is $50,000 with annual dues of $7,200 (for full membership). There are currently 1,384 members including 441 Full and 890 Social members. The Club’s annual F&B volume is $3M. The average member age is approximately 67 years.

Club Manager Position The Club Manager (CM) at The Amelia Island Club is ultimately responsible for all food & beverage operations in both clubhouses; essentially being the ‘face’ of these operations.

The CM reports to the General Manager.

The CM leads a team comprised of department heads at both the Ocean clubhouse and the Long Point clubhouse and, ultimately, their respective direct reports (a total of 84 associates in season).

Ten people report directly to the Club Manager position including:

 Executive Chef  Long Point Clubhouse Manager  Banquet Manager  Catering Manager  Social Director  Sea Oats Manager  Ocean V Manager The CM coordinates closely with other key department heads, primarily as it relates to cooperative efforts surrounding planning, scheduling, special events and implementation of Club functions, especially golf and tennis events. The Amelia Island Club is a dynamic, progressive organization and the CM role is critical to the Club’s overall success. The CM is expected to be the epitome of this progressive, dynamic style, representing him/herself in an exceptionally appropriate manner at all times with each constituency of Club involvement---members, guests, staff, vendors and within the greater Amelia Island community at large.

The CM is the primary coordinator of food and beverage budgeting, hiring, training, orientations and teammate “culturization,” and supervision of associates. He/she will therefore be using and applying relevant and necessary marketing techniques to drive member usage of food and beverage operations along; assuring member and guest needs and desires are consistently met and often exceeded. Club member and guest satisfaction and enjoyment of the culinary and service experience at The Amelia Island Club are primary “drivers” to its overall success.

The CM, as a strong and highly visible and respectful presence with the membership, must be an exceptional communicator, have adroit personal interactive skills and the maturity to instinctively know how to make members and guests feel that they are consistently treated in a “Ritz-like” manner. Further, he/she must be able to communicate these expectations to staff with diverse backgrounds and get them to understand and execute to those expectations.

The Amelia Island Club membership represents an exceptionally varied demographic age range and the CM is the key influence to ensure that these groups are engaged from a food and beverage programming, activities, servicing and experience perspective. Members are exceptionally social and active, and are trending younger with more family involvement.

The CM must be intuitively engaged and in tune with this very family-centric, fiscally responsible environment. Membership satisfaction in the areas of responsibility for the CM must consistently exceed expectations and has historically been integral to its success.

Primary Responsibilities

Initial Priorities of the CM  Employee training and development; looking to ensure that the “end to end” experience is at a consistently high level.

 Sincere and significant engagement of members, guests and staff. Learning member names and listening to their concerns and suggestions while working closely with the GM to implement appropriate and necessary improvements.

 Assist in enhancing and further instilling a ‘culture’ where all staff are committed to consistently “doing it better every day.”

 Observe, assess and evaluate all areas of responsibility, and work with the GM to identify and create a plan for incremental improvement.

 Create memorable dining experiences by enlivening members’ senses while creating great value.

 Align the work of the staff with the club mission statement.

Performance Metrics  Membership satisfaction

 Food and beverage operations financial performance

 Employee performance evaluations and satisfaction

Food & Beverage Management  Develops interesting and innovative ways of promoting The Amelia Island Club activities in the dining rooms and lounges, consistently raising the expectations of its members and guests, especially in the food and beverage operation.

 Assists in planning and is ultimately responsible to ensure that special club events are well-conceived and executed.

 Assists in planning and is ultimately responsible to ensure that internal marketing and sales promotions for F&B operations occur on a timely basis, and in a manner that conveys a commensurately appropriate style and amount of information to members.

 Is responsive to members’ requests for menu selections, event planning, etc., and strives to find creative ways to accommodate reasonable member requests. Believes in the service philosophy: “the answer is ‘yes,’ now what is the question?”

 Serves as an ad-hoc member of appropriate Club committees as determined by the GM.

 Researches new products and develops an analysis of the cost/benefit ratios.

 Is able to clearly understand the financial metrics for successful attainment of goals and objectives in F & B and other areas of responsibility, and consistently reviews these expectations with his/her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.

 Has a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan.

 Recommends and upholds approved policies and procedures for the F & B operation and other areas, recognizes the need, and can perform to high levels of consistent service delivery in each of these operating areas.

 Has complete responsibility over all beverage purchases including wine; therefore extensive wine knowledge is imperative. Executive Team & Associate Relations  An active and dynamic recruiter of team members, as well as someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.

 Involves associates in the decisions of how work gets done and creates a work environment where people want to come to work every day.

 Inspires and both associates and members.

 Develops and enhances consistent training programs for all food service and culinary personnel, working as necessary with the managers directly responsible for those operations. Someone with a passion and aptitude for ‘teaching’ and training.

