Restaurant Manager

Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. 

Viceroy Chicago, IL

The overall objective and purpose of the Food and Beverage Outlets Manager is to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. This position oversees management, budget and operation of the food and beverage service establishment, and maintains a close liaison with the kitchen and catering sales department to ensure maximum profitability.

• Oversees the day-to-day operations of the outlets' service staff, ensuring that the total guest experience is second to none.
• Monitor customer satisfaction through review of standardized feedback forms, as well as by spending time with the guests and ensuring their needs are being met and expectations exceeded.
• Participate in and submit accurate beverage and retail inventories on a monthly basis per direction of the hotel controller and Director of Food and Beverage.
• Participate in and submit accurate china glass and silverware inventory on a quarterly basis per direction of the hotel controller and Director of Food and Beverage.
• Assist in monitoring of revenue and expense forecasting in KHMS for responsible areas, including all areas of the Food and Beverage operations.
• Supervises daily restaurant operations, maintains sanitation standards and assists service staff on the floor during peak meal periods.
• Strives to continually improve guest and Grand Performers satisfaction and maximize the financial performance in areas of
  responsibility. Determines the training needed to accomplish goals, then implements the plan.
• Ensures corrective action is taken to continuously improve service results.
• Interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up and hands-on management.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Estimates beverage consumption and purchases or requisitions beverage ingredients and supplies
• Create and implement promotional plans to drive business to the Beverage Department; host local events to create charity and local business opportunities
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  

• Bachelor's degree in Business or related training equivalent - required
• Minimum of 5 experience in Front of House, fine dining Food & Beverage operations - required
• 3+ years of relevant work experience in a similar scope and title - required
• Experience within luxury brand/markets- required
• Manager food safety certification and TIPS training certification - preferred or attained within 30 days
• Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the company
• Assistant F&B Outlet Managers
• Strategic business leader-Worksstrategically todeviseplansin alignmentwith organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results within tight timeframes, while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
• Leads with courage-Providesa cultureof accountability
• Execution of plans- Utilizesour systems, toolsand resourcesto accomplish results and achieve goals.
• Knowledge of Database software, Internet software, Inventory software, Order processing systems, Spreadsheet software andWordProcessingsoftware.
• Must possessexcellentcomputerskills, including MicrosoftWord, Excel, and Outlook
• Requiresgood communication skills, bothverbalandwritten
• Ability to respondpromptly tocustomerneeds.
• Thorough knowledge of FoodandWine,aswell asBeer, liquorand mixeddrinks.
• Ability tomaintain and buildrelationships with existing and potentialclientsaswell as industry contacts
• ProficientinMicrosPOSsystem
• Proficientin Open OpenTable reservationsystem
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.