THE RIVIERA COUNTRY CLUB/THE RIVIERA TENNIS CLUB July 1, 2014

Transcription

1 THE RIVIERA COUNTRY CLUB/THE RIVIERA TENNIS CLUB July 1, 2014 POSITION PROFILE Executive Chef Position Reports to General Manager CLUB DESCRIPTION: The Riviera Country Club, located in the affluent Los Angeles neighborhood of Pacific Palisades is among the most famous clubs in the world. Founded in 1926 the Country Club has a rich and colorful history in golf, and has played a prominent role in the growth of the premier country club lifestyle. The Los Angeles Open was first hosted by the club in 1929 and the course is now home to the PGA TOUR/Northern Trust Open. Riviera has hosted many other notable tournaments such as the 1948 US Open, the 1988 Senior Open, the 1983 and 1995 PGA Championships and the 2012 NCAA Men s Championship. The Club is slated to host the US Amateur in Riviera has a history of being the club of choice for athletes, movie stars and the global leaders of industry. The main clubhouse has multiple banquet rooms of various sizes, a breathtaking outdoor venue overlooking the 18 th green (Vista Riviera) and 26 hotel rooms. Catering for Members and guests plays an important role in the success of the club. Catering food sales represented $1,398,236 last fiscal year. The Riviera Tennis Club was initially founded at the country club in 1963 with nine tennis courts. Today the non-equity club features 24 courts, included 22 lit on the country club grounds, two of them are Har-Tru surface and two are set up as ball machine courts, one that automatically feeds the balls back to the hitter. The expansive tennis facilities include two separate tennis pavilions. The central tennis building includes adult and children s lounges, a grill serving food and beverage indoors and on an outdoor patio deck; pro shop, and its own locker rooms separate from the country club. The Tennis club has its own membership (including current and former touring professionals). In 1996 the Tennis club hosted a Coopers

2 & Lybrand Tennis Champions Tour event and is the annual site of the Women s All American Tennis Championship. POSITION DESCRIPTION: The Executive Chef is primarily responsible for maximizing food sales revenues of over $2.8 million dollars per year, and the recruitment and development of a top notch professional staff. Participates in the development, and is responsible for the achievement of budgeted targets. This is done through the successful formation and execution of strategic, innovative and progressive culinary programs, as well as through the development and maintenance of relationships with existing clients, members, stakeholders and fellow team members. The Executive Chef is responsible for utilizing professional skills to perform all aspects of creating menus, working with catering sales, controlling costs, securing club products and property and the hiring and developing staff on behalf of The Riviera Country Club/The Riviera Tennis Club. The Executive Chef is responsible also for the development of the temporary team, creation of menus and bottom line responsibilities for the annual PGA TOUR event held at The Riviera Country Club. This role demands a dynamic, polished leader that fosters relationships, interacts at the highest levels within the club, among the membership and out in the community, while representing The Riviera Country Club/The Riviera Tennis Club with the utmost standards of service, integrity and professionalism. TECHNICAL KNOWLEDGE: Possess clear understanding of a variety of techniques and cuisines associated with global luxury lifestyle brand purchase and utilizes professional skills to create new menus and business. Maintain current knowledge of Los Angeles area private club and hospitality brands and their associated culinary offerings to their clientele. Keeps abreast of world cuisine trends. Understands the unique challenges and laws associated with working in California. Ability to effectively network and communicate with high-caliber c-level executives as well as entrylevel staff. RESPONSIBILITIES: Develops annual budgets and reviews and adjusts on a weekly basis Creates all menus for all member outlets. Changes these menus frequently based on trends, and tastes. Works closely with catering staff to develop seasonal cuisine for catering sales. Selects all employees under the culinary umbrella.

3 Trains and undertakes ongoing education with all culinary staff. Holds all culinary staff to high performance levels. Is innovative with menus and plate presentation for member dining as well as catering. Upholds all state and federal laws pertaining to personnel management for staff members under his/her control. Visibly networks with members and guests to maximize interactions; maintain relationships with previous event hosts and members. Produce weekly sales activity and cost forecast reports and discusses results with senior management. Attend weekly food and beverage meetings to review results, plan for future events and adjust strategies and activities accordingly. Communicates with Club Services Manager, dining and catering personnel on a daily basis in a collaborative and positive manner. The Executive Chef will be required to execute other duties not listed above as assigned by the General Manager. MINIMUM QUALIFICATIONS: Professional culinary training viewed favorably, including experience with large event management. Excellent communication and customer service skills (internal and external). Ability to control food costs and reach targeted financial goals. Attention to detail at the highest level. High level of computer literacy including Microsoft Office. Proven track record of building successful culinary programs and recruitment of staff within top tier hospitality/luxury brand. Established network of top leaders in the culinary field. Solid time management, organization, follow up and prioritization skills. EDUCATION/EXPERIENCE: Culinary college degree preferred. Minimum ten years of related experience in the culinary field within top tier hospitality/luxury brand; or equivalent combination of education and experience. Professional accreditation and certifications are favorably viewed.

4 PACKAGE/BENEFITS: Competitive salary plus bonus commission (15% labor cost, 15% food cost,10% member usage as shown in cover counts, 15% management review, 45% bottom line) Standard Club benefits to include uniforms, food during working hours, sick days, paid vacation, 100% paid single Medical/Dental Benefits and life insurance. Ability to participate in a 401(k) plan after 1 year Professionals meeting or exceeding the stated requirements are encouraged to contact GSI Executive Search, Inc. All correspondence should be in a word format. Daniel J. Farrell, CCM dan@gsiexecutivesearch.com

5