Food & Beverage Manager

mcrhotels.com; Illinois; On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a dynamic Food and Beverage Manager to lead operations at a prominent hotel. In this pivotal role, you will oversee all aspects of food and beverage service, ensuring exceptional guest experiences while maximizing sales and team engagement. Your leadership will guide staff training, manage finances, and uphold quality standards in a fast-paced environment. This is an exciting opportunity to make a significant impact in a vibrant hospitality setting, where your expertise will contribute to the success of a leading hotel brand. Join a team that values innovation and excellence in service.

Benefits

Weekly Pay

Paid Time Off

Retirement Options

Health Insurance

Dental Insurance

Vision Insurance

Qualifications

• Proven experience in food and beverage management is essential.
• Strong communication and leadership skills are required.

Responsibilities

• Manage all food and beverage operations and ensure excellent guest experiences.
• Train staff in food preparation, service, and safety procedures.

Skills

Food and Beverage Management

Problem-Solving

Delegation

Communication Skills

Leadership Skills

Guest Service Orientation

Education

Culinary School Diploma

Degree in Food Service Management

Tools

MS Office

Restaurant Management Software

POS Systems

Job description

Chicago IL O'Hare Hyatt Regency, Rosemont, Illinois, United States of America

Job Description

Posted Friday, February 14, 2025 at 5:00 AM | Expires Monday, March 10, 2025 at 4:59 AM

The Food and Beverage Manager at Hyatt Regency Chicago O'Hare will be responsible for managing all food and beverage operations and delivering an excellent guest experience. The Food & Beverage Manager will forecast, plan, and manage all food and beverage orders, staff, and finance. This person will maximize sales and revenue through customer satisfaction and team member engagement.

Responsibilities:

1. Train workers in food preparation, and in service, sanitation, and safety procedures
2. Compile and balance cash receipts at the end of the day or shift
3. Perform various financial activities such as cash handling, deposit preparation, and payroll
4. Supervise and participate in kitchen and dining area cleaning activities
5. Resolve customer complaints regarding food service
6. Control inventories of food, equipment, and liquor, and report shortages to designated personnel
7. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
8. Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations
9. Specify production and time sequences and workstation and equipment arrangements
10. Forecast staff, equipment, and supply requirements based on business demand
11. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
12. Assign duties, responsibilities, and workstations to employees in accordance with work requirements
13. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
14. Perform personnel actions, such as hiring and firing staff, providing employee orientation, training
15. Conduct supervisory activities, such as creating work schedules or organizing employee timesheets
16. Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
17. Record production, operational, and personnel data on specified forms
18. Develop equipment maintenance schedules and arrange for repairs
19. Greet and seat guests, and present menus and wine lists
20. Schedule parties and take reservations
21. Present bills and accept payments

Requirements:

1. Proven food and beverage management experience
2. Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
3. Ability to spot and resolve problems efficiently
4. Mastery in delegating multiple tasks
5. Communication and leadership skills
6. Up to date with food and beverages trends and best practices
7. Ability to manage personnel and meet financial targets
8. Guest-oriented and service-minded
9. Culinary school diploma or degree in food service management or related field preferred

Our Company

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company’s 10 Most Innovative Travel Companies of 2020.
• MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.
• For the TWA Hotel at New York’s JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA.

What we offer/What’s in it for you?

• Weekly Pay
• Paid Time Off
• Retirement Options
• Health, Dental, Vision Insurance- available after 30 days of employment for full-time team members