Iconic architecture, a thriving culinary scene, beautifully landscaped public spaces and an arrayof 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 everychance to explore the city, from shopping along Michigan Avenue to viewing famous works at the Art Institute. Yet with our hotel's spa, rooftop lounge, locally inspired restaurant, indoor lappool and spacious accommodations overlooking the city, guests may not want to leave the premises.
Dining at this downtown Chicago hotel begins with Torali, a modern Italian steakhouse favoring handmade pastas and dry-aged meats. The experience extends to its bar and rooftop, both internationally inspired and locally driven, and The Café offering specialty coffee in agreenhouse-inspired space.
Recognized as "the gold standard" of hospitality, The Ritz-Carlton selects only the most passionate and skilled hospitality professionals. As one of our Ladies and Gentlemen, you will reflect the values that make us the world's finest luxury brand. Here, in a diverse environment where individual aspirations are fulfilled and quality of life is enhanced, you will be inspired towork alongside your fellow employees to bring special moments to life for our guests and each other.
Plan and manage the Restaurant, Room Service, Bar, and catering 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.
-Manage the human resources within the department.
-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 department'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.
-Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.