Burlingame Country Club

Job Description

POSITION: CLUBHOUSE MANAGER

REPORTS TO: GENERAL MANAGER/COO

SUPERVISES: Food and Beverage Service Personnel, Housekeeping Personnel, Pool Staff, Junior Activities Staff, Swim Team Staff and Banquet Security Personnel.

JOB SUMMARY

The Clubhouse Manager (CM) works closely with the General Manager/COO, with a focus on the Club’s dining facilities for regular dining, private banquets, Club events and other member-related activities. Develops contracts for and oversees all administrative and operational aspects of preparing and serving these functions and events. Works with various departments to assure that the member/guests’ expectations are exceeded. Directly responsible for the operation of the food and beverage Services managers and staff, guest rooms staff, housekeeping, pool and junior programs departments. Works closely with the Executive Chef to produce exemplary á la carte, special event and private party functions. Responsible for all operating aspects of the Club in the absence of the General Manager.

ESSENTIAL JOB FUNCTIONS

  1. Manages all operational aspects of the Club in the absence of the General Manager.

2.  Interacts positively, professionally, poised and politely with all team members, vendor/partners and the community to promote a team effort.

3.  Executes the mission of the club to exceed member and guest expectations and ensure members, prospective members, BCC team members and the public are treated with respect and that their needs are proactively anticipated and met.

  1. Develops the operating budget for the food and beverage departments, Housekeeping, Pool, Junior Activities and Swim Team programs and monitors same taking of corrective action as necessary to assure that budget goals are attained.

Job Description Page 2

  1. Responsible for the planning and implementation of services for special Club events and private party functions including entertainment, decorations, security, audio/visual, valet parking and any other requirements integral to events being planned.
  2. Ultimately responsible for staffing the front of the house for the Club. Oversees all recruiting, hiring and proper documentation of new hires.
  3. Supervises front of the house managers and food and beverage staff, housekeeping staff, pool staff and junior programs staff.
  4. Assures that orientation and training for new staff and professional development activities for existing staff are effectively implemented. Implements and coordinates training programs consistent with Club policies, quality and standards of service.
  5. Performs employee performance reviews and provides and documents all motivation and discipline as needed to achieve excellence in provided services.
  6. Monitors internal cost control procedures; assures that all standard operating procedures for sales and cost controls are in place and consistently utilized
  7. Ensures a process of all charges according to contracted services and Club policy to ensure that proper member and guest charges are accounted for.
  8. Plans and approves internal marketing and sales promotion activities for the food and beverage, and overnight rooms operations.
  9. Maintains Club master calendar of events, social and sports activities and ensures coordination with all publications and departments.
  10. Works with the various Committee chairs and the respective department heads to compile and finalize all yearly event schedules.
  11. Responsible for the development of the Club’s monthly newsletter. Synchs with the master Club events and programs calendar and ensures accuracy and completeness of the publication. Coordinates with the Controller to ensure timely distribution of the newsletter and other promotional materials.
  12. Supervises all Clubhouse activities; coordinates Clubhouse services with sports activities.
  13. Proofs and approves all menus proposed by the Executive Chef for all outlets and special events.
  14. Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages
  15. Oversees the Club’s wine program under the direction of the General Manager and the Wine Committee. Helps develop wine lists and bottle/glass wine sales promotional programs. Trains staff in proper wine service.

Job Description Page 3

  1. Maintains strong “on-the-floor” presence with members and staff to assure maximum membership satisfaction.
  2. Receives, investigates and acts upon complaints from Club members and guests.
  3. Is knowledgeable about and maintains the Point-of-Sale system for the operational aspects of the Clubhouse departments.
  4. Assures that the Club’s preventive maintenance and energy management programs are in use.
  5. Serves as chairperson of the Safety Committee; Coordinates regular committee meetings; monitors safety conditions and employees’ conformance with safety procedures; updates IIPP plans and procedures and assures that effective training for these programs is conducted in all departments.
  6. Participates in on-going facility inspections throughout the Club to assure that cleanliness, safety and other standards are consistently attained.
  7. Serves as ad-hoc member of appropriate Club committees including Wine, Entertainment, House, Swim Team and Junior Activities.
  8. Any other duties as assigned by General Manager

Candidate Qualifications:

The ideal candidate:

· Has at least five years of management experience in a similar, high-end club environment.

· Is a passionate and highly motivated professional who enjoys full member engagement and making each moment special and memorable for members. He or she must be passionate about making “Raving Fan” memorable experiences and always views their work with the “glass half full,” not “half empty” mindset.

· Has a fundamental understanding of what constitutes a “premier Club experience,” and the proven ability to execute to that level.

· Lives the BCC Club values of exceptional quality and service, professionalism, teamwork, integrity, tradition, innovation and respect.

· Displays an understanding of facilities and membership management.

· Displays a working knowledge of financial acumen, HR policies and regulations, food and beverage and the club industry.

· Is skilled in hiring, supervising, managing, mentoring and developing high achieving employees. Perpetual training and coaching are essential.

· Has an in-depth knowledge of wine, beer and spirits.

· Possesses a good sense of humor and an ability to have fun.

· Is organized, predictable, consistent and detail oriented with the ability to multi-task and prioritize competing or conflicting projects.

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· Has a patient, professional demeanor with superior verbal and written communication skills.

· Has a friendly, outgoing personality and a positive attitude. Is personable with members and guests, while maintaining a respectful professionalism.

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

· Proficient with Microsoft Office, calendar software, spreadsheets, report preparation and membership database management.

· Must have an extensive knowledge of all areas of clubhouse operations and a strong F&B background.

· Has strong management skills with verifiable strengths in “self-starting” leadership, financial performance, and “people” skills. Someone who acts with urgency yet maintains a calming presence.

· Has the ability to consistently define and achieve goals and objectives. Proven and verifiable leadership qualities with the demonstrated ability to direct, coordinate and control all facets of an active clubhouse operation.

· Has strong organizational and time management skills; identifying the details necessary to consistently achieve high levels of quality, satisfaction and outstanding member experiences.

· Has 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, board members, committees, staff, vendors and other people who are part of the success of BCC.

· Embraces the service ethic and displays a passion for providing the consummate member experience on a daily basis.

· Is confident in his or her abilities yet humble in his or her interactions.

· Has a professional appearance and demeanor and expects the same from his or her staff.

Educational Requirements

· A Bachelor’s Degree from a four-year university or college is highly desirable, preferably in Hospitality Management.

· High-end, private club and/or hotel/resort hospitality experience is required.

Salary: Open and commensurate with qualifications and experience. The club offers an excellent bonus and benefit package, along with CMAA benefits.

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Burlingame Country Club
Burlingame Country Club (BCC), established in 1893, is a private, member-owned country club located just south of the San Francisco airport and employs approximately 100 part and full time employees. It is recognized as one of the most prestigious private clubs in the country. Facilities include a magnificent Clubhouse that offers overnight guest rooms, an 18 hole golf course, tennis facility, swimming pool and associated maintenance areas and pro shops complete the amenities of the facility. The banquet and dining facilities are open 6 days per week, 12 months per year.

How to Apply for this Position

Interested candidates should submit a resume and a thoughtful, detailed cover letter describing their alignment with the qualifications outlined in this profile and the reason for their interest in the Clubhouse Manager position at Burlingame Country Club.

Email resume Preferred -The resume and cover letter should be saved separately in Word or PDF files and sent to:

Christopher A Boettcher, CCM, CCE - General Manager/COO

Burlingame Country Club

80 New Place Road

Hillsborough, CA 94010