The Club House Manager (CHM) is ultimately responsible for all clubhouse operations on a daily basis; essentially being the “face’ of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical. The CHM consistently provides superb dining, special event and other food and beverage experiences for the Club’s membership and their guests. This Department Head level position works closely with and reports to the General Manager/COO.

POSITION RESPONSIBILITIES:

Responsible for Club’s catering sales, catering operations and dining services (including pool, tennis, skeet and paddle hut) and all food and beverage production throughout the Club. Directly supervises the Dining Room Manager and managers of all other outlets such as Pool Café and Skeet.Plans, implements and monitors departmental budgets. Hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of Club members and guests are consistently exceeded.

The Club House Manager will:

• Be the primary coordinator of food and beverage budgeting, hiring, training, orientations and staff supervision.
• Oversee the operation of the following facilities and functions:Pub, Grill, Patio, Library, Ballroom area (consists of Living Room, Dining Room and Porch), Pool Snack Bar, Tennis, Skeet, Food & Beverage operations, Special Events/Catering, Men’s Lounge, Housekeeping, and Locker Rooms.
• Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator and have adroit personal interactive skills and the maturity to instinctively know how to treat members and guests with a high-level of service. Further, he or she must be able to communicate these expectations to staff with diverse backgrounds and positively motivate them to understand and execute to those expectations.
• Develop interesting and innovative ways of promoting Barrington Hills Country Club events and activities; Use relevant marketing techniques to drive member usage of food and beverage operations, assuring member and guest needs and desires are consistently met and often exceeded.
• Maintain and develop Jonas Point of Sale System, TV & Sound System.
• Work with Food & Beverage managers and General Manager to plan the Club Events calendar and promotional events.
• Assist in planning and is ultimately responsible to ensure that special Club events are well-conceived and executed; Oversee all banquet and social functions, including member and member sponsored events.
• Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable member requests; believe in the service philosophy: “the answer is ‘yes,’ now what is the question?”
• Work with appropriate Club committees and recommend strategies that will achieve the goal of consistently providing outstanding dining for members and their guests.
• Clearly understand the financial metrics for successful attainment of goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
• Develop and monitor plans, budgets and procedures to provide direction and controls for food and beverage operations, locker rooms; and direct corrective action procedures as necessary to help assure that budget goals are attained.
• Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan.
• Recommend, monitor and manage policies, operating procedures and staffing for all clubhouse departments; recognize the needs and perform to high levels of consistent service delivery in each of these operating areas.
• Ensure compliance with all health and safety, liquor consumption, and other food and beverage regulations; Keep current on all matters pertaining to the food and beverage industry.
• Be an active and dynamic recruiter of team members, as well as someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes; A collaborative team player who is willing to be “hands on” when necessary, but understands when to step back and lead the team.
• Develop and enhance consistent training programs for all food service personnel, working as necessary with the managers directly responsible for those operations; Have a passion and aptitude for teaching and training.
• Be a focused and consistent evaluator of personnel, ensuring that adopted standards of conduct and delivery are met; Oversee high standards of appearance, hospitality, service and cleanliness of the clubhouse facilities.
• Establish and consistently enhance quantity and quality operating standards for personnel in areas of responsibility, and consistently evaluate their knowledge, understanding and execution to these standards.
• Conduct and/or oversee training programs for food service on various issues including service techniques, knowledge of menu items and daily/nightly specials, sanitation, team building and conflict resolution; and regularly tests and evaluates associate knowledge and understanding of these expectations.
• Ensure that an effective orientation program is in place for associates in his or her area of responsibility, along with consistent professional development and training.
• Ensure effective and efficient staffing and scheduling for all facilities and functions, balancing financial appropriateness with member satisfaction desires.
• Work closely with the Executive Chef and Sous Chef to facilitate a strong relationship between kitchen and all restaurant areas.
• Ensure that associates understand and have clear performance expectations, and that necessary tasks are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and create an exceptional ambience for members and guests.
• Recommend and uphold expectations for dress, decorum and other service personnel and consistently monitor for adherence.
• Take personal ownership of his or her area of responsibility, which includes the entire clubhouse, being especially aware of the physical plant and overall presentation of the operation and the need to be consistently “member ready” in both appearance and service.

