Director of Food & Beverage

Description

About the Property & Employer 

The Blackstone, Autograph Collection is proudly owned and operated by Vinayaka Hospitality (VH). As the managing company, VH serves as the employer and is responsible for all employment-related decisions, including hiring, compensation, benefits, and workplace policies. 

Vinayaka Hospitality was founded in 2008 on a foundation of innovation, intelligence, and compassion. With a passion for hospitality and a practical, results-driven approach to hotel management, VH collaborates with leading global brands—including Hilton, Marriott, Hyatt, and Wyndham—to successfully manage a growing portfolio of properties across diverse markets. 

We are proud to welcome The Blackstone Hotel to our portfolio as part of our continued expansion. Located on Michigan Avenue in downtown Chicago, The Blackstone is one of the city’s most iconic historic hotels. Originally opened in 1910, it has long been recognized as a landmark in Chicago hospitality, known for hosting presidents, dignitaries, and distinguished guests from around the world. Today, it offers a unique blend of timeless character and modern sophistication. 

At VH, we are committed to growth—both for our properties and our people. We take a proactive and agile approach to sales, marketing, and revenue strategy, allowing us to adapt quickly to changing market conditions. Equally important, we invest in our associates by creating an environment where individuals can grow, succeed, and make a meaningful impact. 

We are an equal opportunity employer committed to fostering a diverse and inclusive workplace. If your experience doesn’t align perfectly with every qualification, we still encourage you to apply—you may be a great fit for this or future opportunities within VH. 

Benefits

Eligible team members may have access to a comprehensive benefits package, which may include:

· Medical, dental, and vision insurance

· Paid time off (vacation, sick time, holidays)

· Six paid company holidays and one floating holiday 

· 401(k) with company match (up to 4%)

· Life and disability insurance

· Employee assistance programs

· Employee discounts (hotel and travel discounts)

Eligibility for benefits may vary based on position, employment status, and tenure.

The Director of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

ESSENTIAL RESPONSIBILITIES

· Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.

· Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.

· Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

· Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.

· Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.

· Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

OTHER RESPONSIBILITIES

· All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES 

Twenty-Five to Two Hundred Associates

Requirements

Education/Formal Training

A four-year college degree or interaction education/experience

Experience

Four to five years of employment in a related position with this company or other organization(s)

Knowledge/Skills

· Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

· Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.

· Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).

· Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).

· Bending/kneeling -as directed above.

· Physical ability to supervise on-floor activities required 60% of work day.

· Climbing Stairs -up to 20 steps 20%of work day.

· Chemicals/Agents –Limited access in the course of supervising the sanitation of the operation.

Environment

Inside 90% of the workday. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.