Canada’s largest owner & operator of golf clubs with courses in Ontario, Quebec & Florida.
King City, Ontario
Celebrating 30 years. Established in 1994, ClubLink has transformed traditional golf club memberships by offering Members reciprocal access to championship golf courses. ClubLink is engaged in golf club and resort operations under the trade-mark, “ClubLink One Membership More Golf.” ClubLink is Canada’s largest owner and operator of golf clubs with 53.5 18-hole equivalent championship and eight nine-hole academy courses at 40 locations in Ontario, Quebec and Florida.
On-site · King City
Maintain the Corporate Office through general upkeep, minor repairs, furniture assembly, office moves, and workstation setups. Monitor supplies and storage, respond to employee requests, assist vendors, support safety and waste programs, and perform grounds maintenance as needed.
On-site · King City
Welcome and direct visitors, handle incoming calls, maintain the reception area, coordinate meeting rooms, and manage office supplies, mail, and deliveries. Provide administrative support and handle confidential information discreetly while completing other assigned duties.
On-site · Oakville
Assist with managing and maintaining all aspects of the golf course and surrounding grounds, including assessing daily course conditions and supporting the Superintendent’s pesticide and fertilizer practices with an emphasis on integrated pest management. Help lead operations when the Superintendent is unavailable, train staff on machinery and safety, and maintain buildings, equipment, and property.
On-site
Set up and tear down banquet halls and event spaces according to floor plans and Banquet Event Orders, arranging furniture, linens, tableware, staging, and buffet stations. Maintain clean, organized, and safe event and back-of-house areas while moving and storing equipment.
Hybrid · Port Carling
Lead and oversee the club’s food and beverage operations, ensuring high-quality service, member satisfaction, effective staffing, and coordination with culinary and club leadership teams. Manage employee performance, schedules, training, budgets, inventory, reporting, compliance, and daily operational issues.
On-site · Whitchurch-Stouffville
Manage the club’s food and beverage operations, including restaurant and bar service, tournaments, corporate functions, and special events. Lead staffing and training, maintain service standards and inventory, monitor financial performance and costs, and ensure compliance with applicable laws and safety requirements.
On-site · Port Carling
Assist with managing and maintaining all aspects of the golf course and surrounding grounds, including assessing daily course conditions and advising the Superintendent. Help train staff on machinery and safety, maintain buildings and equipment, follow maintenance and health and safety policies, and support pesticide, fertilizer, and irrigation management.
On-site · Port Carling
Assist the Food and Beverage Manager with front-of-house operations, team leadership, staffing, scheduling, training, and service quality across dining, lounge, wedding, and meeting functions. Support financial and operational controls, including cash management, reporting, inventory, beverage costs, regulatory compliance, and safe service practices.
On-site · Port Carling
Facilitate daily food and beverage operations, including restaurant routines, banquet tasks, and adherence to service, safety, cleaning, and opening and closing procedures. Assist with delivery and invoice checks, complete assigned tasks efficiently, and communicate professionally with the chef, managers, and team.
On-site · Milton
The apprentice will assist in the maintenance, repair, and preventative care of turf equipment, including mowers and utility vehicles. They are also responsible for maintaining detailed records of all service activities and ensuring the facility remains safe.
On-site
The Banquet Captain leads and coordinates the execution of various events while supervising and training banquet staff to ensure high service standards. They act as the primary point of contact for clients and internal departments to ensure seamless event delivery and professional atmosphere.
On-site · Mactier
The restaurant manager is responsible for overseeing daily operations, managing staff performance, and ensuring the facility meets health and safety standards. They also analyze budgets to maximize profits and handle customer concerns to maintain service quality.
On-site · Mactier
The restaurant director is responsible for overseeing daily operations, managing staff performance, and ensuring the restaurant meets budget and safety standards. They also handle inventory, product costing, and customer concerns to maintain high service quality.
On-site · Mactier
The agent is responsible for managing guest check-ins and check-outs, processing reservations, and providing information about hotel facilities and local attractions. They also handle administrative tasks, maintain accurate records, and ensure high-quality customer service for all guests.
