Food and Beverage Manager

Loews Hotels & Co•Chicago, IL

14d•$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 respective outlets. The role plans, organizes, directs, and coordinates outlet activities to ensure efficient operations, appropriate staffing, training and scheduling, and delivery of a quality product that exceeds guest expectations and hotel standards in a friendly, professional manner. The manager represents the Director of Food and Beverage in their absence and is visible on the restaurant floor during peak service times, maintaining communication with the bar and room service. The position oversees service, labor, inventory, operating costs, employee performance and development, and guest satisfaction. It also coordinates with culinary leadership, participates in hotel and departmental meetings, follows hotel policies and procedures, and supports safety, cleanliness, teamwork, and other hotel standards. Other duties may be assigned.

Requirements

Associate of Science degree or higher in Hospitality or Food Service Management.
Thorough knowledge of matters related to the proper administration of upscale food service operations.
Two years of management experience in a hotel or freestanding quality food service operation.
Food Service Manager certification, or other 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 support maximum operating efficiency and established guest-satisfaction criteria.
Effective management, leadership, organizational, and communication skills.
Ability to work a flexible schedule, including 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.
Manage the smooth, efficient, and cost-effective operation of outlets, including labor, service supervision, and inventory control.
Personally supervise outlet activities to ensure the quality of product and service delivery.
Interact frequently with guests to support satisfaction and enjoyment of the dining experience.
Prepare department storeroom requisitions and keep operating costs within forecasted budget guidelines.
Review daily payroll reports and control labor costs by reducing staffing as business activity declines.
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 employees 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 meetings and departmental meetings to stay informed and communicate pertinent information and activities.
Assess 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 times while maintaining communication with the bar and room service.
Promote teamwork and promptly communicate problems or unusual matters of significance to the appropriate person.
Attend appropriate hotel meetings and training sessions; remain current with hotel information and changes.
Maintain cleanliness and the condition of equipment and work areas; follow emergency procedures and safety requirements.
Comply with hotel standards, policies, rules, uniform requirements, and grooming standards; recycle whenever possible.
Address guests by name and interact with them in a friendly, sincere, and professional manner.
Perform other duties as assigned.