Seeking Clubhouse Manager for Exclusive Private Country Club

CLUBHOUSE MANAGER POSITION: COLORADO GOLF CLUB PARKER, CO CLUBHOUSE MANAGER AT COLORADO GOLF CLUB Colorado Golf Club is seeking a Clubhouse Manager (CM) who will be a strong, detail-oriented leader possessing passion for their craft. This exciting opportunity calls for an individual that is sincerely a visibly engaged leader providing the enthusiasm to continue guiding the club with its trajectory on the national stage. The CM, by credentials, reputation, and performance, will partner with fellow team members to advance the club’s strategic initiatives – member experience, fiscal responsibilities and CGC culture. Click here to see a brief video about this opportunity. COLORADO GOLF CLUB OVERVIEW Designers Bill Coore and Ben Crenshaw went to work on the Championship Course at Colorado Golf Club, they envisioned a strategic and natural layout capable of testing golfers of the very highest ability and hosting major championships. They succeeded on all levels. In addition to the Championship Course, Coore and Crenshaw have designed a nine-hole Short Course that winds through the Ponderosa pines. LINKS Magazine calls it one of the best in the country. Colorado Golf Club's dramatic old-world clubhouse opened on October 1, 2011. Designed by renowned architectural firm MAI, the 44,000-square-foot clubhouse features richly finished woods, natural stone, and comfortable rooms and furnishings, all overlooking the spectacular peaks of the Front Range. Members can hold catered meetings as well as private social gatherings or enjoy outstanding dining in any of the three lounges including an outside patio. In addition to the clubhouse, six Club Cottages offer a total of 24 overnight rooms for member getaways and events or guest accommodations. In 2015, the club opened a spectacular resort like pool complex complete with cabanas, pool side food service, a Tiki bar and a 60-foot water slide that meanders through the landscaping and into the pool. HONORS & AWARDS • Ranked #33 Golfweek Top 100 Modern Courses • Host Site - 2019 U.S. Mid-Amateur Championship • Host Site - 2013 Solheim Cup • Host Site - 2010 Senior PGA Championship • Clubhouse of the Year - Golf Inc. Magazine (2013) COLORADO GOLF CLUB BY THE NUMBERS • $8.8M Gross Revenue • $4M Annual Dues Revenue • $2M Food & Beverage Revenue • $4M Gross Payroll • Members: 356 Golf, 28 Social Colorado Golf Club Website: www.coloradogolfclub.com POSITION SUMMARY: The CM is responsible for the general operation of clubhouse, on-course food & beverage and aquatic facility (in season), relating most importantly to front-of-house food and beverage. Importantly, maintaining a culture of service excellence exceeding member/guest expectations. The CM will serve as the point person for the club’s much-loved wine program; managing the club’s wine locker program, wine by the glass program and related purchasing / inventory controls. The CM, in association with the Private Event Director, is responsible for the planning, management and coordination of operations for both Member and Member Sponsored events. The CM is responsible for all clubhouse operations in the absence of the General Manager and performs specific tasks as requested. The property is a robust and active environment with many opportunities and challenges. This is a perfect climate for an enthusiastic individual looking to take their career to the next level. PRIMARY DUTIES AND RESPONSIBILITIES Member Services: • Create an environment that makes members feel at home, by maintaining high visibility during peak dining/event periods. Keep member retention at the front of mind. • Provide quality leadership and be a catalyst for innovation and new ideas to improve member experience. • CM is ultimately responsible for ensuring that all member and club events are well-conceived and executed. • Create and maintain a first-class service culture throughout the club property. • Address and resolve all member and guest complaints / suggestions, employee behavior, maintenance issues and presentation of the clubhouse operations. Employee Relations: • Oversee the recruiting, hiring and development of clubhouse personnel. Oversee ongoing training programs complete with relevant training manuals (wine and menu knowledge plus individual member preference for tableside service) to ensure staff has confidence in their ability to succeed in their role. • Develop a training program for subordinate managers, in concert with the General Manager, building a real sense of team chemistry. • Consistently coach, counsel and evaluate departmental staff nurturing positive moral, ethical standards and efficient use of resources. • Ensure a positive workplace culture free of harassment and with the potential for self-improvement. • All safety standards and