Director of Food & Beverage

Cicero, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $100,000.00 - $120,000.00

Work Schedule

Standard Hours

Benefits

Highly competitive wages

Exceptional benefit plan

401K matching program

Crescent managed property discounts

Marriott hotel room discounts

Free Meals

Training and development programs

Job Description

Le Méridien Chicago - Oakbrook Center offers a calm haven and chic sophistication situated next to the eponymous shopping center in Oak Brook, Illinois. This elegant hotel provides guests with easy access to some of the most iconic attractions throughout Chicago, including the renowned Drury Lane Theatre, the Elmhurst Art Museum, and the vibrant downtown area. Known for its stylish ambiance and exceptional service, Le Méridien Chicago - Oakbrook Center creates a welcoming atmosphere where guests can enjoy memorable experiences whether traveling for business or leisure.

As part of Crescent Hotels & Resorts, the hotel belongs t... Show More

Job Requirements

Must have 5 years of hotel luxury food and beverage leadership experience
Must have Food Manager certification
Ability to delegate responsibility and manage various food and beverage sub-departments
Experience in budgeting, forecasting, and cost controls
Strong leadership and communication skills
Passion for customer service excellence
Ability to work collaboratively with sales and other departments
Knowledge of state, federal and corporate regulations regarding alcohol service
Marriott experience preferred

Job Qualifications

Must have 5 years of hotel luxury food and beverage leadership experience
Marriott experience preferred
Passionate about creating a genuine customer experience while achieving revenue objectives
Can represent Le Meridien Chicago Oakbrook Center with confidence and the spirit of hospitality
Able to work closely with the Sales Department to negotiate pricing and optimize production to positively impact hotel revenues
Self-starting personality with an even disposition
Can communicate well with guests
Can do, problem solver personality
Friendly disposition with a passion for hospitality
Team player who strives to support others and likes to win as a team
Must have Food Manager certification

Job Duties

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result
Participate in the creation of menus designed to attract a predetermined customer market
Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards
Provides ethical and consistent leadership in the food and beverage area of the hotel by directing and organizing the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel profitability
Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages
Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion
Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and events service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.
Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department
Plan and administer a training and development program within the department which will provide well trained associates at all levels

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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