Food and Beverage Manager- Hyatt Regency Deerfield, IL

The Food & Beverage Manager is responsible for overseeing all food and beverage operations, ensuring exceptional guest experiences, operational efficiency, and profitability. This role leads all restaurant, bar, banquet, and catering functions while maintaining high standards of service, quality, and compliance.

• Oversee daily operations of all F&B outlets, including restaurant, bar, room service, and banquets
• Ensure consistent delivery of high-quality food, beverage, and service standards
• Monitor guest satisfaction and respond promptly to feedback and service recovery situations
• Maintain cleanliness, safety, and compliance with health regulations

• Manage departmental budgets, forecasts, and cost controls
• Drive revenue through strategic promotions, upselling, and outlet performance optimization
• Monitor food and beverage cost percentages, labor costs, and productivity
• Analyze financial reports and implement corrective actions as needed

• Recruit, train, and develop F&B team members and supervisors
• Create a positive, engaging work environment aligned with company culture
• Conduct performance evaluations and provide coaching and feedback
• Ensure compliance with company policies, labor laws, and union agreements (if applicable)

• Ensure all guests receive exceptional service in line with brand standards
• Lead by example on the floor during peak periods
• Implement service standards and continuous improvement initiatives
• Build relationships with repeat guests and VIP clients

• Collaborate with the Executive Chef on menu development and pricing strategies
• Ensure quality, presentation, and consistency of all food and beverage offerings
• Monitor inventory, ordering, and vendor relationships
• Maintain proper controls to minimize waste and maximize profitability

• Ensure compliance with all health, safety, and sanitation regulations
• Maintain alcohol service compliance and licensing requirements
• Enforce food safety standards (HACCP or equivalent)

• Bachelor’s degree in Hospitality Management, Business, or related field (preferred)
• 3–7+ years of progressive experience in food and beverage operations
• Prior leadership experience in a hotel or upscale restaurant environment

• Strong leadership and team management skills
• Financial acumen with experience managing budgets and P&L
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced, high-pressure environment
• Knowledge of POS systems (e.g., MICROS POS, Toast POS)
• Understanding of labor laws and scheduling practices

• Guest satisfaction scores (GSS)
• Food & Beverage revenue growth
• Cost of sales (food & beverage %)
• Labor cost %
• Employee engagement and retention
• Health inspection scores

• Requires flexible schedule, including nights, weekends, and holidays
• Frequent standing, walking, and interaction with guests and team members