Highgate Hotels, LP
Food and Beverage Manager
Location:
La Quinta Chicago Downtown, One South Franklin, Chicago, IL 60606
Compensation:
$60,000.00 - $65,000.00 per year
Overview La Quinta Chicago Downtown is seeking an experienced and motivated Food & Beverage Manager to lead the development, launch, and daily operations of a brand-new restaurant and bar concept within the hotel. This role is an exciting opportunity for a creative and hands‑on leader to help shape the vision, atmosphere, and guest experience for a new downtown Chicago dining destination. As the sole department leader, the Food & Beverage Manager will oversee all aspects of the hotel's food and beverage operations—including concept development, staffing, training, service standards, and profitability. This leader will build a culture focused on excellence, collaboration, and guest satisfaction while ensuring seamless execution across all dining outlets as well as supporting banquet operations in a 1,500 sq. ft. meeting space.
Responsibilities
Concept Development: Collaborate with ownership and leadership to design, position, and launch a new restaurant and bar concept aligned with the La Quinta brand and the downtown Chicago market.
Operations Leadership: Oversee all food and beverage operations, including restaurant, bar, breakfast service, and any catering or banquet offerings.
Team Management: Recruit, train, and lead a high‑performing team; set clear expectations, foster accountability, and develop associates for growth.
Guest Experience: Ensure exceptional service, product quality, and hospitality in every guest interaction.
Financial Management: Develop and manage departmental budgets, control costs, and drive revenue performance through innovative menus, promotions, and programming.
Brand & Compliance: Maintain brand standards, cleanliness, and safety compliance with all health and regulatory requirements.
Vendor & Inventory Management: Manage supplier relationships, purchasing, inventory, and cost controls.
Marketing Collaboration: Partner with hotel and corporate marketing teams to promote the restaurant and bar, build local awareness, and create on‑brand events or activations.
Qualifications
3-5 years of progressive food and beverage leadership experience, preferably in a hotel or upscale casual restaurant setting.
Proven experience in concept development, restaurant openings, or program design.
Strong leadership and communication skills with the ability to inspire and direct a diverse team.
Exceptional organizational and financial acumen with experience managing budgets and P&L performance.
Deep understanding of current food, beverage, and service trends, especially in urban and hotel environments.
ServSafe certification (or ability to obtain). BASSET certification preferred.
Able to multi‑task and work in a fast‑paced environment.
Able to work flexible hours, including evenings, weekends, and all holidays.
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La Quinta Chicago Downtown, One South Franklin, Chicago, IL 60606
Compensation:
$60,000.00 - $65,000.00 per year
Overview La Quinta Chicago Downtown is seeking an experienced and motivated Food & Beverage Manager to lead the development, launch, and daily operations of a brand-new restaurant and bar concept within the hotel. This role is an exciting opportunity for a creative and hands‑on leader to help shape the vision, atmosphere, and guest experience for a new downtown Chicago dining destination. As the sole department leader, the Food & Beverage Manager will oversee all aspects of the hotel's food and beverage operations—including concept development, staffing, training, service standards, and profitability. This leader will build a culture focused on excellence, collaboration, and guest satisfaction while ensuring seamless execution across all dining outlets as well as supporting banquet operations in a 1,500 sq. ft. meeting space.
Responsibilities
Concept Development: Collaborate with ownership and leadership to design, position, and launch a new restaurant and bar concept aligned with the La Quinta brand and the downtown Chicago market.
Operations Leadership: Oversee all food and beverage operations, including restaurant, bar, breakfast service, and any catering or banquet offerings.
Team Management: Recruit, train, and lead a high‑performing team; set clear expectations, foster accountability, and develop associates for growth.
Guest Experience: Ensure exceptional service, product quality, and hospitality in every guest interaction.
Financial Management: Develop and manage departmental budgets, control costs, and drive revenue performance through innovative menus, promotions, and programming.
Brand & Compliance: Maintain brand standards, cleanliness, and safety compliance with all health and regulatory requirements.
Vendor & Inventory Management: Manage supplier relationships, purchasing, inventory, and cost controls.
Marketing Collaboration: Partner with hotel and corporate marketing teams to promote the restaurant and bar, build local awareness, and create on‑brand events or activations.
Qualifications
3-5 years of progressive food and beverage leadership experience, preferably in a hotel or upscale casual restaurant setting.
Proven experience in concept development, restaurant openings, or program design.
Strong leadership and communication skills with the ability to inspire and direct a diverse team.
Exceptional organizational and financial acumen with experience managing budgets and P&L performance.
Deep understanding of current food, beverage, and service trends, especially in urban and hotel environments.
ServSafe certification (or ability to obtain). BASSET certification preferred.
Able to multi‑task and work in a fast‑paced environment.
Able to work flexible hours, including evenings, weekends, and all holidays.
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