About the Role
Overview:
The Club at Chatham Hills is an exclusive Residential and Pete Dye Golf Course Community in Westfield, Indiana. The Club at Chatham Hills offers modern, state-of-the-art amenities in an upscale setting while delivering exceptional service to our members and guests. The Club offers an 18-hole Championship Golf Course, 9-hole Executive Golf Course, incredible golf practice facilities, indoor and outdoor swimming pool, tennis & pickleball, private events/banquet facilities, two-story Rec Center with fitness center (and group fitness classes), drop-in childcare, basketball gym and bowling alley.
The Assistant General Manager (AGM) serves as a key operational leader responsible for driving day-to-day excellence across the Club and ensuring consistently elevated member experience. This role acts as the “operational quarterback,” overseeing and coordinating the daily functions of Food & Beverage, Events, Recreation/Fitness, and other clubhouse operations, with a strong emphasis on Food & Beverage performance across multiple outlets. The AGM is responsible for driving operational efficiency, labor management, service quality, and team development, while fostering a cohesive and high-performing culture across departments. This individual must be experienced in leading large teams, managing complex events and dining operations, and maintaining high-touch service standards expected in a private club setting.
Required Key Experience:
● Large Staff oversight (2-3 years): Experience managing 50 or more employees and multiple supervisors. Proficient in developing and maintaining Standards, experienced in recruiting, hiring, training and retaining skilled F&B FOH and BOH staff, scheduling, and culture management.
● Volume oversight (2-3 years): Experience leading in high-volume environments with a large customer base, a busy event calendar, and multiple dining outlets within a high-touch service environment.
● F&B Complexity (3-5 years): Expertise in banquet operations, member programming, revenue management, menu strategy, and fine dining service standards. A background in costing and labor management is also required.
● Leadership (3-5+ years’ experience): Proven ability to lead other managers and supervisors on cross-departmental initiatives while building a strong, cohesive culture.
Education and/or additional preferred experience:
● Bachelor’s degree with a Hospitality degree preferred
● Private club experience preferred
Core Competencies and expectations:
● F&B POS Systems Management: Setup, configuration, reporting, and ongoing oversight of POS systems (e.g., dining outlets, banquets, pool service), including menu programming, pricing accuracy, and staff training.
● Menu Development & Engineering: Ability to design, cost, and evolve menus across multiple outlets; includes recipe standardization, seasonal updates, and contribution margin optimization.
● Cost of Goods Sold (COGS) Management: Track, analyze, and control food and beverage costs; implement strategies to maintain target margins through portion control, waste reduction, and pricing adjustments.
● Purchasing & Vendor Management: Source, negotiate, and manage vendor relationships; ensure product quality, pricing competitiveness, and reliable delivery across all F&B categories.
● Inventory Control Systems: Establish and maintain inventory processes including monthly counts, variance analysis, par level management, and shrinkage mitigation.
● Financial Reporting & Data Analysis: Proficient in Excel or Google Sheets for departmental reporting, including P&L review, forecasting, variance analysis, and KPI tracking.
● Event & Banquet Operations Execution: Oversee operational planning and execution of tournaments, weddings, and large-scale events; includes BEO review, staffing plans, and service standards.
● Service Standards & Floor Management: Active leadership of daily operations, ensuring service consistency, staff accountability, and high-touch member engagement during service periods.
● Member Experience & Issue Resolution: Structured approach to handling member feedback and complaints, including service recovery protocols and follow-up tracking.
● Staff Training & Development: Build and execute training programs for service standards, POS usage, and operational procedures; support leadership development within the team.
● Club Operations Oversight: Ability to step into full club operational leadership in the absence of the General Manager, including coordination across departments.
● Emergency & Safety Procedures: Knowledge of and ability to execute established emergency protocols, including staff coordination and member safety procedures.
Primary Responsibilities:
● Helps with monitoring the budget, specifically assisting in building annual budgets, Revenue monitoring and forecasting monthly, COGS oversight and Variance analysis, Labor Cost management, and Expense control. Directs corrective action procedures as necessary to help assure that budget goals are attained.
● Implements, monitors, and adjusts cost controls to stay on budget.
● Plans and coordinates training and professional development programs for club personnel.
● Assists the General Manager in developing and implementing long-range (strategic) and annual (business) plans, operating reports, forecasts and budgets.
● Monitors safety conditions and employees’ conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all departments.
● Receives and resolves complaints from club members, guests and employees.
● Participates in ongoing facility inspections throughout the club to assure that cleanliness, maintenance, safety and other standards are consistently attained.
● Attends management and staff meetings as scheduled.
● Interacts with members answering questions, solving problems, overseeing services and cleanliness and showing the club facilities to visitors.
● Serves as a club representative within the community.
● Counsels with other managers and employees about employee grievances and complaints; directs problem correction when appropriate.
● Monitors labor; evaluates scheduled and actual labor hours and costs.
● Reviews all accidents and works with HR in completing accident reports.
● Works with Human Resources Department staff to develop long-term staffing needs for the clubhouse department.
● May perform clubhouse opening and closing duties, including those related to security.
● Monitors employee dress codes and member dress codes as applicable.
● Conducts training and other meetings with department staff.
● Completes other appropriate assignments made by the General Manager.
● Acts as General Manager in his/her absence.
Salary & Benefits:
· Salary $80,000.00 to $90,000.00 based on experience.
· Professional development opportunities
· Medical, dental, vision and life insurance
· 401K
· Paid Time off (PTO)
Contact:
● Matt Hales at matt.hales@chathamhills.com
● Casey Vanneste at hr@chathamhills.com
Pay: $80,000.00 - $90,000.00 per year
Benefits:
401(k)
Dental insurance
Employee discount
Flexible schedule
Health insurance
Paid time off
Paid training
Vision insurance
Education:
Bachelor's (Preferred)
Experience:
Large Staff Oversight: 2 years (Preferred)
Country Club Food and Beverage management: 3 years (Preferred)
Leadership: 3 years (Preferred)
Work Location: In person