Director of Food & Beverage

DESCRIPTION:
The Director of Food and Beverage is responsible for overseeing all aspects of front and back of the house operations at Reserve 22, including the full-service restaurant and bar, patio, banquet facilities, Halfway House, beverage cart, and carryout business. This position provides leadership to ensure organizational goals, guest satisfaction, and financial performance are achieved. Duties include menu planning, and cost oversight, marketing, event coordination, staff management, and interdepartmental collaboration providing professional and responsive service to the Village residents and the general public.  Reports to the General Manager. 
ESSENTIAL FUNCTIONS:

• Develops and recommends budgets, staffing plans, and general operating policies and procedures for guest services, private entertainment/special events, housekeeping, and other food and beverage operations. 
• Assists the General Manager in developing/implementing long-range and annual business plans, operating reports, performance metrics, forecasts and budgets.
• Collaborates with and directs the Executive Chef to ensure a high level of guest satisfaction, cost-effective operations, and consistent execution of menu development, item approval, presentation, pricing, and production methods.
• Works closely with and directs the Event Planning and Sales Manager to set and achieve sales goals, develop and manage the events team to provide superior banquets, parties, golf outings and special events.
• Works closely with and directs Executive Chef and Event Planning and Sales Manager to determine proper pricing for events.
• Establishes and tracks banquet and event sales performance benchmarks to meet or exceed revenue targets.
• Directs staff in assisting guests in arranging private entertainment or special events held at the restaurant and/or banquet facilities, and responsible for final development of event agreements. 
• Works closely with the Marketing Strategist and helps plan and approve external and internal marketing and sales promotion activities for the food and beverage operations. 
• Experience with developing and executing banquet sales strategies, marketing campaigns, and the use of CRM platforms to support business development.
• Develops and implements effective orientation, onboarding, and ongoing training programs for new and existing staff, ensuring consistent service and team member retention.
• Challenges, motivates, and holds accountable the entire food and beverage operations team; and conducts performance evaluations, recommends merit pay increases, and recommends and issues discipline.
• Assures that all standard operating procedures for sales and cost control are in place and consistently utilized to maximize results
• Maintains a professional rapport with guests and helps assure maximum guest satisfaction by greeting guests and monitoring service standards on a routine and random basis; and consistently establishes an engaging, visible presence with the guests and staff alike.
• Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all areas of the operation.
• Ensures that all federal, state, and local licenses and permits are properly maintained and adhered to, including those pertaining to alcoholic beverages and health and sanitation. 
• Receives, investigates, and acts upon complaints from guests, and employees; and ensures that General Manager is kept abreast of complaints and advises them about appropriate corrective actions taken. 
• Functions as a collaborative administrative link between divisions and other Village departments.
• Serves on internal/external organizational or industry-related committees, as assigned.

 
QUALIFICATION REQUIREMENTS:

• Minimum seven (7) years of progressive leadership experience (including budgeting and forecasting) in hospitality and food service operations. Prior experience within a golf course, country club, or recreational facility is a plus.
• Strong understanding of both front-of-house and back-of-house operations, including commercial kitchen workflows, food safety protocols, and coordination with kitchen staff.
• Experience developing and leading high-performing, collaborative teams across multiple departments.
• Demonstrated ability to develop and implement effective marketing and sales strategies, including CRM system utilization and digital promotions.
• Familiarity with POS and hospitality platforms such as OpenTable, Club Prophet, or similar systems.
• Ability to maintain a professional demeanor with customers, vendors, employees, and the general public; must be able to effectively resolve service concerns in a timely manner.
• Ability to comprehend, retain and apply Federal, State, and local regulations.
• Proficient in standard office equipment, including telephone, copier, computer and related software (e.g. MS Office Suite), and point of sale systems-POS). 
• Ability to communicate effectively with staff, vendors, and the general public both orally and in written form.
• Strong financial and analytical skills including the ability to develop and monitor budgets, analyze profit/loss statements, and make data-informed operational decisions.
• Ability to maintain composure and adapt to stressful situations; and must be able to use good judgment in effectively solving problems.
• A valid driver’s license and sanitation license.
• Must be willing and able to work flexible hours, as needed, including days/evenings, weekends, and holidays. 

 
SALARY/BENEFITS:
This is a full-time, exempt position with full benefits and participation in the Illinois Municipal Retirement Fund (IMRF), a defined benefit retirement plan. Our comprehensive benefits package also includes health, dental, and vision insurance, life/AD&D coverage, flexible spending, transit, a 457 deferred compensation plan, paid time off, a wellness incentive program, and tuition reimbursement. Actual starting salary is negotiable, and will be dependent upon qualifications, experience, and professional achievement.   The current salary range for this position is $82,102 to $114,943 (Grade M) plus eligibility to earn additional incentive-based compensation, up to 10% of salary. Anticipated starting salary is +/- $98,523.
 
HOW TO APPLY:

1. Interested candidates should submit a resume, cover letter and employment application (click here) to applicants@glenellyn.org. Hard copies (faxed, mailed, hand-delivered) of resumes will be declined.
2. Applicants must indicate (Job ID: #33-25 Director of Food & Beverage) in the subject line of their e-mail.
3. The selected finalist will be required to successfully pass a pre-employment criminal background check, reference check, and post offer medical physical with a drug screening.
4. The position is open until filled; however, first review of applicants will begin on August 15, 2025, at 5:00pm. Candidates requiring reasonable accommodations under the Americans with Disabilities Act should contact Human Resources at 630-469-5000.

 
Candidates requiring reasonable accommodations under the Americans with Disabilities Act should contact Human Resources at 630-469-5000.