FOOD & BEVERAGE DIRECTOR PROFILEDETROIT ATHLETIC CLUB

DETROIT, MICHIGAN

The ClubFew organizations have impacted the city of Detroit as much as the Detroit Athletic Club (DAC). The DAC was originally established in 1887 by a group of young athletes who enjoyed the original clubhouse on Woodward Avenue. The DAC nearly closed until John Kelsey personally funded it for a number of years. The DAC was reborn in 1913 by a group of prominent Detroit automotive and industrial leaders who commissioned famed architect Albert Kahn to design a new six-story clubhouse on Madison Avenue that is the magnificent Detroit Athletic Club today.

When the new clubhouse opened in April of 1915, it was the culmination of the careful plans and dreams of more than 100 prominent Detroiters. Names like Chalmers, Jewett, Kelsey and Scripps will forever be associated with the Club.

Over the next 90 years, the Club remained solid in form and function. DAC membership of more than 4,000 current members remains strong and reflects the diversity of Detroit. The DAC, a Platinum Club of America, is honored as one of the finest clubs in the nation that has welcomed countless community leaders, royalty, war heroes and Presidents.

The Club will celebrate its 100th year at its current location in 2015. It is currently renovating and enhancing facilities including additional dining venues and will celebrate its Centennial with a big bash on April 25, 2015.

DAC members are the leading group of Detroit professionals who enjoy the very best networking opportunities, social events, athletics and culinary delights.

The DAC is recognized throughout the world for its culinary excellence, quality of workplace, human resources practices, athletics and communications.

Detroit’s Entertainment DistrictLocated in Detroit’s entertainment district where you will find the best sports, entertainment and cultural venues in metro Detroit, the DAC is just a few blocks from the magnificent Renaissance Center, located along Detroit’s picturesque waterfront and among newly developed luxury real estate.

Detroit has many fun and exciting things to do and places to visit including a rich cultural scene with such world-respected institutions as the Detroit Symphony Orchestra, Detroit Opera House, Detroit Institute of Arts, Charles H. Wright Museum of African American History and the Fisher and Fox Theatres.

Page 1 of 6

The hometown of world famous singers such as Aretha Franklin, Diana Ross, Bob Seger, Eminem, the Winans, and Kid Rock; Detroit is teeming with clubs, bars and concert venues that spotlight homegrown talent as well as national and international talent.

Detroit loves its sports and its professional teams are a vital part of the fabric of this city. Die-hard Detroiters have fond memories of star players, championship seasons, and electrifying events from teams in all four major sports leagues: the Tigers, the Lions, the Pistons, and the Red Wings. If you are a sports fan, you can enjoy a game during any season of the year at Comerica Park, Ford Field, Joe Louis Arena or The Palace. The DAC actually overlooks Tiger Stadium (Comerica Park) and you can view baseball games from several guest, banquet and dining rooms at the Club.

Throughout the year, Detroiters look forward to a number of spectacular annual events. Hydroplane races on the Detroit River, Grand Prix racing on Belle Isle, the International Freedom Festival Fireworks, the Thanksgiving Day Parade, Jazz Fest, and Motown Hoedown are just a few.

Food & Beverage OperationsThe DAC has a long history and a nationwide reputation for producing the finest food and beverage experiences in its five a la carte dining venues and 15 banquet rooms with its award-winning culinary team and its impeccable service standards.

A la carte dining options include the refined and elegant Grill Room, while more casual dining alternatives include the Tap Room, The Abbey, the Isle of Yap, the Women's Locker Room, and the outdoor Pavilion where members “tailgate” prior to enjoying a Tiger’s game next door.

Over the next year, and before the Centennial Party, more a la carte dining venues will be added including the Stadium Club restaurant with a pizza oven on the roof serving lunch and dinner (88 seats) and overlooking Tigers Stadium, a Cigar Bar which will have humidors and beverage service (45 seats), and a Grab and Go restaurant by the first floor entrance.

Catering provides the "Perfect Place, Perfect Setting" for cutting edge business meetings, private family events, member weddings, and special events. The DAC offers 15 banquet rooms seating anywhere from 12 to 310 members and their guests. The DAC’s largest Club event, “Back to the Club Night” (the Fall kick off party), hosts 1,500 members.

The DAC remains "Downtown Detroit’s Preferred Destination" with special overnight room member rates for luxurious rooms and suites. Members and their guests enjoy personal valet service while the concierge coordinates sports and entertainment ticket needs.

The PositionThe Food and Beverage Director (F&B Director) holds a key position in DAC operations and is involved with the planning and implementation of operational and strategic initiatives. This person works closely with the Assistant General Manager and implements operating plans by practicing clear and open communication throughout the organization.

