Senior Food & Beverage Manager — Upscale Hotel Ops

Loews Hotels & Co; United States; On-site; USD 52,000 - 65,000; Full time

Benefits offered by this job

Team Member Rates

Discounted Parking

Complimentary meals

Tuition Reimbursement

Pet Insurance

Job summary

Loews Chicago Hotel is seeking a capable hospitality professional to assist the Director of Food and Beverage in managing outlets, scheduling staff, and ensuring quality dining experiences for guests.

Responsibilities include staffing, training, cost control, guest interaction, and coordination with chefs to deliver exceptional service while maintaining budget targets. Equal opportunity employer.

Qualifications

• Associate of Science degree or higher in Hospitality or Food Service management.
• Two years management experience in hotel or free standing “quality” food service operation.
• Certification as “Food Service Manager” or other as required by State County or Local regulations 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.

Responsibilities

• Maintains outlet staffing levels to provide for optimal performance.
• Represents the Director of Food and Beverage in absence.
• Ensures adherence to departmental policies and hotel guidelines.
• Oversees labor costs and scheduling to stay within budgetary guidelines.
• Interacts with guests to ensure satisfaction and dining enjoyment.
• Prepares department requisitions and monitors inventory and costs.

Skills

Two years management experience

Effective management

Leadership

Organizational skills

Communication skills

Education

Associate of Science degree or higher in Hospitality or Food Service management

Food Service Manager certification

Job description

Loews Chicago Hotel is seeking a capable hospitality professional to assist the Director of Food and Beverage in managing outlets, scheduling staff, and ensuring quality dining experiences for guests.

Responsibilities include staffing, training, cost control, guest interaction, and coordination with chefs to deliver exceptional service while maintaining budget targets. Equal opportunity employer.