Restaurant Manager

The Whitehall Hotel; Chicago (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

The Whitehall Hotel in Chicago is seeking an experienced Food & Beverage Manager to oversee restaurant and catering operations, driving profitability while coordinating with kitchen, rooms, accounting, sales and marketing, and administration.

You will forecast demand, manage labor costs, promote the restaurant and catering facilities, ensure health standards, and mentor staff to deliver exceptional guest experiences in a fast-paced environment.

Qualifications

• Bachelor's degree in Hospitality, Hotel Food Service / Restaurant Management preferred; or equivalent combination of education and experience.
• Minimum of two years food and beverage management experience, preferably in the hotel industry.
• Familiarity with licensing responsibilities, health standards, and required certifications.

Responsibilities

• Develops forecasts, analyzes, and identifies market trends to increase business volumes.
• Manages profitability through effective supervision of employees, labor, and products.
• Promotes hotel restaurant and catering facilities to achieve revenue goals in collaboration with the General Manager.
• Oversees scheduling to maintain service levels while controlling labor costs and overtime.
• Hires, supervises, and disciplines restaurant staff; develops team members through training and mentoring.
• Conducts end-of-month beverage inventory and other duties as assigned.

Skills

Forecasting

Profitability management

Team leadership

Staff scheduling

Hiring

Training & mentoring

Education

Bachelor's degree in Hospitality

Tools

Word Processing

Spreadsheet

Payroll systems

Internet software

Project Management software

Database software

Job description

Job Summary

Oversees the operation of the food and beverage outlet and catering services. Ensures maximum service levels and profitability by maintaining liaison with all departments, including kitchen, rooms, accounting, sales and marketing, and administration.

Essential Duties and Responsibilities

• Develops forecasts, analyzes, and identifies market trends and suggests tactics to increase business volumes.
• Ensures profitability through effective management of employees, labor, and product.
• Works strategically with the General Manager to effectively promote the hotel's restaurant and catering facilities to achieve the department’s revenue goals.
• Observes daily conditions of all physical facilities and equipment in the restaurant, making recommendations for corrections and improvements as necessary.
• Oversees staff scheduling, allowing for appropriate service levels while controlling labor costs and overtime.
• Hires, supervises, and disciplines restaurant employees.
• Develops team members through appropriate training, coaching, and mentoring to ensure strong operational performance.
• Conducts end-of-month beverage inventory
• Performs other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education/Experience

Bachelor's degree in Hospitality, Hotel Food Service / Restaurant Management preferred; or equivalent combination of education and experience. Minimum of two years food and beverage management experience, preferably in the hotel industry. Full understanding of licensing responsibilities and health standards; Local Health Department Sanitation Certification preferred, required within 6 months of hire, T.I.P.S. Certification preferred /required within 6 months after hire

Language Skills

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages. Ability to apply concepts of basic algebra. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instruction furnished in written, oral, diagram, or schedule form.

Computer Skills

To perform this job successfully, an individual should know Word Processing software; Spreadsheet software; Payroll systems; Internet software; Project Management software; and Database software.

Other

Ability to work a flexible schedule, including early and late shifts, weekends, and holidays. A minimum work week consists of 50-55 hours. Excellent organization and communication skills and ability to perform a wide variety of tasks during busy, sometimes stressful times. Strong leadership skills, including ability to motivate staff.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually noisy.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk, and sit. The employee is occasionally required to use hands to finger, handle, or feel; and reach with hands and arms. The employee is required to have close vision, distance vision, and peripheral vision.

Source: Hospitality Online