 A focused and consistent evaluator of personnel, ensuring that adopted standards of conduct and delivery are met. A respectful, positive self-motivator with a ‘coaching’ style that brings out the best in others. Is a true ‘mentor’ to associates reporting to him/her.

 Conducts and/or oversees training programs for food service on various issues including service techniques, knowledge of menu items and daily/nightly specials, sanitation, team building and conflict resolution; and regularly tests and evaluates associate knowledge and understanding of these expectations.

 Establishes and consistently enhances quantity and quality operating standards for personnel in areas of responsibility, and consistently evaluates their knowledge, understanding and execution to these standards.

 Assures that an effective orientation and ‘on boarding’ program is in place for associates in his/her area of responsibility, along with consistent professional development and training.

 Holds weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.

 Ensures that effective and efficient staffing and scheduling occurs at all Club dining outlets, balancing financial appropriateness with member satisfaction desires.

 Ensures that associates understand and have clear performance expectations, and that necessary tasks are reasonable, well-conceived and appropriately conveyed.

 Recommends and upholds expectations for dress, decorum and other service personnel while on duty at The Amelia Island Club, and consistently monitors for adherence.

 Takes personal ‘ownership’ of his/her area of responsibility, being especially aware of the physical plant and overall presentation of the operation and the need to be consistently “member ready” in both appearance and service.

Business Sense  Assists in the development of the annual operating budget for each of the departments and, after necessary approvals, initiates, monitors and consistently evaluates outcomes to meet the desired goals and objectives. He/she takes necessary corrective action to assure goal attainment and therefore must have clear and regular understanding of budget and actual outcomes on a timely basis.

 Regularly monitors and assesses his/her departments’ performance against budgeted expectations and has timely oversight of necessary and appropriate data trending to assist in ‘running’ the department.

 Is responsible for meeting sales, expense and profit goals as outlined and approved in the annual operating budget, to which he/she has been an active participant in creating.  Working with the Executive Chef and Dining Room Managers and other supervisors, installs controls and procedures in food and beverage operations, where necessary, to ensure consistent, efficient delivery of all member and staff services as per budget plan. Assures regular review of these procedures to ensure relevance and reliability of resulting information.

 Provides clear and consistent input and direction to each associate on his/her team who hold accountability for service and product delivery to the membership and one another. Ensures that each has the appropriate and necessary tools with which to accomplish the desired objectives, while providing regular guidance and evaluation of outcomes.

 Works to ensure that a positive working atmosphere is maintained throughout the operation.

 Ensures that reliable and necessary monitoring of results is in place in order to be able to quickly respond to negative trending and to further enhance positive outcomes in each of The Amelia Island Club’s food and beverage outlets and clubhouse operations.

 Leads the long-range service staff planning needs for the Club, recognizing that necessary succession plans need to be in place and well-conceived.

 Oversees scheduling of labor plans in clubhouse operations, ensuring the appropriate and necessary staffing occurs in each area of the operation. Works with the GM to develop and execute necessary recruitment, orientation and training programs, and ensures that a regular evaluation of associates occurs to maintain compliance with expectations of delivery.

 Working with the GM, recommends hours of operation for each F & B operating entity, looking to provide an appropriate balance of service and product options for member enjoyment.

 Is a catalyst for identifying new programs and services for members and guests, designed to increase usage and/or enjoyment of the Club dining facilities.

 Working with the Executive Chef, ensures that appropriate standards of quality are developed and consistently adhered to for all products and presentations in the F & B operation. Works with other managers to ensure similar standards in their respective areas.

 Develops annual, and more often as needed, short and long-term goals and objectives for the F & B and clubhouse operations, including working with his/her team of associates to develop tactical solutions and enhancements to the member service experience at The Amelia Island Club.

 Is ultimately responsible to ensure high levels of membership satisfaction in the F & B operation, which is recognized as an important measure of success in the Club.

 Working with the GM and Controller, sets necessary and measurable metrics for successful operation of the F & B program, including regularly analyzing costs, inventories, daily/monthly financial statements and the Club’s competitive positioning in the F & B operation.

Communications  Consults with the GM, Executive Chef, Dining Room Managers and other key managers daily to ensure that the highest levels of member and guest satisfaction are identified and attained.

 Personally handles selected member and guest concerns and advises the GM about necessary and appropriate outcomes and corrective actions.

 Is sincerely and visibly engaged throughout the operation and, most specifically, in the dining rooms during periods of active usage in order to be personally connected with members and staff.  Coordinates a program designed to ensure associates execute a high degree of member recognition, as well as developing and using member “preferences” and profiling programs designed to meet and exceed member expectations of The Amelia Island Club dining experience.

 Holds regular team meetings with his/her direct reports as well as with all service associates to ensure that expectations are regularly and clearly articulated.

 Instinctively enjoys interacting with The Amelia Island Club members and their guests in the dining areas and clubhouse operations, and sets an appropriate example for his/her team to emulate.

