Food and Beverage Manager- Hyatt Regency Deerfield, IL

Blue Sky Hospitality Solutions•Deerfield, IL

About The Position

The Food & Beverage Manager is responsible for overseeing all food and beverage operations, ensuring exceptional guest experiences, operational efficiency, and profitability. This role leads all restaurant, bar, banquet, and catering functions while maintaining high standards of service, quality, and compliance.

Requirements

Bachelor’s degree in Hospitality Management, Business, or related field (preferred)
3–7+ years of progressive experience in food and beverage operations
Prior leadership experience in a hotel or upscale restaurant environment
Strong leadership and team management skills
Financial acumen with experience managing budgets and P&L
Excellent communication and interpersonal skills
Ability to work in a fast-paced, high-pressure environment
Knowledge of POS systems (e.g., MICROS POS, Toast POS)
Understanding of labor laws and scheduling practices

Responsibilities

Oversee daily operations of all F&B outlets, including restaurant, bar, room service, and banquets
Ensure consistent delivery of high-quality food, beverage, and service standards
Monitor guest satisfaction and respond promptly to feedback and service recovery situations
Maintain cleanliness, safety, and compliance with health regulations
Manage departmental budgets, forecasts, and cost controls
Drive revenue through strategic promotions, upselling, and outlet performance optimization
Monitor food and beverage cost percentages, labor costs, and productivity
Analyze financial reports and implement corrective actions as needed
Recruit, train, and develop F&B team members and supervisors
Create a positive, engaging work environment aligned with company culture
Conduct performance evaluations and provide coaching and feedback
Ensure compliance with company policies, labor laws, and union agreements (if applicable)
Ensure all guests receive exceptional service in line with brand standards
Lead by example on the floor during peak periods
Implement service standards and continuous improvement initiatives
Build relationships with repeat guests and VIP clients
Collaborate with the Executive Chef on menu development and pricing strategies
Ensure quality, presentation, and consistency of all food and beverage offerings
Monitor inventory, ordering, and vendor relationships
Maintain proper controls to minimize waste and maximize profitability
Ensure compliance with all health, safety, and sanitation regulations
Maintain alcohol service compliance and licensing requirements
Enforce food safety standards (HACCP or equivalent)