About the Club

The Chicago Club

81 East Van Buren Street
Chicago , IL 60605

This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
150 1000 -- Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$7,000,000.00 $3,100,000.00 $1,500,000.00 $560,000.00

Other Athletic Facilities

Fitness Center and Squash Court

Dining Facilities

  • Formal Dining Room that seats 60
  • Casual Dining Room that seats 20
  • Outdoor Dining that seats 60
  • Ballroom that seats 220
  • 15 Private Function Rooms that seats 250
  • Formal Dining Room that seats 60
  • Casual Dining Room that seats 20
  • Outdoor Dining that seats 60
  • Ballroom that seats 220
  • 15 Private Function Rooms that seats 250
While the Club is open 7 days per week, member a la carte dining is offered Monday - Friday for breakfast, lunch & dinner. The Club is closed on all major holidays. In 2014, The Chicago Club opened a seasonal rooftop terrace, which overlooks Lake Michigan and many of Chicago's cultural and recreational venues.

Special Club Features

Founded in 1869, The Chicago Club is one of Chicago’s premier private clubs and one of the world’s most prestigious and historic city clubs. The Club's membership is comprised of many of Chicago's top C-suite executives and community leaders. The Club is located in downtown Chicago on Michigan Avenue across from Grant Park and in close proximity to the Art Institute of Chicago and Millennium Park.

The Club offers 32 overnight guest rooms. 

Club is open 7 days per week, 12 months per year.

About the Job

Date Posted


Job Title

Assistant Food and Beverage Supervisor

Job Type


Brief Job Description

The Chicago Club is seeking a full-time Assistant Food and Beverage Supervisor. The position is responsible for assisting the F&B Supervisors with the oversight and execution of F&B operations at the Club. He/she will work directly with the Manager-On-Duty and Clubhouse Manager to ensure a la carte dining and banquets are meeting club standards.

Duties & Responsibilities

  • Expected to work all major club related events, and all Holidays/weekends when the club is open.
  • Performs any closing responsibilities such as locking of the building, POS concerns, daily reports, and ensures quality of information to be passed to accounting.
  • Assists the F&B Manager with training programs in regards to service.
  • Assists service staff when necessary (tend bar, take orders, serve drinks, pour coffee, serve wine).
  • Assists with Private Parties and service in all food and beverage outlets as directed by the F&B Manager.
  • Maintain ability to oversee dining rooms/banquet rooms when necessary.
  • Maintain ability to successfully lead banquet staff through entire events from setup to completion and billing.
  • Serve as a head waiter (captain) for private events.
  • Identify member needs and respond proactively to all concerns.
  • Provide exceptional wine service.
  • Assists in personnel issues.
  • Maintains a high level of visibility/involvement to ensure member satisfaction.
  • Be well informed about activities and operations throughout the club.
  • Presents him/herself in a professional appearance and manner at all times.
  • Understanding of Club and member expectations.
  • Thorough knowledge of food and beverage products.
  • Greet members/guests and provide managerial support in private events and a la carte dining.
  • Assist with monthly beverage inventory.
  • Lead all staff to meet member expectations.
  • Ensures all assigned side work is complete before dismissing staff.
  • Know that there may be duties of responsibility not listed here, that he/she may be required to participate in with proper notification and training, including programs not yet implemented.

Candidate Qualifications

  • 2+ years of hands-on experience in Food & Beverage operations.
  • A sincere desire to learn and grow professionally in the Club industry.
  • Must be able to work nights, weekends, and Holidays.
  • Thorough understanding of wine and wine service.
  • Thorough understanding of a la carte dining and banquet operations.
  • Must possess excellent multi-tasking, communication, and leadership skills.
  • Possess inherent sense of urgency for care for members and response to other staff.
  • Point of Sale systems knowledge and background in employee training of such.
  • BASSET and Food Safety certified.
  • Ability to communicate with members/guests in professional manner.
  • Fluent in written and spoken English.
  • Strong oral and written communication skills.
  • Ability to stand for long periods of time.
  • Must be able to move/lift up to 50 pounds.
  • Positive attitude.

Educational Requirements

  • Degree in Hospitality/Club Management field is required.
  • A minimum of 3 years of progressive growth in Club industry is preferred.
  • Active CMAA member a plus.
  • Level 1 Sommelier certification or working towards it.

Date Position Available


Other Benefits

  • Comprehensive Benefits Package
  • PTO
  • Sick Time
  • Holiday Bonus
  • CMAA membership

To apply, contact: