Banquet Food and Beverage Manager

Overview Chicago HotelSweet Home for sure… Chicago, the third largest city in the US, is second to none with its stunning architecture and lake front beauty. There is something for everyone in Chi-Town; world class music, theater, dining, museums, sports and shopping to name a few. The 4 star Omni Chicago sits on the world famous Mag Mile amongst high end retail stores and close to many of the most popular tourist attractions in Chicago. We are known for our quality and exceptional service. We only hire only the best to ensure we continue our longstanding tradition.Omni Chicago’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Chicago Hotel’s commitment to serve our associates and nurture their growth has led to the company’s highest rating in associate satisfaction and an impressive internal promotion rate. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Chicago Hotel may be your perfect match. Job Description To Ensure proper servicing of all Banquet Functions and assist the F&B Outlets as needed. To provide proper training and supervision of all personnel. Salary range for this position (based on experience): $63,500 - $79,500/year.Upon meeting eligibility requirements Full Time Associates at Omni Chicago Hotel are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, Pre-Tax Commuter Program, 401k, Select Paid Holidays and Paid Leave Accrual.Additional associate benefits offered include discounts at the restaurant, use of hotel fitness center, discounted parking options, discounted rates at other Omni properties, corporate discounts, continued education opportunities and more. Responsibilities Represents management at functionsDetermines set-ups in conjunction with Director of CateringAttends pre cons and post consMaintains china, glass, and silver inventoryResponsible for scheduling Housemen and Servers appropriately to cover business levelsManages payroll, forecasting and accountable for overtime controlsPrepare and administer staff reviewsOversee recruitment and development through outreach, interviews and ongoing trainingImplement procedures and policies and handle coaching and counseling when expectation are not up to Omni standardTrain staff on service engagement & food presentationsAchieve high audit scores through strict scrutiny and daily preparationCoordinates functions with service staff and Culinary Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.Food costs conscious, coordinates with the Culinary and Stewarding Department on fast recovery of food leftover and minimizes wasteSupervision of floor during event; including managing all banquet associatesPre-event meeting conducted with service staff on a daily basisBriefs waiters on functions and procedure of serviceEstablishes high standards of quality service and maintains them through effective training and continuous upgradingMaintains the equipment entrusted to his/her care and keeps pars upMaintains records, reports, closing reports and payroll costsMonitor productivity of service across all banquet functions; coach and counsel associate when performance is below company standardsInspects function rooms and submits work orders for the Engineering Department to maintain rooms in excellent conditionConscious of business fluctuations, reacts either increasing or decreasing when volume of business fluctuates up or downMaximizes profits in department through effective management techniques always keeping in mind guest satisfactionKeeps updated in new food and wine trends. Sets the pace and the good example for a successful quality operationContribute to the profitability of the event through cost control effectiveness; ordering and scheduling appropriately.Responsible for identifying staffing needs, assisting with recruitment of qualified candidates, and ultimately hiring final candidate.Perform any and all other duties assigned and/or required by management. Qualifications Bachelor’s Degree or Equivalent experience Previous Restaurant Manager Experience requiredFlexible schedule including evenings, weekends, and holidaysUnderstanding of financial statements and labor productivityOmni Hotels & Resorts is an equal opportunity employer - vets/disability.