Job description

Food & Beverage Manager

Established in 1958, The Birchwood Club is one of the longest-standing premier clubs on Chicago’s North Shore. Situated on 12 acres of beautifully landscaped property is a comfortable, relaxing getaway in the heart of Highland Park. The Birchwood Club offers the area’s finest racquet sport programming, swimming, and exceptional dining and social events.

The Birchwood Club’s Food & Beverage Manager is responsible for Club’s dining services and all food and beverage production throughout the club. Hires, trains and supervises subordinates and assures that the wants and needs of club members and guests are consistently exceeded. The Food & Beverage Manager assures a high level of hospitality and service from all personnel while ensuring the appearance and cleanliness of the dining room is of the highest standard. S/he is focused on ensuring that member and guest expectations are consistently exceeded.

Reports to: General Manager

Supervise: Servers, bussers, bartenders and front desk staff

Key Objectives:

Daily Food & Beverage Operations

Greet all members and guests and oversee service on a daily basis

Manages and maintains the point of sale system

Effectively forecast operation needs

Assures that all daily food and beverage sales are closed

Assists with dining, banquet and bartending service, as needed

Attends staff meetings and coordinates/attends pre-shift line-up meetings

Works closely with front desk staff in managing dining and event reservations and updating food and beverage menus

Performance Management

Develop new and innovative ways to train and enhance staff experience

Plan, implement and manage staff recruiting, training and retention programs

Helps plan and approves the organizational chart and staffing and scheduling plans

Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented

Monitors employee records to minimize overtime and keep labor costs within budget

Other

Address member and guest complaints and keep the General Manager appraised of situations and corrective action taken

Assures that all standard operating procedures for revenue and cost control are in place and consistently followed

Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained

Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs

Assures that all safety, accident and emergency policies and procedures are in place and consistently followed

Comprehends budgets, daily sales reports and payroll progress reports

Monitors and orders inventory and uniforms

Performs other duties, as assigned, to meet business needs

Competencies and Qualifications:

Prior hospitality experience in Private Clubs, with 5-7 years in a supervisory role

Degree in a related field is preferred

Fine dining experience and strong beverage knowledge is preferred

Food safety certification and alcoholic beverage certification is preferred

Experience in menu design, marketing, and promotions

Strong understanding of quality food and beverage operations

Excellent interpersonal and communication skills

A strong desire to be visible to our membership and provide optimal member service

Excellent organizational skills

Ability to work a variety of shifts as needed (i.e. day, night, weekend and holiday)

Compensation and Benefits:

Compensation is commensurate with experience

Comprehensive benefits package, including: medical, dental, vision, retirement savings plan, HSA and life insurance

Great work life balance with 2 days off even during the peak season

Paid Time Off

Complimentary meal daily

Interested and qualified applicants should submit their resume in confidence to:

Ivan Cipak, General Manager

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 5 years
• 7 years

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Monday to Friday

Work Location: One location

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