Food & Beverage Manager, Restaurant

mcrhotels.com; Des Plaines (IL); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a dedicated Food and Beverage Manager to oversee all operations at a premier venue. This role is crucial for ensuring an exceptional guest experience through effective management of food and beverage services. The ideal candidate will possess a blend of strong leadership and problem-solving skills, with a deep understanding of current food trends and best practices. This position offers a unique opportunity to maximize sales and enhance customer satisfaction while leading a dynamic team in a fast-paced environment. If you are passionate about food service and thrive in a collaborative atmosphere, this role is perfect for you.

Qualifications

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

Responsibilities

• Manage all food and beverage operations to enhance guest experience.
• Train staff in food preparation and service procedures.
• Resolve customer complaints and control inventory.

Skills

Food and Beverage Management

Problem Solving

Communication Skills

Leadership Skills

Delegation

Customer Service

Education

Culinary School Diploma

Degree in Food Service Management

Tools

MS Office

Restaurant Management Software

POS Systems

Job description

The Food and Beverage Manager at Hyatt Regency O'Hare Chicago 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
22. Resolve customer complaints regarding food service

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