Chef & B
Overview
Position Summary:The Chef & B is a key leadership role responsible for overseeing all aspects of restaurant and food & beverage operations within our hotel. This role combines culinary excellence with strategic management of front-of-house (FOH) and back-of-house (BOH) operations, ensuring exceptional guest experiences, operational efficiency, and revenue growth. The ideal candidate is a dynamic, hands-on leader with both culinary expertise and strong business acumen.
Responsibilities
Culinary Leadership (Back-of-House)
- Oversee menu development, culinary standards, and food quality across all hotel outlets.
- Lead, train, and mentor the culinary team, fostering a culture of creativity, teamwork, and accountability.
- Monitor inventory, food costs, and supplier relationships to optimize profitability.
- Ensure compliance with all health, safety, and sanitation regulations.
- Drive innovation and seasonal offerings that align with brand standards and guest expectations.
Operational Leadership (Front-of-House & Restaurant Management)
- Oversee daily FOH operations, including guest service standards, staffing, and training programs.
- Ensure consistent, high-quality service that aligns with brand and guest expectations.
- Develop and implement operational policies and procedures to maximize efficiency and guest satisfaction.
- Collaborate with marketing and events teams to create memorable dining experiences and promotional initiatives.
Financial & Strategic Responsibilities
- Develop and manage departmental budgets, labor, and operational expenses.
- Analyze P&L statements and operational metrics to drive performance and revenue growth.
- Implement cost-control strategies while maintaining service and quality standards.
- Participate in strategic planning for F&B offerings, restaurant concept evolution, and guest experience enhancements.
Qualifications
- Proven experience as an Executive Chef, Director of Food & Beverage, or equivalent leadership role in a hotel or high-volume restaurant setting.
- Strong leadership skills with the ability to motivate, develop, and retain talent across culinary and FOH teams.
- Deep knowledge of culinary trends, food safety standards, and operational best practices.
- Exceptional organizational, problem-solving, and communication skills.
- Ability to work in a fast-paced, dynamic environment with high standards for quality and guest satisfaction.
- Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred.
Key Competencies:
- Strategic Thinking & Business Acumen
- Team Leadership & Staff Development
- Culinary Creativity & Innovation
- Operational Excellence & Guest Service
- Budgeting, Cost Control & Financial Management
Work Environment:
- Full-time, leadership position requiring flexible hours including evenings, weekends, and holidays as needed.
- Hands-on involvement in both kitchen and restaurant operations
Average salary estimate
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