Executive Chef and Beverage

Executive Chef & Beverage

Salary: USD 170,000 annually

Reporting To: General Manager

Dotted Line: VP of Food & Beverage (Corporate)

This Executive Chef & Beverage role is the senior leader of the Food & Beverage division, accountable for the strategic direction, culinary excellence, and operational performance of all dining and event outlets across a large-scale resort.

The position requires a rare blend of hands-on culinary leadership and director-level operational expertise
. This leader will elevate menus, drive consistency and creativity across outlets, and lead the whole F&B operation through a period of transformation and growth.

This role is high-visibility, high-impact
, and central to the guest experience.

• Lead the culinary vision across all outlets, including existing restaurants and a future signature restaurant opening post-renovation.
• Enhance, refresh, and create menus that align with brand standards, guest expectations, and commercial objectives.
• Ensure culinary excellence, consistency, food quality, and presentation across all dining platforms.
• Provide direct leadership and mentorship to senior culinary leaders.

• Oversee the full F&B division, including:
  • Restaurants (front and back of house)
  • In-Room Dining
  • Banquets and Events (front and heart of house)
• Drive operational efficiency, service excellence, and financial performance across all outlets.
• Maintain a strong, hands-on presence in operations with clear standards and accountability.
• Lead cost control initiatives, food quality management, and operational optimization.

• Directly manage five senior leaders
  , including:
  • Restaurant Manager (Front of House)
  • Kitchen Manager / Chef
  • Banquet Manager
  • Banquet Chef
  • Supporting supervisory leadership
• Build, develop, and stabilize leadership teams during a period of organizational change.
• Partner closely with Human Resources on talent development, succession planning, and recruitment.

• Act as a strategic partner to the General Manager and Corporate F&B leadership.
• Align on brand standards, capital planning, renovation timelines, and future outlet concepts.
• Lead change management initiatives within the F&B division.
• Ensure seamless coordination between culinary vision and operational execution.

• Extensive experience in a resort environment as a Director of Food & Beverage or equivalent leadership level.
• Strong culinary background
  , with the credibility and capability to lead chefs and enhance menus personally.
• Proven experience overseeing multiple outlets
  , including restaurants, banquets, and in-room dining.
• Highly operational and hands-on leadership style with strong floor presence.
• Demonstrated success leading large, complex F&B operations through change.
• Strategic thinker with the ability to execute at the ground level.