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The Apawamis Club Food & Beverage Manager Rye, New York

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The Apawamis Club Food & Beverage Manager Rye, New York The Apawamis Club Food & Beverage Manager Rye, New York The Apawamis Club seeks a visionary leader to become the next F&B Manager of the Club. The F&B Manager will provide dynamic, visible and hands-on leadership to guide the Club’s dining program. This is a great opportunity at an exceptional Club in a highly desirable part of the country, Rye, NY. Rye is an affluent community located in Westchester County and offers a variety of local restaurants in addition to several private Clubs. HISTORY Apawamis' story demonstrates the richness of the Club's enduring legacy and origin, which began in 1890. The 18-hole golf course took shape in 1899. It was stewarded through design by the then Chairman of the Golf Committee, Maturin Ballou, who astutely enlisted the assistance of a young Scottish professional named Willie Dunn, Jr. Mr. Dunn had traveled to the U.S. to build what is the now fabled links at Shinnecock. Changes have been made to the Apawamis golf course since its original design throughout the years by famed architects Herbert Strong (1906-1911), Donald Ross (1930), George and Tom Fazio (1977), Gil Hanse (2001-2002), Tom Marzolf (2014) and Keith Foster (2017-2020). Apawamis has a seasoned history of hosting and participating in annual tournaments and events of historical significance, such as the 1911 U.S. Amateur Championship. No event, however, is more closely woven into the Apawamis fabric than the United States Seniors' Golf Association's annual tournament. For more than 30 years, the Club had participated in The Julian Curtiss Cup match, a series held exclusively between Clubs that are more than 100 years old. In addition, the Club has played host to the U.S. Girls' Junior Championship, the Curtis Cup, and U.S. Senior Women's Amateur Championship. The origins of racquets, especially squash, are as historically significant as those of golf. In fact, it can be said that Apawamis played a prominent role in the development of the game of squash. It is believed that Apawamis's first squash facility (1904) was only the third in the country built on club grounds after The Tuxedo Club and The Racquet and Tennis Club.. The Apawamis Club hosts many regional and national competitions including the biennial CitySquash Briggs Cup Doubles Championships, the former Marsh & McLennan Apawamis Open, the Morris Invitational, the Cummings Cup, and the 2012 U. S. National Doubles Championship. Apawamis’s most notable squash feature is the much-heralded junior program. Junior squash at Apawamis has produced nearly 200 alumni/ae players many of whom have been elected team captain at the high school, prep school, or college level, far more than any other Club has produced. AMENITIES & SERVICES The Club boasts: • 18 hole golf course • 5 squash singles courts and 2 squash doubles courts • 7 tennis courts • 3 paddle tennis courts and paddle hut • State-of-the-art athletic fitness center • Outdoor pool and snack bar • 4 dining rooms, 2 bar lounges • Wedding and special event ballroom • 2 small meeting rooms The Clubhouse includes multiple indoor, member dining venues, including a casual-chic Club room/ bar with seating for 80 indoors/120 outdoors and a Club-casual grill room with 60 seats. The Clubhouse also features a more casual dining area geared for families in the 19th Hole (42 seats), attached to the Club’s 20th Hole (36 seats), a favorite bar lounge. The Club has a renowned ballroom with seating up to 325 guests along with multiple smaller banquet spaces. The aquatic facility’s snack bar has 86 seats. The Clubhouse supports an active event and member activities schedule, including traditional events and special occasions like weddings and other distinctive get-togethers. While a significant number of activities at Apawamis occur during the summer months, Apawamis is open 10.5 months a year with a full winter schedule. The Club has more than 700 members in all categories. The average age of the membership is 55. The current F&B volume is $2.4 million dollars, with 60% coming from à la carte and 40% from catering. Apawamis takes pride in building family traditions and life-long memories by delivering services in a first-class manner through family-focused sports programing for golf, squash, tennis, and aquatics, and one of the most robust junior youth sports programs in the country. These are taught by dedicated professionals whose primary focus is to promote personal growth, enjoyment, team building, and championship athletes. As a result, Apawamis’s junior sports programs have fostered nationally ranked golf, squash, tennis, and swimming players among its membership. The Club is soon to embark on a 12 million dollar master plan to restructure the dining areas of the Clubhouse and the lower campus. A few highlights include: • Redesign of the Club room/bar and living room areas • Renovated grill room with integrated covered deck • Repurposed main dining room as a quiet, social space • Cosmetic improvements to the 19th/20th Holes and the paddle hut • Restructured lower campus with new pools and restaurant. The Club expects F&B volume post-construction to rise to a minimum of 3.2 million dollars. Apawamis utilizes approximately 24 H2B and J-1 seasonal staff and provides staff housing. CANDIDATE RESPONSIBILITIES & QUALIFICATIONS Apawamis is seeking an energetic and personable individual with significant experience in all dining avenues, including fine dining. Experience in Club operations is a plus but not required. A gracious and professional motivator with a track record of team building combined with excellent organizational and time management skills is required. Successful candidates must have a professional, polished appearance and strong communication skills. Must be experienced in POS systems (Clubessential Office preferred). Have the ability to generate monthly F&B reports, tracking actual results to budget is essential. He/She will directly supervise several managers and approximately 75 employees. He/She will plan and implement departmental budgets, hire, train and supervise subordinates, and apply relevant marketing principles to ensure Club members’ and guests wants and needs are consistently exceeded. At Apawamis, the F&B Manager has two specific areas of emphasis: Staff Development, Training and Motivation • Be a visible and accessible presence for members and employees • Management of F&B training program, including new hire orientation program • Recruit, hire and train staff to execute a flawless member experience • Develop a culture where staff are committed to consistently doing better every day • Encourage creativity and passion • Conduct daily, weekly and monthly service meetings to reinforce Club standards Financial • Emphasizes short and long-term fiscal leadership • Prepares and adheres to F&B budgets • Ensure member billing is timely and accurate This is a great opportunity for a leader with vision, fresh thinking, and the ability to produce. In addition, the new F&B Manager must have a desire to be part of an evolving Club and be excited about taking the F&B program to the next level. QUALITIES & BEHAVIORS 1. The F&B Manager must manage the department while working to enhance member satisfaction and enthusiasm of each staff member. He or she must be a listener and a problem solver. 2. The F&B Manager must be a strategic thinker and a visionary to ensure the F&B product grows as the Club evolves. 3. The F&B Manager must be a proven trainer and developer of staff. Through innovative training programs, staff motivation, policy development and consistent implementation of these policies, the F&B Manager will bring member service to new heights. 4. The F&B Manager should be a presence, maintaining standards and preventing them from slipping at any time. The F&B Manager will be constantly seen in the front-of-the- house, welcoming members and guests to the Club and, above all, promoting the Club. PREREQUISITES Education: College graduate, hospitality degree preferred. Must have consummate interpersonal skills. Experience Knowledge of the hospitality industry, generally involving a minimum of five (5) years in the industry within appropriate operations. Experience in fine dining is required. Candidates with Club experience are preferred. COMPENSATION The Club will offer an attractive and competitive compensation and benefits package to include: • A base salary and bonus potential • Professional dues and education expenses with emphasis on continuing education • Benefits including medical, dental, and 401 (k) RESUME SUBMISSION Please submit a strong cover letter, resume and desired salary to: Charles D. Dorn, CCM Managing Director The Dorn Group, Ltd. 472 Grace Church Street Rye, NY 10580 [email protected] All resumes should be submitted in WORD format. Please indicate “Apawamis – F&B Manager” in the subject. PDF files will not be accepted. NO PHONE CALLS, PLEASE .
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