Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces and an array of museums are just part of what draws visitors to the Windy City. At The Ritz-Carlton, Chicago, a luxury hotel set atop Water Tower Place in the historic Gold Coast, guests will have every chance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotels spa, rooftop lounge, locally inspired restaurant, indoor lap pool and spacious accommodations overlooking the city, guests may not want to leave the premises.
Recognized as the gold standard of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. And as one of our Ladies and Gentlemen, you will reflect the values that make us the worlds finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired to work alongside your fellow employees to bring special moments to life for our guests and each other.
Food and Beverage Manager
Ritz Carlton Chicago
We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Plan and manage the Restaurant, Room Service, Bar, and Cafe in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering.
Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Dealing with Ambiguity
Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isnt upset when things are up in the air; doesnt have to finish things before moving on; can comfortably handle risk and uncertainty.
Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesnt show frustration when resisted or blocked; is a settling influence in a crisis.
Relates well to all kinds of people up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.
Building Effective Teams
Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
Excellent comprehension for assisting with guest and associate matters.
Interpreting instructions from customers, associates, and managers.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
Must have knowledge of food safety and chemicals/agents for training purposes.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
No kneeling required. Mobility
Continuous standing to assist at hostess station -minimal stationary standing.
Climbing stairs -varies by location. No driving required.
More than two years of post high school education.
One to two years of employment in a related position with this company or other organization(s).
Computerized order machine, basic writing materials, restaurant and bar equipment including but not limited to coffee machines, ice machines, toasters and beverage dispensers.
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
160 E Pearson Street
Sage Hospitality Resources, LLP