F&B Manager

HEI Hotels & Resorts•Chicago, IL

9d•$75,000 - $80,000

About The Position

Plan and manage the restaurant, room service, bar operations, and other food and beverage outlets as appropriate. The role is responsible for achieving customer satisfaction and quality service, complying with company and franchise policies and procedures and applicable regulations, and meeting or exceeding financial goals. The manager oversees daily outlet operations, staff, budgets, service quality, promotions, maintenance, and sanitation.

Requirements

Minimum 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.
Supervision, management, and communication skills.
Ability to investigate and analyze activities or information, draw logical conclusions, and make recommendations.
Ability to make decisions guided by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are achieved.
Ability to set priorities, plan, organize, and delegate.
Written communication skills that are concise, well organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills and ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct day-to-day restaurant and room service operations for breakfast, lunch, and dinner, as well as bar operations.
Manage outlet staffing, including interviewing, hiring, scheduling, training, developing, empowering, 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 federal, state, and local regulations while providing quality service and hospitality.
Forecast, implement, monitor, control, and report outlet budgets and related costs, including labor, food, beverages, supplies, and equipment, to maximize revenue and minimize expenses while maintaining adequate staffing and supplies.
Respond to customer trends, needs, issues, comments, and problems to provide a quality experience and support future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract in-house guests and increase local-market share.
Monitor and control outlet-area and equipment maintenance and sanitation to protect assets, comply with regulations, and ensure quality service.
Comply with attendance requirements and be available to work regularly.
Perform other job-related duties as assigned.