CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Damien Cavicchi, CEC
Chef's Certifications	CEC
Number of Members	1,200
Annual Food & Beverage Revenues	3,800,000
Food & Beverage Minimum	No
Number of Food & Beverage Outlets	5
Average Weekly Covers	1500
Banquet Capacity	700
Number of Kitchens	4
Food Cost(%)	39%

We are a quality focused operation that blends offering southern hospitality with meeting modern expectations. We offer premium food that is scratch made, and we change out menus frequently to reflect the seasons and current dinning preferences. We operate multiple service areas, including member dining, an outdoor seating area, a boutique small plates bar, and full service pool kitchen.

In 2020 we also opened a full service café featuring espresso drinks, smoothies, cordials, house made ice cream and baked goods. We constantly evaluate banquet operations to ensure that we are exceeding expectations with quality and presentation. We take pride in having a loyal team, strong employee retention, and a company culture based on mutual respect and integrity.

Featured a la Carte menus MENU_Magnolia_Grill_WINTER_2020.docx MENU_ONYX_JANUARY_2021.docx

Featured Banquet menus Banquet_Menu_Hors_doeuvres_JULY_2019.docx Banquet_Menus_Attended_Stations_JULY_2019.docx CCJ_Banquets_Dinner_Entrees_JULY_2019.docx CCJ_Banquets_Lunch_Entrees_JULY_2019.docx