Clubhouse Manager Cedar Rapids Country Club

CLUBHOUSE MANAGER PROFILE:

CEDAR RAPIDS COUNTRY CLUB

CEDAR RAPIDS, IA CLUBHOUSE MANAGER OPPORTUNITY AT CEDAR RAPIDS COUNTRY CLUB

A unique opportunity awaits an exceptional candidate with a proven track record of accomplishment, leadership, and high-quality operations management experience in private clubs, hotels, restaurants, or resorts. We are currently searching for a Clubhouse Manager at Cedar Rapids Country Club, renowned as one of the finest clubs in the state. The successful candidate will play a vital role within a high-performing team at a Club known for its quality work environment and commitment to continually raising standards for its members and staff.

The ideal candidate will play a pivotal role within a dynamic executive team, contributing to a club renowned for its commitment to providing an exceptional work environment and its continuous pursuit of improvement for both members and staff. Candidates should possess a patient and warm leadership style, with a strong background in food and beverage standards, systems, and training.

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ABOUT CEDAR RAPIDS COUNTRY CLUB

Cedar Rapids Country Club’s rich history began in 1896 when George Walter and Will Douglas introduced golf to Cedar Rapids after visiting Scotland earlier that year. Since 1904, the Cedar Rapids Country Club has served as the premier family-friendly retreat in Eastern Iowa. Carved from the oak forest of the Indian Creek valley, the Club offers a stunning visual setting to enhance the world-class golf, tennis, fitness, dining, and aquatics amenities that the Club has to offer its members and their guests.

In 1915, the course was lengthened to 18 holes by world-renowned Scottish golf architect Donald Ross.

One of the primary attractions of CRCC is its golf course. The course is known for its scenic beauty and meticulous landscaping. The Club offers a variety of other amenities for its members, including racquet sports, swimming, dining, and fitness. Cedar Rapids organizes a variety of social events and activities throughout the year. These events range from holiday parties and family-friendly gatherings to formal galas and charity fundraisers.

The clubhouse serves as the central hub for social and recreational activities. Members often gather there for meals, special events, and socializing. Cedar Rapids Country Club offers various dining options, from casual to formal. Members can enjoy a meal at the club’s restaurant or bar, and the facility may host special dining events, parties, and private functions.

CEDAR RAPIDS COUNTRY CLUB BY THE NUMBERS:

625 memberships $2.3M Food and Beverage revenue

$70% a la carte 30% banquets 6 Average Annual Weddings 18 kitchen employees (FTE) 36,614 Total Covers (Annualized) 3 Kitchens F&B Payroll approximately $900k 35% target food cost Club using Club Essentials for the POS System 53 Average Age of Membership 109 Total Employees at the Cedar Rapids Country Club 501(c)7 Tax Status Non-Profit Club closes for the month of February and Mondays

CEDAR RAPIDS COUNTRY CLUB WEBSITE: www.cedarrapidscc.com

CEDAR RAPIDS COUNTRY CLUB FOOD & BEVERAGE PROGRAM:

Fireplace Room: Sophisticated dining in a luxurious setting for dinner only. The fireplace room is the classic club dining space and is open as the weather cools. Beautiful scenic views of the iconic golf course, the dining room seats 56 and is connected to the lounge with additional seating. Perfect for cocktails and then formal dining in Cedar Rapids Club style.

Clubroom: Perfect for cocktails and people-watching, in a classic, timeless space. This transitional space works for various functions and dining options. Individual member wine lockers dot the environment, securing the seriousness of the cuisine and dining experience in this showcase space.

John Fischer Room: The iconic John Fischer, previous Executive Chef and General Manager, secured exceptional food and beverage experiences during his numerous years at the helm of the club. This space is used for smaller banquets. The room sits directly in the member’s bar/grill area.

Lounge: This casual space is perfect for cocktails, lunch, and a light dinner after golf. The space seats 32, with 6 additional spots at the bar. The lounge has some of the best views of the golf course and is a great space to watch your favorite sporting events.

Patio: The most sought-after space during the beautiful summer months of May through October. The space is wrapped around the clubhouse with golf course views, for a perfect a la carte al fresco style experience. The fire pits are perfect for cocktails or later evening dining.

The Cabana: Seasonal restaurant situated at the pool, serving lunch and dinner, May through early October. A beautiful, appointed satellite kitchen hosting events and a la carte in the family pool setting. Perfect support kitchen for the annual events and member culinary holiday celebrations.

1904: State-of-the-art indoor golf simulator facility with satellite kitchen. Perfect for small, intimate member active parties and a la carte dining separate from the clubhouse. The kitchen is situated inside this new building, featuring induction cooking and simple, quick-service snacks.

Men’s and Women’s Locker Room: Only light self-service snacks, that members enjoy in the comforts of these spacious areas.

Halfway House: Classic satellite outlet nestled on the golf course serving light snacks. These Limited facilities secure a simple menu of snacks and club favorites in a very casual setting.

The Lobby. As you enter the club and ascend the main staircase, you arrive in the center hub of the club. This arrival space is perfect for catering or member events. Classic design and richly appointed club furniture give the perfect backdrop for cocktail parties and other reception-style dining.

