Senior Food & Beverage Manager

Omni Hotels & Resorts•Chicago, IL

24d•$80,000 - $90,000

About The Position

The Senior Food and Beverage Manager plays a pivotal role in overseeing the daily operations of food and beverage outlet, 676 Restaurant & Bar, and hotel banquet functions. This position will supervise staff, coordinate events, and ensure that food and beverage services meet the highest standards of quality, consistency, and guest satisfaction. Additionally, they will work closely with other departments to maximize financial performance, enforce Omni’s standards and policies, and deliver exceptional service in all areas.

Requirements

Banquet Management Expertise: Previous experience in managing banquet operations, including event coordination, staff management, and function execution, is essential.
Previous food and beverage management experience, including an understanding of food and wine. Minimum of 5 years experience.
Experience in managing upscale hotel F&B operations, particularly banquet-heavy environments.
Availability to work flexible hours, including evenings, weekends, and holidays, to accommodate the needs of various events and outlet operations.
Strong knowledge of financial management, including experience with financial statements, labor productivity, and budget oversight.
Excellent leadership, communication, and organizational skills to manage both the banquet and outlet teams effectively.
Strong working knowledge of Micros.
TIPS certification and Illinois Food Handler’s certification are required prior to hire.

Responsibilities

Banquet Function Management: Oversee all aspects of the execution of banquet functions, ensuring flawless service delivery and meeting guest expectations for events, conferences, and meetings.
Setup Coordination: Ensure banquet and meeting spaces are set up according to specifications, assisting banquet housemen with setups as necessary to ensure smooth event flow.
Supervision of Banquet Staff: Directly supervise and coordinate the Banquet team during all events, ensuring they provide top-notch food and beverage service.
Post-Event Operations: Supervise clearing, post-function cleanup, and maintain cleanliness and organization after each event. Ensuring all post event reporting is complete to include banquet checks and daily summary.
Adherence to Standards: Maintain consistency in meeting and exceeding established service standards for all banquet functions, ensuring high quality and efficiency.
Event Coordination: Collaborate closely with the Director of Catering and Convention Services, F&B Management Team, and other departments to ensure seamless event execution.
Problem Resolution: Address any concerns or guest complaints related to banquet functions promptly, ensuring full guest satisfaction.
Equipment Maintenance: Monitor the condition of banquet equipment, reporting any necessary repairs or maintenance to the F&B Management Team.
Outlet Management: Oversee the operations of the 676 Restaurant & Bar, ensuring it maintains high standards of service, cleanliness, and quality.
Staff Training and Development: Lead and train staff across food and beverage to ensure they are knowledgeable, well-prepared, and able to deliver exceptional service.
Guest Experience: Ensure maximum guest satisfaction by monitoring the service and atmosphere of all outlets and taking immediate action to address guest concerns.
Menu and Service Oversight: Work with the culinary team to ensure that the outlet offers a diverse and appealing menu. Regularly review the menu offerings for quality and innovation.
Sales and Upselling: Encourage sales and upselling techniques across the outlet to enhance guest experience and increase revenue.
Coordination Across Departments: Communicate with kitchen staff, servers, and other departments to ensure smooth operations during service hours. Maintain open communication with F&B leadership for ongoing operational needs.
Financial Management: Ensure the outlet operates within budgeted guidelines for food, beverage, and payroll expenses. Optimize profitability while maintaining guest satisfaction.
Manage, train, and develop team members within all areas of food and beverage operations, with a focus on maintaining high standards of service.
Oversee food and beverage budget adherence, including payroll, food, and beverage costs across all outlets and events.
Conduct daily pre-shift meetings with staff across all departments (banquets and outlet).
Enforce liquor liability laws and ensure compliance with all local and state regulations.
Promote and implement sales promotions and merchandising strategies across all outlets and banquet functions.
Coordinate with chefs, stewards, and service staff to ensure seamless food preparation and delivery for both banquet functions and outlet services.
Ensure that all staff have the tools, training, and resources they need to provide exceptional service, whether in a banquet setting or a food and beverage outlet.
Maintain accurate records for payroll, reports, and closing procedures, including forecasting and labor management.