JOB DESCRIPTION

Title: Assistant General Manager

Department: Clubhouse

Summary Of Position: Reports directly to, while working closely with, the General Manager/COO. Responsible for the general operations of all food and beverage service, housekeeping, maintenance, security, front desk, aquatics, valet, and locker room operations; coordinates clubhouse services with golf and racquet activities. Assumes responsibilities of general manager in his absence. Is supported by and oversees catering director, assistant f and b managers, locker room managers, facilities manager and housekeeping manager, valet staff, and aquatics director. This position coordinates the smooth operation and interrelation of departmental staff functions.

Essential Job Tasks and Responsibilities:

· Directs work of direct reports with both daily and longer-term focus on outstanding Member service and experience, especially the various food and beverage operations (Member dining, banquets, club events), in addition to overseeing the condition of the physical facilities (clubhouse, golf, racquets, tennis, valet, pool, halfway house).

· Develops and maintains service standards for each department; develops and implements continual training programs to continually maintain and enhance service throughout the Club.

· Maintains a close working relationship with the Executive Chef.

· Functions effectively as the administrative and operational link between departments.

· Acts as a second set of eyes for the General Manager regarding all operational areas of the Club and communicates deficiencies and concerns when they become known.

· Monitors safety conditions and employee conformance with safety procedures; updates emergency plan and procedures and assures proper employee training is conducted on a regular basis (CPR/AED/First Aid, Food Handling, MSDS, and Alcohol Awareness).

· Maintains contact and interact with Members and helps assure maximum Member and guest satisfaction, answering questions, and solving problems.

· Keeps staff on task with advance club event planning and post event p and l’s.

· Assures Club’s preventative maintenance and energy management programs are in use.

· Participates and follows up in on-going facility inspections throughout the Club to assure that cleanliness, maintenance, safety and other standards are maintained.

· Undertakes special projects as assigned by General Manager.

· Counsels with other managers and employees regarding employee grievances and complaints; directs solutions where possible.

· Works closely with executive chef, f and b managers, catering director, and General Manager to develop f and b events, ideas, concepts that will increase member dining usage.

· Assist in the planning of facility improvements, remodeling, construction and repair; interacts with appropriate club committees for this purpose; assists in the development of the LRP and acting on annual capital improvement projects.

· Responsible for the security of the clubhouse facilities relative to systems, opening and closing assignments.

· Recruits and manages the Club’s internship program; responsible for the management of the dormitory spaces.

· Prepares annual budget for respective departments; monitors actual performance to budget and takes corrective action as necessary to help assure that budget goals are met. Assist General Manager with capital budget development.

· Identifies professional development programs for his or herself and key direct reports.

· Serves as an ad hoc committee member, with the General Manager, for House and Entertainment Committees.

· Attends management and staff meetings as scheduled.

· Generally, oversees club operations on a daily basis with assistance of direct reports.

· Assists in enforcing Board approved house rules and operational procedures set by the General Manager.

· Assures proper hiring and performance reviews are implemented for their respective staff.

· Conducts Weekly engineering/maintenance meeting to review facility projects, maintenance repairs and issues, and upcoming business needs with the facility manager.

Traits, Skills and Competencies

· Ability to work within and interface with the management team in an effective manner for problem solving, handling conflict, delegation, communication, instilling team work, and being respectful.

· Even tempered and mild-mannered personality as serves the role of the Club’s on-site trouble shooter, quelling confusion and smoothing ruffled feathers when departmental conflicts arise.

· Must have a clear idea of the Club’s overall organizational goals as well as understanding the responsibilities of each department and the duties of employees.

· Firm organizational focus, diplomacy, attention to detail, and flexibility are required.

· Creative problem-solving skills; proven leader; effective communicator

· Strong organizational and time management skills; extremely detail oriented

· Professional work ethic; self-motivated

· Understand and practice member service philosophy and be fully engaged in and fulfilled by providing members with 24-hour response times to questions; service oriented

· Professional appearance and demeanor

· Sound character and commitment

· Well respected, pro-active member of the management team and is able to generate thoughts and ideas that result in improved member satisfaction and efficiencies

· Solid communication skills, both verbal and written, with appropriate personal presence and desire and ability to interact effectively before diverse constituencies of members, staff and vendors who are part of the success of Skokie Country Club

· Proactively solves problems, develops and proposes solutions to problems that occur, anticipates needs of staff and members, and can quickly react to it

· Manages time and establishes priorities; is a self-starter and well organized

· One who is a “difference maker” wherever they have been in the past

· Proven integrity and honesty

· One who is committed to professional growth and development, for him or herself and their staff

· Solid food and beverage knowledge, including service

· Must have computer skills with Microsoft Outlook, Word and Excel

· Strong work ethic “in season” and recognizes need to effectively plan, evaluate, and re-tool “off season”; clubhouse is closed mid-February through March, open 5 days per week April and October through December and 6 days per week May through September.

Education and Experience

· Degree in hospitality management and/or college degree along with previous progressive experience in hotel, resort, restaurant or catering are necessary.

· Private Club experience