Job Description

ABOUT THE LAKE:

The Lake is a new private social club opening in September 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, three guest rooms, and a small spa, all thoughtfully designed to create a dynamic and curated experience.

ABOUT TOPOGRAPHY:

Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world-class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina; in addition to leading Topography, Liam is also the co-owner of Ballyfin, a family-owned five-star country hotel in Ireland that was awarded three Michelin Keys in 2024 and named the best country hotel in Ireland and the United Kingdom by Travel & Leisure.

CULINARY, BEVERAGE & SERVICE PHILOSOPHY:

The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable.

Leaders at The Lake are expected to champion standards of food, beverage, and service that are:

• Chef- and craft-driven , not formulaic
• Technically excellent , yet warm and human
• Consistently refined , without becoming rigid or impersonal

This philosophy must be evident in every interaction, from the quality of ingredients and cooking to beverage execution, pacing of service, staff knowledge, tone, and attention to detail.

ABOUT THE POSITION:

The Director of Food & Beverage will partner closely with the General Manager and Executive Chef to deliver a cohesive, best-in-class dining and beverage program that exceeds member expectations while maintaining strong financial performance and operational discipline. The role requires a leader who excels at people development, service excellence, and cross-functional collaboration in a multi-venue, luxury environment

KEY RESPONSIBILITIES:

Food & Beverage Operations

• Oversee all front-of-house food and beverage operations, including three restaurants, two bars, two private dining rooms, and events.
• Ensure consistently exceptional service standards, hospitality culture, and member experience across all dining venues.
• Establish, document, and enforce service standards, operating procedures, and best practices.
• Partner with the Executive Chef to ensure seamless coordination between kitchen and service teams.
• Maintain compliance with all health, safety, and alcohol service regulations.

Beverage & Bar Programs

• Lead the development and execution of wine, spirits, cocktail, and non-alcoholic beverage programs aligned with The Lake’s brand and member preferences.
• Oversee wine cellar operations, cigar storage programs, inventory controls, and beverage sourcing strategies.
• Collaborate with sommeliers, bar leadership, and external partners to create distinctive beverage experiences.

Financial Performance & Controls

• Develop and manage food and beverage budgets, including revenue forecasting, labor planning and management, cost controls, and inventory management.
• Analyze performance metrics and implement strategies to improve margins, productivity, and profitability.
• Partner with the General Manager and finance team on pricing strategies, financial reporting, and long-term planning.

Leadership & Talent Development

• Recruit, train, and lead a high-performing food and beverage leadership team, including restaurant managers, bar managers, and service supervisors.
• Foster a culture of professionalism, accountability, warmth, and continuous improvement.
• Provide coaching, mentorship, and performance management to build a deep and sustainable leadership bench.
• Serve as a visible and engaged leader on the floor, modeling service excellence and hospitality values

Programming & Member Experience

• Collaborate with the Membership Services Director and the Executive Chef to design compelling dining, beverage, and social programming for members.
• Support private events, tastings, wine dinners, celebrations, and seasonal activations.
• Actively engage with members, solicit feedback, and continuously refine offerings to enhance satisfaction and loyalty

Pre-Opening & Strategic Planning

• Play a central role in pre-opening planning, including outlet concept development, service design, staffing models, training programs, and operational readiness.
• Participate in space planning, equipment selection and purchasing, POS systems, and vendor onboarding.
• Ensure a seamless opening and a strong foundation for long-term operational excellence.

REPORTS TO:

General Manager

CANDIDATE REQUIREMENTS:

The Lake is seeking candidates who have the experience, leadership presence, and judgment to excel in a luxury, member-focused environment. Specific requirements include:

Professional experience:

• 7+ years of food and beverage leadership experience at restaurants, luxury hotels or private clubs that have reputations for excellence across cuisine, beverage and service.
• Experience with managing multiple sites and/or leading a significant private event business is a plus.
• Proven success overseeing complex, multi-venue food and beverage programs with strong service and financial outcomes.
• Deep knowledge of service standards, beverage programs, and front-of-house operations.
• Strong financial and analytical skills, including labor management and cost controls.
• Experience with pre-opening hospitality concepts strongly preferred.

Commitment to and demonstrated track record of excellence with Topography’s core values:

• Drive: Brings an ownership mindset and holds themselves accountable for results.
• Teamwork: Builds strong, collaborative teams and prioritizes collective success.
• Empathy: Respects and seeks to understand diverse perspectives from colleagues and members.
• Excellence: Maintains uncompromising standards in food, service, and leadership.
• Integrity: Acts honestly, transparently, and ethically at all times.
• Judgment: Makes thoughtful, effective decisions in complex and fast-paced environments.
• Creativity: Approaches challenges with imagination, curiosity, and adaptability.
• Positive Attitude: Leads with energy, optimism, and resilience.
• Self-Awareness: Understands personal impact and continuously seeks growth.

COMPENSATION:

The Lake offers a competitive compensation package that includes a base salary, annual bonus and a 401(k) plan. Additionally, The Lake provides a comprehensive benefits package, including medical, dental, and vision insurance, and paid vacation. Topography Hospitality is an equal opportunity employer.

START DATE:

Q1 2026

LOCATION:

Chicago, IL

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