Director, Food and Beverage

Onni Group of Companies • Chicago, IL

23h

About The Position

The Director of Food & Beverage is responsible for the management of all aspects of the day-to-day operation of the primary restaurant, Rooftop Cinema, Rooftop Bar, Coffee Bar, and minibar. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff. Works closely with the Executive Chef and Corporate Director of Food and Beverage to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets. Responsible for providing lateral service to other Food and Beverage operations as needed.

Requirements

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Prioritize and organize work assignments, have timely follow up and execution.
• Have superb time management skills.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Other language, mathematical, and reasoning abilities as outlined below.
• Ability to comply with physical demands as outlined below.
• Knowledge and understanding of Emily Hotel & Onni Group Culture & initiatives
• Technologically sound with Microsoft Office applications.
• Ability to compute basic mathematical calculations.
• If applicable, must meet any required minimum age to serve alcohol.
• Must be able to maintain a flexible work schedule.
• Knowledge of safety initiatives in compliance with OSHA guidelines.
• Ability to understand guests’ service needs & requests.
• Ability to acknowledge guests’ requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.
• Bachelor’s degree in hospitality management, culinary arts, business administration or similar required.
• Minimum of 2 years’ experience as a restaurant manager required.
• Minimum five years working in a restaurant setting required.
• Additional certifications (ServSafe, TiPS, Basset, etc..) required.

Nice To Haves

• Experience managing in a union environment preferred.
• Hotel Food & Beverage Management Experience preferred.

Responsibilities

• Ensure that staff report to work as scheduled.
• Inspect grooming and attire of staff and rectify any deficiencies.
• Review daily sales and resolve discrepancies with accounting.
• Track revenues against budget.
• Reviews and approves weekly schedules.
• Compare daily labor costs against forecasted costs to ensure labor cost percentages is met.
• Assign work and side duties to staff in accordance with departmental procedures.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain consistent knowledge of house account and arrivals.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Rectify all deficiencies.
• Ensure all employees are fully trained in their job functions.
• Establish par levels for supplies and equipment. Complete requisitions to replenish.
• Ensure that specified amounts of menus and wine lists are available and in good condition for each meal period.
• Anticipate guests needs and promote positive guest relations through name recognition at all times.
• Monitor and handle all guest complaints.
• Ensure that all staff closing duties are complete before staff sign out.
• Update Toast menu changes.
• Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.
• Prepare and submit daily payroll costs and bi-weekly payroll.
• Implement and rollout daily/weekly/monthly holiday activities and specials.
• Consistent audits of OpenTable and Google reviews and ensuring accountability takes place as needed.
• Expedite on the floor and in the kitchen as business demands.
• Provide feedback to staff on their performance.
• Handle performance problems and coach/counsel employees according to hotel policy
• Attend hotel operational meetings as requested.

Benefits

• Competitive pay and a Comprehensive Benefit Package
• Health Saving Account
• Flexible Saving Account
• Employee Assistance Program
• Annual Education Allowance
• Generous Referral Program
• Fun and collaborative company culture with lots of team-building events
• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Number of Employees: 101-250 employees