Assistant Clubhouse Manager | Charlotte Country Club | Handshake

The Assistant Clubhouse Manager (ACM) is a key member of the Food & Beverage (F&B) Leadership Team, working alongside and mentoring Food & Beverage Managers, Dining Room Supervisors, and Managers in Development (MIDs). Areas of ownership rotate among ACMs and Food & Beverage Managers. Floor presence is a critical component of this role. An ACM primarily focuses on either banquet operations, casual dining, or formal dining, with responsibilities rotating periodically. Seasonal oversight of pool operations may also be included. Managers complete regular closing shifts and ensure the safety and preservation of the Club daily. Core Leadership Purpose Provides top level, personalized service to members and guests alike Trains, mentors, and manages staff in a la carte dining and banquet operations Trains, mentors, and develops F&B Managers, MIDs, and service team Works collectively with peers in various other positions of the food and beverage operation Varied areas of rotational ownership which include banquet operations, a la carte operations, seasonal pool operations, Golf & Pool Snack Bar, Front Desk, Greeting Center and Locker Room operations Essential Functions ACM Leadership Responsibilities Oversight of Clubhouse areas outside of F&B, such as Reception, Greeting Center/Security, and Men’s and Ladies’ Locker Rooms, including hiring, scheduling, training, and team management Coordination and management of the Clubhouse Management Internship Program and the Food & Beverage Manager-in-Development Program Ownership of wine programming, including cellar inventory, menu pairings, wine events, and team training Ownership of the beverage program, including cocktail menu development, team training, and maintaining program standards in collaboration with F&B Managers Banquet Operations Serve as the front-of-house leader for banquet operations Lead hiring, training, coaching, and disciplinary processes for banquet staff Develop structured training programs in partnership with the service team and F&B Managers Support event execution, including setup, breakdown, and logistics Collaborate with culinary and event planning teams on execution, standards, policies, and procedures Act as liaison to temporary staffing agencies, including scheduling and invoice processing À La Carte Operations Serve as the front-of-house leader for à la carte dining Lead hiring, training, coaching, and disciplinary processes for service staff Attend weekly F&B meetings as they relate to à la carte operations Communicate daily with the Front Desk regarding reservations and operations Collaborate with the culinary team on menu development, seasonal offerings, and concept design Partner with the Purchasing Director and Clubhouse Manager on operational needs and capital purchases Pool Operations Assume rotational leadership of seasonal pool operations Hire, onboard, and train pool service staff Serve as liaison with the Swim Management Group regarding scheduling, coverage, and feedback Create weekly schedules for 15–20 seasonal team members Monitor and restock inventory, including supplies, china, silverware, and glassware Other Potential Responsibilities Responsible for developing weekly service schedule for roughly 60 teammates Responsible for Golf Snack Bar turn house operations Perform other duties as assigned Qualifications: Education Bachelor’s degree (B.A.) from a four-year college or university preferably in hospitality. Prior Experience At least three to four years of progressive F&B leadership experience in a Club environment. Proven track record of leading other talented individuals successfully providing top level, personalized service to members and guests Must be honest, respectful, dedicated, ethical, caring, have a positive attitude and a spirit to serve Excellent time-management skills, be detail-oriented, and have strong follow through skills Excellent communication, interpersonal, and member service skills Must be open to feedback, growth and development Language, Communication & Technological Skills Computer literate, including Microsoft OneNote, Excel, PowerPoint, Word Ability to read and interpret multiple documents such as safety rules, operating instructions, financial documents, professional journals, procedure manuals Ability to write complex reports, business correspondence and procedure manuals Ability to effectively present information and respond to questions from groups of managers, employees, members, and the general public Ability to respond effectively to sensitive inquiries or complaints Physical Requirements Perform physical demands of the job including lifting up to 35 lbs. regularly is required Ability to climb stairs frequently, bend, balance, stoop, kneel, crouch, and crawl Ability to stand, walk, and sit for extended periods of time Work Environment While performing the essentials of the job, may experience moderate noise level in the work environment Indoor and outdoor ability—to tolerate all seasonal weather conditions Must be able to handle a fast-paced, high-end sophisticated environment Vision Requirements Close vision (clear vision at 20 inches or less) Distance Vision (clear vision at 20 feet of more)