 Recognizes that “no surprise” leadership means keeping the GM consistently informed of all significant, or potentially significant issues regarding staff performance, operations or other club-related matters.

 Is regularly focused on the details of success in The Amelia Island Club food and beverage and clubhouse operations in order to ensure that consistently high levels of service delivery are executed. Further, he/she provides regular and consistent comments to associates and direct reports relative to these details.

 Has a creative eye for menu design, invitations, etc., to best communicate with members about club dining offerings and events. Candidate Specifications

Qualifications & Experience  A passionate leader with strong food and beverage credentials and a proven track record of providing Platinum-level services in a hospitality or membership constituency setting, and with a personality that is commensurately appropriate to The Amelia Island Club culture.

 A confident, proactive team builder who has a history of attracting, developing and retaining a high performance staff.

 An intuitive style resulting in a sincere and visibly engaged presence with members, guests and staff; a truly nice “people person.”

 Fundamental understanding of what constitutes a “premier club experience,” and the proven ability to execute to that level.

 Friendly, outgoing personality with a sense of humor and a positive attitude. Is personable with members while maintaining a respectful professionalism.

 A proven food and beverage leader who is able to manage his/her time and establish priorities, to which he/she is accountable to execute against.

 A verifiable track record of successfully leading and growing a dynamic food and beverage and clubhouse operations including building revenues, controlling costs and meeting or exceeding planned and budgeted bottom line goals and objectives.

 Strong and verifiable skills in developing and growing catering sales and banquets, as well as excellent knowledge of multi-dimensional a la carte dining service.

 Five star or five-diamond service experience in a management level position is desirable.

 A record of developing strong and upwardly successful associates and direct reports.

 Strong technology skills are essential including knowledge of the Microsoft Office suite (especially Microsoft Excel) and POS systems (knowledge of Micros POS software helpful). Candidate must be personally capable and comfortable with technology and incorporates its use, as appropriate in his/her everyday role, while never losing sight of the need for ‘high touch’ relations with Members and Associates.

 Knowledge of recreational sports such as golf, tennis, and swimming programs preferable.

 A broad knowledge of U.S. and International wine appellations, vineyards, and wineries, as well as an understanding and talent for wine and food pairings, is critical. Also the ability and interest to share that knowledge and enthusiasm with staff is important.

Education and Certifications  A Bachelor’s Degree from a four-year university or college is highly desirable, preferably in Hospitality Management.  In lieu of the degree, substantial high-end, private club or hospitality experience may be considered.

 Certified Club Manager (CCM) designation from CMAA, a Certified Food and Beverage Executive (CFBE) designation from the American Hotel & Lodging Educational Institute, or a Certified Food Executive (CFE) through the International Food Service Executives Association (IFSEA) is highly desirable.

 Food safety certification.

 Alcoholic beverage certification. Other Traits, Skills & Competencies  Strong management skills with verifiable strengths in “self-starting” leadership, financial performance, and “people” skills.

 Exceptionally strong food and beverage credentials, and most importantly, the ability to consistently define and achieve goals and objectives. Proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation with revenues exceeding $3M.

 Handles and prioritizes multiple functions and responsibilities simultaneously and manages multiple site locations efficiently and effectively.

 Creative thinker and problem solver.

 Strong attention to details – from training service staff in refilling water glasses and refolding napkins to straightening pictures, etc.; as well as understanding the big picture.

 Knowledgeable regarding typical club F&B and clubhouse operations, critical benchmarking, and financial metrics that lead to proactive responses to trending curves.

 Exceptionally strong communication and facilitation skills, both written and verbal, with the appropriate personal presence, and a desire and ability to interact effectively before diverse constituencies of members, staff, vendors and others who are part of the success of The Amelia Island Club.

Miscellaneous  A professional with a verifiable, positive career track, unblemished by inappropriate behavior of any sort that would be potentially detrimental or embarrassing to the membership of The Amelia Island Club.

 Someone who has been a “difference maker” wherever he/she has been in the past.

 A person of proven integrity, family orientation, and dedication consistent with The Amelia Island Club values.

 A person who is committed to professional growth and development, for him/herself and his/her team of associates.

For more information about The Amelia Island Club visit: www.ameliaislandclub.com

To Apply Interested candidates should submit a resume and thoughtful, detailed cover letter describing their alignment with the qualifications outlined in this profile and the reason for their interest in the Club Manager position at The Amelia Island Club. For directions on how to upload your resume and cover letter visit this page here.

Click here to upload your resume and cover letter (in that order). The documents should be in Word or PDF format. The resume and cover letter should be saved separately in Word or PDF files. Lisa Carroll is the lead Search Executive on this search. (480) 443-9102 If you have any questions contact Nan Fisher at: [email protected] www.kopplinandkuebler.com Compensation is commensurate with qualifications and experience.