Banquets and F&B Operations Manager

VH Hospitality; Chicago (IL); Hybrid; USD 70,000 - 110,000; Full time

Job summary

The Blackstone Hotel, Chicago, owned and operated by Vinayaka Hospitality (VH), seeks a Banquets and F&B Operations Manager to oversee banquet functions and outlets. You will lead a team, ensure high service standards, and drive profitability across events and catering.

Responsibilities include reviewing BEOs, coordinating restaurant and bar services, managing costs, and ensuring compliance with safety and corporate policies. A strong hospitality background is essential.

Qualifications

• Experience managing banquet operations and events.
• Strong knowledge of food & beverage planning and service.
• Proven leadership and team-building abilities.
• Ability to manage budgets, costs and vendor relations.

Responsibilities

• Supervise daily banquet and F&B operations to ensure quality service.
• Meet clients to review Banquet Event Orders and changes.
• Prepare and review banquet checks and gratuities/payroll with accuracy.
• Monitor sanitation and maintenance of banquet/outlet areas.
• Review BEOs, plan setups, and ensure proper staffing and menus.
• Coordinate Restaurant, Coffee Shop, Bar and catering to meet goals.
• Drive profitability while maintaining customer satisfaction.
• Lead and develop associates; ensure safety and SOP compliance.
• Plan short-term operations and promotional ideas for events.

Skills

Banquets management

F&B operations

Leadership

Budgeting

Communication

Education

Post high school education

Job description

Description

About the Property & Employer

The Blackstone, Autograph Collection is proudly owned and operated by Vinayaka Hospitality (VH). As the managing company, VH serves as the employer and is responsible for all employment-related decisions, including hiring, compensation, benefits, and workplace policies.

Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. With a passion for hospitality and a practical, results-driven approach to hotel management, VH collaborates with leading global brands—including Hilton, Marriott, Hyatt, and Wyndham—to successfully manage a growing portfolio of properties across diverse markets.

We are proud to welcome The Blackstone Hotel to our portfolio as part of our continued expansion. Located on Michigan Avenue in downtown Chicago, The Blackstone is one of the city’s most iconic historic hotels. Originally opened in 1910, it has long been recognized as a landmark in Chicago hospitality, known for hosting presidents, dignitaries, and distinguished guests from around the world. Today, it offers a unique blend of timeless character and modern sophistication.

At VH, we are committed to growth—both for our properties and our people. We take a proactive and agile approach to sales, marketing, and revenue strategy, allowing us to adapt quickly to changing market conditions. Equally important, we invest in our associates by creating an environment where individuals can grow, succeed, and make a meaningful impact.

We are an equal opportunity employer committed to fostering a diverse and inclusive workplace. If your experience doesn’t align perfectly with every qualification, we still encourage you to apply—you may be a great fit for this or future opportunities within VH.

Benefits

Eligible team members may have access to a comprehensive benefits package, which may include:

• Medical, dental, and vision insurance
• Paid time off (vacation, sick time, holidays)
• Six paid company holidays and one floating holiday
• 401(k) with company match (up to 4%)
• Life and disability insurance
• Employee assistance programs
• Employee discounts (hotel and travel discounts)

Eligibility for benefits may vary based on position, employment status, and tenure.

The Banquets and F&B Operations Manager supports the successful operation of the banquet department and Food and Beverage outlets, with primary responsibility focused on banquet operations. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Plan and manage the Restaurant, Coffee Shop, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short-term planning and managing the operations of the Restaurant, Coffee Shop, Bar and catering. Recommends promotional ideas and procedural changes.

ESSENTIAL RESPONSIBILITIES

• Supervise the daily operations of banquets and or food and beverage operation to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Monitor and control the maintenance/sanitation of the banquet and outlet areas and equipment to protect the assets and ensure quality service.
• Analyze banquet event orders or private dining orders, read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

Five to fifty associates.

Requirements

Education/Formal Training

One to two years of post high school education.

Experience

Two to three years in a related position with this company or other organization(s).

Knowledge/Skills

• Advanced knowledge of the principles and practices within catering and food and beverage.
• Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
• Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations.
• Excellent hearing necessary for verbal interaction with guests and associates.
• Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.
• Mobility -ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).
• Climbing stairs up to approximately 55 steps 3-5% of 10 hours.

Environment

• Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.
• Inside 90% of 10 hour shift.
• Outside 10% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.