Canopy Chicago Central Loop - Food & Beverage Director

Aimbridge Hospitality LLC; Chicago (IL); On-site; USD 81,000 - 99,000; Full time

Benefits offered by this job

Paid Time Off

Medical, Dental, and Vision Coverage

401(k) Retirement Plan

Employee Assistance Program

Daily Pay

Job summary

A reputable hospitality group in Chicago is seeking a Food & Beverage Director to lead operations in an upscale hotel setting. This role involves overseeing dining venues, managing employee teams, and enhancing revenue through strategic planning and community engagement. Ideal candidates will have at least 5 years of leadership experience in hospitality, proficiency in financial management, and relevant certifications. Benefits include paid time off, medical coverage, and a retirement plan.

Qualifications

• Minimum of 5 years of progressive leadership experience in hospitality or a related field.
• Extensive management experience in restaurant, bar, banquet, catering, room service, and kitchen operations.
• Required certifications: Food Handlers, Alcohol Awareness, CPR, and First Aid.

Responsibilities

• Oversee Food & Beverage operations within the hotel environment.
• Organize, direct, and supervise all food and beverage employees.
• Drive revenue and manage through P&L statements and financial reporting.

Skills

Leadership

Financial Management

Communication

Problem-Solving

Organizational Skills

Education

Associate's or Bachelor's degree

Culinary degree

Tools

Windows

Job description

Job Description

Canopy Chicago Central Loop - Food & Beverage Director
Address: 226 W Jackson Blvd, Chicago, IL, 60606
Compensation: $90,000.00/year

We are looking for a spirited leader, passionate about hospitality and dedicated to their craft! As Director of Food & Beverage at Canopy by Hilton, you will steer the heart and soul of this upscale boutique hotel in Chicago’s Central Loop, activating the property’s vibrant public areas, overseeing a centrally located three‑meal dining venue, compelling meeting and event spaces, in‑room dining, and more. At Canopy, we see ourselves not simply as a place for hotel guests to rest and recharge, but as ambassadors to the greater community. We aim to offer thriving venues serving as neighborhood hangouts, featuring and promoting the vibrancy of Chicago’s culinary and bar scene.

In this role, you will drive sales through inspiring team members to achieve their best, strategic menu development and deployment, seasonal “pop ups” and activations, and keeping your finger on the pulse of what our guests, both in‑house and beyond, are most craving. Cultivating a team‑oriented culture in which all members feel seen, heard, and like contributing members of the organization is essential to delivering on these promises.

Key Skills / Responsibilities

• Reports & Oversight: Oversees Food & Beverage operations within the hotel environment, including venues, banquets, catering, in‑room dining, culinary, and bar operations.
• Team Management: Organize, direct, and supervise all food and beverage employees and service across front‑of‑house, back‑of‑house, banquet, and related roles.
• Menu Development: Steer, develop, execute, and manage all menu updates and developments, including costed recipes, prep sheets, order guides, training documentation, and related tools for all culinary meal periods, beverage menus, banquet and catering menus, in‑room offerings, and marketplaces.
• Financial Management: Drive revenue and manage the bottom line through a thorough understanding of P&L statements, GL review, ordering, staffing/scheduling, inventory management, training, and identifying areas for growth and continuous improvement. Participate in annual budget creation and monthly financial reporting.
• Cleanliness Standards: Maintain meticulous cleaning standards throughout the front and back of house areas.
• Catering & Banquets: Create “wow‑worthy” catering and banquet events by managing operating supplies and displays, training and managing banquet teams, and collaborating with the Sales department.
• Marketing: Steer marketing efforts within the building’s “four walls” and through effective social and community marketing efforts.
• Cross‑Department Collaboration: Collaborate with the General Manager, Sales, Front Desk, Engineering, Housekeeping, and other departments to ensure effective communication and a guest‑first environment.
• Security & Integrity: Safeguard sensitive information, cash, and secure areas, while representing the company with warmth, professionalism, and integrity.
• Travel: Manage occasional business travel with care.

Education & Experience

• Minimum of 5 years of progressive leadership experience in hospitality or a related field, with an associate’s, bachelor’s, or culinary degree.
• Extensive management experience in restaurant, bar, banquet, catering, room service, and kitchen operations.
• Experience in both standalone/independent restaurant operations and hotel food and beverage operations is a plus.
• Required certifications: Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Proficiency with Windows, spreadsheets, word processing, and basic technology.
• Strong organizational, communication, problem‑solving, and decision‑making skills under pressure.
• Skilled in budgeting, forecasting, labor management, and financial analysis.
• Familiar with hotel operations, functions of each department, and industry trends.
• Maintains professional relationships and open communication with staff and other departments.

Benefits

• Paid Time Off
• Medical, Dental, and Vision Coverage
• 401(k) Retirement Plan
• Term Life and AD&D Insurance
• Employee Assistance Program
• Short‑Term and Long‑Term Disability Income
• Daily Pay – Ask the recruiter for details

Property Information

Formerly the headquarters of the Chicago and Northwestern Railroad, the building features a dual‑branded hotel with a 215‑room Canopy by Hilton and a 135‑room Hilton Garden Inn. A National Historic Landmark dating back to 1904, the property is located in the heart of downtown Chicago across the street from Willis Tower. The first floor features two lobbies, a street‑facing three‑meal restaurant, guest amenities, and conference rooms. The 16th floor (rooftop) features an independent (third‑party) restaurant and lounge, Seville, by acclaimed Chef Fabio Viviani. Canopy by Hilton is an upscale, boutique‑style brand focused on locally inspired design, experiential food and beverage, neighborhood culture, and personalized hospitality.