Position Summary
The Creston Golf Club is seeking an innovative and results-driven Clubhouse Restaurant Manager to lead
our food, beverage, and event operations into a new era of professionalism and profitability.
Following three years of significant growth in patronage from both local and out-of-town demographics and
significant capital investments, we are looking for a leader who can mirror the excellence of our course
within our clubhouse. This is a "turnaround" opportunity for a hospitality professional to build a culture from
the ground up and share in the financial success of a thriving facility.
Our Competitive Edge
• A Course in Peak Condition: A total transformation of our fairways and greens has elevated the
course to a premier standard, resulting in significant year-over-year growth in green fee revenue. Our
elite Course Superintendent recently committed to a long-term contract, ensuring that these
exceptional conditions and the resulting increase in patronage will continue to improve.
• Major Infrastructure Upgrades: We have just completed a significant overhaul of our Driving Range
Facility and will be cutting the ribbon at the start of the 2026 season. Transitioning from mats to a
brand-new professional grade grass hitting deck that allows for significantly more golfers in a much
more enjoyable fashion will serve as another "customer funnel" for our clubhouse. More carts will be
purchased including a refurbished beverage cart.

• Continued Growth: With over $1.3 million in annual golf revenue and growing out-of-town traffic, the
clubhouse is perfectly positioned to capture "post-round" spend from a high-volume, and inclined
demographic.

Scope of Work & Professional Standards
The successful candidate will be responsible for:
Facility & Operations Management
• Oversee daily operations of all front-of-house areas including Patio, Banquet &
Events, Course Kiosks and Beverage Cart Services.
• Lead the recruitment, onboarding, training and evaluating of all Front of House (FOH) and Back of
House (BOH) team members.
• Manage department budgets, cost controls, inventory systems, and revenue targets.
• Recruit and Work with Executive Chef on menu development, pricing and promotions.
• Fostering collaboration between teams, maintaining consistent quality, presentation, and service
standards.
• Managing all restaurant, bar, and banquet operations including menu engineering, inventory,
purchasing, and supplier relationships.
• Ensure the clubhouse environment is organized, functional, and welcoming
• Maintain compliance with all liquor, gaming, food safety, and occupational health regulations
• Identify opportunities to increase clubhouse revenue.
• Oversee pricing strategies, promotional campaigns, and special events to maximize profitability.
Staff Leadership
• Recruit, train, and supervise clubhouse staff
• Establishing a "Gold Standard" of service that aligns with the professional reputation of the Pro Shop
and Grounds crew.
• Prepare and manage staff schedules to ensure adequate coverage
Event Coordination
• Collaborate with board Liaison and community groups to plan and support events, tournaments, and
functions
• Liaise with vendors, caterers, and suppliers to ensure smooth execution of events
• Liaise with Pro Shop, vendors, suppliers to ensure smooth execution of events.
• Organize and manage ladies and men’s night specials.
Administration & Reporting
• Manage cash handling, petty cash, and daily reconciliation.
• Process invoices, track expenses, and assistance with budget preparation.

• Prepare monthly operational reports for board meetings.
Requirements & Qualifications
• Minimum of 3-5 years of experience in golf course management or a similar leadership role in
hospitality.
• Proven track record of increasing revenues and driving operational efficiencies in a golf course or
hospitality setting.
• Excellent financial acumen with the ability to manage budgets, analyze financial data, and develop
cost-effective strategies.
• Knowledge of golf course operations, maintenance, and industry trends.
• Deep understanding of "Menu Engineering" and labor optimization.
• Ability to recruit, train, and retain a professional seasonal team
• Ability to work flexible hours, including weekends and holidays, to meet business needs
Compensation & High-Performance Incentives
• Competitive Base Salary/Contract: This position features an industry-competitive salary and a
robust "turnaround" bonus pool tied to clubhouse profitability. The standard term follows the golf
season (March–November), but consideration for year-round management will be given to
proponents capable of maximizing our facility’s potential through the winter months.
• Relocation/Moving Allowance: We offer a $5,000 relocation allowance plus coverage of eligible
moving expenses for candidates moving to the area. The lump-sum allowance is provided on your
first pay cycle to assist with incidental costs, temporary housing, and settling into your new home.
• Benefit Supplement: The new manager will receive a monthly "Benefits" supplement at 5% of gross
annual wage.
• Turnaround Bonus Structure: A quarterly and annual performance-based bonus tied directly to
deficit reduction, margin maintenance, and revenue growth.

Submission Process
Interested candidates should submit their proposal to cgcexec@gmail.com detailing the following:
1. Experience: A portfolio of past hospitality successes.
2. Vision: A brief case study of a profit-generating initiative or operational change you spearheaded at a
previous place of employment and some ideas of how you might generate mor revenue/profit at our
course.
3. References: Professional references from the golf or hospitality industry.
Deadline for Submission: January 23rd, 2026 Direct Inquiries to: cgcexec@gmail.com

Only those candidates selected for an interview will be contacted. If selected for a second interview a full job
description will be provided at the time.