Hospitality Manager

About McGraw:

For more than 60 years the Max McGraw Wildlife Foundation (McGraw) has been the entrepreneurial thought leader in conservation and a destination for people with a strong connection to conservation, nature and the outdoors. The Foundation is headquartered near Chicago, on 1,250 acres in Dundee, Illinois — a verdant landscape encompassing dozens of lakes and ponds, wetlands, prairies, and mature woodlands, as well as abundant native flora and fauna. McGraw is a hospitality destination, known for its commitment to excellence in wildlife management, outdoor recreation, and culinary experiences. Our hospitality team takes pride in delivering high-quality, seasonal, and locally inspired meals in a unique and picturesque setting that aligns with our commitment to environmental stewardship and sustainability.

We pride ourselves on fostering a collaborative hospitality culture where teamwork, creativity, and a positive workplace environment are valued. Our hospitality team works together to maintain high standards, support one another, and cultivate a rewarding and enjoyable atmosphere.

The Role:

The Hospitality Manager is an integral member of the hospitality team. This position oversees all food and beverage service for the Foundation as well as general upkeep and cleanliness of the Pond Cottage meeting and lodging rooms. The Hospitality Manager leads the serving team and is responsible for hiring, training, scheduling, and mentoring the staff. This individual also plans and executes member events and works closely with other department managers to seamlessly coordinate details. This position requires excellent communication and organizational skills with the operational ability to focus on both the fine details and the big picture. The Hospitality Manager is tasked with fostering a team that consistently delivers service that exceeds our members' expectations.

Key Responsibilities:
1. Work closely with the Director of Hospitality to recruit, train, develop and retain talented team members.

1. Perform routine inspections to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.

2. Determine appropriate daily staffing needs to create and distribute the weekly schedule in a prompt and timely manner.

3. Plan and oversee dining room and meeting room set-up based on reservations and anticipated member counts and member needs.

4. Supervise dining room staff to guarantee McGraw service standards are being met. Assist with general serving operations when necessary.

5. Confirm that side work is completed as assigned and that cleaning of equipment and storage areas is satisfactory.

6. Conduct pre-shift meetings with dining room team. Effectively share information and all relevant policy changes.

7. Design, print, and distribute the appropriate menus for each meal and special event.

8. Maintain POS system for accurate pricing, menu items, etc.

9. Serve as a liaison between the dining room and kitchen staff.

10. Review daily sales chits for accuracy and submit them to the accounting department.

11. Maintain inventory/par levels on paper goods and other supplies needed for the hospitality department. Receive and fulfill stock on needed supplies.

12. Organize and maintain storage areas and ensure that equipment is properly stored in a safe manner.

13. Generate reports on employee hours, schedules, etc.

14. Provide event changes to the Director of Hospitality to ensure proper member billing. Assist with billing as needed.

15. Address member and guest complaints and advise the Director of Hospitality about appropriate corrective actions taken or if further action is required.

16. Coordinate buffet set-up and a la carte service to maximize member satisfaction.

17. Evaluate the overall success of each event to identify areas of improvement. Collaborate with the Director of Hospitality on implementing suggested improvements.

18. Ensure that the lodging rooms are being thoroughly cleaned and maintained by the staff.

19. Maintain the lodging room linen inventory.

20. Oversee the general cleanliness of the Pond Cottage facility.

21. Serve as the Manager on Duty when the Director of Hospitality is not present or unavailable.

Schedule:

Evenings and weekends are required

Education:
Hospitality Management Degree or equivalent work experience

Preferred Experience:
5+ years of related food & beverage experience

Licenses or Certifications:

5 year sanitation certificate required. CPR certification and/or First Aid training preferred, or willingness to obtain.

Benefits:

• Medical, Dental and Vision insurance
• 401k
• Pension and Holiday Fund Bonus once eligibility requirements are met
• Paid Time Off
• Staff meals
• Access to onsite recreational activities including hunting, fishing and sporting clays on designated employee activity days
• Opportunities for growth and professional development

Job Type: Full-time

Pay: $56, $63,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Application Question(s):

• Are you willing and able to work evenings and weekends?

Work Location: In person