Food and Beverage Manager- Hyatt Regency Deerfield, IL

Blue Sky Hospitality Solutions; Deerfield (IL); Sur place; USD 60 000 - 80 000; Plein temps

Résumé du poste

A hospitality management company in Deerfield is seeking a Food & Beverage Manager to oversee all food and beverage operations. The role includes managing budgets, enhancing guest experiences, recruiting and training staff, and ensuring compliance with health and safety regulations. Candidates should have a Bachelor’s degree in Hospitality Management along with 3–7+ years of relevant experience. Strong leadership, financial management skills, and the ability to thrive in a fast-paced environment are essential. The position requires flexible scheduling including nights and weekends.

Qualifications

• 3–7+ years of experience in food and beverage operations required.
• Prior leadership experience in a hotel or upscale restaurant environment is essential.
• Flexibility to work during weekends and holidays is needed.

Responsabilités

• Oversee daily food and beverage operations and ensure high standards.
• Manage departmental budgets and drive revenue through strategic initiatives.
• Recruit, train, and develop food & beverage team members.
• Lead by example during peak service periods.
• Ensure compliance with health and safety regulations.

Connaissances

Leadership and team management skills

Financial acumen

Excellent communication and interpersonal skills

Knowledge of POS systems

Ability to work in a fast-paced environment

Formation

Bachelor’s degree in Hospitality Management or related field

Outils

MICROS POS

Toast POS

Description du poste

Job Description: Food & Beverage Manager

Position Title: Food & Beverage Manager

Reports To: General Manager / Director of Operations

Position Summary

The Food & Beverage Manager is responsible for overseeing all food and beverage operations, ensuring exceptional guest experiences, operational efficiency, and profitability. This role leads all restaurant, bar, banquet, and catering functions while maintaining high standards of service, quality, and compliance.

Key Responsibilities

Operations Management

• Oversee daily operations of all F&B outlets, including restaurant, bar, room service, and banquets
• Ensure consistent delivery of high-quality food, beverage, and service standards
• Monitor guest satisfaction and respond promptly to feedback and service recovery situations
• Maintain cleanliness, safety, and compliance with health regulations

Financial Performance

• Manage departmental budgets, forecasts, and cost controls
• Drive revenue through strategic promotions, upselling, and outlet performance optimization
• Monitor food and beverage cost percentages, labor costs, and productivity
• Analyze financial reports and implement corrective actions as needed

Leadership & Team Development

• Recruit, train, and develop F&B team members and supervisors
• Create a positive, engaging work environment aligned with company culture
• Conduct performance evaluations and provide coaching and feedback
• Ensure compliance with company policies, labor laws, and union agreements (if applicable)

Guest Experience & Service Excellence

• Ensure all guests receive exceptional service in line with brand standards
• Lead by example on the floor during peak periods
• Implement service standards and continuous improvement initiatives
• Build relationships with repeat guests and VIP clients

Menu & Product Management

• Collaborate with the Executive Chef on menu development and pricing strategies
• Ensure quality, presentation, and consistency of all food and beverage offerings
• Monitor inventory, ordering, and vendor relationships
• Maintain proper controls to minimize waste and maximize profitability

Compliance & Safety

• Ensure compliance with all health, safety, and sanitation regulations
• Maintain alcohol service compliance and licensing requirements
• Enforce food safety standards (HACCP or equivalent)

Qualifications

Education & Experience

• Bachelor’s degree in Hospitality Management, Business, or related field (preferred)
• 3–7+ years of progressive experience in food and beverage operations
• Prior leadership experience in a hotel or upscale restaurant environment

Skills & Competencies

• Strong leadership and team management skills
• Financial acumen with experience managing budgets and P&L
• Excellent communication and interpersonal skills
• Ability to work in a fast‑paced, high‑pressure environment
• Knowledge of POS systems (e.g., MICROS POS, Toast POS)
• Understanding of labor laws and scheduling practices

Key Performance Indicators (KPIs)

• Guest satisfaction scores (GSS)
• Food & Beverage revenue growth
• Cost of sales (food & beverage %)
• Labor cost %
• Employee engagement and retention
• Health inspection scores

Work Environment

• Requires flexible schedule, including nights, weekends, and holidays
• Frequent standing, walking, and interaction with guests and team members