This position reports to the General Manager of the dual branded Canopy by Hilton and Hilton Garden Inn Chicago Central Loop. This position oversees Food & Beverage operations within the Hotel environment, including venues, banquets and catering, in-room dining, culinary, and bar operations. - Organize, direct, and supervise all food and beverage employees and service through clear, concise, and compassionate oral and written communications across various disciplines and functions, including front of house restaurant, bar, and cafe service, culinary team members, banquet operations, and related. - Steer, develop, execute, and manage all menu updates and developments, including costed recipes, prep sheets, order guides, training documentation, and related tools for all culinary meal periods, beverage menus, banquet and catering menus, in-room offerings, and marketplaces. - Drive revenue and manage the bottom line through a thorough understanding of P&L statements, GL review, ordering, staffing/scheduling, inventory management, on-going training, and identifying areas for growth and continuous improvement. The position will take part in the creation of annual budgets and monthly reporting on financial results. - Maintaining meticulous cleaning standards throughout the front and back of house areas is a must. - Create “wow-worthy” catering and banquet events through maintaining and updating related operating supplies and displays, training and managing banquet teams, and collaborating with the Sales department to ensure an understanding of each party’s needs and priorities. - Steer marketing efforts within the building’s “four walls” and through effective social and community marketing efforts. - Collaborate with Hotel General Manager, Sales, Front Desk, Engineering, Housekeeping, and other related departments to ensure effective and harmonious communication and cultivate a “guest first” environment throughout departments and the greater building. - Safeguard sensitive info, cash, and secure areas, all while representing the company with warmth, professionalism, and integrity. - This position may at times offer opportunities for travel for company business. It is essential that this role manage every trip with care. EDUCATION & EXPERIENCE - Minimum of 5 years’ leadership experience in hospitality or related field, with an associate’s, bachelor’s, or culinary degree. - Extensive management experience in restaurant, bar, banquet, catering, room service, and kitchen operations. - Experience in both standalone/independent restaurant operations and hotel food and beverage operations a plus. - Required certifications: Food Handlers, Alcohol Awareness, CPR, and First Aid. - Proficient with Windows, spreadsheets, word processing, and basic technology. Strong organizational skills a must. - Effective communication, problem-solving, and decision-making skills under pressure. - Skilled in budgeting, forecasting, labor management, and financial analysis. - Skilled in both bar and culinary operations, including but not limited to menu development, training, and on-going education. - Familiar with hotel operations, functions of each department, and industry trends. - Maintains professional relationships and open communication with staff and other departments.