job description

Naperville Country Club

Food And Beverage MANAGER

In the heart of Naperville, just east of downtown, lies one of the most beautiful pieces of property in all of the west suburbs. Since 1921, Naperville Country Club has called this lush green and wooded refuge home. Naperville Country Club prides itself on being a family oriented golf and social club. The club offers a full service dining experience in a variety of restaurants – including a spectacular patio with golf course views. We also provide services and facilities for large and small events, which can be hosted by both members and nonmembers. As an employee and manager, at Naperville Country Club, there are great benefits, a positive work environment and the opportunity for learning, growth and advancement. The Food & BeverageManager collaborates directly with other departmental managers. A high level of communication skills is required for success. This role is critical to ensuring day-to-day house operations, as well as, playing an integral role in all Club activities and events.

position sumary

Naperville Country Club Food and Beverage Manager is a position that requires an individual with a stable work history, a team player spirit, and an exceptional customer service attitude. In return Naperville Country Club offers a competitive salary, benefits, a dynamic and fun environment and an opportunity to grow.

TheFood and Beverage Manager is an advocate and ambassador of service excellence and understands the critical role that exceeding membership expectations have on the success of the operations. Instilling this culture with the staff requires the individual to make this the highest priority in all activities and interactions. There should be a constant and high level of focus on enhancing the member’s experience – creating ‘member delight’.

Food and Beverage Manager will work with the Director Banquets and Special Eventsto enhance member recognition and relationship to the club. This role has a critical focus on daily operations. The Food and Beverage Manager is responsible for establishing and developing a superior front of house (FOH) staff. Manger has primary responsibility for hiring, training and development of this team. Manager will view the staff as an essential aspect in achieving a successful member dining program. Manager will seek the opportunity to constantly improve the staff and service procedures utilized. Manager will be expected to manage staffing to align with demand and/or revenues. Staffing appropriately to meet and exceed member service expectations while achieving financial objectives is essential.

essential duties and responsibilities (other duties assigned as needed)

