F&B Manager — Lead Dining & Guest Experience

Soho House & Co.; Chicago (IL); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Health care

401K

Paid Time Off

Career Development

Soho Impact

Learning & Development

Cookhouse & House Tonic

Team Events

Team Meal

Job summary

Soho House & Co. in Chicago seeks a Food & Beverage Manager to lead service delivery, quality control, and the overall F&B experience under the General Manager.

You will drive daily operations, forecast budgets, recruit and train staff, and optimize profitability while maintaining exceptional guest satisfaction. The role emphasizes leadership, menu partnerships, purchasing, vendor relations, and strict adherence to safety and allergy procedures.

Qualifications

• 5+ years in a similar F&B leadership role.
• Detail-oriented, process-driven, able to solve problems in a high-volume setting.
• Experience with hospitality tech (POS, OpenTable, Opera).
• Proactive leader who communicates across teams to drive best practices.
• Strong knowledge of food/beverage trends and health & safety compliance.
• Able to manage personnel and hit financial targets.
• Guest-focused, service-minded and proactive.

Responsibilities

• Lead daily/weekly/monthly F&B operations with General Manager oversight.
• Drive service standards, guest experience, and staff scheduling.
• Hire, train and develop F&B staff; oversee KPI targets.
• Oversee menus, purchasing, vendor relations and inventory management.
• Ensure allergy procedures, cleanliness, safety, and compliance.
• Deliver weekly/daily recaps on service, staffing, sales and risk.

Skills

Leadership

Detail-oriented

Problem solving

Customer service

Food & beverage trends

Staff development

Financial targets

Tools

POS systems

OpenTable

Opera

Job description

Soho House & Co. in Chicago seeks a Food & Beverage Manager to lead service delivery, quality control, and the overall F&B experience under the General Manager.

You will drive daily operations, forecast budgets, recruit and train staff, and optimize profitability while maintaining exceptional guest satisfaction. The role emphasizes leadership, menu partnerships, purchasing, vendor relations, and strict adherence to safety and allergy procedures.