Grill Restaurant Manager

Property Description:

Located in the north side Chicago suburb of Glenview, The Glen Club is a world-class daily fee golf club with corporate memberships. The facility includes a Tom Fazio-designed golf course and a 50,000 square ft clubhouse that houses a golf shop, locker rooms, a full-service restaurant, spacious banquet facilities, 21 overnight guest accommodations, the Illinois Golf Hall of Fame.

Position Summary:

Plan and manage Food & Beverage Operations in the restaurant as appropriate to achieve customer (guest, associate, corporate and owners) satisfaction and quality service while meeting and exceeding financial goals. Position is responsible for the planning and daily operations of the Grill.  Recommends promotional ideas and procedural changes. Prepares forecasts, implements, and monitors and controls the budgets for the various areas. Keys to success will be to improve the profitability of Food & Beverage in the Grill, as well as increase member, and restaurant customer satisfaction and develop improved product offerings and strategies.

Essential Duties and Responsibilities:

• Manage the day-to-day operations of Food and Beverage in The Grill.
• Assist in the development, implementation, and execution of the division’s annual budget, business marketing plan, forecasts, and objectives to meet and exceed management expectations.
• Delivering exceptional standards of quality, service, and product to our members and customer, leading by example.
• Conduct daily pre-shift meetings in restaurant and prior to events to ensure appropriate communication to team. Have a constant presence and impact on our guests and teammates alike.
• Assist in marketing the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house member/guests and a larger share of the local market to meet and exceed sales and financial goals and objectives.
• Manage the Human Resources within the outlet. Direct and oversee recruitment and development of associates; hire, train, empower, coach and counsel, performance, and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate
• Solicit feedback from members and non-members concerning service and food & beverage offerings in all F&B units.
• Assist with Preventative Maintenance and Repair & Maintenance of all F&B related FFE.
• Oversee/manage monthly food and beverage inventory process as well as quarterly china/glass/silver inventory for the restaurant, halfway house, and banquets.
• Assist to maintain food and beverage COGS.
• Manage the maintenance and sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations, and ensure quality service.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Assist the Director of Food & Beverage to develop and implement menus and back-up, (use records, production lists, pars, training), with corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

Qualifications:

• Undergraduate degree or higher preferred.
• Illinois Food Handlers Certification and Illinois Basset Certification required.
• One to three years of previous restaurant and or banquet management.
• Requires knowledge of wines and spirits as well as manus.
• Assist with the execution of financial reporting.
• Requires advanced knowledge of the principles and practices within the Food and Beverage/Hospitality profession. This includes the knowledge required for management of people, complex problems, and food and beverage management.
• Intermediate+ computer knowledge helpful for smooth operation of area, Point of Sale system required.
• Ability to compile facts and figures in accordance with established procedures.
• Requires verbal and written communication skills for managing/supervising staff accordingly.
• May be required to work varying schedule, nights, and weekends.
• Must stand for long periods of time.
• Must lift up to 50 lbs.

Classification:

Full-Time, Year-Round, Exempt

Pay Range:

$60,000 to $75,000 annually

KemperSports Management is an Equal Opportunity Employer