  • As aManager, this individual is responsible for all operational aspects of the club in the absence of the Club Manager.
  • Manage FOH staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with NCC policies and applicable laws
  • Addresses any guest related complaints on a timely basis and ensures proper follow up. Advises the Club Manager regarding appropriate corrective action
  • Control costs by estimating staffing needs; utilizing labor scheduling tools to adjust hourly schedules following demand patterns, budget and local labor laws
  • Adjust staffing and costs in accordance with sales results
  • Collaborate with the Director of Banquets and Special Events on the utilization of outsourced staff as required for banquets, parties, special events etc.
  • Ensures that an accurate reservation system is in place.
  • Direct oversight for set-up and break down of all dining and beverage outlets at the club. Food and Beverage Manager will work closely with Director of Banquets and Special Events to coordinate all required labor and activities associated with event set-up and break down. Both will have an active role in assuring the highest level of cleanliness/appearance of the club at all times. Both will demonstrate and expect a high level of respect for not only the membership but the facility and expect nothing less from the entire staff.
  • Designs floor plans and assigns server sections to accommodate dining room reservations.
  • Assist as needed with the develop of menus, pricing and special food offerings by collaborating with other club managers, Social Committee and House Committee for all food outlets in the club and for special occasions and events
  • Food and Beverage Manager is required to develop a strong working relationship with the Executive Chef. They will act as the ‘eyes and ears’ for the kitchen so that the chef can also achieve the objective of member delight. Manger is expected to do research and provide suggestions to chef but primary objective is to develop price points that will meet the club’s financial objectives while maximizing the interest and participation of members.
  • Consults with Director of Banquets and Special Events to coordinate food service for banquet functions and special club events
  • Manager is responsible for ensuring all servers have a strong understanding of the menu, any options or specials which will include an emotive description. The service staff is expected to deliver a dining experience and not simply food and beverage. It is the manager’s responsibility to develop this with the staff and to develop specific objectives and pay rates that coincide with excellent service (versus simply tenure or hours). Manager is encouraged to incent the staff to develop their skills and be rewarded for same.
  • Coordinates and assists with the set up and delivery of assigned banquet events.
  • Checkfunction sheetagainst actual room set up.
  • Manager should enhance or further develop the customer service aspect and assessment within member dining. Manager has direct responsibility for the banquet staff.
  • Manager reviews, documents, and files reports on all F&B workplace accidents or injuries.
  • Helps develop wine lists and bottle or glass wine sales promotion programs.
  • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
  • Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
  • Develops on-going professional development and training programs for food production, service and bar production and service personnel
  • Contributes to the club news letter on behalf of the F&B department as needed
  • Over sees product receiving and storing activities.
  • Organizes Food and Beverage supply and storage areas.
  • Expedites food/beverage orders as needed and or directed.
  • Understands and consistently follows proper sanitation practices.
  • Inspects all linen daily for proper appearance.
  • Maintains inventory of dining room items including flatware, coffee pots, water pitchers, salt and pepper containers, sugar bowls, linens, etc. and ensures that they are properly stored and accounted for.
  • Performs clean-up and closing duties as assigned.
  • Develops, Implements, and Monitors employee dress codes according to policies and procedures.
  • Ensures correct handling procedures to minimize china and glassware breakage and food waste.
  • Monitors product shrinkage. Implements and administers programs to eliminate shrinkage
  • Maintains reservation sheets used to record house counts, food covers and daily business volumes.
  • Audits and approves FOH bi-weekly payroll report.
  • Establishes and maintains professional business relations with vendors.
  • Orders for the bar program
  • Recommends to the House Committee and Club Manager operating hours for all food and beverage outlets.
  • Maintain a clean and safe work environment. Adhere to all federal, state and local safety requirements
  • Maintains FOH staff job results by coaching, counseling and disciplining employees; monitoring and appraising job results
  • Recommends compensation rates and increases for FOH staff, based on annual performance review.
  • Ensure that FOH staff attends service line-ups and meetings
  • Motivates and develops staff, including cross-training and promotion of personnel
  • Monitors all dining areas daily to welcome members and their guests.
  • Prepares necessary data for applicable parts of the budget; projects annual labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met and provides input on related capital purchases.
  • Responsible for competitive acquisition of all departmental goods and supplies, coding of invoices
  • Manger plays a critical role in achieving the departments’ budgeted financial goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs. The capacity for constant improvement in the utilization of the Jonas system, as well as, clear and consistent communication, with the club’s controller.
  • Maintains physical presence, and provides direct managerial oversight during special events and times of high business volume
  • Maintain knowledge of local competition and industry trends
  • Implement and support NCC initiatives and programs as requested. Apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
  • Undertakes special projects as assigned by the General Manager. Manager is expected to address any and all inquiries from the Dining and Social Committee. Prepare appropriate reports for all meetings and fully assess and provide detailed responses to all of the committee’s suggestions. Manger should be timely and responsive with all reporting and follow-up.
  • Supervises, guides and trains all FOH staff in food and beverage disciplines, service expectations and operational functions
  • Coordinates food service between the kitchen and banquet service staff.
  • Acts as head waiter at special events as needed.
  • Critiques functions to determine future needs and to suggest the implementation of changes for increased quality.
  • Manages schedule for hourly and salaried employees
  • Ensures proper participation in the MOD program
  • Schedules, evaluates and directs all FOH labor for member dining, and Club events
  • Schedules, manages, evaluates, and directs the valet and coat check employees
  • Provides disciplinary action when, and if, necessary
  • Ensures staff has the tools and knowledge necessary to perform their job at the highest level
  • Takes immediate and professional action on problems encountered within F&B
  • Meets F&B department objectives by forecasting requirements; preparing and monitoring an annual operating plan (budget); scheduling expenditures; analyzing variances and initiating necessary corrective action.
  • Participates in weekly staff meetings
  • Runs daily staff line-up for F&B FOH staff inclusive of menu and event review
  • Consistent commitment to update knowledge and capacity by participating in educational opportunities; reading professional publications; maintaining personal networks and participating in professional organizations; specifically the GCCMA, CMAA, and other professional organizations geared toward advancing the F&B department
  • Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages; assures that all applicable club policies and procedures are followed.
  • Develops specific action plans for achieving sales objectives and overcoming any shortfall to budget projections
  • Assist other managers and departments when needed
  • The primary duty of the Director of Food and Beverage, is management, however they may be required to assist with food service delivery and bar service in order to expedite orders as needed

