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Property Name
Coto de Caza Golf and Racquet Club
Job Title
Service Director
California-Orange County/Anaheim
Company Name
Trabuco Canyon
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Country Club/Golf Club
Position Categories
F&B - Restaurant Management

About ClubCorp

Dallas-based ClubCorp was founded in 1957. ClubCorp owns or operates a portfolio of over 200 golf and country clubs, business clubs, sports clubs and alumni clubs in 26 states, the District of Columbia, China and Mexico.

Job Description

Club Information

Located at the heart of Coto de Caza, is the private Coto de Caza Golf & Racquet Club offering golf, tennis, spa and social memberships. The Club is the first private 36-hole country club in Orange County and one of only three in metropolitan Southern California. The Club includes a 44,000-square-foot craftsman-style clubhouse, two 18-hole golf courses designed by Robert Trent Jones Jr., a racquet club and an aquatics center. The North Course was built in 1987, and is rated one of the nation's top 25 courses. Coto de Caza Golf & Racquet Club recently opened the doors to a new $7-million, 13,000-square-foot spa and sports club. 


Job Description

This department head position oversees all food service within the club, including the daily operation of a la carte dining and banquet services. S/he will manage the hiring, training, and development of all front of the house food service employee partners. This position will ensure that all mandated training programs are implemented as well as full compliance with corporate purchasing procedures. S/he prepares an annual financial budget and achieves these goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs. The Service Director is an advocate and ambassador of STAR Service and understanding the critical role that Membership and exceeding expectations plays in the success of the operation. S/he must possess a proven track record of team management, organizational and coaching skills.  S/he should have a solid understanding of a la carte revenue generation, banquet revenue generation and expense control as it relates to service payroll and the forecasting/budgeting of expenses. Must have experience with purchasing and inventory systems and strong technical literacy including Microsoft Word and Excel, payroll management and point of sale systems.

Job Requirements

  • Two years experience in Food & Beverage management.
  • Private dining experience preferred 
  • College degree preferred