Director of Food And Beverage

Roanoke Hospitality

Chicago, IL

Food & Beverage Director

The Grill on 21 | The LaSalle – Autograph Collection

208 S. La Salle Street | Chicago, IL

About Us

We are seeking an experienced and dynamic Food & Beverage Director to oversee all food and beverage operations within the property. This senior leadership position is responsible for driving operational excellence, financial performance, guest satisfaction, and team development across restaurant, bar, room service, banquet, and catering/sales operations. The ideal candidate is a hands-on leader with a passion for hospitality, a strong business acumen, and experience leading high-performing teams in an upscale restaurant and hotel environment.

The Grill on 21, a modern interpretation of the classic American grill, features an open exhibition kitchen and delivers an elevated dining experience within The LaSalle, a 4 Star Autograph Collection Hotel. Located in the heart of Chicago's Financial District, we serve business professionals, travelers, hotel guests, and local residents seeking a distinctive downtown dining destination.

Position Summary

The Food & Beverage Director provides strategic and operational leadership for all food and beverage departments. This role is responsible for achieving revenue and profitability goals, maintaining exceptional service standards, ensuring compliance with company and brand expectations, and fostering a culture of accountability, teamwork, and guest-focused hospitality.

Key Responsibilities: Leadership & Team Development

Provide overall leadership, direction, and support to all food and beverage managers, supervisors, and hourly team members.
Recruit, hire, train, coach, and develop management and service teams.
Establish performance expectations and conduct regular evaluations and development planning.
Foster a positive, professional, and inclusive work environment that promotes employee engagement and retention.
Lead by example through active floor presence and guest interaction.

Operations Management

Oversee daily operations of all food and beverage outlets, including restaurant, bar, in-room dining, catering, and banquet functions.
Ensure service, cleanliness, safety, and hospitality standards are consistently executed.
Develop and maintain operating procedures that support efficiency and guest satisfaction.
Collaborate with the Executive Chef to ensure alignment between culinary execution and service delivery.
Monitor facility conditions and coordinate maintenance needs with hotel leadership.

Financial Management

Develop and manage annual operating budgets and forecasts.
Drive revenue growth while maintaining strong controls over labor, food, beverage, and operating expenses.
Analyze financial statements, P&L reports, labor metrics, and sales performance to identify opportunities for improvement.
Oversee purchasing, inventory controls, receiving, and vendor relationships.
Ensure accurate payroll administration, tip reconciliation, cash handling, and financial reporting.

Events & Catering

Oversee execution of private dining, banquet, and catered events.
Review and approve BEOs, staffing plans, menus, and operational logistics.
Partner with sales and hotel leadership teams to maximize event revenue and guest satisfaction.
Attend BEO and operational planning meetings as required.

Guest Experience & Brand Standards

Champion a culture of exceptional guest service and hospitality.
Monitor guest feedback, online reviews, and satisfaction metrics to identify opportunities for improvement.
Resolve guest concerns professionally and effectively.
Ensure compliance with Marriott brand standards and property expectations.

Compliance & Safety

Maintain compliance with all local, state, and federal regulations.
Ensure food safety, sanitation, alcohol service, and workplace safety standards are consistently followed.
Maintain all required certifications and training programs within the department.

Qualifications

Minimum of 7–10 years of progressive food and beverage leadership experience.
Previous Food & Beverage Director, Assistant Director, Multi-Unit Manager, General Manager, or equivalent senior leadership experience preferred.
Hotel food and beverage experience required
Proven success managing budgets, labor costs, and departmental profitability.
Strong understanding of restaurant, banquet, catering, and bar operations.
Excellent leadership, communication, coaching, and conflict-resolution skills.
Proficiency with Microsoft Office Suite and restaurant/hotel management systems.
Food Safety and Sanitation Certification required.
Ability to work a flexible schedule, including nights, weekends, and holidays.

Physical Requirements

Ability to stand and walk for extended periods throughout the workday.
Ability to move safely throughout all areas of the property.
Frequent bending, reaching, lifting, and carrying.
Ability to lift and carry up to 30 pounds.
Ability to work in varying temperatures, noise levels, and fast-paced environments.

Benefits