F&B Manager: Lead Guest-Centric Outlets

Loews Hotels & Co; Chicago (IL); On-site; USD 52,000 - 65,000; Full time

Benefits offered by this job

Health benefits

Retirement benefits

Paid time off

Tuition Reimbursement

Employee meals

Hotel discounts

Fitness center access

Volunteer opportunities

Job summary

Loews Chicago Hotel is seeking an experienced food and beverage outlet manager to lead operations, staffing, training, and scheduling to deliver a quality product and guest experience that exceeds expectations.

The role requires a degree in hospitality or a related field, plus two years of hotel or quality food service management, and strong leadership, guest service, and communication skills; Loews offers competitive benefits and growth opportunities.

Qualifications

• Associate of Science degree or higher in Hospitality or Food Service management.
• Two years management experience in hotel or quality food service operation.
• Certification as Food Service Manager or ability to obtain such certification.
• Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria.
• Effective management, leadership, organizational and communication skills.
• Ability to work flexible schedule to include weekends and holidays.
• Addresses guests by their names at all times; friendly, sincere and professional.

Responsibilities

• Maintains outlet staffing levels so as to provide for optimal performance.
• Represents the Director of Food and Beverage in his/her absence.
• Ensures adherence to departmental and Loews Hotels guidelines, policies and procedures.
• Responsible for smooth, efficient, cost effective operation of outlets to include labor management, supervision of all aspects of service, inventory control.
• Personally supervises outlet activities to ensure quality production/delivery of product/service.
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience.
• Prepares all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines.
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes.
• Communicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP's expected.
• Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards.
• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy.
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same.
• Coaches, counsels, retrains employees as needed to ensure superior levels of performance.
• Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel.
• Attends departmental meetings as required to communicate effectively with all outlet personnel to ensure that they are kept current on pertinent hotel information and activities.
• Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance.
• Visible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room service.
• Other duties as assigned.

Skills

Management experience

Leadership skills

Communication skills

Guest service excellence

Flexible schedule

Education

Associate of Science degree in Hospitality or Food Service management

Food Service Manager certification

Job description

Loews Chicago Hotel is seeking an experienced food and beverage outlet manager to lead operations, staffing, training, and scheduling to deliver a quality product and guest experience that exceeds expectations.

The role requires a degree in hospitality or a related field, plus two years of hotel or quality food service management, and strong leadership, guest service, and communication skills; Loews offers competitive benefits and growth opportunities.