Clubhouse Manager

About Ozaukee Country Club

Founded more than a century ago, Ozaukee Country Club is one of the Milwaukee area’s most respected private clubs, serving approximately 470 member families. The Club offers an 18‑hole championship golf course, a resort‑style swimming pool, multiple indoor and outdoor dining venues, and an active calendar of social events and family programming. Recent capital improvements include a new Grounds & Greens Maintenance Facility, a major pool expansion, and a nearly $1 million commercial kitchen renovation. The Club is now preparing for a comprehensive renovation of its dining and social spaces.

Clubhouse Manager Position Overview

The Clubhouse Manager provides leadership, organization, and accountability for every aspect of the member hospitality experience. Reporting directly to the General Manager, the role works collaboratively with the Executive Chef, CFO, Head Golf Professional, Superintendent, and other department heads. The position is highly visible, requires genuine Midwest hospitality, and involves coaching and developing a largely younger, seasonal staff. A solid foundation in wine service—or a strong enthusiasm to expand wine knowledge—is highly valued. The Club’s peak season runs from Memorial Day to Labor Day, and experience at a busy seasonal property is preferred.

Leadership

• Foster a positive, respectful, professional workplace built upon teamwork, accountability, and continuous improvement.
• Develop future leaders by providing coaching, feedback, and professional development opportunities.
• Provide effective, confident leadership for all clubhouse managers and staff, fostering trust and a culture of continuous improvement.
• Lead collaboratively and with political savvy, partnering closely with the General Manager, senior leadership, and committees as a thoughtful and trusted advisor.
• Demonstrate an approachable, respectful, and diplomatic leadership style, with the confidence to say “no” when necessary while maintaining strong relationships.
• Be a hands‑on leader when needed, while also empowering others and leading through clarity, consistency, and example.

Operations

• Partner closely with the Executive Chef to ensure seamless coordination between culinary and service operations.
• Ensure service staff possesses thorough knowledge of menus, featured items, ingredients, wine pairings, cocktails, and daily specials.
• Conduct daily pre‑shift meetings to review service expectations, reservations, featured menu items, uniforms, and assignments.
• Maintain high standards of cleanliness, appearance, organization, and service throughout the clubhouse.
• Establish, maintain, and continuously refine operating standards, policies, and procedures to ensure consistency, efficiency, and quality across all departments.
• Ensure compliance with all health, safety, sanitation, liquor service, and regulatory requirements, including emergency preparedness and staff training.
• Demonstrate strong organizational, analytical, and project‑management skills, with attention to detail and the ability to manage multiple priorities in a complex, multi‑department environment.

Event Operations

• Collaborate with the Executive Chef and Events Manager to successfully execute member events, tournaments, weddings, and private functions.
• Assist with event planning, budgeting, staffing, execution, and post‑event evaluations to continually improve service quality and financial performance.
• Develop operational documentation and event histories to improve planning and consistency.

Pool & Valet Operations

• Provide oversight of all seasonal pool operations, including staffing, scheduling, safety compliance, member programming, and swim‑team coordination.
• Ensure all lifeguards maintain required certifications and receive ongoing in‑service training.
• Supervise valet operations to ensure efficient, professional arrival and departure experiences for members and guests.

Membership Experience

• Build meaningful relationships with members by learning names, preferences, and expectations while anticipating their needs.
• Lead by example through a visible presence on the floor during service.
• Respond promptly and professionally to member concerns while continuously seeking opportunities to enhance the member experience.
• Work closely with department leaders to deliver seamless, well‑executed member programs, events, and daily experiences.

Financial Stewardship

• Collaborate with the General Manager and CFO to prepare annual operating and capital budgets for clubhouse operations, food and beverage, pool, and valet.
• Monitor departmental financial performance and recommend corrective action when necessary to achieve budgeted goals.
• Analyze labor productivity and payroll reporting to maintain labor costs within budget while delivering exceptional member service.
• Oversee purchasing, inventory control, and expense management to maximize quality, efficiency, and profitability.
• Participate in annual capital planning and long‑range operational improvements.
• Understand and communicate key financial metrics and KPIs, supporting transparency through dashboards, reporting, and performance tracking.
• Oversee operational data including reservations, covers, average check, labor productivity, P&L performance, and member satisfaction metrics.

Initial Priorities of Clubhouse Manager

• Establish excellence as the operating standard by setting clear expectations for hospitality and service.
• Drive consistency through strong systems and reliable operating standards.
• Quickly learn member preferences, traditions, and usage to understand membership, culture, and governance.
• Lead, develop, and align the team as a visible, supportive leader who mentors department managers and frontline staff.
• Maintain an approachable leadership presence throughout the clubhouse.

Candidate Qualifications

• Five years or more of private club or hospitality industry experience with management and supervisory responsibilities and progressive professional advancement.
• Extensive background in food and beverage; experience in openings or major renovation projects is desirable.
• Strong knowledge of wine, beer, and spirits with the ability to manage an extensive wine program.
• Flexible, patient, and adaptable management style.
• Excellent communication skills with proficiency in Microsoft Office and hospitality point‑of‑sale systems.

Educational and Certification Qualifications

• Bachelor’s degree (B.A.) in Hospitality Management or a related field is desired.
• Membership in the Club Managers Association of America (CMAA) or other professional associations.
• Certifications through the Court of Master Sommeliers (CMS) or WSET are desired.