The History: During the early decades of the century, the largest part of what is today Radnor Valley was the estate of Franklin McFadden, honorary consul for Japan here in Philadelphia. In 1907 he built the handsome mansion that, almost 50 years later, would become the clubhouse of a new country club. Early in 1951, Louis Harrison, one of Radnor Valley’s founding members, spearheaded the acquisition of the old McFadden estate (90 acres) and two adjacent parcels of 30 and 10 acres. Prior to settlement, an open house was scheduled for prospective members. A heavy snowstorm early that day, however, made it all but impossible to get to the Sproul Road site, in the Ithan area of Villanova. Virtually no one showed up. A second open house was hastily arranged. This time the weather was no obstacle, and a number of the 250 people who turned out signed up as members on the spot, pledging $1,000 each. Now, late in 1951, final settlement could be made.
The original intention of the founders was to confine the club solely to golf, but that concept turned out to be short-lived, and a swimming pool was built that same year. Tennis, however, was not added till the latter part of 1967. The Club has 328 members.
Facilities: The club features three total outlets including an ala carte dining room serving 80/90 covers for both lunch and dinner. The Club serves lunch in the seasonal Pool Snack Bar and the Club is also known as a premier Event & Wedding Venue with banquet facilities offering extraordinary food and impeccable service in an elegant atmosphere. The club has three kitchens supporting its various venues.
Summary: The candidate we are seeking is a high-quality professional with previous club experience. Is knowledgeable of private club operations; working with committee’s and the Board. A professional leader who is capable of meeting financial goals; computer savvy; working knowledge of health department sanitation guidelines; skilled in developing appealing menus in both ala carte and banquets. Previous EC was with the club
for twelve plus years.
Scope, Expectations & Position Requirements: Annual food sales are $1,150,000 while maintaining a 35% cost of goods. (Sales are a 60-40 mix of banquet and ala carte) A kitchen staff budget is $304,500 which supports a kitchen crew of twelve.
Hires, trains, supervise kitchen staff. Plans menus (with House Committee, and Banquet Director) for all food outlets. Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is efficient and technically correct. Works within budgeted labor costs. In charge of acquisition of all products and other necessary food supplies. Ensures the highest standards of sanitation and ensures cleanliness and safety are maintained at all times. Develops standard recipes and techniques for food preparation and presentation to assure consistently high quality and to minimize food costs. Exercises portion control for all items served and assists in establishing menu prices. Assists with creating the budget; projects annual food, labor and other costs and monitors actual financial results. Takes corrective action as necessary to help assure that financial goals are met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state -of-the- art- techniques, equipment and terminology.
Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, recognizes and disciplines staff in a fair and legal manner. Attends periodic food and beverage staff and management meetings. Periodically visits dining area when it is open to welcome members. Overall the club is looking for more diverse menus and improved staff management. In essence, overall “Professionalism.”
Salary and Benefits: The compensation package includes a respectful base salary plus excellent benefits including a comprehensive medical insurance program according to club policy; 401k program with employer matching contribution; vacation; and professional development.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., in strict confidence to us via our online form.