What are the responsibilities and job description for the Food and Beverage Manager position at The Birchwood Club?
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
PTO
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
Salary : $60,000 - $65,000