Food & Beverage Assistant Manager

Company Description

Fairmont Hotels & Resorts operates a network of 90 spectacular properties, with 34 more in the pipeline, across 30 countries worldwide. Properties span from the beaches of Hawaii to the unspoiled national parks of Canada, the heart of London, and the deserts of the United Arab Emirates.

Fairmont Chicago, Millennium Park has been a beacon of luxury hospitality in the heart of Chicago since 1987. The hotel features 686 spacious guestrooms and suites, including 83 newly renovated Fairmont Gold accommodations with an exclusive lounge. Over 60,000 square feet of versatile meeting and event space hosts major conferences, corporate events, elegant galas, and milestone celebrations. Culinary outlets include the signature restaurant Toro by Chef Richard Sandoval, offering vibrant Latin cuisine, and a classic day-to-night Lobby Bar.

Our mission is to create unparalleled luxury experiences, balancing the serenity of Chicago's iconic parks with the city's vibrant pulse. Core values of authenticity, inclusivity, integrity, and respect guide daily operations, fostering a welcoming environment where every team member and guest feels seen, valued, and inspired. Fairmont Chicago, Millennium Park is a Fairmont Hotels & Resorts and Accor property.

About the Role

As the Food & Beverage Assistant Manager, you’ll support the driving force behind our dining experience at Fairmont Chicago Millennium Park. Your leadership, passion, and commitment will ensure exceptional operating results, a thriving team, and consistently delighted guests.

Responsibilities

• Guest-Centric Service
  • Deliver professional, friendly, and engaging service to guests; maintain high standards for a positive dining experience.
  • Engage with guests professionally to make them feel welcome and valued.
  • Coordinate and follow up on special guest requests, collaborating with colleagues and management.
  • Manage and build a database of special requests and guest profiles using Open Table or Host software.
• Operational Balance
  • Manage operational, administrative, and colleague needs adeptly.
  • Address customer complaints and special requests promptly and professionally.
• System Management
  • Maintain comprehensive understanding of company, property, and departmental policies and procedures.
  • Manage the “Open Table” online reservation system efficiently; keep database and reservations updated.
  • Communicate guest feedback on menu items and experience to management for menu engineering.
• Collaboration and Leadership
  • Work closely with the culinary team to ensure seamless service and exceptional guest experience.
  • Skillfully manage labor resources through forecasting and scheduling oriented toward service standards.
  • Ensure smooth day-to-day operations independently and in coordination with culinary flow.
  • Manage waitlists, special events, and seating arrangements to maximize efficiency.
• Team Engagement and Development
  • Attend designated meetings and contribute insights.
  • Assist with Silverware programming and obtain designated Avero reports.
  • Participate in ongoing training and spearhead training opportunities for the Food & Beverage team.
  • Develop trainings and operating procedures to maintain a high-standard sequence of service.
  • Continuously engage team members; provide correction, coaching, and counseling when necessary.
• Corporate Compliance and Accuracy
  • Ensure compliance with corporate standards in menus and operational practices.

Qualifications

• High school diploma or equivalent required; Bachelor’s degree preferred.
• 1–2 years of experience in a leadership role, or equivalent, preferred.
• Ability to perform and oversee nightly audit functions, including balancing daily revenue and posting corrections.
• Skilled in handling guest complaints professionally and diplomatically during minimal staffing hours.
• Comfortable working independently and making critical decisions without upper management onsite.
• Strong knowledge of hotel operations including Front Desk, Concierge, Bell, Guest Services; solid knowledge of front desk protocol and experience with high-profile guests.
• Strong knowledge of property management systems such as Opera and SynXis.
• Strong verbal and written communication skills in English.
• Observant and quick to respond to various situations while multitasking and handling stressful situations.
• Working knowledge of federal, state, and local laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour issues, and labor relations.

Physical Requirements

• Constant standing and walking throughout shift.
• Frequent lifting and carrying up to 30 lbs.
• Occasional kneeling, pushing, pulling, lifting.
• Ability to twist, tow (push or pull), reach, bend, climb, and carry objects as necessary.

Pay

Compensation: $65,000 – $70,000 per year.

Visa Requirements

Successful candidates must be legally eligible to work in the United States.

Benefits

• Exclusive discounts at Fair