JOB SUMMARY

The Chef & Beverage Manager is responsible for overseeing all aspects of the hotel’s culinary and beverage operations, ensuring an exceptional dining experience for guests across à la carte, banquet, and beverage services. This position combines hands-on food preparation and cooking, menu development, kitchen leadership, beverage program management, and event coordination to deliver high-quality, consistent, and cost-effective food and beverage offerings.

REQUIRED SKILLS AND ABILITIES:

• Strong skills in food preparation, cooking, and plating.
• Knowledge of both culinary techniques and beverage program management.
• Experience with banquet and event food service preferred.
• Strong leadership, organizational, and communication skills.
• Ability to work in a fast-paced, deadline-driven environment.

EDUCATION AND EXPERIENCE:

• Culinary degree or equivalent professional experience preferred.
• Proven experience as an Executive Chef, Beverage Manager, or similar leadership role in hospitality.

PHYSICAL REQUIREMENTS:

• Ability to stand and work in a kitchen or bar environment for extended periods.
• Must be able to lift up to 50 pounds occasionally.
• Flexibility to work evenings, weekends, and holidays as business demands.

Guest Experience

• Ensure seamless coordination of food and beverage services to deliver memorable dining and event experiences.
• Engage with guests to gather feedback and make adjustments to enhance service quality

Menu Planning & Culinary Operations

• Design and execute seasonal menus that align with brand standards and guest preferences.
• Personally prepare and cook dishes to ensure consistency in taste, quality, and presentation.
• Supervise and assist kitchen staff in the preparation, cooking, and plating of meals for à la carte service, breakfast, and banquet events.
• Develop and manage event-specific menus for weddings, conferences, and special functions.
• Ensure special dietary needs (gluten-free, vegan, allergy-sensitive) are met with care and precision.
• Oversee portion control, recipe adherence, and quality checks on all prepared food.

Beverage Program Management

• Curate and maintain wine, beer, cocktail, coffee, and non-alcoholic drink selections that complement the food menu.
• Oversee beverage cost control, inventory, and supplier relationships.
• Train bar and service staff on beverage preparation, presentation, and pairings.

Banquet & Event Coordination

• Collaborate with the Banquet Manager and event teams to align kitchen output with event schedules.
• Oversee buffet, plated, and specialty service presentations for events.
• Ensure timing of food and beverage service aligns with speeches, entertainment, and program flow.

Operations, Budget, and Compliance

• Manage food and beverage costs to achieve budget goals.
• Source and negotiate with suppliers for quality and cost efficiency.
• Maintain compliance with food safety, sanitation, and alcohol licensing regulations.
• Monitor inventory levels, reduce waste, and ensure proper storage of all products.

Leadership & Training

• Lead, train, and motivate kitchen, bar, and service teams to uphold high service standards.
• Foster a collaborative environment between front-of-house and back-of-house operations.
• Conduct ongoing training in menu knowledge, service techniques, and safety procedures.

Guest Experience

• Ensure seamless coordination of food and beverage services to deliver memorable dining and event experiences.
• Engage with guests to gather feedback and make adjustments to enhance service quality.

Requirements: