F&B Manager

Doubletree by Hilton Naperville/Lisle; Lisle (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health & Wellness

Paid Time Off (PTO)

401(k) retirement plan

Travel Perks

Job summary

The DoubleTree by Hilton Naperville/Lisle is seeking a skilled Food and Beverage Manager to lead dining operations across restaurants, bars, room service and banquets in Lisle, IL. The role focuses on guest experience, quality, and revenue growth.

You will manage a dedicated team, uphold health and safety standards, optimize menus and costs, and collaborate with sales and culinary teams to deliver exceptional guest experiences and profitable outcomes.

Qualifications

• Bachelor’s degree in Hospitality Management or related field.
• 3–5 years in food and beverage management in hospitality.
• Strong leadership, communication, and interpersonal skills.
• Proficient in F&B management software and MS Office.
• Ability to work nights, weekends, and holidays.

Responsibilities

• Oversee daily operations of all F&B outlets (restaurants, bars, room service, banquets).
• Ensure health, safety, and cleanliness; maintain compliant environment.
• Manage inventory and purchasing; monitor costs and revenues.
• Recruit, train, schedule, and evaluate staff; ongoing development.
• Collaborate with culinary, sales, and marketing teams to drive revenue.
• Develop and update menus; implement pricing strategies.
• Lead guest service initiatives to enhance satisfaction and loyalty.

Skills

Leadership

Communication

Interpersonal skills

Organizational skills

Time management

F&B management software

MS Office

Education

Bachelor’s degree in Hospitality Management

Bachelor’s degree in Culinary Arts

Bachelor’s degree in Business Administration

Tools

F&B management software

MS Office Suite

Job description

Position Overview:

We are seeking a highly skilled and motivated Food and Beverage Manager to oversee our dining operations at Double Tree Lisle in Lisle IL. The ideal candidate will be responsible for managing all aspects of the hotel's food and beverage services, ensuring exceptional guest experiences, and driving revenue growth. The Food and Beverage Manager will lead a dedicated team, maintain high standards of quality and service, and implement effective operational strategies.

Key Responsibilities:

Operational Management

• Oversee daily operations of all food and beverage outlets, including restaurants, bars, room service, and banquets.
• Ensure compliance with health and safety regulations, maintaining a clean and safe working environment.
• Monitor and manage inventory, ordering supplies and equipment as needed.

Team Leadership

• Recruit, train, and supervise food and beverage staff, ensuring high standards of service and professionalism.
• Conduct regular performance evaluations and provide ongoing training and development opportunities.
• Create and maintain staff schedules, ensuring adequate coverage for all shifts and events.

Guest Relations

• Ensure exceptional guest experiences by maintaining high standards of quality, service, and presentation.
• Address and resolve guest complaints and feedback promptly and professionally.
• Develop and implement strategies to enhance guest satisfaction and loyalty.

Financial Management

• Prepare and manage the food and beverage department's budget, tracking expenses and revenues.
• Monitor financial performance and implement strategies to achieve revenue targets and control costs.
• Analyze sales and revenue data to identify trends and opportunities for growth.

Menu Development

• Collaborate with the culinary team to create and update menus that meet guest preferences and market trends.
• Ensure menu items are prepared and presented according to hotel standards.
• Implement pricing strategies to maximize profitability.

Marketing and Sales

• Work with the sales and marketing team to promote food and beverage offerings and attract new business.
• Develop and implement promotional activities and events to increase revenue.
• Participate in industry events and networking functions to build relationships and increase visibility.

Compensation & Financial Incentives

• Base Salary Range: $55,000 – $75,000 per year. Final salary placement is determined by experience, skills, and qualifications.
• Performance Incentives: Eligible for performance-based incentive programs tied to individual and team goals.

Benefits & Perks

• Health & Wellness: Comprehensive medical, dental, and vision insurance coverage options.
• Paid Time Off (PTO): Accrued Paid Time Off (PTO) program for vacation, personal days, and illness, fully compliant with Illinois leave regulations.
• Retirement Savings: 401(k) retirement plan enrollment options to help secure your financial future.
• Travel Perks: Generous employee discount programs at partner hotels and affiliate properties worldwide.

Requirements

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field; relevant experience may be considered in lieu of a degree.
• Minimum of 3-5 years of experience in food and beverage management or a similar role in the hospitality industry.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time management abilities.
• Proficiency in food and beverage management software and MS Office Suite.
• Ability to work flexible hours, including nights, weekends, and holidays as needed.
• Knowledge of food safety and sanitation regulations.

Benefits

• Competitive salary and performance-based bonuses.
• Comprehensive health, dental, and vision insurance.
• Retirement plan.
• Paid time off as per the hotel's policy outlined in the employee handbook.
• Professional development and career growth opportunities.