The private club industry provides students a prestigious environment in which they can grow and develop into committed service professionals.

Private clubs provide high levels of training by dedicated service professionals in interesting and fun work environments.  They offer many career choices under one roof and the opportunity to work with people on a daily basis with no two days being alike.

Every private club has a group of people working behind the scenes to make the operation successful.  Those positions include Accounting, Administration, Human Resources, Marketing, Membership and Public Relations.


 | A | B | C | DE | FGH | I | J | K | L | M | N | OP | Q | R | S | T | U | V | W | X | Y | Z |

   - A -

To monitor the financial affairs of the Club through the maintenance of ledgers and the control of books of accounts. Performs advanced accounting functions in the management of the organization’s various business affairs. Prepares special financial and statistical reports and statements. Assists in maintaining records of fiscal and budgetary controls, ledgers, and other transactions. The recommendations and calculations made by this position may have long-term effects and mistakes or errors could impact its overall fiscal position.

Responsibilities may include:

  • assists in the preparation of financial statements for the Club;
  • reviews and processes routine accounting data for revenue and expenditures,
    reviews and reports financial transactions to funding sources; ensures accuracy,
    completeness, and compliance with provincial and federal requirements, and
    standard accounting and audit procedures;
  • analyzes, reconciles, balances, and maintains accounting records;
  • researches processing problems, contacts units or vendors to resolve problems
    and expedite payment, and responds to inquiries by telephone or in writing; refers
    complex problems for solution;
  • reviews purchasing, travel, and personnel transactions for mathematical
    accuracy, coding and distribution of account numbers, and adherence to UTI
    policy; may also originate or prepare these documents; processes complex
    invoices for payments;
  • distributes, reviews, calculates, and processes payroll time sheets and
    employment documents; verifies account numbers; maintains sick and annual
    leave and other payroll records;
  • distributes, reviews, calculates, and processes RRSP, pension funds and employee
  • distributes period financial reports, maintains physical inventories and assists
    with other clerical functions as required;
  • assists with audits and prepare audit work papers;

The Assistant General Manager is a key member of the Senior Management Team and reports directly to the GM. He/she has direct operating responsibility for all sports and recreational programming, and for the communications function, for the Member Services/Reception function.

Sports management may be a key part of this job. Relevant experience in a sports, club, or other hospitality environment, along with related academic credentials, is required for this position. A strong member service orientation is essential. A commitment to being a team player is essential. 

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- B - 

Prepares drinks for members and guests and conducts training for Bartenders and Servers.  This position requires standing for approximately 90% of the shift.  Involves extensive lifting, stretching and bending. 

Prepares drinks for members and guests.  This position requires standing for approximately 90% of the shift.  Involves extensive lifting, stretching and bending. 

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- C -

The Catering Manager is responsible for organizing and managing the banquet and meeting facilities of the club, ensuring the highest levels of member’s and guest’s satisfaction at all times and ensuring the financial success of the department.  Job requirements:

  • you are a customer focused individual with a minimum of 3 years catering experience;
  • you possess a strong knowledge of foods and wines;
  • menu planning, meeting room set up and event billing;
  • you must be detail- oriented, show initiative and creativity;
  • you are able to develop training plans for employees and can see these plans through;
  • you will be required to oversee and be present during important events. 

The Chief Steward is responsible for operational activities of the dining room and bar, including the supervision and guidance of dining room and bar staff.  The Chief Steward works closely with the Executive Chef and Event Planner in meeting and exceeding the needs and expectations of members and guests attending events at the Club.  This position reports directly to the Club Manager.

The Clubhouse Manager will report to the General Manager. He/she is responsible for the planning, coordinating and directing all clubhouse activities within organizational and financial plans as defined by the General Manager and Board of Directors.

The Clubhouse Manager will provide leadership and management to all clubhouse staff, administering the clubhouse’s operations in an efficient and effective manner, ensuring maximum membership satisfaction in all club sectors and in all activities and operations.

Reporting to the Chief Financial Officer, and accountable to the General Manager, you will be responsible for the day-to-day general management and direction of the accounting functions of the Club. Responsibilities include:

  • preparation and analysis of monthly financial statements;
  • coordination of annual audit;
  • preparation of annual operating budget;
  • updating of quarterly forecasts and implementation and maintenance of strong internal controls.

As a confident decision maker and effective team leader, you will manage and motivate staff and identify opportunities for continual improvement. You will liaise with the department management teams, assisting them in developing and maintaining procedures to better manage their operations.

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- D - 

The Dining Room Manager will be responsible for the day to day operations of member dining within the Club, promotion of the food and beverage operation, and assist in controlling the costs thereof.  The successful candidate will have a minimum of 3 years of Food & Beverage supervisory experience.  The candidate must possess skills in the following areas:  wine service, cost controls, service etiquette and high end a la carte dining.

