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.

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.

• 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