Food and Beverage Manager

Pyramid Global Hospitality

12d•$60,000 - $70,000

About The Position

The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold. What you will have an opportunity to do: The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold. BASIC FUNCTION: The Food & Beverage Manager oversees the daily operations of all Food & Beverage outlets, including BARDAVID and Banquets. This role ensures a seamless guest experience across dining and event spaces through effective leadership, staff development, and operational excellence. The position partners closely with the Director of Operations, Executive Chef, and Banquet Management team to uphold service standards, operational efficiency, and fiscal responsibility.

Requirements

Minimum 2years of management experience in hospitality, restaurant, or event operations.
Strong leadership and team development skills with a hands-on management style.
Excellent organizational, time management, and communication abilities.
Proven experience managing budgets, labor, inventory, and billing.
Proficient in POS, payroll, and reservation systems. Microsoft Office: Excel, PowerPoint, Word, Adobe, InDesign
Serve Safe and BASSET Certified
Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed.

Nice To Haves

Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.

Responsibilities

Operational Leadership Oversee daily operations of all F&B outlets, including restaurant service, banquets, and events, ensuring smooth coordination between front-of-house and back-of-house teams.
Serve as Manager-on-Duty (MOD) for Bar David and Banquet operations as scheduled.
Maintain service standards, health and safety compliance, and cleanliness across all F&B areas in alignment with City of Chicago Department of Public Health codes.
Oversee cash handling procedures, daily reconciliations, and ensure adherence to company financial controls.
Creates and implements Skills Training Outlines for all operational roles and duties.
Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, and menu integrity.
Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines.
Assist with all events and attend BEO meetings to ensure proper execution of events.
Staffing, Scheduling & Training Develop and manage the bi-weekly Bar David staff schedule to ensure optimal coverage while maintaining labor goals within budget.
Oversee weekly payroll processing and labor tracking for Bar David front-of-house staff.
Recruit, interview, and onboard all Bar David front-of-house employees.
Lead all Bar David front-of-house training programs, including skills development, menu knowledge, and service standards.
Mentor and coach restaurant supervisors and staff to ensure consistent service excellence, teamwork, and professional growth.
Employee Relations & Communication Promote a positive and equitable workplace environment by addressing and resolving employee concerns promptly and fairly in accordance with company policy.
Conduct regular team meetings and pre-shift huddles to communicate updates, expectations, and recognition.
Support employee engagement and retention through consistent coaching, recognition, and professional development.
Guest & Client Experience Ensure exceptional guest service and responsiveness to all inquiries and feedback in both restaurant and banquet settings.
Oversee large party, semi-private, and private bookings at BARDAVID from initial inquiry and menu planning through to on-site execution.
Collaborate with the Banquet and Events team to ensure flawless event execution and consistent guest satisfaction.
Maintain and program the restaurant soundtrack and ambiance to align with the Bar David brand identity and guest experience goals.
Menu, Marketing & Creative Collaboration Support the Director of Operations in developing and costing seasonal beverage menus and special offerings.
Partner with the Executive Chef on seasonal food menu updates, coordinating staff tastings, training sessions, and menu rollout materials.
Provide creative input and on-site execution support for marketing initiatives, promotions, and special events.
Administrative & Financial Oversight Oversee banquet billing processes, ensuring accuracy, timeliness, and coordination with the Events and Accounting teams.
Support the Director of Banquets in ordering and receiving processes, including product procurement and vendor communication, when needed.
Manage product inventory, stock levels, and month-end physical counts for all F&B outlets.
Contribute to budget monitoring and cost control efforts to ensure financial targets are met.
Implement strategies to maximize restaurant sales and profitability.
MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager.
Other duties as assigned by Manager or Supervisor.