Sage Hospitality
Food & Beverage Manager at The Ritz-Carlton, Chicago
Sage Hospitality, Chicago, Illinois, United States, 60290
Why us?
Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel's spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.
Dining at this downtown Chicago hotel begins with Torali, a modern Italian steakhouse favoring handmade pastas and dry-aged meats. The experience extends to its bar and rooftop, both internationally inspired and locally driven, and The Café offering specialty coffee in a greenhouse-inspired space.
Job Overview
Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Responsibilities
Manage the human resources within the department.Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.Qualifications
Education/Formal Training
More than two years of post high school education.
Experience
One to two years of employment in a related position with this company or other organization(s). Prior experience supervising or managing in a union environment.
Knowledge/Skills
Excellent comprehension for assisting with guest and associate matters.Interpreting instructions from customers, associates, and managers.Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.Must have knowledge of food safety and chemicals/agents for training purposes.Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.No kneeling required.Mobility -95% of shift covering all areas of outlets supervising.Continuous standing to assist at hostess station -minimal stationary standing.Climbing stairs -varies by location. No driving required.
Environment
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Benefits
• Marriott Discount• Sage Hotel Discounts Across the US• Medical, Vision, & Dental Insurance• Access to the Sage Savings Spot (Beneplace)
Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel's spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.
Dining at this downtown Chicago hotel begins with Torali, a modern Italian steakhouse favoring handmade pastas and dry-aged meats. The experience extends to its bar and rooftop, both internationally inspired and locally driven, and The Café offering specialty coffee in a greenhouse-inspired space.
Job Overview
Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Responsibilities
Manage the human resources within the department.Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.Qualifications
Education/Formal Training
More than two years of post high school education.
Experience
One to two years of employment in a related position with this company or other organization(s). Prior experience supervising or managing in a union environment.
Knowledge/Skills
Excellent comprehension for assisting with guest and associate matters.Interpreting instructions from customers, associates, and managers.Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.Must have knowledge of food safety and chemicals/agents for training purposes.Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.No kneeling required.Mobility -95% of shift covering all areas of outlets supervising.Continuous standing to assist at hostess station -minimal stationary standing.Climbing stairs -varies by location. No driving required.
Environment
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Benefits
• Marriott Discount• Sage Hotel Discounts Across the US• Medical, Vision, & Dental Insurance• Access to the Sage Savings Spot (Beneplace)