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Dining Facilities

Special Club Features

The Clubhouse Manager (CHM) is ultimately responsible for all clubhouse food & beverage service operations on a daily basis, including its private events, dining options, and relationships between Club members, guests, and employees.   Being the “public face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. The CHM consistently provides superb dining and other food and beverage experiences for the Club’s membership and their guests. This managerial position works closely with, and reports to, the General Manager/COO.  The relationship with the Executive Chef and club management team is very important to this position, ensuring collaborative and harmonious relationships between front and back of house operations.

KEY RESPONSIBILITIES

The Clubhouse Manager will:

• Be the primary coordinator of food and beverage, budgeting, hiring, orientation, coaching, training, menu development, inventory control, creating a culture of teamwork and the supervision of associates to ensure all is done in accordance with approved Club policies compliance with governmental regulations.
• Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have expert interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Have a passion and aptitude for teaching and training.  Develop and enhance training programs for all food service personnel, working, as necessary, with the managers directly responsible for those operations.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
• Establish standard operating procedures, procurement and processes for the operational execution of all food and beverage on the club property.  
• Oversee dining areas to ensure smooth and consistent experience commonality of service standards, high levels of member and guest satisfaction, quality food products and exemplary service in conjunction with dining room staff and the Executive Chef.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Responsible for the proper accounting and reconciliation of the point of sale system and member revenues.
• Develop and implement marketing programs to increase dining room, lounge, banquet and general participation in F & B related activities.
• Hold daily and weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.  Assist in planning and be responsible for ensuring that special club events are well-conceived and executed.
• Oversee all banquets 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 requests; have a belief in a service philosophy of “the answer is ‘yes,’ what is the question?”
• Clearly understand the metrics for successful attainment of financial 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; implement corrective procedures as necessary to help ensure that budget goals are attained.
• Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the division’s business plan.
• Recommend, monitor and manage policies, operating procedures and staffing for all F & B areas; recognize the needs and consistently perform to high levels of service in each of these operating areas.
• Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations.  Keep current on all matters pertaining to the food and beverage industry.
• Be responsible for the management of all alcoholic beverage inventories and purchases.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Be a collaborative team player who is willing to be “hands on” when necessary, but understands when to step back and lead the team.
• Involve associates in the decision-making process of how ‘work gets done’ and creates a work environment people want to come to and participate every day.
• Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards.
• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
• Work closely with the Executive Chef to facilitate a strong relationship between kitchen and front of the house staff.
• Serve as an ad hoc member of appropriate club committees
• Ensure that associates clearly understand performance expectations and that assigned 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.
• Establish and uphold expectations for dress, decorum and other service standards and consistently monitor for adherence at all times.
• Take personal ownership of his or her area of responsibility, with special attention to the physical plant and overall appearance of the operation, and understand the need to be consistently “member ready” in both appearance and service.

Educational Requirements

A Bachelor’s degree (B.A.) in Hospitality Management is preferable, as is prior CMAA experience, Illinois Basset Certification, and an Illinois Food Handler's License.