Food & Beverage Cafe Manager

Midtown Athletic Clubs•Palatine, IL

1d•$65,000 - $75,000•Onsite

About The Position

Midtown exists to inspire people to become their best selves through the power of movement, connection, and belonging. Founded in 1970, Midtown has grown from one tennis club in Chicago to owning and operating eight luxury athletic clubs across the United States and Canada. In this role, you will lead Midtown’s food and beverage experience by managing daily operations, developing talent, and delivering a consistently elevated dining environment across all outlets. You will be responsible for balancing hospitality, operational excellence, and business performance; ensuring members enjoy a high-quality, welcoming, and socially engaging experience. You will play a key role in shaping Midtown’s hybrid hospitality model, where luxury service standards meet a casual, community-driven club environment.

Requirements

2+ years managing food and beverage or hospitality operations.
Experience leading teams of 25+ associates in a fast-paced environment, adapting to changing priorities and operational needs.
Strong understanding of P&L management, including labor, cost of goods sold (COGS), and expenses.
Experience managing both front-of-house and back-of-house operations.
Strong communication, organization, and leadership skills.
Alignment with Midtown’s core values: Win together, Glass half-full, Passionate about helping others, Better than yesterday, and Kind.

Responsibilities

Serve on the club’s Senior Leadership Team (SLT), collaborating across departments to strengthen operations, advance strategic priorities, and achieve shared goals
Own the member experience: Ensure all outlets deliver a consistent, high-quality hospitality experience that balances luxury service with an approachable, social atmosphere.
Lead daily F&B operations: Manage front, and back-of-house functions, ensuring efficiency, consistency, and alignment with Midtown standards.
Drive business performance: Manage revenue, expenses, labor, and cost of goods to meet financial goals while maintaining strong member satisfaction.
Build and develop the team: Recruit, train, coach, and develop associates and supervisors through ongoing feedback, mentorship, and performance management.
Partner on culinary direction: Collaborate with the National Director and F&B Leadership to develop offerings, maintain standard operating procedures (SOPs), and evolve that align with member needs and industry trends.
Lead and support events and programming: Partner with club leadership to create and execute engaging food and beverage experiences that drive participation and community.
Maintain operational excellence: Oversee inventory, procurement, safety, sanitation, and vendor relationships to ensure efficient and compliant operations.