Key responsibilities of the Director include, but are not limited to:

 Hospitality: Food & Beverage, Events, Meetings, Lodging, and Merchandise: 

Team Leadership and Staff Management

•Develop staffing, scheduling, job descriptions, and ongoing training for all team members.

•Conduct semi-annual and annual performance reviews.

•Oversee orientation, training, and professional development for new and existing staff

.•Approve department time cards and manage paid time off.

•Set and uphold high service standards, holding staff accountable.

•Coordinate annual employee activities, including event marketing and RSVPs.

Daily Operations and Service Standards

•Greet guests and supervise a la carte service and events to maintain quality standards.

•Manage daily operations in Dining, Lodging, Housekeeping, Meetings, and Merchandise

.•Ensure proper servicing of overnight rooms, cleanliness, and functionality across F&B and lodging.

•Schedule staff to meet reservation demands, ensuring coverage and efficient service.

•Direct purchasing, storage, and control of supplies for Pond Cottage. 

Event Planning and Coordination

•Oversee member and employee events, coordinating with the administration team for marketing.

•Manage catering events, including contracts, follow-up, technical needs, billing, and special orders.

•Collaborate with the Chef on event menus, seasonal updates, and foundation events.

•Schedule holiday decor setup and takedown for Pond Cottage.

•Coordinate with outside vendors and collaborate with departments to support event needs.  

Financial and Administrative Oversight

•Develop and oversee the Hospitality Department's operating budget

.•Manage the capital expense budget for the department.

•Schedule and coordinate approved capital purchases and projects.

•Ensure adherence to SOPs, including revenue control, cost management, and pricing.•Review vendor cost estimates within budget and capital allocations.

•Maintain event, occupancy, and sales records, generating reports via the POS system as needed

.•Obtain bids for capital projects and provide recommendations to department heads.

•Implement project plans that align with the Foundation’s vision (staffing, facilities, etc.).

•Assist with IT and POS system updates to ensure alignment with menu and service options.

Facility, Safety Management and Compliance

•Monitor purchasing and receiving for quality, quantity, and pricing accuracy.

•Inspect and schedule necessary cleanings, repairs, and certifications for kitchen and dining equipment.

•Ensure compliance with safety, sanitation, energy, and maintenance standards.

•Maintain Pond Cottage facilities, ensuring cleanliness and upkeep.

•Manage contracts for First Aid, AEDs, and eyewash stations; schedule maintenance.

•Renew permits for campsites, health department, and elevator.

•Comply with OSHA requirements, fire safety procedures, and training drills.

•Ensure compliance with established policies and applicable laws

•Identify training needs, certifications, and professional development goals for staff.

Merchandise

•Oversee purchasing, inventory, and POS of McGraw retail merchandise and staff uniforms.

PHYSICAL REQUIREMENTS

Sitting – Frequent Walking – Frequent Climbing Stairs – Occasional Standing – Frequent Crouching

 Bending/Stooping – Frequent Reaching – Frequent Grasping – Frequent Pushing/Pulling – Frequent

Near Vision – Constant Far Vision – Constant Hearing – Constant Talking – Constant Smell – Occasional Taste

Occasional Lifting/Carrying (# lbs.) – Frequent – up to 50+ lbs  Travel – Rare

OTHER DUTIES

 Assimilate into the McGraw culture through understanding, supporting, and participating in all elements of pride and care in your job. Demonstrate working knowledge of the hospitality industry service standards. Regular attendance in conformance with the standards is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of McGraw.

CANDIDATE PROFILE

While it is understood that no candidate will offer every desired skill, quality, and characteristic, the following offers a detailed, aspirational view of the ideal candidate profile:

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

•Excellent verbal and written communication skills

•Strong supervisory and leadership skills

•Extensive knowledge of the principles, procedures, and best practices in the hospitality industry

•Ability to see the “big picture” but also to have a critical eye for detail and organization

•Ability to “set the pace” for the department and to actively promote a positive and safe work environment where teamwork and cooperation are emphasized

EDUCATION

Bachelor’s degree in hospitality, or other related field required.

EXPERIENCE 10+ years of hospitality experience including five years in upper management

LICENSES OR CERTIFICATES

•Valid Illinois Driver’s License•5-year sanitation certification

•CPR and First Aid Training Preferred