Food and Beverage Manager

Loews Hotels•Chicago, IL

15d•$52,000 - $65,000•Onsite

About The Position

The Food and Beverage Manager assists the Director of Food and Beverage with the overall management of the assigned outlets. This includes planning, organizing, directing, and coordinating outlet activities to support efficient operations, appropriate staffing, employee training and scheduling, and delivery of a quality product that exceeds guest expectations and hotel standards in a friendly, professional manner. The manager oversees outlet operations, including labor management, service, inventory control, cost management, and employee performance. The role represents the Director of Food and Beverage in their absence, interacts frequently with guests, coordinates with culinary and hotel teams, and remains visible on the restaurant floor during peak service periods while maintaining communication with the bar and room service. The position also supports guest and employee satisfaction, financial performance, safety, cleanliness, hotel policies, and required training.

Requirements

Associate of Science degree or higher in Hospitality or Food Service Management.
Thorough knowledge of the proper administration of upscale food-service operations.
Two years of management experience in a hotel or quality freestanding food-service operation.
Food Service Manager certification, another certification required by applicable state, county, or local regulations, or the ability to obtain such certification.
Ability to maintain effective operating and control processes that maximize operating efficiency while meeting established guest-satisfaction criteria.
Effective management, leadership, organizational, and communication skills.
Ability to work a flexible schedule that includes weekends and holidays.

Responsibilities

Maintain outlet staffing levels to support optimal performance.
Represent the Director of Food and Beverage in their absence.
Ensure adherence to departmental and Loews Hotels guidelines, policies, and procedures.
Oversee smooth, efficient, and cost-effective outlet operations, including labor management, service supervision, and inventory control.
Personally supervise outlet activities to ensure quality production and delivery of products and services.
Interact frequently with guests to ensure satisfaction with their dining experience.
Prepare department storeroom requisitions and keep operating costs within forecasted budget guidelines.
Review daily payroll reports and manage labor costs by adjusting staffing as business activity changes.
Communicate daily with the Executive Chef or Sous Chef in charge about reservations, large parties, and expected VIPs.
Interview, train, appraise, coach, counsel, and discipline departmental personnel according to Loews standards.
Follow New Hire Training and the ongoing Star Service Competency program in accordance with hotel policy.
Evaluate employee performance, identify improvement or advancement needs, and establish related goals, objectives, and training needs.
Coach, counsel, and retrain employees as needed to support superior performance.
Attend required hotel and departmental meetings to stay informed and communicate hotel information and activities to outlet personnel and other departments.
Evaluate changes in guest needs, guest mix, and the competitive set; recommend product, service, and operational changes to support guest and employee satisfaction and financial performance.
Work visibly on the restaurant floor during peak food-service periods and maintain communication with the bar and room service.
Promote teamwork and promptly communicate significant problems or unusual matters to the appropriate person.
Attend appropriate hotel meetings and training sessions.
Maintain the cleanliness and condition of equipment and the work area.
Execute emergency procedures and comply with safety regulations, hotel standards, policies, rules, uniform, and grooming standards.
Recycle whenever possible and remain current with hotel information and changes.
Address guests by name and interact with them in a friendly, sincere, and professional manner.
Perform other duties as assigned.