Assistant F&B Manager — Guest-First Hospitality Leader

Crescent-Hotels-; Oak Brook (IL); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Competitive salary

Benefits for you and family

401K matching

Discounts on Crescent properties

Hotel room discounts

Job summary

Crescent Hotels & Resorts is seeking an Assistant F&B Manager for Le Méridien Chicago - Oakbrook Center in Oak Brook, IL. Lead daily F&B operations, inspire a hospitality team, and ensure impeccable service while driving revenue and controlling costs.

Must have at least 1 year of leadership experience in hotel F&B, strong organization and communication skills, and a hands-on mentoring approach. Food Handler and TIPS certifications or ability to obtain within 30 days; TOAST POS a plus.

Qualifications

• Must have at least 1 year of leadership experience in F&B supervision or management in a hotel.
• Strong organizational and communication skills.
• Hands-on approach and a passion for mentoring and developing your team.
• A commitment to creating a guest-first environment.
• Must have Food Handler and TIPS certifications or ability to obtain within 30 days of employment.
• Experience with TOAST POS is a plus.

Responsibilities

• Assist in leading daily F&B operations with energy and enthusiasm.
• Inspire and develop a team of hospitality professionals.
• Ensure impeccable service standards and foster memorable guest interactions.
• Collaborate with food & beverage teams to curate unique dining experiences.
• Drive revenue goals and oversee cost management.

Skills

Leadership in F&B

Organizational skills

Communication skills

Mentoring team

Guest-first mindset

Tools

Food Handler certification

TIPS certification

TOAST POS experience

Job description

Crescent Hotels & Resorts is seeking an Assistant F&B Manager for Le Méridien Chicago - Oakbrook Center in Oak Brook, IL. Lead daily F&B operations, inspire a hospitality team, and ensure impeccable service while driving revenue and controlling costs.

Must have at least 1 year of leadership experience in hotel F&B, strong organization and communication skills, and a hands-on mentoring approach. Food Handler and TIPS certifications or ability to obtain within 30 days; TOAST POS a plus.