Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark .
The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold. ESSENTIAL FUNCTIONS:
- Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded.
- Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week.
- Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue
- Manage complaints from staff by creating and providing solutions that will result in a positive outcome.
- Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
- Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable.
- A ssures a high standard of appearance, setup, and cleanliness of dining areas ; and takes necessary action to correct any issues in a timely manner.
- Maintain health and safety standards in compliance with City of Chicago Department of Public Health code.
- Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded.
- Manages and properly codes product invoices before submitting to the Accounting Department.
- Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets.
- Perform and manage month end inventory.
- Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel.
- Creates and implements Skills Training Outlines for all operational roles and duties.
- Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity.
- Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations.
- Implement strategies to maximize restaurant sales and profitability.
- Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines.
- Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service.
- Host weekly Managers meeting to present service and operational initiatives and current events.
- Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution.
- Assist with all events and attends BEO meetings to ensure proper execution of events.
MARGINAL FUNCTIONS:
- Respond to any reasonable task assigned by your immediate supervisor or General Manager.
- Assist in all outlets and Banquets when needed.
- Other duties as assigned by Manager or Supervisor.
Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) â€" Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
â€" Five years of progressive restaurant and banquet event experience preferred.
â€" Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus.
â€" Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed.
â€" Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required.
â€" Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required.
â€" Ability to make quick decisions in high stress situations.
â€" Excellent customer service skills.
â€" Ability to lead, teach and mentor staff about proper service skills.
â€" Pleasant and positive personality.
â€" Well organized.
â€" Proactive Manager with focus on accountability practices.
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