Manager - Food and Beverage

Bally's Chicago•Chicago, IL

15h•$75,000 - $85,000

About The Position

Welcome to Bally’s Chicago Casino, where our management team brings extensive and diverse expertise in development, construction, and hospitality management. We are dedicated to a focused vision, unwavering values, and bold long-term strategies, which have solidified our enduring reputation for reliability and professionalism in the industry. At Bally’s Chicago, we pride ourselves on our collaborative approach, ensuring the precise and efficient development and management of our unique food and beverage offerings, which allows us to deliver exceptional results consistently. This is an exciting time to join Bally’s Chicago team as we forge forward with building our legendary and one-of-a-kind 1.8-billion-dollar project right on the historic Chicago River. Be a part of history! The Role of Food and Beverage Manager As Food and Beverage Manager, you will oversee all Food and Beverage activities and employees to ensure smooth and efficient service, with staff meeting service standards in all venues.

Requirements

Restaurant management: 3 years (Required)
Full-service hotel/casino: minimum of 2 years (Required)
BASSET certification (Required)
Food Handler Certification (Required)
Must be 21 years of age or older
Must be able to obtain and maintain a gaming license issued by the Illinois Gaming Board.
Must be available to work flexible shifts, weekends, and holidays.

Nice To Haves

Bachelor's degree in hospitality or related field (Preferred)

Responsibilities

Plans, develops, and directs the entire staff.
Ensures that stock levels of staple/non-staple food, supplies, and equipment are consistently maintained at adequate levels through effective purchasing and inventory processes.
Supervise, train, and develop F&B staff to ensure high performance and adherence to Bally’s Chicago standards.
Conduct regular team meetings to communicate goals, share updates, and address any operational challenges.
Foster a positive work environment that encourages teamwork and collaboration.
Ensure exceptional service by monitoring guest interactions and addressing any concerns promptly.
Maintain a welcoming atmosphere that exceeds guest expectations.
Implement strategies to enhance guest satisfaction and loyalty.
Oversee daily F&B operations, including opening and closing procedures.
Ensure compliance with health, safety, and sanitation regulations.
Collaborate with the culinary team to develop and refine menus that align with guest preferences and current trends.
Ensures necessary equipment and supplies are maintained and operable to perform essential functions and services.
Follow the department budget and maintain the operations within.
Ensures that menus are maintained and filled in accordance with established policies and procedures. Utilizes available menu planning software.
Maintains current and accurate records using computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.
Develop and manage the F&B department's budget, including labor costs, food costs, and other operational expenses.
Analyze financial performance and implement strategies for revenue growth and cost control.
Prepare regular financial reports for senior management.
Oversee inventory management, ensuring adequate stock levels and minimizing waste.
Establish relationships with vendors and negotiate contracts for quality supplies at competitive prices.
Plan and coordinate banquet events in collaboration with the events team, ensuring all aspects of the event meet guest specifications and hotel standards.
Work closely with the culinary team to create customized menus that cater to the unique needs of each event.
Maintain clear communication with clients/guests to confirm event details and address any special requests or concerns.
Evaluate the success of events through guest feedback and performance analysis, implementing improvements where necessary.
Perform all other duties and tasks assigned.
Reviews, develops, and implements a plan of correction for culinary and service concerns and/or deficiencies noted during quality assurance and state and city survey inspections.
Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.