“This is a great opportunity for a candidate who understands the ebb and flow of private-club dining,” says Jerry Schreck, Executive Chef of the storied Ardmore, Pa., club.
Merion Golf Club (Ardmore, Pa.) is one of the greatest golf courses and family golf clubs in the world. The club is committed to the unique traditions and values of the game of golf and to preserving Merion for future generations through its internationally renowned East Course and family-friendly West Course. The club provides a warm social environment, is respectful and caring of quality membership and staff, and is committed to giving back to the game and hosting major championships.
From Bobby Jones’ Grand Slam completion in 1930 to Ben Hogan’s comeback victory in the 1950 U.S. Open, Merion has stood the test of time. Designed by Hugh Wilson, Merion’s East Course has played host to 19 USGA championships, most recently the 2013 U.S. Open.
In addition to golf, Merion’s clubhouse boasts dining operations that rival any facility on the East Coast. With beautiful terraces overlooking the East Course, a Trophy Room where history abounds, and a traditional Grille Room, along with various private-dining venues that include the recently added Hugh Wilson Pavilion, the club’s food-and-beverage program is an outstanding complement to the Merion experience.
“This is a great opportunity for a candidate who understands the ebb and flow of private-club dining,” says Jerry Schreck, Executive Chef and National Program Coordinator for the Chef to Chef Conference. “We’re very busy from May through October, with time for a more enjoyable personal life from November through April.
“We do $3.5 million in F&B, with 75% of that number coming between May and October,” Schreck continues. “We have a great membership and nothing is ‘broken.’ We need a motivator with good experience who can bring some of their own ideas to Merion. Knowledge of wine is also important.”
The Clubhouse Manager will be responsible for general clubhouse operations and be part of the senior management team along with the Director of Finance, Golf Professional, Director of Golf Course Operations, Executive Chef and General Manager/COO. The Clubhouse Manager will oversee a dedicated staff that strives daily to provide world-class service to members and guests. Clubhouse operations include Food & Beverage, Housekeeping, Locker Rooms, Florist, Facilities Maintenance, Reception and Security.
High visibility, member recognition, leadership, mentorship, organizational skills, attention to detail and extensive food-and-beverage knowledge are cornerstones to the position and future success. Food-and-beverage operations consist of à la carte dining, private events, club functions, outings, specialty events and an extensive wine program.
Along with the senior management team, the Clubhouse Manager will assist in developing long-range strategies for the club’s future success. In addition, the individual will maintain a strong working relationship with the Executive Chef to promote the Club’s food-and-beverage programs and interactions between all departments.
Preferred candidates will either possess or be actively pursuing their Certified Club Manager (CCM) status and have a strong desire for personal and team growth and development. Ideal candidates will have five to seven years of experience in private club management and will be looking for an opportunity for tenure and growth (a minimum of five years).
Interested candidates should forward a cover letter and resume to Paula Kelly, CCM, CCE, General Manager/COO, through Executive Assistant Kristen Haub at firstname.lastname@example.org.