General Purpose:
The Clubhouse Manager provides senior operational leadership for the clubhouse, with accountability for Food & Beverage, events, and clubhouse maintenance. Reporting to the General Manager, this role leads the Clubhouse Maintenance Lead, Executive Chef, Events Manager, and Front of House Manager to define the intended member dining and clubhouse experience and ensure coordinated day-to-day execution. The Clubhouse Manager establishes a visible, accountable management presence and works across departments to deliver a welcoming, inclusive, community-oriented, premium-but-approachable club experience. The role balances service quality and member value with financial discipline, safety, responsible stewardship, and long-term sustainability.
Essential Duties:
- Provides visible, hands-on leadership for daily clubhouse operations, ensuring Food & Beverage, events, and clubhouse maintenance function as one coordinated team.
- Translates Club priorities into clear departmental objectives, practical service standards, documented operating procedures, schedules, and measurable performance expectations; identifies the resources required and holds leaders accountable for consistent execution.
- Builds a culture in which team members understand the expectations of a member-focused private club and provide welcoming, inclusive, friendly, unpretentious, and community-oriented hospitality with genuine service.
- Maintains an active presence with members and team members, listens to feedback, resolves concerns promptly, leads service recovery, and pursues small, practical operational changes that materially improve the member experience.
- Identifies, retains, coaches, and develops key team members and department leaders; supports recruitment, onboarding, training, performance management, recognition, corrective action, and succession planning in accordance with Club policies.
- Plans leadership coverage and staffing across clubhouse departments based on business volume, events, seasonality, and member activity, while managing labour responsibly.
- In collaboration with the Executive Chef and Front of House Manager, defines and executes the Member Dining Plan, establishing the intended dining experience, service levels, menu and beverage strategy, appropriate menu refreshes, and dining formats ranging from casual member service to more intimate or elevated experiences, supported by clear operating procedures and day-to-day quality standards.
- Recommends menu and beverage pricing using comparable private-club benchmarks, recognizing member dining as a core amenity while balancing quality, variety, a clear sense of member value, cost control, and long-term financial sustainability.
- Develops and continually improves an on-course Food & Beverage service plan, including ordering and delivery solutions and appropriate service coverage for peak demand, tournaments, and major member program nights, in coordination with Golf Operations.
- Directs the Events Manager in planning and delivering member events, tournaments, meetings, and private functions. Establishes triage and operating standards for external events; recommends market-based pricing; reports their financial contribution separately from member dining; and completes post-event reviews of actual profitability.
- Coordinates event and clubhouse activity with Golf Operations, Course & Grounds, Member Services, Finance, and Communications to protect regular member access, minimize operational impacts, and deliver a seamless Club experience.
- Directs the Clubhouse Maintenance Lead in preventive maintenance, work-order management, routine repairs, cleaning standards, room set-ups, building presentation, and the reliable operation of clubhouse equipment and systems.
- Inspects the clubhouse and related amenities regularly to identify maintenance, cleanliness, accessibility, safety, presentation, amenity, or staff work-area concerns; prioritizes corrective action and advances practical improvements that enhance the member experience or operating efficiency.
- Manages clubhouse vendors, contractors, leases, service agreements, assigned projects, and purchasing within delegated authority. Maintains forward notice of renewals and expiries, evaluates purchase, lease, renewal, or replacement options, and controls approved scope, costs, commitments, and change orders.
- In conjunction with the General Manager and Director of Finance, maintains a forward-looking clubhouse capital plan identifying major asset replacements and future funding requirements, with priorities based on safety, service continuity, member impact, operational value, and responsible stewardship of Club resources.
- Prepares and manages operating budgets and forecasts for assigned areas; identifies material variances early, explains their causes, and provides the General Manager with corrective recommendations addressing cost, mitigation, or revenue opportunities.
- Evaluates proposed and recurring operating expenditures for financial sustainability within approved budgets, available revenues, cash flow, contractual commitments, and longer-term operating obligations.
- Maintains effective controls for point-of-sale activity, cash handling, purchasing, receiving, inventory, payroll, approvals, and financial reporting in collaboration with the Finance team.
- Ensures compliance with applicable public-health, liquor-service, occupational-health-and-safety, fire, building, employment, and environmental requirements, as well as Club policies and emergency procedures.
- Maintains regular communication with the General Manager through concise reporting on operational performance, member feedback, staffing, financial results, facility risks, and recommended actions.
- Participates in management meetings and works collaboratively with other Club leaders to strengthen cross-department coordination, consistency, and the overall value of membership.
- Provides manager-on-duty coverage and responds to operational or facility emergencies as required, including evenings, weekends, holidays, and peak periods.
- Performs other duties and special projects that support the Club's objectives and the evolving needs of the membership and operation.
Education/Experience:
Post-secondary education in hospitality management, business administration, facilities or operations management, or a related field is preferred. A minimum of five years of progressive leadership experience in Food & Beverage, hospitality, private clubs, hotels, resorts, event venues, or a comparable member- or guest-focused operation is preferred, including responsibility for managers, budgets, staffing, and service delivery. Experience overseeing clubhouse or facility maintenance, vendors, and capital projects is a strong asset. An equivalent combination of education and relevant experience will be considered.
Physical Demands:
Frequently stands, walks, talks, hears, and moves throughout the clubhouse and service areas. Regularly uses hands and arms, bends, reaches, and climbs stairs. Must be able to inspect equipment and work areas, assist with operational set-ups when required, regularly lift up to 25 pounds, and occasionally lift or move up to 50 pounds, with or without reasonable accommodation.
Environment/Noise:
Works in offices, dining rooms, kitchens, event spaces, storage and maintenance areas, and occasionally outdoors. May be exposed to heat, cold, wet or humid conditions, cleaning products, food-service equipment, and moderate to occasionally loud noise. The role requires flexibility to respond to changing operational conditions and peak service periods.
Certificates/Licenses:
Serving It Right and FOODSAFE Level 1, or recognized equivalents, are required or must be obtained within an agreed timeframe. First Aid certification and WHMIS training are assets. All required certificates must be maintained in good standing.
Job Knowledge, Skill, and Ability Preferences:
- Demonstrated ability to lead managers and diverse operational teams with clarity, accountability, consistency, and sound judgment.
- Strong knowledge of Food & Beverage operations, event execution, member or guest service, and facility-maintenance coordination, with high standards for cleanliness, presentation, and attention to detail.
- Financial acumen, including budgeting, forecasting, labour planning, inventory controls, purchasing, commercial event analysis, variance management, and interpretation of operating results.
- Commitment to welcoming and inclusive hospitality, genuine service, community, member value, safety, and responsible stewardship.
- Excellent communication, coaching, conflict-resolution, service-recovery, and relationship-building skills.
- Ability to prioritize competing demands, remain composed during peak periods, and follow through on details across multiple departments.
- Working knowledge of vendor and contract management, preventive-maintenance planning, work-order systems, and capital-project coordination.
- Proficiency with Microsoft Office applications and the ability to work effectively with club-management, point-of-sale, scheduling, inventory, and work-order systems.
- Ability to read, write, and communicate in English at the level required to understand policies and technical information, prepare reports, and communicate effectively with members, guests, team members, and vendors.
- Regular and reliable attendance, with availability to work a flexible schedule based on Club operations.
- This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time.
Applications Open until Nov 6th 2026
Start Date: January 2027
Salary Range: 95-115k
