Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do.
Located in Grand Blanc, Michigan, and managed by Bobby Jones Links, The Captain’s Club offers a premium public 18-hole golf course within the Woodfield Community. Designed by the legendary 1989 Ryder Cup captain, Raymond Floyd, the course is surrounded by protected wetlands and wildlife that never disappoint!
The club is currently hiring for a Clubhouse Manager. This role is responsible for overseeing all clubhouse activities, with a primary focus on delivering exceptional dining experiences, efficient service, and high-quality hospitality to members and guests.The ideal candidate combines operational leadership, hospitality expertise, and a passion for creating a welcoming club environment.
Primary responsibilities include:
Food & Beverage Operations
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Oversee daily restaurant, bar, banquet, and catering operations
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Ensure high standards of food quality, presentation, and service
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Manage inventory, ordering, and vendor relationships
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Monitor cost controls, including food and labor costs
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Develop menus in collaboration with the Executive Chef
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Ensure compliance with health, safety, and alcohol service regulations
Clubhouse Management
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Supervise all clubhouse staff, including hiring, training, scheduling, and performance management
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Maintain a high level of member satisfaction and engagement
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Coordinate club events, tournaments, and social functions
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Ensure cleanliness, organization, and overall clubhouse presentation
Financial & Administrative Oversight
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Develop and manage budgets for F&B and clubhouse operations
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Analyze financial reports and implement cost-saving initiatives
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Oversee POS systems, billing, and member charges
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Prepare reports for club leadership/board
Member & Guest Experience
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Build strong relationships with members and guests
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Address feedback and resolve service issues promptly
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Create a welcoming and professional atmosphere
Experience
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3–7+ years of management experience in hospitality, country club, golf club, or upscale restaurant environments
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Proven success in Food & Beverage operations management
Core Skills
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Strong leadership and team development abilities
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Excellent communication and interpersonal skills
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Financial acumen (budgeting, cost control, P&L management)
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Knowledge of food safety standards and alcohol regulations
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Event planning and coordination experience
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High attention to detail and service quality
Technical Skills
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Experience with POS systems and inventory management software
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Proficiency in Microsoft Office (Excel, Word, Outlook)
Preferred Qualifications
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Degree in Hospitality Management, Business, or related field
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Experience in private club or golf course operations
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ServSafe or similar food safety certification
Physical Demands & Work Environment Requirements
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
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Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
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Spend time making repetitive motions such as typing.
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Lift up to 25+ lbs. occasionally and to lift overhead and push/pull, move lighter objects.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee may:
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Be indoors, in an environmentally controlled location.
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Occasionally may be exposed to outside weather conditions.
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Noise Levels may be distracting or uncomfortable.