training practices are enforced and performed as necessary. • Provide an open channel of communication for all employees with an “open door” policy. • Serve as the administrative and communication link between departments in the club. Financial Management • Partner with the General Manager in preparing and implementing the annual clubhouse budget. • Monitor the budget, praising successful performance and taking corrective action as necessary to assure that budgeted goals are attained. • Provide input to all clubhouse personnel regarding annual budgets, capital spending plans, and fiscal controls. • Monitor payroll records to control unfavorable variances. • Supervise the purchasing, receiving, safekeeping, and disbursement of operating supplies and equipment to maximize quality and performance in a timely manner. • Assists the General Manager in developing and implementing both strategic and annual plans. Personnel Management • Display a hands-on approach and leads the staff by example. Must be approachable to the staff, members and guests. Works with General Manager to develop long term staffing matrix for areas of responsibility. • Responsible for the hiring, discipline, termination and documentation of all Front-of-House F&B staff. • Review all workplace accidents working with HR in completing accident reports and implement improved/corrective procedures. • Attend meetings of senior management and carries out directives because of these meetings and any other requests of the General Manager in a timely manner. • Serve as the staff representative on appropriate committees. • Convey a warm personality, sense of humor, and the ability to work effectively with all levels of the internal staff, members and vendors. • Work closely with the Executive Chef to develop P&L statements prior to events, makes appropriate notes following events and maintains comprehensive records for future use. • Work with Executive Chef on menu engineering based on industry trends and member feedback. Become the connector for front of house and back of house. • Work with Private Event Director and other support personnel to organize and market special events. • With the support of the club, further their own continued development as a club management professional as a member of CMAA. With the assistance and approval of the General Manager participate in appropriate seminars/conference/training programs to advance their career path and value to CGC. Operational Responsibilities • Clear understanding and compliance with the CGC employee manual. • Partner with the Executive Chef in creating a consistent and relevant culinary experience. • Ensures that the clubhouse is run in accordance with applicable local, state and federal laws. • Research new product/services/vendors. • Cross train FOH staff to best attain effeciencies. • Serve as the inter-departmental communication liason. • Oversee inventory management throughout the F&B department maintaining appropriate par levels. • Complete quarterly CGS inventory to maintain par levels. • Oversee banquet activities and execution. • Responsible for linen ordering and par levels. • Serve as the point of responsibility for P&L performance. • Ensure facility appearance meets Members expectations. Monitor overall condition of restaurant, Monitor the coordination of room sets for banquets, Member areas, and outside grounds; ensures that deficiencies are rectified. • Ensure consistent management presence within the Club by conducting regular walk-troughs, and by supporting and driving the “Manager on Duty” program. • Negotiate contracts and maintains relationships with vendors including but not limited to product, florists, rental companies, and entertainment suppliers. • Coordinate summer pool operations to include oversight of lifeguards, pool attendants, cabanas rentals and food and beverage operations. • Coordination and oversight of on-course “comfort” stations. • Perform other duties as assigned by General Manager/COO QUALIFICATIONS AND REQUIREMENTS: • College degree and/or CCM a plus • A minimum of 3 years managing experience in private club/hotel setting • Clear ability to manage a $2 million F&B operation • General intelligence, problem-solving, critical thinking and decision-making skills. • Excellent human relations, communications, and Member service skills • Attentiveness to detail and self-starting task orientation • Flexibility to work evenings, weekends and holidays PHYSICAL REQUIREMENTS: • Requires a wide range of constant physical activities, including but not limited to: sitting, standing, walking, bending, kneeling, twisting, pushing, pulling, and reaching. • Frequent repetitive movements. Frequent movement, lifting or carrying of objects or weights up to 30 lbs. • Requires close, distance,

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