We have the expertise to manage food and beverage facilities ranging from a snack bar providing barbecues and grilled foods at the turn, to a formal dining room featuring tableside service and hosting special events. Our Corporate Director of Food & Beverage Operations provides leadership and direction to Food and Beverage Managers at each Golf Club, as well as having the responsibility for the solicitation, selection and procurement of economically viable long-term vendor relationships in the industry, which produces substantial savings to our owners, while increasing quality and service.

Our Food and Beverage Managers are skilled in cost and portion controls, inventory management, maintenance of par systems and personnel training. They are trained professionals who are equally comfortable with dining room management as they are with expediting orders in the kitchen. They focus on compliance with local health department codes and liquor controls as well as maintaining up to date licensing. Food and beverage is operated as an individual profit center within the Club. Prior to construction, kitchen plans are reviewed for traffic flow and efficiency, as well as having all of the equipment necessary, in the right places, to provide optimum service for the size of the Club.