Taskforce F&B Manager

IMI Agency•Chicago, IL

4d•Hybrid

About The Position

IMI Agency is hiring a dynamic, results-driven, and adaptable Taskforce Food & Beverage Manager to support food and beverage operations across multiple properties and locations. The role is full-time, hybrid with 70%+ travel, and is preferably based in the Midwest; candidates on the East Coast or in DFW may also be considered. Much of the work takes place on-site in hotels, restaurants, and other hospitality environments undergoing transitions, new openings, operational restructuring, or performance-improvement initiatives. The manager provides hands-on leadership, operational oversight, and strategic support to stabilize and improve service, team performance, and the guest experience. Working with property leadership and corporate stakeholders, the manager implements operational standards, promotes consistency, and supports sustainable improvements. The role also helps develop and execute strategies and initiatives to improve efficiency, profitability, service quality, and team engagement at client locations. IMI seeks a polished, ethical, trustworthy, adaptable professional who communicates clearly, accepts constructive feedback, and demonstrates strong leadership and follow-through. The position requires frequent travel and a flexible schedule that includes early mornings, late nights, weekends, and holidays to cover busy operating periods. The annual base salary is $80,000–$120,000. Benefits include a 401(k) with match eligibility requirements, multiple medical plan options including a no-cost employee coverage option, dental and vision coverage, life and LTD/STD insurance, supplemental insurance options, and a confidential employee assistance program with financial assistance and mapping.

Requirements

Minimum 3 years of progressive food and beverage leadership experience.
Strong positive leadership characteristics that inspire employees to exceed standards and expectations.
Strong understanding of beverage performance standards across hospitality settings.
Understanding of cost control, inventory management, and menu engineering.
Skill in budget management, expenditure tracking, and regular reporting.
Excellent knowledge of Microsoft Outlook, Excel, and Teams.
Strong attention to detail and organizational skills, with the ability to handle a fast-paced environment.
Reliability and ability to consistently work a flexible schedule, including early mornings, late nights, weekends, and holidays.
Strong time-management and multitasking skills and ability to work under pressure.
Understanding of floor coverage while completing daily paperwork and projects.
Proactive problem-solving and initiative.
High-energy interpersonal skills and a polished, professional demeanor.
Service-oriented, client-first mindset and hospitable approach.
Experience in restaurant finance, pricing, and cost control.
Willingness and ability to travel frequently.
Strong follow-up and follow-through.
Professional communication and writing skills, sound judgment, ethical conduct, adaptability, and ability to accept and implement constructive feedback.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business, or a related field.
Hotel or multi-unit experience.
Prior supervisory experience.

Responsibilities

Provide on-property leadership for food and beverage outlets, including restaurants, bars, and banquets.
Ensure compliance with client brand standards, food safety requirements, and service expectations.
Maintain a visible operational presence to support colleagues and enhance the guest experience.
Analyze operational and financial performance and identify opportunities to improve revenue and profitability.
Support cost-control measures, including labor and food cost management.
Drive initiatives that improve guest satisfaction and overall performance metrics.
Support, coach, and develop food and beverage colleagues; reinforce the client’s culture of care through engagement and recognition.
Assist with onboarding and training as needed.
Support hotels during leadership transitions, new openings, renovations, and operational disruptions.
Help implement client initiatives, programs, and brand standards, and partner with hotel leadership to ensure smooth transitions to permanent teams.
Champion distinctive and memorable dining experiences, respond to guest feedback promptly and thoughtfully, and ensure service reflects the client’s purpose and values.
Manage time and competing tasks while providing floor coverage and completing daily paperwork and projects.
Track budgets and expenditures and provide regular reporting.