Manager of Clubhouse Operations

Big Canoe Property Owners Association, Inc.; Jasper (GA); On-site; USD 85,000 - 115,000; Full time

Job summary

Big Canoe Property Owners Association, Inc. in Jasper, GA seeks a Manager of Clubhouse Operations to lead the Clubhouse and Food & Beverage operations, guiding dining, bar, kitchen, events, and related services with a focus on profitability, guest experience, and compliance.

The role requires extensive F&B leadership, budgeting, and staffing expertise to maintain high standards while optimizing performance, cost controls, and guest satisfaction across the property.

Qualifications

• Six+ years in Food & Beverage/hospitality with significant management experience.
• Strong budgeting, forecasting, and cost-control skills.
• Experience leading a Food & Beverage team.
• Excellent communication and interpersonal skills.

Responsibilities

• Develops and manages annual operating budgets and planning.
• Oversees dining, bar, kitchen, events, and related Clubhouse operations.
• Maintains service standards and guest satisfaction.
• Manages purchasing, inventory, and vendor relations.
• Leads recruitment, training, and staff development.
• Ensures safety, sanitation, and regulatory compliance.

Skills

Budgeting

Forecasting

Cost controls

Labor management

Inventory management

Financial analysis

Leadership

Communication

Education

Bachelor's degree in Hospitality Management

Bachelor's degree in Food and Beverage Management

Business Administration

Job description

Work and Grow in the Mountains of Big Canoe

Position:Manager of Clubhouse Operations

Location: Jasper, GA

Remote Status: On-Site

Job Id:312

# of Openings:1

Manager of Clubhouse Operations

POSITION SUMMARY

The Manager of Clubhouse Operations is responsible for the overall leadership, financial performance, and day-to-day operations of the Clubhouse and Food and Beverage operations, including dining, bar, turn grill, seasonal beach club concessions, kitchen, events, staffing, service standards, purchasing, inventory, budgeting, regulatory compliance, and facility readiness.

The Manager provides strong leadership to the Food and Beverage team while maintaining exceptional service standards for Property Owners and their guests. This position balances quality, service, employee development, operational efficiency, and financial performance while ensuring compliance with POA policies and established standards.

DUTIES AND RESPONSIBILITIES

Financial Management & Business Performance

Develops and manages annual operating budgets and participates in long- and short-term financial and operational planning.

Monitors revenues, expenses, labor, food and beverage costs, purchasing, inventory, and other key operating expenses to ensure budget compliance.

Reviews financial results and operating trends, including food and beverage costs, payroll-to-sales ratios, sales performance, and budget-to-actual results.

Identifies budget variances and develops corrective action plans when financial or operational results do not meet expectations.

Ensures required financial and operational reports are accurate and submitted timely.

Works with the General Manager and Finance/Accounting to evaluate performance, forecasts, capital needs, and opportunities for improvement.

Develops programs, events, and offerings designed to increase participation, revenue, and Property Owner satisfaction.

Clubhouse & Food and Beverage Operations

Provides overall leadership and direction for dining, bar, turn grill, seasonal beach club, kitchen, special events, and related Clubhouse operations.

Ensures all areas are properly staffed, prepared, clean, organized, and ready for service.

Maintains high standards for food and beverage quality, presentation, service, cleanliness, professionalism, and the overall customer experience.

Works with culinary and operational leadership to ensure quality, consistency, sanitation, cost control, and operational efficiency.

Oversees purchasing, inventory, liquor controls, supplies, operating equipment, invoices, purchase orders, and vendor relationships.

Oversees physical inventories and ensures appropriate financial and operational controls are maintained.

Develops and recommends operating procedures, standards, and controls consistent with POA policies.

Continually evaluates operations and implements improvements to service, efficiency, quality, and financial performance.

Recruits, develops, trains, coaches, and retains a professional, service-oriented Food and Beverage team.

Establishes clear expectations and holds managers, supervisors, and employees accountable for performance and service standards.

Ensures appropriate staffing and scheduling based on business levels, operational needs, service expectations, and approved labor budgets.

Provides appropriate delegation to managers and supervisors while maintaining overall accountability for departmental operations.

Conducts regular staff meetings and provides ongoing coaching, performance feedback, training, and development.

Ensures employees consistently follow expectations regarding appearance, conduct, professionalism, customer service, safety, and workplace behavior.

Partners with Human Resources regarding recruiting, hiring, employee relations, performance management, disciplinary matters, and required personnel documentation.

Promotes professionalism, teamwork, accountability, trust, and open communication throughout the department.

Property Owner & Guest Experience

Establishes and maintains exceptional service standards for Property Owners and their guests.

Maintains a visible presence throughout Clubhouse operations and regularly interacts with Property Owners and guests.

Responds promptly and professionally to concerns, complaints, and service issues.

Considers Property Owner feedback, interests, and participation when developing menus, programs, events, and services.

Collaborates with other POA departments to coordinate events, activities, communications, and services.

Compliance, Safety & Facility Management

Ensures compliance with applicable federal, state, county, and local requirements governing Food and Beverage operations.

Maintains knowledge of applicable health, sanitation, alcohol service, OSHA, building, fire, and workplace safety requirements.

Coordinates regulatory inspections and ensures identified issues are corrected promptly.

Maintains appropriate procedures for food handling, sanitation, alcohol control, workplace safety, security, and loss prevention.

Maintains responsibility for the cleanliness, condition, appearance, and operational readiness of Clubhouse Food and Beverage areas.

Conducts routine facility and equipment inspections and coordinates repairs, maintenance, replacements, and capital needs with appropriate POA departments.

Protects and maintains POA assets assigned to Clubhouse and Food and Beverage operations.

QUALIFICATIONS

Minimum of six years of progressively responsible experience in Food and Beverage, hospitality, club, restaurant, resort, or similar operations, including significant management experience.

Demonstrated experience managing financial performance, staffing, service, purchasing, inventory, and operational controls.

Strong knowledge of budgeting, forecasting, cost controls, labor management, inventory management, and financial analysis.

Demonstrated ability to lead, develop, and hold managers, supervisors, and frontline employees accountable.

Excellent interpersonal, organizational, problem-solving, verbal, and written communication skills.

Ability to communicate effectively with Property Owners, guests, employees, vendors, and all levels of POA Management.

Demonstrated commitment to exceptional customer service and operational excellence.

Experience developing programs, events, or offerings that increase participation, revenue, or customer engagement.

Knowledge of applicable food safety, sanitation, alcohol service, OSHA, and workplace safety requirements.

EDUCATION

Bachelor's degree in Hospitality Management, Food and Beverage Management, Business Administration, or a related field is highly preferred.

Significant relevant management experience may be considered in lieu of a four-year degree. Candidates without a bachelor's degree should generally possess approximately 10 years of relevant experience, including at least five years in a senior management or leadership capacity.

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods and regularly navigate all areas of the facility, including stairs.

Ability to lift and/or move up to 25 pounds.

Ability to hear and understand normal conversation.

Ability to read, write, speak, and communicate effectively.

Ability to work throughout dining, kitchen, bar, storage, event, office, and outdoor areas as operational needs require.

WORK SCHEDULE

This leadership position requires flexibility based on operational needs. The Manager is expected to maintain a visible presence during key operating periods and may be required to work evenings, weekends, holidays, special events, and other peak business periods.

Must be able to pass a drug test and background check.