The F&B Director preserves and promotes the unique culture of the DAC known for service-excellence and goodwill among members, guests and staff. He or she ensures that the department leadership and associates are passionately focused on service and are consistently meeting service guarantees. The F&B Director develops new and creative programs and initiatives for the Club to stay current and at the forefront of the Michigan hospitality market.

The F&B Director is responsible for the general operation of staff functions relating to food and beverage in the Grill Room, room service, Abbey, Tap and Banquet Bars, and outdoor Pavilion. He or she will help coordinate new dining venues in conjunction with the “DAC Experience” renovation project, and will assume the responsibility of the general operation for those areas as well.

The F&B Director supervises all F&B management and staff. He or she hires, trains and supervises department colleagues, including on-going development of the management team. He or she also performs specific tasks as requested by the Assistant General Manager.

Page 2 of 6

PERFORMANCE EXCELLENCE RESPONSIBILITIES

The F&B Director:

Develops expertise in the DAC Consistent Performance Process (CPP) and ensure departments comply with its principles and practices.

Maintains departmental S&P’s, and provide strong and effective leadership to all department personnel in accordance with the S&P’s.

Is in alignment with the Club’s Strategic Plan, developing a vision for achievement for his/her areas of responsibility and effectively communicating the vision to the various departments’ personnel.

Effectively develops staff to succeed to the highest level of professionalism and accountability. Consistently documents actions, directives, standards and procedures to ensure clear and accurate communication.

FINANCIAL RESPONSIBILITIES

The F&B Director:

Works with the Executive Chef in monitoring menu mix ensuring the DAC is competitive within its market and offering what its members and guests need and expect.

Takes corrective action as necessary to help ensure that budget goals are attained. Monitors Daily Labor and Sales reports to ensure budgets are being met. Monitors internal cost controls and ensures that all standard operating procedures for revenue and cost controls are

in place and practiced. Completes and communicates the weekly 14-day forecast. Prepares employee schedules according to the business forecast, payroll budget guidelines and productivity

requirements. Coordinates the annual compilation of capital expenditures for his/her areas of responsibility and leads the process

through approval, procurement and implementation. Researches new products, services and develops an analysis of their costs and benefits.

MEMBER RELATIONS RESPONSIBILITIES

The F&B Director:

Maintains contact with members and helps to assure maximum member satisfaction. The F&B Director is the “face” of F&B operations at the DAC and is a sincerely and visibly engaged leader.

Receives and resolves complaints from club members, guests and employees in an attentive, courteous and efficient manner. Anticipates and fosters department heads and staff to anticipate member needs in a proactive manner and inculcates the “the answer is ‘yes,’ now what is the question” philosophy with all department heads and associates.

Serves as the Lead Representative/Manager that a member would seek for assistance within the Food and Beverage department.

Interacts with members answering questions, solving problems, overseeing services and cleanliness and showing the club facilities to visitors.

Plans external & internal marketing and sales promotion activities for all dining areas. Creates reports as needed for Club communications and/or any social media initiatives.

MANAGERIAL RESPONSIBILITIES

General

The F&B Director:

Assures that DAC standards are met in appearance, upkeep and cleanliness throughout the clubhouse. Greets guests and oversees actual service on a routine basis.

Page 3 of 6

Approaches all encounters with members and employees in an attentive, friendly, courteous and service-oriented manner.

Reviews and sets operating hours, monitors labor; and evaluates scheduled and actual labor hours. Manages the long-range staffing needs of his/her departments. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are

consistently met. Participates in the required Manager On Duty (MOD) program as scheduled. Working with the Director of Security, reviews all accidents and implements corrective actions within their area of

responsibility. Strives for ways to minimize accidents in the future. Participates in on-going facility inspections throughout the club to assure that cleanliness, maintenance, safety and

other standards are consistently attained. Attends Operations Meetings and F&B Meetings and, at times, other management and staff meetings as scheduled. Maintains a professional working relationship and promotes open lines of communication with managers,

employees and other departments. Manages an organized and comprehensive filing system with documentation of purchases, schedules, forecasts,

reports and tracking logs. Maintains constant communication with the Assistant General Manager and undertakes special projects as

requested.

