Assistant Food & Beverage Manager

Arlo Hotels; Chicago (IL); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading lifestyle hotel in Chicago is seeking an Assistant Food & Beverage Manager to oversee operations and ensure high service standards. The ideal candidate will have strong communication skills and experience in food and beverage management, with a focus on guest satisfaction and team leadership.

Qualifications

• Two years of Food & Beverage Manager experience required.
• One year of Restaurant Leadership in Hotel environment experience.

Responsibilities

• Manage all operational aspects of the Food and Beverage Outlets.
• Ensure high levels of service and cleanliness.
• Plan and conduct monthly meetings for staff training.

Skills

Communication

Attention to Detail

Problem Solving

Education

High school or equivalent

Bachelor’s Degree

Tools

Micros

Job description

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SUMMARY DESCRIPTION:

Arlo Hotels, an independent lifestyle hotel, is now actively seeking a dynamic Food and Beverage Manager. Are you passionate about people, driven by purpose, and clever in your approach? If so, keep on reading! Here at Arlo, we strive to create a sense of awe that leaves those we touch wanting more.

The Food and Beverage Manager assists in organizing, managing, and administering all operational aspects of the Food and Beverage Outlets.

RESPONSIBILITIES AND AUTHORITIES:

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes proper dress when working.
• Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations.
• Be visible and interact with guests and team members to provide consistently high levels of quality service.

SPECIFIC DUTIES:

• Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained.
• Manage the Open Table system with the host team members, ensuring accuracy of all guest reservations and shift reservations. Assist Host team members with greeting and seating guests during peak times of operation.
• Organize all documentation for shift work on a daily basis, including pre-shift reports, daily training topics, shift floor plan, requisitions for beverages, food, and sundries, and manage labor on a daily basis.
• Ensure all staff are meeting all established standards of service.
• Monitor and test the service skills of staff, retrain and reinforce all standards on food and quality and service details daily.
• Provide feedback and appraisals, as necessary.
• Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness, or malfunctions to appropriate departments; manage maintenance/safety issues to completion.
• Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well-motivated. Attend interdepartmental meetings to ensure good cross communication between departments.
• Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of the latest market developments.
• Be aware of and assist in controlling current budgeted and forecasted revenues, payroll, and product costs.
• Ensure all current Accounting and People Services policies are being adhered to.
• Report any issues or grievances to the Director of Outlets and or People Services.
• Assist in maintaining all Micros programming for food and beverage outlets.
• Monitor hotel activities and troubleshoot problems.
• Operate word processing program in the computer.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned.

REQUIREMENTS:

• Must be able to stay on your feet for 8 hours plus.
• Must work well in stressful, high-pressure situations and environments.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must be able to convey information and ideas clearly with strong oral and written communication skills.
• Must maintain complete confidentiality in regards to team member relations and any access to sensitive information or data.
• Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines.

Education:

High school or equivalent education required. Bachelor’s Degree preferred.

Experience:

Two (2) years of Food & Beverage Manager experience or equivalent.
One (1) year of Restaurant Leadership in Hotel environment experience or equivalent.

Knowledge:

Must Have Strong Computer Skills And Financial Knowledge Required.

Certifications:

Manager Alcohol awareness certification and Manager Food Service permit as required by local or state government agency.