JOB DESCRIPTION
POSITION:
CLUBHOUSE MANAGER
REPORTS TO:
GENERAL MANAGER
SUPERVIZES:
Head Chef; Food & Beverage Assistant; Dining Room Supervisor; Laundry
Attendants; Housekeeping Attendants
SCOPE OF THE POSITION:
To develop, manage and evaluate all food & beverage operations in the clubhouse, on the clubhouse
grounds and on the golf course, on a year-round basis. Further responsible for the general operation of
staff functions relating to Housekeeping, Laundry and Maintenance/Repair. Work closely with the
General Manager and perform specific tasks as requested by him or her. In the absence of the General
Manager, act as club representative for any situations involving the Clubhouse or Halfway House.
GENERAL RESPONSIBILITIES:
 maintain effective member relations
 regular reporting and advising to the General Manager
 assists the General Manager in developing/implementing long-range and annual plans, operating
reports, forecasts and budgets as they relate to Clubhouse Operations
 monitors the budget and directs corrective action procedures as necessary to help assure that budget
goals are met
 communication with all employees in order to ensure compliance with regards to club policy, general
operating procedures, and regulations of AGCO, Employment Standards, Workplace Health &
Safety, WSIB, AODA and other governmental agencies
 monitors safety conditions and employees’ conformance with safety procedures as part of role on
Joint Health & Safety Committee
 ensures that effective and relevant safety training is conducted by department
 attendance at all CGYC Management Meetings, as well as Board Meetings & AGMs when requested
KEY CLUBHOUSE RESPONSIBILITIES:
 ensure all clubhouse areas are kept to a high standard of cleanliness & state of repair
 ensure preventative maintenance is performed on clubhouse assets
 participates in on-going facility inspections throughout the club to assure that cleanliness, safety and
other maintenance standards are consistently attained
 advise General Manager of repair & maintenance issues as they arise
 ensure all clubhouse policies are followed, as set by the Board of Directors
 adherence to the annual operating and capital budget for the House Department
 maintain and control inventory on cleaning and laundry supplies
 cleaning duties (daily versus weekly) specifics written and implemented by area
KEY FOOD & BEVERAGE RESPONSIBILITIES:
 maintain a high standard of food and beverage service to all members and their guests within all
dining, lounge and bar areas of the Clubhouse and on the Golf Course
 hire, supervise, train, perform reviews and terminate all Food & Beverage staff
 to assign, supervise and coordinate respective duties for all Food & Beverage staff
 book, organize and oversee private and member functions
 control and calculate inventory on food, beverages and supplies
 development, and adherence to the annual operating and capital budget for the Food & Beverage
Department, using various cost control measures
 maintain organized stock areas (dry storage, Dining Room, Bar, Halfway House, Starter’s Pavilion)
for food, beverage, supplies, small-wares and linen
 complete inventory sheet setup, transfers and/or requisitions to submit to the Bookkeeper and
General Manager within 7 business days of month-end
 function sheets posted at least two weeks in advance, copied to the Chef and Serving Staff Board
 prepare and provide invoices for private functions to accounting staff within 1 week of the function
 prepare newsletter article per club schedule and flyer for following month’s events by end of each
month
TYPICAL TASKS:
 meeting with and organizing all member requests for F&B, including private functions
 create and review lists of specific duties and responsibilities for the supervisors of each area (Dining
Room, Kitchen, Halfway House/Beverage Cart, Laundry, Housekeeping)
 schedules for Kitchen, Dining Room, Bar, Halfway House, Beverage Cart, Laundry & Housekeeping
to be done at least 1 week in advance, copies to be posted on staff boards and available to General
Manager
 time cards to be reviewed and submitted to accounting staff every two weeks
 calculate, verify and submit gratuities for serving staff to accounting staff every two weeks
 all invoices coded to correct GL accounts and submitted to accounting staff on a weekly basis
 plan, organize and hold staff meetings on a regular basis
SUMMARY
Considering the large number of people that visit the Club over the year, and the importance of the
impressions that can and will be left with all visitors to the Club, who could be potential members, it
follows that the effectiveness, tact, diplomacy and efficiency of the Clubhouse Manager is paramount.
The proper lines of communication with Club members, staff, senior managers and the General Manager
are crucial. At the same time, the Clubhouse Manager must be conscious of the General Manager's
obligation to optimize and sustain the financial viability of the Club through sound management
practices. We are here because of our members, and it is our job to provide the best possible product and
service available while protecting their club’s best interests.