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Shelter Harbor Golf Club – Charlestown, Rhode Island
Food & Beverage Director (with some SOMMELIER training!)

About the Club
Shelter Harbor Golf Club is a member-owned private equity club with a guiding vision to provide a traditional, family-oriented, private club devoted to promoting the game of golf, fitness, quality dining, and beverage services. The operations of the Club reflect the established family traditions and accepted customs of New England living and hospitality. The Club is committed to good sportsmanship, community, and the protection of the environment in what is a very special seaside location.

Located in Westerly and Charlestown, Rhode Island, the Club is an outgrowth of a desire to protect and preserve the natural environment of the area. The Club is situated on approximately 433 acres of open space with a permanent prohibition on development.  It is the first new private course built in Washington County, Rhode Island in over 100 years and was unveiled in 2005. It is the vision of the Founders that a very high-quality golf course can co-exist and foster a better environment for wildlife, water quality, and vegetation.

Shelter Harbor is ranked 55th on Golfweek’s Best Modern Courses in the U.S and 170th on Golf Digest America’s Top 200 Courses. Wetlands, mature trees, rock walls, and large glacial boulders provide boundaries, definition, texture, and charm to the property. With generous fairways, demanding approach shots, and challenging greens, Shelter Harbor offers a satisfying experience for players of all levels. The Club has 27 holes of golf, a par 71 18-hole course that measures 7,032 yards, and a nine-hole par 3 course that measure 1,256 yards. In addition to impeccable golf courses, the Club offers members a 44,000 square foot main clubhouse with a beautiful dining room and bar, screened-in porch, two private dining/meeting rooms, a second-floor dining/meeting room, a fitness center, and two massage rooms. The Club utilizes a wide variety of techniques and processes in their culinary creations, designed to be outstanding in every way.

Gross revenue is over $8 million and Food & Beverage accounting for approximately $1.2 million with 15% coming from private events. There are 123 staff members at the height of the season. The Club opens for golf activities in mid-April typically (Master’s Weekend); the golf course is open from mid-April to November 30th, with a la carte dining from early May through the end of October. The Club is currently undertaking a comprehensive strategic planning initiative, with capital renovation projects in the works.

About the Position
The Food and Beverage Director will report to the General Manager and is responsible for managing all dining services including front and back of the house, food and beverage operations, and the men’s and women’s locker rooms. Of utmost importance are the recruitment, hiring, and retention of the quality front-of-house and seasonal staff including implementing J1 or H2B programs.

The Food & Beverage Director is expected to have some formal wine training with at least one level of Sommelier training completed as well as having a passion for wine and food.  In addition, the next leader will be front-facing with the membership and develop and foster a 5-star, yet familiar service culture of anticipatory service and name recognition. S/he will embed the Club’s service culture as a core competency of each staff member. He/she will also ensure a clean and safe environment and provide oversight and support to the culinary staff. The F&B Director will also be responsible for the front desk reception and the ultimate first impression for each member and guest. As the Club is embarking on the transformation of the dining brand and experience, the F&B Director will be part of the team to offer ideas and ultimately deliver engaging, creative, and unique events and F&B programming.

About the Ideal Candidate
The Ideal candidate will have a minimum of 5 years of progressively more responsible club management positions leading up to a managerial role in which subordinates were also managerial.  Must have experience managing front-of-house and back-of-house operations.  Private Club experience is preferred, yet candidates from luxury hotels/resorts or similar high-end hospitality operations will be considered. He/she should have a professional career “track record” of achievement and relative employment stability along with excellent managerial, leadership, and interpersonal skills with a record of success in leading an outstanding, service-oriented, and cohesive team.

In addition to some formal sommelier training, the ideal candidate will have exceptional customer service and communication skills; must be engaging, friendly, and energetic with strong organizational, analytical, and project management skills. He/she must be knowledgeable about hospitality, food and wine, and service and possess a sharp eye for detail. It is also important that he/she be proficient with various club technologies.

A college graduate with a bachelor’s degree in Business Administration, Hospitality Management, or equivalent is preferred.

Apply for This Position
Interested candidates should complete the online candidate profile form and submit a compelling cover letter and resume for consideration to DENEHY Club Thinking Partners at http://denehyctp.com/apply-for-a-position/. If you have any questions or to recommend a candidate, please contact Karen Alexander at 203.319.8228 or by email at karen@denehyctp.com.

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