RiverCrest’s clubhouse taking shape

Oaks, Pa. – RiverCrest Golf Club & Preserve in southeastern Pennsylvania’s will unveil its 48,000 square foot clubhouse in February 2006. In anticipation of the facility’s opening, RiverCrest officials have appointed Rod Clement as club manager and Vincent Alberici as executive chef. Opened in June of 2004, RiverCrest Golf Club & Preserve is developed by the Lejeune family.

When complete, RiverCrest’s two-story facility will feature amenities for its members that include men’s and women’s locker rooms and lounges, two dining rooms overlooking the 18th green with its three waterfalls, a state-of-the-art fitness center, massage rooms and an activity area.

The separate event area of the clubhouse, open to both member and nonmember guests, will feature one of the largest ballrooms among private clubs in Montgomery County, with seating for up to 500; a private bridal suite with its own outside entrance; and a pre-function area that overlooks the club’s resort-style pool.

As club manager, Clement is responsible for the day-to-day operations of the clubhouse that includes planning and implementing the club’s food and beverage program; overseeing maintenance/repair, security and housekeeping departments; hiring, training and supervising staff; and maintaining budgets and fiscal goals.

Most recently, Clement served as clubhouse manager at the private Waynesborough Country Club in Paoli, Pa., where he was involved in the opening of the new clubhouse and club operations. Clement’s club management experience began at Philadelphia Country Club in Gladwyne, where he worked in every position pertinent to club operations up to service director and was on staff during two major renovations as well as the 2003 USGA Women’s Amateur Championship. 

A native of Brazil and fluent in three languages, Clement graduated from Saint Joseph’s University with a bachelor’s degree in food marketing and earned his master’s degree in international business management from Thunderbird School in Arizona.

In addition, RiverCrest says certified executive chef Vincent Alberici will take the reins of the club’s food and pastry production in the club’s dining rooms and banquet functions. As executive chef of RiverCrest, Alberici will be responsible for developing menus, unique recipes, directing staff and maintaining the highest professional food quality.

“We are pleased to have Rod and Vincent join our first-class staff at RiverCrest,” says general manager Brandon Lejeune. “Their experience and expertise combined with our mission to provide members and guests with unparalleled services should prove to be a tremendous success.”

In addition to the new clubhouse, RiverCrest boasts a challenging 18-hole golf course with six sets of tees ranging from 4,500 to 6,869 yards, a natural wildlife habitat preserve, and an expansive golf learning center.