Floor Supervisor

Banquet & Dining Operations Supervisor

The Racquet Club of Chicago is a private social and athletic club in Chicago's Gold Coast Historic District. Designed in the Classical Revival style by architect Andrew Rebori and completed in 1923, the building houses facilities for court tennis, racquets, squash, a swimming pool, gymnasium, bowling alley, billiards room, and various social spaces including dining rooms and a library, serving approximately 700 members. The Racquet Club is known for its outstanding food and beverage operations, hosting Taste Vin, Commanderie de Bordeaux and Wine and Food Society functions regularly.

The club seeks a supervisor to help assist in the daily operations of the Food and Beverage Department, including all member dining outlets and banquets. The Supervisor will work closely with the Director of Catering in preparation and execution of private events. There will also be a focus on the day-to-day food and beverage operations working with our outstanding front of house team and our beverage/sommelier/service director. Further, the successful candidate will work with our Clubhouse Manager, Executive Chef, Men’s Grill, Locker Room Manager and Athletic Department. The primary responsibilities will be in aiding with hiring, training and overall leadership for planned private events & club socials.

Club Function Space Overview:

• Grillroom, Seats 40
• 1 Casual dining lounge, Seats 35
• Formal dining room, seats 40
• 5 Private Function Rooms, Max seats 210
• Bowling alley

Responsibilities

• Focuses on co-workers first while training, mentoring and leading towards service excellence.
• Works closely with senior staff on events and activities which involve multiple departments.
• Seeks member feedback used to assist with future service advancements.
• Must interact with members while maintaining a courteous, professional and respectful demeanor.
• Assures the effective orientation and training of new staff and professional development activities for experienced staff are planned and consistently implemented.
• Reviews and approves all product invoices before submitting to the Accounting Office.
• Serves as manager on duty on a scheduled basis as required.
• Completes appropriate assignments and initiatives from the GM

Qualifications

• Bachelor’s degree in Hospitality is preferred, but not required.
• Previous Food and Beverage experience required – full-service, high-end country club and/or Hotel experience is a plus.
• Hospitality experience including restaurants or comparable backgrounds will be considered.
• Experience in F&B costs, labor management, health inspections, and overall management of the front- and back-of-the-house are required.
• Punctuality and attention to detail are key
• Experience with set-up & maintaining a POS system (we use Northstar)