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- E -

Reporting to the Clubhouse Manager, the Executive Chef is responsible for all aspects of the food operations including: ordering, costing, inventory, staffing, menu design and general management of the day to day functions of a Club kitchen.

Previous experience as an Executive Chef and familiarity with a Private Member’s Club are valued qualifications as is the ability to balance multiple priorities. You have at least 5 years of related experience and have completed the appropriate education from a recognized school or institution.

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- F -  

Responsible for a high standard of course, grounds and club facilities maintenance. The management of greens staff, grounds and building maintenance staff.

Reporting directly to the General Manager the Food and Beverage Manager will be responsible for all front-line operations. Specific duties include but are not limited to the following:

  • promotion of the food and beverage operation;
  • day to day operation of dining room and spike lounge;
  • operation of concession and on-course beverage cart.

The F&B Manager will also be responsible for the hiring, training, and scheduling of all front-line staff. The successful F&B Manager ensures the level of service meets and exceeds the expectations of our members and guests. Inventory controls along with daily sales reconciliation are also the responsibility of this position.

The Director of Food & Beverage organizes and/or directs the daily activities of the Food &  Beverage staff while in constant communication with the General Manager, to provide first class service for the club members and guests.  This includes meeting or exceeding our established standards for employee satisfaction, guest satisfaction, sales and financial performance.  As the Director of Food & Beverage you must lead by example and demonstrate to your team a commitment to operational policies and procedures and a hands on approach to hiring, training, and retaining staff.  Additional duties may be assigned as required.

Some of the F&B Director's responsibilities may include:

  • executes and creates required operating procedures, checklists, scheduling, timekeeping, and other control measures;
  • reviews monthly and weekly contribution reports of each operations outlet;
  • maintains budgeted liquor, food, and labor cost percentages;
  • daily cash controls and reporting;
  • monitors voids, promos, expense accounts, and service recovery accounts;
  • relates directly and interactively with front and back of house Food & Beverage operations and to be actively hands on in a restaurant setting;
  • develops creative promotional initiatives. 

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- G -  

The General Manager will report directly to the Club President, work cooperatively with the Board of Directors and also act, where required, as the Club House Manager.  The duties and responsibilities will also include to providing leadership and guidance to the Board of Directors, and the club employees .

These duties will include the development and monitoring of the annual operating and capital budgets, financial reporting and recommendations to the Board. Inherent in the duties are marketing, human resources, business planning and developing relationships with employees, membership, guests, suppliers and other stakeholders and affiliates in the industry.

Reporting to the Board of Directors, the General Manager/Chief Operating Officer will be responsible for the effective management of all Club operations. The General Manager will provide leadership and guidance to a highly qualified senior management team as well as working closely with the Board on policy formulation, strategic planning, and governance issues.  The individual should have a post-secondary education or equivalent and a demonstrated successful background in club management. Furthermore, they should possess the following skills and characteristics:

  • results oriented with proven leadership style;
  • excellent communication and interpersonal skills with the ability to relate in a positive manner at all levels;
  • strong planning skills with continual focus on the Club’s short and long-term objectives;h
  • high personal standards of performance with a strong sense of urgency to make things happen;
  • customer service and public relations oriented.

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- H -  

Reporting to the Club Manager, the Head Housekeeper oversees and directs all housekeeping functions within the club including effective management of daily departmental operations; leadership, direction and supervision of staff; works closely with other club departments; and ensures that facility and member service standards are upheld at all times.

Is responsible for providing a retail golf shop operation and professional golf services such as cart rental and club cleaning and storage.  Assists with club events, leagues, and golf tournments.  Provides lessons and golf instruction. 

The successful candidate for this position will be responsible for the guidance and supervision of service staff and operational activities in the Food and Beverage Department under the direct supervision of the General Manager.  This role includes the promotion of the club facilities for in house and third party events, as well as the scheduling of all Club programs and functions.

The Human Resource Director is responsible for the delivery of all human resources services and functions within the organization.

