Assistant Food & Beverage Manager

Job Details

Midtown Athletic Club is looking for an Assistant Food and Beverage Manager to help operate our Chromium restaurant and cafe counter service. Our ideal candidate has a positive 'glass half full' attitude and is knowledgeable, hard-working, dedicated, personable & team oriented.  Come join us!

Compensation: $70,000–$80,000 annually, based on experience and qualifications.

Benefits: Benefits include membership, health, dental, and 401k. Please refer to the link here for a full list of benefits and perks offered by Midtown for our full and part time associates. 

You may also visit: https://careers.midtown.com/about-us/benefits/

Experience/Skill Requirements:

• Availability to work a flexible schedule including evenings & weekends

• Bachelor of Science degree in Hotel/Restaurant Management is desirable but not required

• 1-3 years management experience, in a high volume setting

• 1-2 years managing a coffee/smoothie program preferred 

• A passion for food and restaurant operations and a desire to make an impact on bettering people's lives

• Guest oriented and service minded

• A "win together" work ethic and the ability to lead by example

• Ability to adapt and succeed in a fast-paced environment

• Previous Silverware and Resy experience an asset

• Excellent communication and organizational skills

• Exceptional interpersonal and problem solving abilities

• Highly responsible & reliable

• Able to stand for a 8-10 hour shift

• Moderate computer skills (email, word-processing, spreadsheets, etc.)

• Experience in using MS Office (Word Excel & Powerpoint)

• Illinois BASSET Certification required

• Serv Safe Manager Food Handlers Certificate required

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or fellow employees.

• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear.  The employee frequently is required to sit, reach with hands and arms.  The employee is occasionally required to climb or balance.

Role Responsibilities

Employee Relations:

• Manage on a regular basis the recruitment process and retention tactics for all staff including corrective action, training, and employee morale

• Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort

• Maintain superior service levels and helps facilitate ongoing education of all employees

• Assist with creating and implement a weekly schedule to best suit employees strengths and weaknesses

• Delegating tasks to employees

• Supervise staff for safety and cleanliness according to Health Department regulations

• Accommodate staff and guest requests and preferences whenever possible

• Train employees on proper actions and attitude in the Front of House and take preventative corrective action to address issues that may arise

• Assist with employee evaluations following guidelines and procedures set forth by Midtown

• Establish and maintain open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns.

• Ensure employee meetings are consistently taking place

Operations: 

• Manage and oversee the maintenance and upkeep of the dining areas, kitchen, smoothie counter, pool, snack shop, etc.

• Monitor, evaluate, and audit the food and beverage offerings, initiating improvements

• Organization and execution of large parties and events in collaboration with our Event Planner

Financials:

• Assist in the management of budgeting, inventory, accounting, payroll, and other financial matters.

• Monitor the restaurant’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.

• Rev