Food & Beverage Manager
- MCR Hotels Expired
- Rosemont, Illinois
- Full Time
This job ad was removed 18 hours ago.
Job Description
The Food and Beverage Manager at the Hyatt Regency Chicago O'Hare Airport 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:
Train workers in food preparation, and in service, sanitation, and safety procedures
Compile and balance cash receipts at the end of the day or shift
Perform various financial activities such as cash handling, deposit preparation, and payroll
Supervise and participate in kitchen and dining area cleaning activities
Resolve customer complaints regarding food service
Control inventories of food, equipment, and liquor, and report shortages to designated personnel
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations
Specify production and time sequences and Workstation and equipment arrangements
Forecast staff, equipment, and supply requirements based on business demand
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
Assign duties, responsibilities, and workstations to employees in accordance with work requirements
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Perform personnel actions, such as hiring and firing staff, providing employee orientation, training
Conduct supervisory activities, such as creating work schedules or organizing employee timesheets
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
Record production, operational, and personnel data on specified forms
Develop equipment maintenance schedules and arrange for repairs
Greet and seat guests, and present menus and wine lists
Schedule parties and take reservations
Present bills and accept payments
Resolve customer complaints regarding food service
Develop equipment maintenance schedules and arrange for repairs
Requirements:
Proven food and beverage management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Culinary school diploma or degree in food service management or related field preferred
Responsibilities:
Train workers in food preparation, and in service, sanitation, and safety procedures
Compile and balance cash receipts at the end of the day or shift
Perform various financial activities such as cash handling, deposit preparation, and payroll
Supervise and participate in kitchen and dining area cleaning activities
Resolve customer complaints regarding food service
Control inventories of food, equipment, and liquor, and report shortages to designated personnel
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations
Specify production and time sequences and Workstation and equipment arrangements
Forecast staff, equipment, and supply requirements based on business demand
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
Assign duties, responsibilities, and workstations to employees in accordance with work requirements
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Perform personnel actions, such as hiring and firing staff, providing employee orientation, training
Conduct supervisory activities, such as creating work schedules or organizing employee timesheets
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
Record production, operational, and personnel data on specified forms
Develop equipment maintenance schedules and arrange for repairs
Greet and seat guests, and present menus and wine lists
Schedule parties and take reservations
Present bills and accept payments
Resolve customer complaints regarding food service
Develop equipment maintenance schedules and arrange for repairs
Requirements:
Proven food and beverage management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Culinary school diploma or degree in food service management or related field preferred
Our Company
- MCR is the 3rd-largest hotel owner-operator in the United States.
- Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
- MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities .
- MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
- MCR was named one of Fast Company 's 10 Most Innovative Travel Companies of 2020 .
- MCR is a three-time recipient of the Marriott Partnership Circle Award , the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer .
- For the TWA Hotel at New York's JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS) , the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA
What we offer/What's in it for you?
- Hotel Discounts
- Weekly Pay
- Paid Time Off
- Retirement Options
- Referral bonuses
- Career advancement & upward mobility
- Health, Dental, Vision Insurance- available after 30 days of employment for Full time team members
The Food and Beverage Manager at the Hyatt Regency Chicago O'Hare Airport 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:
Train workers in food preparation, and in service, sanitation, and safety procedures
Compile and balance cash receipts at the end of the day or shift
Perform various financial activities such as cash handling, deposit preparation, and payroll
Supervise and participate in kitchen and dining area cleaning activities
Resolve customer complaints regarding food service
Control inventories of food, equipment, and liquor, and report shortages to designated personnel
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations
Specify production and time sequences and Workstation and equipment arrangements
Forecast staff, equipment, and supply requirements based on business demand
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
Assign duties, responsibilities, and workstations to employees in accordance with work requirements
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Perform personnel actions, such as hiring and firing staff, providing employee orientation, training
Conduct supervisory activities, such as creating work schedules or organizing employee timesheets
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
Record production, operational, and personnel data on specified forms
Develop equipment maintenance schedules and arrange for repairs
Greet and seat guests, and present menus and wine lists
Schedule parties and take reservations
Present bills and accept payments
Resolve customer complaints regarding food service
Develop equipment maintenance schedules and arrange for repairs
Requirements:
Proven food and beverage management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Culinary school diploma or degree in food service management or related field preferred
Responsibilities:
Train workers in food preparation, and in service, sanitation, and safety procedures
Compile and balance cash receipts at the end of the day or shift
Perform various financial activities such as cash handling, deposit preparation, and payroll
Supervise and participate in kitchen and dining area cleaning activities
Resolve customer complaints regarding food service
Control inventories of food, equipment, and liquor, and report shortages to designated personnel
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services
Observe and evaluate workers and work procedures to ensure quality standards and service, and participate in disciplinary documentations
Specify production and time sequences and Workstation and equipment arrangements
Forecast staff, equipment, and supply requirements based on business demand
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
Assign duties, responsibilities, and workstations to employees in accordance with work requirements
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Perform personnel actions, such as hiring and firing staff, providing employee orientation, training
Conduct supervisory activities, such as creating work schedules or organizing employee timesheets
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
Record production, operational, and personnel data on specified forms
Develop equipment maintenance schedules and arrange for repairs
Greet and seat guests, and present menus and wine lists
Schedule parties and take reservations
Present bills and accept payments
Resolve customer complaints regarding food service
Develop equipment maintenance schedules and arrange for repairs
Requirements:
Proven food and beverage management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Culinary school diploma or degree in food service management or related field preferred
Our Company
- MCR is the 3rd-largest hotel owner-operator in the United States.
- Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
- MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities .
- MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
- MCR was named one of Fast Company 's 10 Most Innovative Travel Companies of 2020 .
- MCR is a three-time recipient of the Marriott Partnership Circle Award , the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer .
- For the TWA Hotel at New York's JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS) , the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA
What we offer/What's in it for you?
- Hotel Discounts
- Weekly Pay
- Paid Time Off
- Retirement Options
- Referral bonuses
- Career advancement & upward mobility
- Health, Dental, Vision Insurance- available after 30 days of employment for Full time team members
Job ID: 469417400
Originally Posted on: 3/15/2025
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