What you'll do:

  • be a facility wide resource to all areas for employment law, company policies, and best practices;
  • consult with teams to identify, analyze, and provide solutions to their people issues;
  • advise and support in all aspects of employee recruitment, training & development, and performance evaluation, including working with all areas to ensure adequate staffing;
  • participate in the planning and execution of various employee incentive programs, and employee relations activities/events;
  • identify organizational needs and participate in the process of defining human resource strategies and the HR and volunteer components of the strategic plan;
  • work with employees to ensure work performance/customer service and performance review standards are consistent with organizational systems and values;
  • research and develop new HR initiatives (e.g. uniforms, succession planning, exit interviews, 360 feedback, employee recognition program, EAP, etc.);
  • evaluate, develop and update HR related manuals, handbooks and documents (i.e. new employee handbook, Performance Management, organizational chart);
  • maintain HR systems such as employee statistics, job descriptions, administer compensation surveys, employee perspective surveys, performance management systems;
  • promote positive employer/employee relations through dispute resolution, employee advocacy;

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 - M -  

This person will be responsible for the marketing and membership functions at the Club. They will play an important role in modeling to current and prospective members what Beach Grove is about as a community.  The successful candidate will possess a post secondary education and have 3-5 years experience in a marketing/sales environment; supervisory experience; excellent computer skills; and the ability to relate to a diverse membership and the community at large.

The Manager of Membership reports directly to the General Manager and is responsible for all aspects of membership development, recruitment, matriculation, and retention. Responsibilities include:

  • developing, implementing, and achieving the goals of the club’s membership marketing and promotion plan;
  • developing and maintaining positive relations within the community through involvement with civic organizations and local businesses;
  • to further the membership development goals of the club;
  • fostering relationships with existing members (both new and long standing), in order to promote the club’s membership recruitment and retention goals;
  • acting as the strategic expert in matters pertaining to membership bylaws, rules and policies;
  • cooperating with support staff, preparing collateral and documentation for review and approval in accordance with membership policies and procedures;
  • representing the Golf and Clubhouse Team in the planning and organization of golf tournaments and/or social events to include the promotion and monitoring of event feedback to ensure member/guest satisfaction;w
  • orking closely with the club’s membership development committee, which is responsible for membership development, and rules and policies.


  • generation and administration of candidates for club membership.
  • development of membership marketing programs to achieve membership sales and retention goals, and maintaining and expanding a database of potential candidates, primarily received through current members.
  • provides orientation to new members and gather important feedback from prospective and new members which will assist theClub to meet and exceed member expectations in all areas including.
  • responds to prospective member inquiries.  Ensure follow-up communication with all prospects.
  • conducts introduction tours of the Club for prospective members and orientation tours for new members.
  • ensures candidates are properly and fully apprised of Club traditions, culture, policies, rules and regulations prior to election;
  • produces and updates monthly or as needed, membership statistics and demographics to include but not limited to: all members, resignations, applications received.

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- O - 

Is responsible for providing accounting and administrative support to the General Manager and department managers through the maintenance of files and various accounts and the production of correspondence and reports.

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- P -

The Pro Shop Administrator reports directly to the Head Golf Professional and is accountable to the General Manager. The Pro Shop Administrator is responsible for administrative duties, generation of reports, computer systems, and the management of the golf and apparel retail business.

Responsibilities include:

  • assists to carry out the Pro Shop goals, policies and procedures on behalf of the Head Golf Professional;
  • ensures that all employees of the Pro Shop operation have an understanding of the total operation in respect to their duties and responsibilities;
  • ensures that all employees of the Pro Shop operation are courteous, friendly and professional;
  • updates the Pro Shop Policies and Procedures Manual as required;
  • assists the Head Golf Professional in developing the Pro Shop budget for approval by the General Manager;
  • monitors the Pro Shop financial statement on a monthly basis in comparison to the budget;
  • maintain financial records such as green fees, power cart rentals and retail sales;
  • be responsible for the operation and monitoring of all computer systems used in the Pro Shop;
  • works with the Golf Professionals to schedule, promote and sell clinics to both members and non-members;
  • develops a complete understanding of the pace of play requirements and administration thereof;
  • understanding of the Clubs’ strategic plan;
  • responsible for the golf and apparel retail operation to include sales, marketing, purchasing, and inventory control;
  • maintains thorough knowledge of products and services, merchandise promotions, test merchandise and advertising;
  • analyzes and measures merchandise/department sales trends and makes recommendations to the General Manager for maximizing goals and objectives.

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- S -  

To provide efficient, courteous service to our members for their dining enjoyment.

The Sous Chef shall have responsibility for providing the membership with exceptional quality culinary experiences which consistently exceed their expectations.

Successful applicant will demonstrate the following qualities:

  • minimum 8 years experience in Fine, Banquet and Casual dining with at least 3 years as Sous Chef or Chef de Partie;
  • Canadian Red Seal or equivalent;
  • shows initiative and creativity;
  • proven track record in training and motivating employees;
  • experience in costing, scheduling, discipline and function-planning;
  • ability to create standardized recipes;
  • excellent plate presentation;
  • understanding of purchasing, receiving, inventory control and stock rotation;
  • excellent knowledge of modern, cutting edge culinary trends.

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