Manager - Food and Beverage

Operations Management

• Plans, develops, and directs the entire staff.
• Ensures that stock levels of staple/non-staple food, supplies, and equipment are consistently maintained at adequate levels through effective purchasing and inventory processes.
• Supervise, train, and develop F&B staff to ensure high performance and adherence to Bally’s Chicago standards.
• Conduct regular team meetings to communicate goals, share updates, and address any operational challenges.
• Foster a positive work environment that encourages teamwork and collaboration.
• Ensure exceptional service by monitoring guest interactions and addressing any concerns promptly.
• Maintain a welcoming atmosphere that exceeds guest expectations.
• Implement strategies to enhance guest satisfaction and loyalty.
• Oversee daily F&B operations, including opening and closing procedures.
• Ensure compliance with health, safety, and sanitation regulations.
• Collaborate with the culinary team to develop and refine menus that align with guest preferences and current trends.
  Financial Asset Management/Administration
• Ensures necessary equipment and supplies are maintained and operable to perform essential functions and services.
• Follow the department budget and maintain the operations within.
• Ensures that menus are maintained and filled in accordance with established policies and procedures. Utilizes available menu planning software.
• Maintains current and accurate records using computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.
• Develop and manage the F&B department's budget, including labor costs, food costs, and other operational expenses.
• Analyze financial performance and implement strategies for revenue growth and cost control.
• Prepare regular financial reports for senior management.
• Oversee inventory management, ensuring adequate stock levels and minimizing waste.
• Establish relationships with vendors and negotiate contracts for quality supplies at competitive prices.
• Plan and coordinate banquet events in collaboration with the events team, ensuring all aspects of the event meet guest specifications and hotel standards.

People Experience - Service Excellence (internal and external)

• Work closely with the culinary team to create customized menus that cater to the unique needs of each event.
• Maintain clear communication with clients/guests to confirm event details and address any special requests or concerns.
• Evaluate the success of events through guest feedback and performance analysis, implementing improvements where necessary.
• Perform all other duties and tasks assigned.

Quality Compliance

• Reviews, develops, and implements a plan of correction for culinary and service concerns and/or deficiencies noted during quality assurance and state and city survey inspections.
• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.

Compensation:

• Target Salary Range: $75,000 - $85,000 per year

Additional Benefits:

• $7 Daily Employee Parking

Physical Demands & Work Environment

• Frequently required to lift to a maximum of 50 pounds
• Regularly required to see, hear, talk, bend, twist, stand, and walk; use hands to finger, handle, or feel; reach with hands and arms
• Able to interact with others while maintaining a positive and professional demeanor in a work environment that is frequently fast-paced and noisy
• The work environment contains bright lights, loud noise, and stressful situations.