Situated between the energy of Downtown Chicago and the convenience of the nation’s busiest airport, Loews Chicago O’Hare Hotel is truly the best of both worlds. Complete with rotating art gallery showcases by local artists, lux amenities and upscale accommodations - our property is truly an O’Hare Oasis. Job Specific Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards Follows New Hire Training and on-going Star Service Competency in accordance with hotel policy Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Coaches, counsels, retrains personnel as needed in order to ensure levels of performance Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP’s expected Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments Serves as active member of the Executive Committee and attends all meeting of same Conducts frequent inspection/analysis/critique of all hotel food and beverage outlets Works with Executive Chef, and outlet managers to improve existing menu’s and develop new menu’s as the need arises Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria Effective management, leadership, organizational and communication skills Ability to work flexible schedule to include weekends and holidays