Food and Beverage Manager

The Blackstone Hotel•Chicago, IL

3d•Onsite

About The Position

The Blackstone, Autograph Collection is proudly owned and operated by Vinayaka Hospitality (VH). As the managing company, VH serves as the employer and is responsible for all employment-related decisions, including hiring, compensation, benefits, and workplace policies. Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. With a passion for hospitality and a practical, results-driven approach to hotel management, VH collaborates with leading global brands—including Hilton, Marriott, Hyatt, and Wyndham—to successfully manage a growing portfolio of properties across diverse markets. We are proud to welcome The Blackstone Hotel to our portfolio as part of our continued expansion. Located on Michigan Avenue in downtown Chicago, The Blackstone is one of the city’s most iconic historic hotels. Originally opened in 1910, it has long been recognized as a landmark in Chicago hospitality, known for hosting presidents, dignitaries, and distinguished guests from around the world. Today, it offers a unique blend of timeless character and modern sophistication. At VH, we are committed to growth—both for our properties and our people. We take a proactive and agile approach to sales, marketing, and revenue strategy, allowing us to adapt quickly to changing market conditions. Equally important, we invest in our associates by creating an environment where individuals can grow, succeed, and make a meaningful impact. We are an equal opportunity employer committed to fostering a diverse and inclusive workplace. If your experience doesn’t align perfectly with every qualification, we still encourage you to apply—you may be a great fit for this or future opportunities within VH.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
Ability to access and accurately input information using a moderately complex computer system.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Ability to manage a group of associates.
Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.
Ability to assess/evaluate employees' performance fairly.
Ability to supervise, train and motivate multiple levels of managers and employees.
Knowledge of hotel and competitive market.
Must possess basic computational ability.
Must possess computer skills, including, but not limited to, accounting programs, Microsoft Word and Excel.
Excellent inter-personal and sales-related skills.
Exceptional organizational, supervisory skills.
Exceptional food and beverage knowledge and pricing.

Responsibilities

Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments.
Assist the area supervisors in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
Monitor hotel activities and troubleshoot problems.
Operate word processing program in computer.
Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
Additional duties as necessary and assigned.