Job Details

What's in it for you...

• Medical, Dental, Vision, and Supplemental Benefit Enrollment DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!

The impact you'll make...

The Food & Beverage Manager performs a key role on the hotel team by ensuring employee and guest satisfaction in every aspect of the food and beverage operation. The primary role of a Food & Beverage Manager is to manage the setup and service of banquet functions in the hotel, working closely with back-of-house and front-of-house Food & Beverage team to ensure quality execution of events. Secondary focus involves overseeing smooth restaurant and in-room-dining operations. By promoting an environment of hospitality, cleanliness, quality, accuracy, and engagement, the Food & Beverage Manager is responsible for cultivating a best-in-class culture.
You'll enjoy this job because...

• You're eager to distinguish yourself as a leader in hotel Food & Beverage operations
• You're self-motivated to achieve success
• You like working in a fast-paced environment
• You're skilled at prioritization and delegation
• You enjoy teaching and motivating others

What you'll be doing...

• Schedule staff coverage for banquet/catering functions and manage time off requests
• Oversee payroll for Banquet & Catering events - timesheets, gratuity tip-outs
• Coordinate food service between kitchen and banquet service staff & guests
• Introduce yourself to group contacts and behave as their primary point of contact on property during their event
• Review and implement table and seating diagrams
• Oversee and ensure all meeting rooms are set up to the specifications of the guest. This involves transporting heavy materials such as staging, tables, chairs, dance floors, etc. from storage area to meeting rooms.
• Responsible for overseeing and executing timely and safe breakdown of meeting rooms after event completion. Reset products for the next function.
• Manage and assist banquet servers during functions including set up, greeting, and serving guest assisting staff with breaking down of function
• Manage and assist with all reasonable bar back duties
• Maintain critical standards for product quality, service speed, cleanliness, organization and sanitation in front and back of house.
• Manage all opening and closing side work, inspection duties, and manager's report.
• Oversee linen inventory including linen and silverware rental orders
• Manage event checks in CI/TY and verify accuracy in head counts, consumption, and charges applied to each event.
• Ensure proper training on quality and service standards and have the tools & equipment for team to effectively carry out their job functions
• Establish and achieve quality and guest satisfaction goals
• Assist in pre-service and periodic training
• Organize training of staff when needed
• Maintain established cleaning schedule of meeting rooms and ballrooms to ensure meeting rooms stay presentable at all times.
• Oversee the day-to-day operations of the Restaurant, In Room Dining, Banquets and Bar
• Ensure all staff has arrived and is in proper uniform.
• Ensure staff receive proper training on quality, service and operational standards and have the tools & equipment to effectively carry out their job functions. Follow up on training to ensure levels of service are maintained.
• Follow up on staff training to ensure levels of service are maintained
• Establish and achieve quality and guest satisfaction goals
• Maintain a floor presence during needed meal periods to ensure optimal guest service and assist associates
• Ensure restaurant is set and looking to specifications before start of shift.
• Learn the job responsibilities of opening and closing for the supervisor position, server position, bartender position and host position so you can ensure the proper process is being followed and you can hold the team accountable to those responsibilities.
• Follow all cash, voids, comp and close out procedures and hold the team accountable to those procedures.
• Work in conjunction with all other departments always ensuring a good line of communication with the front desk.
• Ensure hotel guests or The Keep patrons are satisfied, and problems are resolved at the time they are is presented.
• Communicate via shift logs, e-mails, notes of the shift
• Report to work on time and close or stay your full shift (management is responsible for approving stars adhere to their checklist and check-in with management before departing each shift)
• Set example and adhere to basic hygiene procedures and grooming standards
• Work closely with Director of Food & Beverage, Executive Chef, and Food & Beverage Manager
• Follow appropriate disciplinary guidelines to hold stars accountable to hotel and company standards of performance and conduct
• Complete additional duties as assigned by hotel leadership

Requirements...

• Must be able to speak, read, write and understand the primary language(s) used in the workplace
• Requires good communication skills, both verbal and written
• Strong administrative skills, to include business writing, mathematics for basic accounting and knowledge of Microsoft Office programs
• Ability to stand and walk for hours at a time
• Must be able to lift up to 50 pounds occasionally
• Understand this role requires grasping, writing, standing, sitting, walking, bending, listening and hearing ability and visual acuity.
• Lift and move multiple tables and chairs and podiums weighing up to 100 lbs. through a crowded room with or without reasonable accommodations.
• Some college and/or advanced training in food operations preferred
• Prior restaurant and bar supervisory experience required; hotel restaurant or banquet experience preferred
• Knowledge of various types of equipment and set up styles used in meeting rooms. For example: round, boardroom, reception, U-Shape, etc.
• Communicate with guests, group contacts, other associates and leadership
• Ability to grasp, lift and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 500 lbs. with or without reasonable accommodations.
• Ability to work calmly under stressful situations
• Ability to maintain high level of guest satisfaction is in absolute requirement for this position

About First Hospitality...

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.