Culinary and Food and Beverage Manager-Hilton Garden Inn Ponte Vedra at Coury Hospitality

Ponte Vedra Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

0.0

Posted On

13 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Food and beverage management, Menu planning, Team leadership, Inventory management, Cost control, Staff mentoring, Guest service, Kitchen management, Financial performance, Health and safety compliance, Operational management

Industry

Hospitality

Description

Why Work at Hilton Garden Inn Jacksonville Ponte Vedra Sawgrass? At Hilton Garden Inn Ponte Vedra, we don’t just offer jobs—we create a welcoming place to grow your career in the heart of Florida’s coastal golf country. Steps from the shops and dining of Sawgrass Village and minutes from the legendary TPC Sawgrass, our hotel blends relaxed beach-town charm with the reliability and perks of a trusted global brand. From comfortable, thoughtfully designed guest rooms to flexible meeting spaces and a lively lobby scene, every detail is crafted to make guests—and our curators—feel at home. Here, you’ll join a supportive, close-knit team that values collaboration, celebrates wins, and takes pride in delivering genuinely warm service. If you’re passionate about hospitality, coastal living, and creating easy, memorable stays, Hilton Garden Inn Ponte Vedra is where your next chapter begins. Food & Beverage Manager / Chef Hilton Garden Inn Ponte Vedra Beach You should join our team if you… • Believe that exceptional dining experiences are just as important as exceptional stays. • Take pride in leading both the guest experience and the culinary craft behind the scenes. • Thrive in a hands-on environment where no two days are the same. • Enjoy building, mentoring, and inspiring teams across both front and back of house. • Are energized by creating memorable moments through food, service, and atmosphere. You’re a great fit for this role if you love… As our Food & Beverage Manager / Chef, you’ll lead the full dining experience—from the kitchen to the dining room—ensuring seamless operations and elevated guest satisfaction. Your responsibilities will include: • Overseeing all food and beverage operations, including restaurant, bar, and kitchen functions. • Leading day-to-day culinary execution, including menu planning, food quality, and presentation. • Managing and developing both front-of-house and back-of-house teams. • Ensuring exceptional guest service standards are consistently delivered. • Driving financial performance through cost control, inventory management, and labor efficiency. • Maintaining compliance with brand standards, health regulations, and safety protocols. • Collaborating with hotel leadership to create engaging dining experiences and programming. We’re excited to have you join us because you… • Bring experience in both food & beverage leadership and culinary/kitchen operations. • Are a hands-on leader who is comfortable stepping into the kitchen when needed. • Have a strong understanding of food cost, labor management, and inventory controls. • Lead with a people-first mindset and know how to build strong, engaged teams. • Are passionate about delivering high-quality food and exceptional guest experiences. • Communicate effectively and thrive in a fast-paced hospitality environment. What makes this role unique This role uniquely blends front-of-house leadership with hands-on culinary oversight, including direct responsibility for kitchen operations, menu execution, and overall dining experience. Why join Coury Hospitality? At Coury Hospitality, our Curators are at the heart of everything we do. We are committed to creating a people-first culture where you can grow, lead, and make a meaningful impact—while delivering unforgettable experiences for our guests.

Responsibilities

The manager will oversee all food and beverage operations, including restaurant, bar, and kitchen functions. They are responsible for leading culinary execution, managing staff, and ensuring high standards of guest service and financial performance.