CHICAGO BASED Director of Food & Beverage

Full-Time

The Director of F&B Operations is responsible for leading the food and beverage service in facilities to

include the applicable areas of the Hotel. Responsible for ensuring the highest level of guest service by

overseeing all aspects of service and service staff during operating hours, while working in a clean and

safe environment and meeting all financial goals for sales and expenses.

Essential Duties & Responsibilities:

 Manages all aspects in the food and beverage operation, assigned areas and special events

 Assists in the development of menus and food programing

 Manages bar to ensure proper room preparation, including set-up of glassware, etc.

 Confirms that all service staff are properly attired and adhere to the appearance standards

 Hires, manages, and trains staff in all technical and non-technical aspects of their role

including Hotel standards of quality and service

 Creates, maintains, and distributes weekly schedules for staff and communicates changes as appropriate

 Communicates with staff regarding reservations and/or special events

 Conducts pre-shift and/or pre-event meetings with all necessary staff

 Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the

Company policies and applicable laws

 Ensures guest/patron needs are met

 Responsible for employee relation issues and reviews incidents with Management Company

 Completes and administers employee performance appraisals

 Conducts beverage, glass etc. inventories

 Opens and closes bar on a regular basis. Responsible for ensuring bar is secure upon departure and that all

lights, equipment, doors, etc. are turned off or locked

 Controls costs of beverage outlet by assisting management, as requested, in purchasing, maintaining

effective profit and loss controls and monitoring labor costs following demand patterns, budget and local

labor laws

 Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and

other reports as requested

 Manages food waste expenses

 Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing

including promotions and special events and by training staff on “up-selling.”

 Trains staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage

control policies including confirming legal drinking age and discontinuing service to intoxicated guests

 Maintains guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring

feedback from guests and co-workers to ensure satisfaction and/or implement service improvement ideas;

developing new concepts to ensure customer satisfaction and repeat business

 Maintain consistency of service by being aware of and prepared for all events, large parties and reservations

that may affect food and beverage service operations

 Communicates and teams well with other departments.

Additional Duties & Responsibilities:

 Primary duty is management and leadership, however, may be required to fill in as a

Server, Bartender, etc. to relieve/back-up staff during peak periods as necessary

 Attends and participates in weekly meetings with hotel partner

 Implements and supports all initiatives and programs and requested by management

 Teams hotel partner to ensure exemplary customer service and adherence to policies and procedures

 Maintains knowledge of other similar Bars and industry trends

Minimum Education, Experience & Other Skills:

 Four year college degree or equivalent experience required 

 A minimum of 4 years of progressive responsibility in food and beverage industry required

 A minimum of 2 years of personnel management in a hospitality/service industry required

 Experience in resolving customer issues/complaints as well as overall excellent customer service required