F&B Manager

HEI Hotels and Resorts•Chicago, IL

About The Position

The F&B Manager plans and manages the restaurant, room service, bar, and other food and beverage outlets to achieve customer satisfaction, quality service, compliance with company policies and applicable regulations, and financial goals. The role oversees daily outlet operations across breakfast, lunch, and dinner; leads outlet staffing and development; and manages budgets, costs, supplies, equipment, service quality, and guest concerns. The manager also develops promotions and presentations to attract hotel guests and local customers, and monitors outlet maintenance and sanitation.

Requirements

At least two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures to perform non-repetitive analytical work.
Supervision, management, and communication skills.
Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
Ability to make decisions guided generally by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business-plan preparation, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Written communication skills to produce concise, well-organized, complete, and clear communications.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, including the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct the day-to-day operations of the restaurant and room service for breakfast, lunch, and dinner.
Direct the day-to-day operations of bar operations.
Manage human resources across the outlets, including interviewing, hiring, scheduling, training, developing, coaching, counseling, performance and salary reviews, resolving problems, maintaining open communication, and recommending discipline or termination as appropriate.
Implement company programs and manage outlet operations to ensure compliance with LSOPs, SOPs, safety requirements, and applicable federal, state, and local regulations.
Forecast, implement, monitor, control, and report on outlet budgets and costs, including labor, food, beverages, supplies, and equipment.
Ensure adequate supplies and staffing are available to provide quality customer service while maximizing revenue and minimizing expenses.
Respond to customer trends, needs, issues, comments, and problems to maintain a quality experience and support future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract hotel guests and increase local market share.
Monitor and control maintenance and sanitation of outlet areas and equipment.
Comply with attendance rules and maintain regular availability for work.
Perform other job-related duties as assigned.