Benefits:
Free food & snacks
Health insurance
Paid time off
Vision insurance
401(k)
Bonus based on performance
FOOD AND BEVERAGE DIRECTOR
JOB DESCRIPTION & POSTING
Club Information: Located in Glencoe, IL, part of Chicago’s North Shore communities, Skokie was founded in 1897. The Club features an 18-hole Donald Ross golf course which hosted the 1922 US Open and will host the 2025 Western Amateur. The Club has 6 recently renovated hydro outdoor tennis courts, 6 paddle tennis courts and a large paddle house. Skokie spent $6 million on renovations to the pool and poolside café in 2014. Annual food and beverage revenue in 2022 exceeded $4.4 million. The Club opened a $4.2 million restaurant and bar in September 2022 offering our over 750 Members and families a new casual place to dine. Upcoming projects planned to be completed by 2025 include: paddle hut renovation, the addition of pickle ball, expanded golf instruction facility, and enhanced golf practice range. Club membership is fully subscribed with over a four year wait list for golf.
Summary of Position:
Reports to and works closely with the Assistant General Manager. Responsible for the general operations of all clubhouse, poolside café, racquets and halfway house food and beverage service. Assists with planning and executing club events, golf events, racquet events, golf outings and private banquets. Is supported by and oversees the F&B Managers, Poolside Café Supervisor, Management Intern(s), Servers, Bartenders, Hosts, Food Runners & Bussers. This position will also work closely with the Executive Chef, Catering Director and Pool Manager.
Essential Job Tasks and Responsibilities:
• Leads the FOH service staff hiring process by updating and posting open positions, scheduling interviews and assures proper on-boarding of all new hires.
• Assists in the recruitment of summer interns, H2B visa workers, J1 visa workers and manages the Club’s internship program alongside the Assistant General Manager.
• Leads F&B Managers in the development of service standards for each area of food and beverage, including the development and execution of continual training programs to maintain and enhance service throughout the Club.
• Leads the FOH service staff training program by following training guides and checklists set by the Assistant General Manager.
• Leads and conducts daily pre-shift meetings informing staff of important Club information for the day and future.
• Assists in counseling with other managers and employees regarding employee grievances and complaints; directs solutions where possible.
• Responsible for coaching, counseling, disciplining and/or terminating F&B staff with approval from Assistant General Manager.
• Works with F&B management team to deliver an annual review for hourly F&B service staff.
• Responsible for keeping proper F&B service staff contact lists updated and distributed to all F&B managers.
• Responsible for producing, together with the F&B management team, the weekly F&B service staff schedule.
• Functions effectively as the administrative and operational link between all F&B service staff.
• Monitors safety conditions and employee conformance with safety procedures; assures proper employee training is conducted on a regular basis and all service staff have the proper certifications (Food Handling and Alcohol Awareness).
• Maintains contact and interacts with Members and helps assure maximum Member and guest satisfaction, answering questions and solving problems.
• Provides real time feedback to Executive Chef and Assistant General Manager on Member likes and dislikes in the effort of continual improvement.
• Collaborates with F&B managers on cocktail and wine list development.
• Keeps staff on task with utilization of side work lists and bar checklists; updates and maintains these checklists as needed.
• Assures proper FOH and BOH service area cleanliness by enforcing deep clean checklists.
• Participates and follows up in on-going facility inspections throughout the Club to assure that cleanliness, maintenance, safety and other standards are maintained; communicates deficiencies and concerns when they become known.
• Assists in responsibility of the security of the clubhouse facilities relative to systems, opening and closing assignments.
• Proactively readies seasonal outlets for F&B service including the Halfway House, Pool Café and Paddle House.
• Works closely with all F&B managers to ensure proper setup of dining rooms and private functions.
• Assists in the preparation of the annual budget for respective departments; monitors actual performance to budget and takes corrective action as necessary to help assure that budget goals are met.
• Assists the Assistant General Manager with the F&B capital budget development.
• Attends management and staff meetings as scheduled.
• Ensures F&B menus and the Club’s POS system are updated as needed.
• Generally, oversees clubhouse and pool F&B operations on a daily basis with assistance of F&B managers and F&B service staff.
• Assists in enforcing Board approved house rules and operational procedures set by the General Manager.
• Undertakes special projects as assigned by Assistant General 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 teamwork, and being respectful.
• 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.
• Well respected, pro-active member of the management team and can 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.
• Proven integrity and honesty.
• Dedicated to the professional growth and development of their staff.
• Committed to professional growth and development of oneself, taking advantage of GCCMA/CMAA educational opportunities.
• Solid food and beverage knowledge, including service.
• Good wine knowledge and ability to sell wine on the floor.
• Must have computer skills with Microsoft Outlook, Word and Excel.
• Strong work ethic “in season” and recognizes need to effectively plan, evaluate, and retool “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
• 3-5 years in a previous food and beverage management role.
• Degree in hospitality management and/or college degree desired but not necessary.
• Progressive experience in a Club, hotel, resort, or restaurant is required.
• Private Club experience is a plus.
Compensation
• Salary commensurate with experience and qualifications.
• Vacation, sick time, health insurance, short-term disability, cell phone reimbursement, 401(k)
• CMAA and GCCMA membership and education allowance
Interested Applicants
• Please send your resume, cover letter and professional references via email to:
Nora Cotter, CCM
ncotter@skokiecc.com