Food and Beverage Manager

DoubleTree by Hilton Chicago O'Hare IL•Rosemont, IL

20h•$65,000 - $70,000•Onsite

About The Position

We are seeking an experienced, hands-on Food & Beverage Manager to join our leadership team at a high-volume union convention airport hotel in the Rosemont, market. This role is responsible for leading and executing daily banquet operations and restaurant outlet service, with a primary focus on PM shift operations. The ideal candidate is a strong floor leader who thrives in a fast-paced environment, supports union team members effectively, and ensures flawless guest experiences across banquets and outlets.

Requirements

2-3 years of progressive Food & Beverage leadership experience in a high-volume hotel environment, strongly preferred.
Demonstrated experience managing banquets/convention events and restaurant outlets.
Prior experience working in a union hotel environment strongly preferred.
Strong knowledge of banquet execution, BEO management, service standards, and guest recovery.
Proven ability to lead with a hands-on, floor-first leadership style.
Ability to work a primarily PM schedule, including weekends and holidays.
Strong communication skills, organization, and ability to manage multiple priorities.

Responsibilities

Oversee and lead shift banquet operations and restaurant outlets, ensuring consistent service delivery.
Maintain high visibility during peak periods—actively supporting the floor, expediting, troubleshooting, and guest recovery.
Execute daily operational plans based on business levels, group/event needs, and staffing.
Partner with Banquets, Culinary, Sales/Catering, and Conference Services to ensure seamless event execution.
Conduct pre-shift meetings and event briefings to ensure team alignment on timing, set-ups, service standards, and special requests.
Monitor banquet setups, service pacing, breakdowns, and adherence to BEOs.
Manage service and guest experience in restaurant and lounge/bar outlets during PM operations.
Ensure quality standards for food presentation, beverage service, speed of service, and cleanliness.
Support upselling initiatives and promote guest engagement.
Lead and motivate union and non-union associates through hands-on coaching, clear communication, and service leadership.
Support labor scheduling, staffing plans, and productivity controls aligned with union guidelines and business demands.
Reinforce training, service standards, and accountability for performance.
Assist with inventory controls, beverage/food cost management, requisitions, and operational reporting.
Ensure compliance with all cash handling, POS, comp/void procedures, and internal controls.
Support implementation of cost-saving and revenue-driving initiatives.
Maintain compliance with local health codes, food safety, sanitation, and alcohol service regulations.
Ensure safe work practices, cleanliness, and proper equipment use in all service areas.