The General Manager (GM) is responsible for the overall leadership, operational execution, and financial performance of Burnt Store Marina Country Club. This role provides direct oversight of golf operations, food and beverage, facilities, maintenance, and administrative functions while ensuring an exceptional experience for members, guests, and the public. The GM serves as the senior on-site leader and primary liaison between Troon, ownership/board leadership, members, and the surrounding community.

The ideal candidate is a hands-on, visible leader who balances strong hospitality instincts with financial discipline, team development, and operational accountability in a semi-private golf environment with a public restaurant.

ESSENTIAL DUTIES & RESPONSIBILITIES:

Leadership & Organizational Management:
• Provide day-to-day leadership across all departments, fostering a culture of service, accountability, and professionalism
• Recruit, hire, train, coach, and evaluate department heads and staff
• Establish clear expectations, performance standards, and communication protocols
• Ensure all Troon policies, procedures, and standards are implemented and maintained
• Serve as the primary point of contact for Troon leadership, the Board/Ownership, members, and key stakeholders

Golf Operations Oversight:
• Oversee all golf operations including tee sheet management, tournaments, leagues, merchandising, and pace-of-play standards
• Work collaboratively with the Head Golf Professional and Superintendent to deliver optimal course conditions and player experience
• Balance member access with public play to maximize revenue while protecting the member experience
• Ensure compliance with safety standards, rules of golf, and governing bodies

Food & Beverage Operations:
• Oversee all food and beverage operations, including the public restaurant and bar
• Ensure high standards of food quality, service, cleanliness, and hospitality
• Partner with culinary and F&B leadership on menu development, pricing strategy, staffing, and service execution
• Control labor, food, and beverage costs to meet or exceed budgeted financial targets
• Ensure compliance with all health, alcohol, and safety regulations

Financial Management:
• Prepare, manage, and monitor annual operating and capital budgets
• Analyze financial statements and operating reports; take corrective action when necessary
• Forecast business volumes and staffing needs
• Oversee purchasing, inventory controls, vendor relationships, and contract management
• Drive revenue growth while maintaining disciplined expense control

Facilities & Asset Management:
• Oversee the care, maintenance, and long-term planning of all physical assets
• Ensure clubhouse, course, and amenities are clean, safe, and well maintained
• Lead preventative maintenance and capital improvement planning efforts

Member, Guest & Community Relations:
• Maintain a visible presence throughout the operation, actively engaging members and guests
• Address feedback, concerns, and conflicts professionally and in a timely manner
• Ensure transparent and effective communication regarding operations, policies, and events
• Promote a welcoming and inclusive environment for members, guests, and the public

Marketing & Strategic Planning:
• Support marketing and promotional efforts to drive rounds, memberships, events, and restaurant traffic
• Coordinate tournaments, outings, and community events
• Evaluate performance metrics, surveys, and feedback to guide continuous improvement

Human Resources, Compliance & Risk Management:
• Ensure compliance with all employment laws, HR policies, safety standards, and licensing requirements
• Oversee associate training, development, and professional growth
• Manage risk, insurance requirements, and incident reporting
• Maintain ethical standards and confidentiality at all times

QUALIFICATIONS & EXPERIENCE:

Required:
• Minimum of 5 years of senior management experience in golf, hospitality, club, or resort operations
• Proven experience overseeing food and beverage operations
• Strong financial acumen with P&L and budget responsibility
• Demonstrated leadership, communication, and team-building skills

Preferred:
• Experience in semi-private or hybrid public/private club environments
• Bachelor’s degree in hospitality, business, or related field
• PGA, CMAA, or related professional credentials
• Experience working with boards, ownership groups, or management companies

Skills & Competencies:
• Member- and guest-focused service mindset
• Ability to balance competing priorities and stakeholder expectations
• Strategic thinker with hands-on operational capability
• Strong organizational, analytical, and problem-solving skills
• High level of integrity, professionalism, and accountability

Work Environment & Physical Requirements:
• Regularly required to stand, walk, and move throughout the property
• Occasional lifting up to 50 pounds
• Work performed indoors and outdoors; exposure to varying weather conditions
• Flexible schedule required, including weekends, holidays, and evenings

This job description is not intended to be all-inclusive and may be modified by Troon at any time to meet operational needs.