Clubhouse Manager

Description: Woodhill Country Club Mission Statement Woodhill Country Club is a family-oriented, year-round, private country club that serves as the primary social and recreational center for members by providing high quality activities, facilities and services. Woodhill Country Club Team Philosophy Through teamwork and shared vision, we are committed to enhancing members’ experiences by supporting traditions and delivering personal, high-touch service in all areas; we support one another to maintain balance for the team even during peak seasons. Job Title: Clubhouse Manager Reports To: General Manager The Clubhouse Manager is responsible for leading and managing all clubhouse and service operations, with primary focus on food and beverage (à la carte dining and catering/events), housekeeping, locker rooms, front desk, and pool areas. This role carries full financial accountability for these service-side operations. • The Clubhouse Manager leads by example to ensure the wants and needs of members, their guests, and team members are consistently met and exceeded. They build healthy, constructive interpersonal relationships across the organization and foster a positive, high-performance culture rooted in servant leadership, authenticity, and joy in hospitality. • Ensure all standards are met and policies adhered to relating to operations within member spaces, including the Clubhouse, Barn, Pool, Loggia, and Tennis Pavilion (service-related areas). • Effectively lead, coach, and mentor all service staff to ensure clarity of roles, strong accountability, and consistent delivery of exceptional experiences. • Manage to the budget in all areas of responsibility, including expenses, labor, and beverage inventory. • Interact frequently and effectively with members, soliciting feedback, learning names and preferences, maintaining a visible and engaged presence, and driving continuous improvement in member satisfaction. Supervisory Responsibilities: • Oversee all Food and Beverage service operations (à la carte and catering/events), Housekeeping, Front Desk, Locker Rooms, and Pool service areas. • Direct and collaborate with Executive Chef to ensure delivery of exceptional dining and event experiences tailored to each venue • Direct supervision of Catering Director, Food and Beverage Director. • Direct supervision of Housekeeping staff, Locker Room Manager/Attendants, Front Desk staff. Essential Job Functions: Financial Management: 30% Responsible for forecasting annual budgets and personally accountable for management of all budgetary aspects within areas of responsibility, including expenses, labor, and beverage inventory; ensures effective adherence to the approved budget. Utilize key performance indicators (KPIs) to measure and analyze financial performance, enabling proactive adjustments to achieve and exceed goals. Ensure accurate and timely billing. Prepare annual capital request outline for clubhouse/service areas, describing needs and rationale. Personnel Management : 20% Responsible for hiring, training, evaluating, and scheduling all housekeeping, locker room, front desk, and pool service staff. Assist Director level managers with hiring, training, and evaluation of F&B service staff. Create, update, implement, and enforce comprehensive SOPs and policies to ensure consistent operational and service standards. Culture & Team Leadership: 20% Foster a joyful, high-trust team environment focused on creating significant, positive member interactions. Lead by example with servant leadership—be willing to help in any area and role model success. Collaborate with management team to develop, implement, train, and monitor effective training programs. Maintain healthy culture: praise excellent performance publicly, address concerns privately, create accountability, and drive positive change by listening first, then explaining the “why” to bring the team along. Bring energy, enthusiasm, and an authentic, caring presence. Operational Oversight: 20% Walk clubhouse and service areas (seasonally relevant) multiple times daily to ensure dining areas, setups, furniture, arrangements, and cleanliness meet Club standards (collaborating with House Committee as needed). Responsible for Point-of-Sale system and related A/V systems in service areas. Coordinate beverage purchasing, wine program, and inventory; focus on optimal pricing, appropriate inventory levels, and product security. Act as primary point of contact and decision-maker for clubhouse operations during peak service periods. Member Experience: 5% Creatively enhance member events and experiences; promote offerings naturally and comfortably to increase attendance and engagement. Build genuine connections—learn names/faces, spend frequent time on the floor during service and events, listen actively to feedback, and implement meaningful improvements. Handle all service-related complaints and compliments promptly, following up with members and staff. Other: 5% Other duties as directed. Core competencies: Service Mindset: Delivers personal, courteous, responsive, and knowledgeable service; inspires and coaches the team to do the same. Continuously seeks sustainable ways to enhance member experiences while maintaining fiscal responsibility. Communicates openly about new offerings and collaborates with committees. Leadership: Acts as a credible, authentic representative of the Club. Builds trust, sets clear expectations, creates a vision for the department, monitors performance, provides coaching, develops talent, delegates appropriately, and models core competencies. Problem-Solving: Confronts issues quickly, analyzes information, develops innovative yet practical solutions, demonstrates flexibility, and maintains a continuous improvement mindset. Results Oriented: Sets and achieves aggressive yet realistic goals, consistently delivers results, upholds quality standards, meets deadlines, and inspires team commitment to organizational success. Fiscal Resource Management: Plans, allocates, and manages monetary resources responsibly to support operational goals. Requirements: Qualifications: • Previous experience in a private country club or similar member-focused hospitality environment strongly preferred. • Service-minded approach with genuine passion for hospitality and creating memorable experiences • Exceptional leadership qualities, including servant leadership, culture-building, and the ability to inspire high performance • Strong attention to detail and ability to work effectively with a wide variety of personalities daily • Demonstrated ability to build and develop teams, hold members accountable while explaining the “why,” recognize strengths, and provide clear feedback • Minimum five years’ food and beverage management experience, including à la carte, catering/events, and financial management (P&L responsibility, budgeting, labor/expense control) • Proficient in Microsoft 365 and point-of-sale systems; strong digital organizational skills • Hands-on leader comfortable stepping into line-level roles when needed Classification: • Exempt • Position Type: Full Time • Expected Hours of Work: Tuesday – Sunday (Summer); Wednesday – Sunday (Winter) Physical Demands: • Ability to stand and walk for extended periods of time. • Ability to bend, kneel, stoop, crouch, and twist. • Ability to lift up to 25 lbs. Work Environment: • The noise level in the work environment can be loud at times. The employee may be exposed to hazards including, but not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Compensation & Benefits: • Base salary and annual performance bonus range: $105,000 – $115,000 (commensurate with experience) • Health, dental, and life/disability insurance in accordance with club policy. • Paid Time Off. • Association membership dues. • 401k matching program. • Complimentary employee meals. • Use of Woodhill’s exceptional facilities (golf course, pool, tennis courts, skating rink, ski trails, sledding hill) on most Mondays. Woodhill Country Club is an equal opportunity employer committed to a diverse and inclusive workplace.