General Manager of Food and Beverage in Chicago, Illinois at Hyde Park Hospitality

General Manager of Food and Beverage - Hilton O'Hare Airport

PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE:

The General Manager of Food and Beverage is responsible for overseeing the operation of front of the house’s food and beverage outlets including (restaurant, bar and cafe) and back of the house including (Main Kitchen, Pantry Kitchen, Stewarding, In-Room Delivery, Cafeteria, Purchasing, and Banquets). Meets operation financial objectives set forth by the Chicago Department of Aviation and the City of Chicago by revenue and profitability; partnering with vendors; preparing strategic and annual forecasts and budgets; analyzing variances; establishing and monitoring financial controls; developing and implementing strategies to increase revenue.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the company.

• Union Negotiations – Contract review, reporting employee concerns, and job description reviews.

OTHER DUTIES:

Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.

OPERATION ESSENTIAL FUNCTIONS:

• Ensure that management is following food and safety regulations
• Assist with outlet marketing
• Assign back of house department with special projects
• Assist hotel departments with their FB inquiries or projects as it relates to FB
• Follow up with guests’ comments and inquiries
• Conduct Interviews for Exempt positions
• Discipline creation and review for Exempt positions
• Final approval of vacations and request offs for back of the house and exempt team members
• Equipment management

FINANCIAL ESSENTIAL FUNCTIONS:

• Address credit card disputes
• Review Banquet Contracts
• Work with RSM to balance financials
• End of the Month Inventory review and input
• Tax Filing
• Vendor set up, maintenance and relationships
• Review bills in Bill.com
• Oversight of food supply ordering for the F&B operation
• Oversight of uniform needs

MANAGERIAL ESSENTIAL FUNCTIONS:

• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling, training, scheduling, discipline, terminating, and assigning work. Delivering recognitions and rewards.
• Performance Reviews for Union team members - Coordinate with HR to administer reviews for team members and review performance documents that are completed by managers.

SAFETY REQUIREMENTS:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. HPH will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS:

Positions directly reporting to this position (titles):

Assistant Director of Food and Beverage, Executive Payroll Administrator and Sous Chefs

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Completes assigned side work to include cleaning meeting space and storage space, that adhere to standard food and products as assigned to adhere to health standards.
• Abides by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Attends all mandatory meetings.
• Keeps work area clean and organized.
• Completes other duties as assigned by supervisor.

QUALIFICATIONS:

• Bachelor’s degree or equivalent experience required
• 3+ years of experience food and beverage operation and hotel operation
• 10+ years of leadership experience
• Solid understanding of accounting fundamentals and finance best practices
• Proficient in MS Office and good knowledge of relevant time and attendance software
• Trustworthy with attention to confidentiality
• Outstanding organizational ability with great attention to detail
• Excellent communication skills
• Must be flexible and adapt to changing priorities
• Great leadership abilities
• Ability to communicate with all levels of staff
• Ability to delegate tasks

LICENSES OR CERTIFICATES:

Food Handler’s License, ServSafe, Basset License, and all other licenses as required by local law.

Ability to obtain any government required license or certificate.