Country Club of Fairfax
  • 22-May-2019 to 21-Jul-2019 (MST)
  • F&B
  • Fairfax, VA, USA
  • Full Time

Property Information:  The Country Club of Fairfax is one of the premier country clubs in Northern Virginia. Founded in 1947, the Club is a private, member-owned, family-oriented golf and country club with 432 golf members, 47 tennis members and 34 social members. Annual dues volume - $3.4 million; total food and beverage sales - $2.6 million; banquet sales - $1.3 million. Athletic facilities include an 18-hole, championship golf course; 11 tennis courts with one bubble (3 courts) for winter play; an Olympic-size swimming pool with a diving pool and wading pool; a large fitness facility. The pool facility includes a 60 seat full service pool-side cabana-style restaurant and bar.  CCF has recently completed a $7.5 million dollar main clubhouse renovation touching all aspects of the building.  Banquet space includes a ballroom, which overlooks the fairways and greens from panoramic windows with a balcony that runs the full length of the room seating 275; The Bistro and Bistro Bar, which houses 35 Member wine lockers and seats up to 50, and the Presidential Room, holding 75 for special events.  On the lower level three new Member dining spaces include; Nineteen Forty Seven which is an adult dining room seating 70; the Courthouse Grill, a Family Dining Room seating 80; and the Rust Tavern, a club bar, seating and bar space for 80.  Adjacent to the Courthouse Grill is the Youth Lounge (The Bunker) which has two flat screen TV's, Xbox Live, a foosball table, Ping Pong table and craft table. 

The club hosts an array of events from weddings, Holiday parties and golf tournaments.

 

Reports to: Clubhouse Manager

Position Available: Immediate

Supervises: Banquet Manager and Banquet staff

Education and/or Experience

Bachelor's degree in Hospitality Management, Marketing or Business, or equivalent.

The candidate will have three to five years of Food and Beverage service experience in an upscale country club or similar environment.

 

Job Qualifications

The ideal candidate will be personable and energetic with a professional demeanor and commitment and a hands on team player with respect for Members and Employees. The club operates 12 months per year and the clubhouse is open six days per week.  The position will require weekend, holiday and evening hours.

 

Job Summary (Essential Functions)

The Director of Catering is responsible for the day-to-day management of the Catering Department including the booking, planning and execution of member functions and club events, forecasting projected banquet sales, promoting the clubs banquet and private party facilities. Interact with members, guests and all Club employees in a professional, gracious, and friendly manner. Develop menus and banquet packages in conjunction with the Director of Food & Beverage & Executive Chef including pricing. Possess strong working knowledge of business development and sales techniques. Conduct weekly food and beverage banquet contract review meetings. Develop catering sales budgets, reviews financial reports and takes corrective actions as appropriate.

 

Physical Demands and Work Environment

Continuous walking, standing, frequent lifting, pulling, bending, stooping and repetitive actions.

Must be able to lift and carry up to 30 pounds.

Occasionally must work outdoors in inclement weather.

 

Benefits

Salary will be commensurate with experience and qualifications.  Employee meals, Health and welfare benefits, paid vacation, personal days and sick days.  401(k) with matching contribution.  NACE, CMAA or equivalent membership package.

Country Club of Fairfax
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