CANDIDATE EXPERIENCE AND QUALIFICATIONS:

• Bachelor’s degree from a four-year college or university.
• Hospitality Management major preferred.
• Member of Club Managers Association of America (CMAA) and other professional associations.
• Attends conferences, workshops and meetings (e.g., CMAA’s World Conference and Club Business Expo, BMI’s and CMAA chapter meetings) to keep abreast of current information and developments in the field to enhance his or her value and quality of services to the members.
• Four or more years of related experience with two or more years as a manager.
• Experience working with volunteer committees.

THE IDEAL CANDIDATE:

• Is a passionate leader with strong food and beverage credentials and a proven track record of providing superior customer service to members in a hospitality setting.
• Has exceptional communication, interpersonal and customer service skills.
• Has a strong ability to motivate staff, negotiate with vendors and arbitrate disputes with and among others.
• Good judgment and sound decision-making skills, and a strategic approach to problem solving, resolving issues in a timely manner.
• Is a confident, proactive team builder who has a history of attracting, developing and retaining a high performing team.
• Has an intuitive style, resulting in a sincere and visibly engaged presence with members, guests and staff; a true “people person.”
• Has a fundamental understanding of what constitutes a “premier family club experience,” and the proven ability to execute to that level.
• Is a friendly, outgoing personality with a sense of humor and a positive attitude; is personable with members while maintaining a respectful professionalism.
• Is able to manage his or her time and establish priorities, to which he or she is accountable to execute.
• Has a verifiable track record of successfully leading and growing dynamic food and beverage and clubhouse operations including building revenues, controlling costs and meeting or exceeding planned and budgeted bottom line goals and objectives.
• Has excellent knowledge of multi-dimensional a la carte dining and banquet services.
• Has a record of developing strong and upwardly successful associates and direct reports.
• Has strong technology skills, including knowledge of the Microsoft Office suite and Jonas POS.
• Candidate must be personally capable and comfortable with technology and incorporate its use, as appropriate in his/her everyday role, while never losing sight of the need for the personal touch with members and staff.

COMPENSATION:

Salary will be commensurate with experience and qualifications. Bonus potential based on mutually agreed upon criteria.Benefits will include paid vacations, health insurance, 401(k) plan, meals, dry cleaning, cell phone, CMAA membership package and education allowance.

CLUB INFORMATION:

Barrington Hills Country Club members enjoy the unique and pristine setting of a special club in the Country. Barrington Hills Country Club has a membership who calls the Barrington area home and share a family-based interest.The Club hosts a scenic and challenging traditional golf course designed by Golden Age architect George O'Neill and restored in recent years by Tom Doak. The Club also offers pool facilities, excellent clay tennis courts and unique features of platform tennis, skeet shooting and other summer and winter activities.The Club’s culinary offerings are considered amongst the best in the area.

The Club hosts special events throughout the year for the membership that promote a friendly and family nature of the Club. This is also evidenced in the special focused programs for Junior family members. The professional and courteous staff is dedicated and will ensure a member’s experience at Barrington Hills Country Club is an unforgettable one.

CLUB DAYS OF OPERATION

January, March & April: Wednesday-Saturday – Lunch & Dinner

February: Closed

May, June, July, August & September: Tuesday-Sunday – Lunch & Dinner

October: Tuesday-Sunday – Lunch / Wednesday-Saturday – Dinner

November & December: Wednesday-Saturday – Lunch and Dinner

EXPECTATIONS OF WORK HOURS:

Off Season – 40-45+

In Season – 50-55+

Please send cover letter outlining your career progression choice, a resume, references, and salary requirements.

Candidates will be asked to assemble a portfolio to highlight their catering experience.