About Aronimink Golf Club

Aronimink Golf Club, founded in 1896, located in Newtown Square, PA, and is proud to offer Members the finest in dining and sporting activities, including a nationally ranked Donald Ross designed golf course. In addition, the club has an extremely active F&B operation. Exciting plans have already commenced for renovations of the A la carte dining, Golf Patio, Belmont Pool facility, and the Racquets

Center.

The Club also offers trapshooting, a pool facility featuring a diving pool, a lap-lane pool, a kid’s pool, a racquet facility featuring nine outdoor tennis courts, two indoor tennis courts, four platform tennis courts, as well as several pickleball courts.

Aronimink Golf Club is perennially recognized as one of the top golf courses in the country and the top

Clubs in the world. Aronimink is currently ranked as the #9 Platinum Golf Club in America, the #36

Platinum Golf & Country Club in the World, and the #85 golf course in the country.

In 2026, Aronimink will serve as the host venue for the 108th PGA Championship.

Championships at Aronimink Golf Club

• 1962 PGA Championship
• 1977 USGA Amateur
• 1997 USGA Junior Amateur
• 2003 Senior PGA Championship
• 2010 & 2011 AT&T National
• 2018 BMW Championship
• 2020 Women's PGA Championship
• 2026 PGA Championship

Clubhouse Manager

The Clubhouse Manager is ultimately responsible for Club wide Food and Beverage Service operations, including A la carte dining, Member events, and banquet operations throughout all outlets on the property. The Clubhouse Manager oversees dining areas to ensure a smooth and consistent experience of service standards, high levels of member and guest satisfaction, quality food products, and exemplary service in conjunction with dining room staff and the Executive Chef. The Clubhouse Manager exhibits a hands-on approach and understanding that full on-the-floor member and staff engagement is an essential component in this position.

The Clubhouse Manager will be heavily involved in the enhancement of the club-wide service culture and the development of the member experience across the club. This position will work very closely with the Director of Operations & Leisure to execute high levels of member and team satisfaction.

The Clubhouse Manager reports to the General Manager and works alongside the Executive Chef. This person will also prepare annual department budgets with the General Manager and Controller.

Personnel reporting directly to the Clubhouse Manager include:

• Food & Beverage Manager(s)
• Director of Banquets and Events
• Director of Beverage
• All FOH F&B Staff – servers, bartenders, food runners, etc.

Clubhouse Manager

Duties and Responsibilities

• Daily operational oversight of member dining for A La Carte dining rooms, Men’s Grille,

Golf Patio, Belmont, Banquet/Events functions, and all satellite outlets.

• Serve as the primary coordinator for budgeting, hiring, training, orientations, and team culture to ensure all is done following approved Club policies and is compliant with governmental regulations.
• Develop and monitor plans, budgets, and procedures to provide direction and controls for food and beverage operations; implement corrective procedures as necessary to help ensure that budget goal is attained. Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Have a passion and aptitude for teaching, training, and developing educational programs for all food service personnel, working as necessary with the managers directly responsible for those operations. Be a champion for the Club's Vision.
• Develop and implement marketing programs with the Communications Manager to increase dining room, lounge, banquet, and general participation in F&B-related activities.
• Hold daily and weekly staff meetings with direct reports to communicate necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed.
• Oversee all banquets and social functions, including member and club events as well as events sponsored by members.
• Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests
• Clearly understand the metrics for the successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
• Ensure that team members clearly understand performance expectations and that assigned tasks are reasonable, well-conceived, and appropriately conveyed.

• Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters of the food and beverage industry.
• Responsible for the proper accounting and reconciliation of the point-of-sale system and member revenues.
• Bring a culture of Innovation to the department fostering an inclusive “ideas culture”
• Serve as a member of appropriate club committees
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Own the outcomes of member feedback and service improvement processes
• Be a collaborative team player who is willing to be hands-on when necessary but understands when to step back and lead the team.
• Enhance operating standards for personnel in areas of responsibility and regularly evaluate knowledge, understanding, and execution to these high standards.
• Ensure staff participation in an effective orientation and onboarding program for all areas of responsibility, along with consistent professional development and training.
• Work closely with the Executive Chef, to facilitate a strong relationship between both front- and back-of-the-house departments.
• Conduct annual performance reviews following club policy and expectations.
• Ensure the General Manager is kept informed of all issues that affect members, guests, and staff.
• Support the General Manager by leading F&B initiatives as well as the execution of future and current development projects, providing operational experience, guidance, and leadership.
• Perform other duties as designated by the General Manager and work closely with the

AGC Leadership team

Qualifications/Requirements

• Minimum 5 years of progressive leadership and management experience in a Platinum level private club or 5-star hospitality environment.
• Bachelor’s Degree from an accredited college or university, preferably in Hospitality

Management or Business preferred.

• Certified Club Manager (CCM) or in active pursuit of designation preferred.

Note: A pre-employment background check will be required. The position is available immediately.

Salary & Benefits

Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefits package including uniform and education allowances, a 401k plan with a 3.5% company match / 6% contribution after one year, Medical, Life & Long-Term Disability Insurance, Golf Privileges, and Daily Team Meals.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Night shift
• Weekend availability

Ability to commute/relocate:

• Newtown Square, PA 19073: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Supervising experience: 5 years (Preferred)

Work Location: One location

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