job Requirements

  • 2 or 4-Year College Degree and a minimum of 4 years of experience in the food and beverage / hospitality industry, with at least 1 year of supervisory experience, or equivalent combination of education and experience
  • 1-2 years experience in personnel management, preferably in golf/hospitality/service industry required
  • Ability to pass a drug test and background check
  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast-paced environment
  • Ability to forecast inventory and staffing needs required
  • Proficient in computer software including Microsoft Word, Excel, Outlook, and Power-Point
  • Familiarity with Jonas Software and Chef –Tec food inventory system
  • Prior work experience in a Private Club setting is preferred
  • Demonstrate ability to manage /coordinate multiple projects and successfully prioritize multiple tasks with good judgment, initiative and follow-through
  • High confidence level in addressing unplanned or short-notice issues requiring sound judgment
  • Proven ability to effectively build and foster a team environment

Attributes

  • High-energy, outgoing personality
  • Clean, well groomed individual that depicts an image appropriate for Naperville Country Club
  • An individual with a passion for exceeding member expectations and a commitment to providing high quality service
  • Committed to excellence. Capacity to set clear expectations for staff, and expect results at the highest level on a consistent basis
  • Excellent communicator- able to interact with people of all levels including Members, Employees, and Guests, in a confident, professional, team like manner
  • Service focus – dedicated to exceed the expectations of membership
  • Prioritization – is able to decipher priorities and make sound judgment calls when needed
  • Team player- has team-oriented experience and approach and enjoys working as part of a team. Food and Beverage Manager will be required to adhere to the “TEAM and ACCOUNTABILITY” contract utilized by Naperville Country Club
  • Intelligent and ambitious- always willing to tackle issues that result in smart, efficient solutions
  • Self-starter who has an appetite for learning and is driven to excel
  • Creative, methodical, and organized with excellent attention to detail
  • Flexible attitude, hard working, cost-conscience and results-driven
  • Someone who will be committed to Naperville Country Club and will contribute in a positive manner to the club’s overall image and success

Schedule / Hours / Compensation

  • This is a fulltime (year round) salaried position with benefits in accordance with the job offer, and the clubs employee manual
  • The Food and Beverage Manager is expected to devote their time, energy, and abilities solely to the development of the Food and Beverage program at Naperville Country Club
  • Weekend hours are required
  • Nighttime hours are required
  • Monday hours are required based on scheduled outside events
  • Holiday hours are required
  • The Food and BeverageManager recognizes and accepts that as a salaried position, this manager is expected to work the hours required to fulfill the complete scope of responsibilities outlined in this job descriptions. It is unlikely that this will be accomplished in a standard 40 hour work week. During peak season it would not be uncommon for this position to require 60+ hours on a weekly basis.
  • Schedule is subject to change based on club events and hours of operations
  • As a member of the management team, the Food and Beverage Manager will participate in the “Manager on Duty” program. This program is designed to ensure that a salaried manager (trained in CPR and AED) is on property at all times when the club is in operation
  • The position is offered at a base salary commensurate with the job offer. The Food and Beverage Manager will participate in the F&B service charge pool. Final total compensation package inclusive of salary, benefits and opportunity for bonus will be commensurate with level of experience and will be negotiated with the successful candidate

Supervises

  • Wait Staff, Busboys, Food Runners, Bartenders, Hostess, Outlet Managers, Valet; Coat Checker

Reports to

  • General Manager