Executive Chef​/Food & Beverage Manager

Summary

The Executive Chef/F&B Manager is responsible for food & beverage revenue generation of their assigned hotel. This person is focused on menu design and implementation, client development and retention, revenue generation, and expense control activities to provide an optimal return to the investors. Additionally, this employee also has specific training and experience to oversee team members providing guidance and leadership.

• Hire, train, and supervise a variety of leadership and team member positions. Generate enthusiasm, spirit, and loyalty amongst the team and maintain a good line of communication.
• Ensure that all staff members provide the highest level of service to guests and visitors.
• Ensure guest and associate safety by continually assessing safety and security throughout the property.
• Work with above property leaders, brand, and other key stakeholders to successfully complete all tasks and responsibilities related to the pre-opening and/or opening phases of the hotel.
• Meet budgeted income, expense, and revenue goals for the hotel.
• Work with the General Manager on the development of the annual budget for the hotel.
• Review financial operations on a consistent basis and complete required reporting for the hotel on a daily, weekly, monthly, and annual basis.
• Implement and conduct required reporting and cost control procedures.
• Implement procedures and conduct required training, licensing, and inspections adhering to all food safety regulations.
• Evaluate market and industry conditions with key hotel leadership and above property leaders to develop and implement on-going F&B menus, sales, and service strategies in accordance with the market and budgeted goals.
• Collaborate with property food & beverage, catering, and service leaders to develop appropriate menu and event design options that are relevant to clients and current trends.
• Work with the sales team to perform menu tastings and be involved in guest impact moments including on and off-site presentation and participation.
• Perform all required tasks associated with kitchen and bar management, including but not limited to Chef responsibilities, equipment cleaning & upkeep, purchasing, inventory management, reporting, general cleaning, menu and service development, training, and all other essential activities.
• Prepare all F&B as ordered, in a safe manner and presented as designed.
• Develop, record, and keep recipes, preparation, and presentation standards in a master file to ensure consistency and that all menus and information remains property of the hotel.
• Develop, in accordance with company policy, weekly, monthly, and annual revenue goals, monitor performance and provide feedback and leadership to ensure team and personal goals are met.
• Development and implementation of F&B marketing/sales promotions.
• Develop, and update on a regular basis, all collateral, pricing strategies, sales strategies, goals, and all activity essential to meeting hotel financial and service goals.
• Ensure effective participation in all required and desired optional programs and partnerships with brand, industry, company and like programs.
• Adhere to company client development, retention and communication standard and consistently and correctly reporting/recording all communication in approved customer relationship management software and/or files.
• Understand and keep relationships current and meaningful with top clients, vendors, brand contacts and community partnerships.
• Respond immediately to all client inquiries and communication in a positive manner.
• Explores and participates in new business opportunities, guest interaction moments and relationship building to enhance the continued development and growth of the hotel and company.
• Provide professional feedback to the General Manager, ensuring the property is properly maintained and that all necessary repairs, improvements, etc. are completed in a prompt and appropriate manner as to not negatively impact guest experiences or asset value and longevity.
• Be attentive to all hotel operational and guest relationship management needs and concerns.
• Act as manager-on-duty in the absence of leadership or as assigned and be on-call as required.
• Identify and train F&B leadership and future leaders, ensuring an adequate succession plan is in place.
• Lead by example in all encounters with team members, guests, clients, vendors, and the public.
• Gain approval for all expenses and purchases outside of agreed upon operational expenses.
• Be thoroughly knowledgeable of, comply, and enforce in a fair and equitable manner all company operating and personnel policies, procedures, rules, and regulations. Resolve, by working with the General Manager, and/or reach a compromised solution to personnel and operational problems which arise in a timely, accurate, compassionate, and professional manner.
• Maintain and demonstrate professional and technical knowledge by attending seminars, educational workshop training sessions; reviewing professional publications;…