||EXECUTIVE CAREER SERVICES (ECS) |
JOB OPENING LISTING
Boyd Holk, CCM, ECS Chairman
tel (617) 266-5600 fax (617) 266-5554
THE UNIVERSITY CLUB, Boston, Massachusetts
FOOD & BEVERAGE DIRECTOR
The University Club, a private social and athletic club established in 1891 with 900+ members, is located in Boston's historic Back Bay district. The UClub has earned a reputation as being New England's finest and largest private squash club; boasting six international singles and two international doubles courts. Besides our three excellent teaching professionals, the UClub's touring professional, David Palmer, is the world #3 ranked singles player having just won the British Open for the fourth time. In addition to our great squash facilities the UClub has excellent fitness, aquatics and dining facilities. The aquatics facilities are currently undergoing a multi-million dollar renovation this summer as is the Club's Tap Room bar and function rooms.
The University Club's Dining Room seats 60, the Tap Room bar will accommodate 50+, our high-end conference room with video-conferencing and private function rooms seat 8 to 80. Other Club amenities include having an excellent business lounge, babysitting, valet parking, personal training, group fitness, swimming instruction, athletic laundry and massage services. Annually the Club generates $4.2 million in total annual revenues including about $1.5 million from food and beverage operations. The Club is open 360 days a year; being closed on Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas.
"Founded in 1891, the University Club is Boston's premier social and athletic club. Our Club offers a warm and inviting atmosphere to its members, families and guests. We pride ourselves on our sense of community, the excellence of our facilities and the quality of service provided by our valued staff."
Our new Food and Beverage Director will be the true Director of a unified food and beverage department responsible for quality culinary and service excellence reporting directly to the Club's General Manager. This is a new position. Previously our culinary and service departments were separately managed. This position will have two direct reports: the F&B Manager who oversees service and catering and the Chef de Cuisine who is our kitchen manager. The F&B Director will supervise department during the time off periods of his/her department managers.
The F&B Director will be the executor of a team of people who will include the GM, F&B department heads, and members who will deliver annually a very active and diversified food and beverage program defined by quality a la carte, banquet and member-focused social programming; ie wine dinners, lecture series, theme and guest chef nights. Additionally, the F&B Director will be responsible for maintaining the Club's "website" food and beverage event and menu information.
Managers must expect to work a productive 5-day/50 hour work week with the understanding that seasonally, or as directed by the GM, more coverage is necessary. This person must be able to open or close the property as assigned by the GM and must expect to work nearly all Saturday's serving as the Club's Saturday manager-on-duty. There is generally no a la carte foodservices on Sunday's at The University Club.
Qualifications and Experience:
Our ideal candidate will be a current or former executive (or exec. sous) chef with a demonstrated excellence in culinary production and team management with strong service experience who is looking to move toward general club management. A "CEC" designation is desired. Our successful candidate will be detailed, creative and possess strong organizational, interpersonal and hospitality and culinary skills. He/She must be a leader who exemplifies strength in fine dining production and service, beverage and wine knowledge and staff training.
A minimum of ten years hospitality and culinary management experience preferably in the private club industry. Our ideal candidate will be as comfortable stepping behind the sauté or salad station as he/she would be at the host stand or taking an order. Our ideal candidate will be an extroverted, humble and personable person; wanting to mingle with our membership on a daily basis - becoming an enthusiastic positive "face" for both the F&B department and for the Club.
Our F&B Director must be able to deliver timely a la carte, banquet production and service flawlessly. He/she must have a command of inventory, food/production costs and labor cost controls. Must be able to create and maintain a high-functioning and stable, safe, sanitation-conscious kitchen and service team with a focus on the development and mentoring staff and supervisors. Our F&B Director must have a demonstrated ability to plan menus and participate as a management representative on the Club's House and Entertainment committees. This position will require a manager who knows when to be hands-on and when to stand back and mentor. Additionally, this person must be able to communicate effectively and clearly with the GM to be successful.
The 5 key qualification requirements are:
1) Passion to personally serve and exceed expectations of a discerning membership
2) Proven F&B expertise with a strong focus on both back and front-of-the-house standards
3) Pro-active approach and mind-set to improving the member, guest and employee experience
4) Ability to lead (by example), train, motivate and mentor to ensure consistently high levels of service
5) Ability to achieve F&B goals of the GM by enlivening his enthusiasm and vision.
Attributes: Strong interpersonal skills, energetic and positive attitude. Effective written and oral communication skills. Must be organized, detail-oriented, and present a professional image and appearance. Computer proficiency required: Microsoft Word, Excel, Internet and ability to understand and master Club's POS system (JONAS). Must be or plan to become "ServeSafe" certified.
Compensation & Benefits:
$75,000-$85,000 commensurate with experience. A comprehensive benefits package including health, dental and life insurance, Safe Harbor 401k plan with 4% Club match (after 1000 hours), garage parking and Club paid Culinary Federation and/or CMAA/NECMA membership with an annual education allowance. Five-day work week (Sunday's off) with three weeks vacation, five personal days and ten paid holidays per year. The club will offer a letter of agreement to the successful candidate. A relocation allowance will be considered. The Club is closed on Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas. The University Club is at At Will employer and does not extend contracts.
Position Availability: We will be accepting resumes till around August 15th. We look to fill this position by or before October 1st.
Resume along with cover letter, salary history, and references can be emailed or mailed to the attention of:
Mr. Boyd Holk, CCM, General Manager
The University Club
426 Stuart Street
Boston, MA 02006
NO PHONE CALLS or FAXS PLEASE
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