Job Opportunities

Bring your skills and knowledge to this exciting opportunity at the Red Lake Golf and Country Club in scenic Northwestern Ontario, recognized as one of Canada’s Hidden Gems by GolfPass in 2025 and 2026 and voted 2025 Business of the Year by the Chukuni Business Awards.  

Reporting to the General Manager or Board of Directors, the Clubhouse Manager is responsible for the overall operational, financial, and service performance of the Clubhouse. This role provides executive oversight for Food & Beverage, Pro Shop retail, and event management. The Manager is a key driver in cultivating an exceptional member and guest experience through effective staff leadership, financial management, and policy implementation. This demanding position requires strong leadership, business acumen, and availability for long, flexible hours, including peak club times (evenings, weekends, and holidays). 

Key Responsibilities 

• Operational Oversight: Direct and manage all day-to-day Clubhouse services, including high-quality Food & Beverage, Pro Shop retail, and administrative functions. 
• Staff Leadership: Lead, mentor, and supervise all Clubhouse staff, ensuring proper scheduling, performance standards, and a professional, customer-focused service culture. Foster a collaborative environment and positive working relationships among all clubhouse staff to ensure efficiency. Lead weekly goal setting meetings. 
• Member Experience: maintain a highly visible presence, proactively soliciting feedback, and ensuring all member/guest needs are promptly and professionally addressed. 
• Events Management: Strategically plan, coordinate, and execute all club events, including tournaments, member functions, weddings, and corporate outings, ensuring seamless delivery and client satisfaction. 
• Financial Management: Monitor and analyze financial performance (revenue, expenses, profitability) across all Clubhouse departments and collaborate with the General Manager to develop and implement strategies for financial improvement. 
• Inventory & Purchasing: Manage inventory control and purchasing for all food, beverage, and retail merchandise, optimizing stock levels, minimizing waste, and preventing theft. 
• Facility Standards: Ensure that the clubhouse, grounds, and all associated areas are kept clean, organized, well-maintained, and appealing to members and guests. 
• Safety & Compliance: Ensure that all safety, health, and operational regulations are followed, including maintaining records and documentation of safety training and inspections. 

Knowledge and Skill Requirements 

• Experience: Preferred minimum of 3-5 years of progressive experience in a Clubhouse Management or senior Hospitality leadership role. 
• Leadership: Strong leadership and management skills, with the ability to motivate and mentor staff to deliver exceptional customer service. Commitment and positive attitude 
• Communication: Excellent written and verbal communication and interpersonal skills, with the ability to interact effectively with customers, staff, and vendors. 
• Technical Skills: Technically proficient in Microsoft Office Suite, Club Management/Point-of-Sale (POS) systems, and inventory software. 
• Certification: Valid Food Safety Certification is mandatory (e.g., Safe Food Handler or equivalent). Valid Smart Serve Certificate. 
• Industry Knowledge: Familiarity with golf industry operations and private club culture is highly desirable. 
• Availability: Ability to work flexible hours, including weekends and holidays. 
• Physical Demands: Ability to lift up to 50 pounds and stand or walk for extended periods. 

Salary range is $5,000 – $7,000 per month (depending on qualifications) during the 6-month operating season plus some benefits. If you are interested in this position, please submit your resume to hr@golfredlake.com or contact Board Chairman, Graeme Swanwick at 807-727-0217

Bring your skills and knowledge to this exciting opportunity at the Red Lake Golf and Country Club in scenic Northwestern Ontario, recognized as one of Canada’s Hidden Gems by GolfPass and voted 2025 Business of the Year by the Chukuni Business Awards.  

Reporting to the Clubhouse Manager, the Head Cook & Kitchen Supervisor leads all culinary and service operations. This role is responsible for menu development, food production, and team supervision, ensuring the consistent delivery of high-quality food and exceptional service for daily dining, tournaments, and special events. Success requires a blend of culinary expertise, strong team leadership, fiscal responsibility, and strict adherence to food safety standards. 

Key Responsibilities 

• Operations & Service: Oversee all daily kitchen and bar operations, ensuring efficient flow of service, quality control, and timely execution of all tasks. 
• Team Leadership: Assist the Clubhouse Manager in Recruiting, training, and mentoring kitchen and service staff Developing a culture of professionalism and quality, and ensuring adherence to standard operating procedures. Ensure collaboration with other clubhouse staff. Provide weekly updates on activities and status to the Clubhouse Manager. 
• Menu & Costing: Develop and cost creative, profitable menus, considering seasonal availability, customer preferences, and the specific needs of special events. 
• Inventory & Purchasing: Assist the Clubhouse Manager to Manage all inventory, purchasing, and vendor relations to ensure optimal stock levels, minimize waste, and control costs effectively. 
• Event Execution: Plan and execute comprehensive food and beverage service for all special events, including tournaments, weddings, and corporate functions. 
• Safety & Sanitation: Ensure strict compliance with all local and national food safety and sanitation standards (HACCP) and maintain up-to-date records and documentation. 
• Financial Control: Monitor and control key financial metrics, including food cost percentage and labor efficiency, and collaborate with Management to implement cost-saving and profitability strategies. 

Knowledge and Skill Requirements 

• Experience: Minimum of 3-5 years of progressive experience in a high-volume culinary environment, with at least 2 years in a supervisory or Head Cook role. 
• Education: Post-secondary education in Culinary Arts or Hospitality Management is highly desirable. 
• Certification: Valid Food Safety Certification is mandatory (e.g., Safe Food Handler or equivalent). Valid Smart Serve Certificate. 
• Leadership: Proven leadership and management skills, with the ability to motivate and mentor a diverse team. 
• Communication: Excellent communication and interpersonal skills, capable of interacting professionally with customers, staff, and vendors. 
• Work Environment: Ability to work flexible hours, including weekends and holidays. 
• Physical Demands: Must be able to lift up to 50 pounds and stand or walk for extended periods. 

Salary range is $5,000 – $6,000 per month (depending on qualifications) during the 6-month operating season plus some benefits. If you are interested in this position, please submit your resume to golfredlake@golfredlake.com