Banquet Food and Beverage Manager

Corporate Office•Chicago, IL

43d•Onsite

About The Position

To Ensure proper servicing of all Banquet Functions and assist the F&B Outlets as needed. To provide proper training and supervision of all personnel. Salary range for this position (based on experience): $63,500 - $79,500/year. Upon meeting eligibility requirements Full Time Associates at Omni Chicago Hotel are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, Pre-Tax Commuter Program, 401k, Select Paid Holidays and Paid Leave Accrual. Additional associate benefits offered include discounts at the restaurant, use of hotel fitness center, discounted parking options, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more.

Requirements

Bachelor’s Degree or Equivalent experience
Previous Restaurant Manager Experience required
Flexible schedule including evenings, weekends, and holidays
Understanding of financial statements and labor productivity

Responsibilities

Represents management at functions
Determines set-ups in conjunction with Director of Catering
Attends pre cons and post cons
Maintains china, glass, and silver inventory
Responsible for scheduling Housemen and Servers appropriately to cover business levels
Manages payroll, forecasting and accountable for overtime controls
Prepare and administer staff reviews
Oversee recruitment and development through outreach, interviews and ongoing training
Implement procedures and policies and handle coaching and counseling when expectation are not up to Omni standard
Train staff on service engagement & food presentations
Achieve high audit scores through strict scrutiny and daily preparation
Coordinates functions with service staff and Culinary
Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
Food costs conscious, coordinates with the Culinary and Stewarding Department on fast recovery of food leftover and minimizes waste
Supervision of floor during event; including managing all banquet associates
Pre-event meeting conducted with service staff on a daily basis
Briefs waiters on functions and procedure of service
Establishes high standards of quality service and maintains them through effective training and continuous upgrading
Maintains the equipment entrusted to his/her care and keeps pars up
Maintains records, reports, closing reports and payroll costs
Monitor productivity of service across all banquet functions; coach and counsel associate when performance is below company standards
Inspects function rooms and submits work orders for the Engineering Department to maintain rooms in excellent condition
Conscious of business fluctuations, reacts either increasing or decreasing when volume of business fluctuates up or down
Maximizes profits in department through effective management techniques always keeping in mind guest satisfaction
Keeps updated in new food and wine trends.
Sets the pace and the good example for a successful quality operation
Contribute to the profitability of the event through cost control effectiveness; ordering and scheduling appropriately.
Responsible for identifying staffing needs, assisting with recruitment of qualified candidates, and ultimately hiring final candidate.
Perform any and all other duties assigned and/or required by management.