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Best fit for experienced hotel F&B or events leaders who can run both restaurants and large group business in a complex urban Marriott environment. Thin public data on this specific site—lean on your multi-outlet P&L and banquet track record.
As Director of Restaurant and Event Operations at Marriott, you would typically oversee F&B outlets and banquet/event execution for the property: staffing and labor, service standards, menus and costing with culinary partners, BEO-driven event flow, vendor and client coordination, and P&L/quality metrics so restaurants and meetings deliver brand-level guest experience.
Prioritize hotel F&B operations, banquet/event logistics, labor scheduling, cost control, and brand standards. No certification list is provided in source data—focus on proven multi-outlet leadership and event P&L ownership.
No—the listing is on-site in the Illinois Medical District, Chicago (remote flag is 0).
Marriott International runs a global portfolio of lodging brands (hotels, residential, timeshare) with thousands of properties worldwide; see Wikipedia and marriott.com.
Hands-on leadership across outlets and banquets—service standards, staffing, costing, and client-facing event delivery in full-service hotels.
Website: marriott.com
Marriott International, Inc. is an American multinational company that operates, franchises, and licenses lodging brands that include hotel, residential, and timeshare properties. The company owns over 37 hotel and timeshare brands, with 9,000 locations and 1,597,380 rooms across its network. Headquartered in Bethesda, Maryland, the company is the successor to the hospitality division of the Marriott Corporation, which was founded by J. Willard Marriott (1900–1985) and his wife Alice Marriott (1907–2000).
Public cache only — not an employee review.
MARRIOTT is seeking an experienced Director of Restaurant and Event Operations to lead our Chicago location in the Illinois Medical District. This full-time management role offers the opportunity to oversee daily food and beverage operations while strategically managing special events and group services. About the Role As Director of Restaurant and Event Operations, you will be responsible for the complete operational management of our restaurant and event spaces. You'll develop strategies to drive revenue, enhance guest experiences, and maintain the highest standards of service quality that define the MARRIOTT brand. What You'll Do Oversee all aspects of restaurant operations, including staffing, scheduling, training, and performance management Manage event operations and group business to maximize profitability and guest satisfaction Develop and implement operational procedures, cost controls, and quality standards Monitor food and beverage costs, inventory, and P&L performance Lead and mentor a team of managers and hospitality staff Ensure compliance with health, safety, and food service regulations Collaborate with culinary, sales, and front-of-house teams to deliver exceptional service Analyze market trends and guest feedback to drive continuous improvement What We're Looking For Proven experience managing restaurant or food and beverage operations at the director or senior manager level Strong knowledge of hospitality, event management, and restaurant operations Demonstrated ability to lead and develop high-performing teams Excellent understanding of P&L management, budgeting, and financial controls Strong communication, problem-solving, and organizational skills Experience in a hotel, upscale restaurant, or event venue environment preferred Ability to manage multiple priorities and maintain attention to detail in a fast-paced environment About MARRIOTT MARRIOTT is a global leader in hospitality, committed to creating authentic guest experiences through excellence in service and operations. Join our team at our Chicago location and contribute to our mission of delivering world-class hospitality. How to Apply To apply for this Director of Restaurant and Event Operations position, please submit your application through this listing.
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