Food & Beverage Events

The F&B Director:

Directs and manages the Club’s wine program. Oversees “Clubs within Clubs” in Food and Beverage, including the Wine Society, Single Malt Society, and Beer

Society. Oversees the development and coordination of special events including marketing efforts. Ensures timely correspondence with all aspects of event planning including inquiry, follow-up, contracts, billings,

evaluations, and thank you letters. Reviews and understands the menus proposed by the Executive Chef for outlets and ensures all associates are

trained and certified on all menus. Assists in planning and implementing procedures for special events and banquet functions Maintains records of special events, house counts, food covers and daily business volumes. Ensures that an accurate reservation system is in place and used consistently. Ensures that all legal requirements are consistently adhered to; including wage, hours, federal, state and local laws

pertaining to alcoholic beverages. Recommends price points and prepares competitive analysis for pricing guidelines. Provides ongoing research and ideation to ensure our offerings are on trend and provides supporting research and

development for each offering.

Staff Development

The F&B Director:

Works with Department Leaders and Human Resources to plan and coordinate training and professional development programs for employees.

Prepares and conducts all departmental interviews and follows hiring procedures according to Club standards, policies and procedures.

Develops employee morale and ensures training of Food and Beverage personnel in accordance with the DAC’s Consistent Performance Process (CPP).

Ensures participation in monthly departmental PEP meetings and individual PPI meetings.

Page 4 of 6

Counsels with the Director of Human Resources and Assistant General Manager on all disciplinary issues. Monitors safety conditions and employees’ conformance with safety procedures. Reports any sub standard

conditions to the Security Director. Develops long-term staffing needs. Ensures that union contracts and all legal requirements are consistently followed. Monitors employee dress codes according to policies and procedures.

Education, Certification and Job Requirements

Minimum of five years of progressive food and beverage experience in a similar setting. Hospitality degree preferred. Formal wine training, education, and/or certification preferred. Proficiency in all Microsoft Office programs is required. Proficiency working with POS systems is required. Ability to work nights, weekends, and holidays as required by business levels and demands. Experience working with unions is preferred. Light work- exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or

constantly to lift, carry, push, pull or otherwise move objects. Ability to stand during an entire shift or for long periods of time.

Reporting Structure The F&B Director reports to the Assistant General Manager. The F&B Director is responsible for all areas of F&B operations including Restaurant and Banquet divisions.

Direct reports include the Banquet Manager, Restaurant General Managers, and the Beverage Manager.

Initial Priorities Learn member and associate names. Provide consistent service and quality throughout F&B operations. Engage members through innovative and dynamic programming. Continue to make the DAC the best dining experience available in downtown Detroit.

Performance Metrics Increased membership satisfaction levels. Improvement in financial performance indicators relating to food and beverage costs and labor costs, among other

key trends. Increased a la carte and banquet participation and revenue.

Detroit Athletic Club LeadershipEXECUTIVE MANAGER PROFILE

Since 1994, Ted Gillary, CCM, CCE has been the Executive Manager at the Detroit Athletic Club.

During his tenure, the DAC renewed its commitment to its downtown location by investing over $50 million into its 99-year old clubhouse and property. As the 100th anniversary of the clubhouse on Madison Avenue approaches, the DAC is currently undergoing a $20 million renovation and creating new facilities and outlets. Mr. Gillary is committed to guiding the Club on a quality improvement path following the Baldrige Criteria for Performance Excellence and the further development of the Club’s Consistent Performance Process.

Mr. Gillary holds a Master’s degree in Business Administration from Wayne State University and a Bachelor’s degree in Hospitality Business from Michigan State University. He also serves as President of the Detroit Entertainment District Association and is a Trustee of the Rehabilitation Institute of Michigan.

Page 5 of 6

ASSISTANT GENERAL MANAGER PROFILE

Charles Johnson has been the AGM at the Detroit Athletic Club since January 2014. He was F&B Service Manager at John’s Island Club in Vero Beach, FL prior to starting at the DAC. Charles’ hospitality experience also includes Saucon Valley Country Club, Montauk Yacht Club, Resort and Marina, and Soaring Eagle Casino and Resort. Charles attended Central Michigan University, is a Certified Sommelier, and has been an active member of the CMAA.

To ApplyInterested candidates should submit a resume and a thoughtful, detailed cover letter describing their alignment with the qualifications outlined in this profile and the reason for their interest in the Food & Beverage Director position at the Detroit Athletic Club. For directions on how to upload your resume and cover letter, click here.

To apply click here to upload your resume and cover letter (in that order). The resume and cover letter should be saved separately in Word or PDF files.

(480) 443-9102nan@kopplinandkuebler.comwww.kopplinandkuebler.com

Compensation is commensurate with qualifications and experience.

The Lead Search Executive on this search:Lisa Carrolllisa@kopplinandkuebler.com561.596.1123

Page 6 of 6