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.

Leader - Inspires teammates to follow them
Team Player - Works well as a member of a group
Detail Oriented - Capable of carrying out a given task with all details necessary to get the task done well
Innovative - Consistently introduces new ideas and demonstrates original thinking

Bachelors of Hospitality and Resort Management (preferred)

Must be available to work flexible shifts, weekends, and holidays. (required)
Must be able to obtain and maintain a level 3 gaming license issued by the Illinois Gaming Board. (required)
Must be 21 years of age or older (required)
Food Handler Certification (required)
BASSET certification (required)
Bachelor's degree in hospitality or related field (required)
2 years: Full-service hotel/casino (required)
3 years: Restaurant management (required)

Skills