North Porch: The window-filled space is aligned with the ballroom, perfect for cocktail parties and small, intimate dining events. The doors can open to maximize grand events or close for personalized catering. The room includes its own bar, perfect for wine dinners and small cocktail parties.

The Main Ballroom: Can host upwards of 300 members for banquets and receptions. With direct access to the kitchen, the culinary products are serviced perfectly from the main kitchen. With the North Porch and Ballroom connected, the club does all the larger holidays or celebrations with ease and accessibility to the kitchens.

Board Room: Perfectly situated next to the Club Room for easy access for special parties or a la carte set up in peak demand months of the year.

KEY ATTRIBUTES AND RESPONSIBILITIES OF THE SUCCESSFUL NEW CLUBHOUSE MANAGER

LEADERSHIP:

Offer effective leadership and direction for managers and staff in the F&B department. Establish and maintain respectful rapport with F&B managers and all department heads. Work harmoniously with the Executive Chef and kitchen management. Be a positive and enthusiastic motivator for all F&B personnel, coaching and mentoring F&B Leadership and team. Be a collaborative team player who is willing to be “hands-on” when necessary but understands when to step back and lead the team. Ensure the team clearly understands performance expectations and that assigned tasks are reasonable, well-conceived, and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and be fair and firm in adherence to club policy and procedure. Recommend, monitor, and manage policies, operating procedures, and staffing for all F&B areas; recognize the needs and consistently perform high levels of service in each of these operating areas.

OPERATIONS AND MEMBERSHIP:

Take personal ownership of his or her area of responsibility and understand the need to be consistently “member ready” in both appearance and service. Establish clearly defined standard operating procedures and processes for all dining areas. Clearly understand the logistics of banquet operations amidst other food and beverage offerings and develop and utilize systems for consistency and quality in all banquet events. Working in coordination with other leaders to ensure consistent standards result in member satisfaction. Have a strong, highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and have the maturity to instinctively know how to treat members and guests with a high level of service. Oversee all banquets and social functions, including member and member-sponsored events. Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed. Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters of the food and beverage industry.

HUMAN RESOURCE MANAGEMENT:

Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operations. Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities. Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these high standards. Conduct and/or oversee training programs for food service personnel on various issues, including service techniques, knowledge of menu items and daily specials, sanitation, team building, and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations. Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.

FINANCIAL:

Coordinates with the Accounting Office and other food and beverage managers to keep appropriate par levels, keep an organized system for inventory. Plans and implements the front-of-house food and beverage budget. Clearly understand the metrics for the successful attainment of financial goals and objectives in F&B operations. Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Oversee data management, including dining reservations, covers and average check, menu mix, menu engineering, P&L, and Membership satisfaction. Have a strong sense of urgency and responsiveness, while maintaining the quality and integrity of the department’s business plan.

CANDIDATE QUALIFICATIONS

Proven food and beverage management experience in a restaurant/hospitality venue with strong standards and systems. Ability to manage and inspire personnel with a passion for training team members Flexible, patient, and adaptable management style Excellent communication and leadership skills

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

Bachelor’s degree (B.A.) in Hospitality Management or related field – Preferred Minimum of 5 years of experience in a high-volume hotel, restaurant, or club operation

EMPLOYMENT ELIGIBILITY VERIFICATION

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.

SALARY AND BENEFITS

Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefits package.

INSTRUCTIONS ON HOW TO APPLY

Please upload your resume and cover letter, in that order, using the link below. You should have fully prepared to be attached when prompted for them during the online application process. Please be sure your image is not present on your resume or cover letter; that should be used on your LinkedIn Profile.

Prepare a thoughtful cover letter addressed to Mr. Tom Feller, General Manager/COO, and clearly articulate your alignment with this role, why you want to be considered for this position at this stage of your career, and why CRCC and the Cedar Rapids, IA area will be beneficial to you, your family, your career, and the Club if selected.

You must apply for this role as soon as possible to be considered for this opportunity.

IMPORTANT: Save your resume and letter in the following manner:

“Last Name, First Name – Resume” & “Last Name, First Name – Cover Letter – Cedar Rapids” (These documents should be in Word or PDF format)

Note: Once you complete the application process for this search, you cannot go back in and add additional documents.

If you have any questions, please email Bethany Taylor: bethany@kkandw.com

LEAD SEARCH EXECUTIVES

Annette Whittley, CCM | Hospitality Consultant, Trainer & Search Executive

KOPPLIN KUEBLER & WALLACE

O: (833) KKW-HIRE, ext. 721 | M: (561) 827-1945 | annette@kkandw.com

Lawrence McFadden, CMC, ECM | Search & Consulting Executive

KOPPLIN KUEBLER & WALLACE

O: (833) KKW-HIRE, ext. 715 | M: (239) 963-6888

Candidate Application & Security Notice

KK&W is the exclusive search firm for this position. Candidates are encouraged to apply directly through the official position profile on our website. KK&W never authorizes third-party recruiters or search consultants to represent our searches. We never require candidates to pay fees to participate in our search process. If you receive a suspicious communication or request for payment or sensitive personal information, please contact KK&W directly to verify its legitimacy.

To apply for this position click the link below.

Apply for the Cedar Rapids Country Club Clubhouse Manager position