A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Dual-Brand Hotel | Delta Hotels & Fairfield Inn & Suites by
Marriott Matteson, IL Department:
Food & Beverage Reports To:
General Manager /
Complex Director of Hotel Operations Position Type:
Full-Time |
Exempt Salary Range:
$70,000-$75,000 annually
Schedule:
Open and Flexible; including weekends, evenings, holidays, and business demands
POSITION SUMMARY
The Director of Food & Beverage is responsible for the overall leadership, operations, financial performance, service standards, and guest experience of the Food & Beverage departments across a dual-brand Delta Hotels and Fairfield Inn & Suites by Marriott property . This is a highly operational, hands-on leadership position . The Director is expected to spend a minimum of 80% of their working time actively supporting and leading the operation on the floor , with the remaining time dedicated to administrative responsibilities, financial management, scheduling, ordering, reporting, training, and strategic planning. The Director of Food & Beverage will oversee five F&B outlets , including restaurant, bar, café, banquet/catering, and additional hotel food and beverage operations. The successful candidate must possess a strong hotel F&B background with extensive experience in full-service hotel operations, banquets, culinary operations, beverage management, and high-volume service environments . The ideal candidate is a visible, engaged, and accountable leader who understands that exceptional guest service begins with an exceptional team. This individual must be able to coach, train, inspect, correct, and lead in real time while maintaining a consistent focus on Marriott service culture and brand standards .
KEY REQUIREMENTS
Minimum 6 years of hotel Food & Beverage experience required Strong full-service hotel F&B background Extensive hotel banquet and catering experience Proven experience overseeing multiple F&B outlets Extensive culinary and food-service knowledge Extensive bar and beverage knowledge Strong understanding of Marriott service standards and hospitality culture Demonstrated ability to lead from the floor and actively manage daily operations Minimum 80% operational/floor presence Strong financial, labor, inventory, and cost-control knowledge Open and flexible availability, including evenings, weekends, holidays, and special events Ability to lead, coach, train, and hold F&B leadership and hourly associates accountable
COMPENSATION
Annual Salary:
$70,000-$75,000 Salary placement within the range will be based on experience, qualifications, hotel F&B leadership experience, banquet expertise, culinary and beverage knowledge, and demonstrated ability to successfully operate multiple outlets in a full-service hotel environment.
