Food and Beverage Operations Leader
7 days ago
The 601 East River Street LLC is seeking an experienced Executive Chef & Director of Food and Beverage to lead the culinary team at our upcoming hotel on River Street. This individual will be responsible for overseeing all aspects of food and beverage operations, ensuring exceptional guest experiences, and driving revenue growth.
About the Role:
- This senior-level position requires a highly skilled leader with extensive experience in restaurant management, menu planning, and staff supervision.
- You will oversee daily food preparation, quality control, and inventory management to maintain high standards of food quality and presentation.
- Develop and implement innovative seasonal menus that showcase local flavors and ingredients, while maintaining profitability.
- Maintain open communication with the sales and marketing teams to ensure seamless execution of private events, conferences, and weddings.
- Collaborate with suppliers to source high-quality products, manage vendor relationships, and optimize food costs.
- Foster a positive work environment by leading by example, providing ongoing training and development opportunities, and promoting employee satisfaction and engagement.
Key Responsibilities:
- Strategic Planning: Develop and execute the overall F&B strategy, aligning with the hotel's brand vision and goals.
- Team Management: Recruit, train, and mentor chefs, cooks, and other kitchen staff to achieve exceptional service standards.
- Budgeting & Financial Performance: Manage department budgets, track revenue, and control costs to maximize profitability.
- Menu & Beverage Program Oversight: Collaborate with the culinary team to develop creative, seasonal menus that appeal to diverse tastes and dietary preferences.
- Guest Satisfaction: Engage with guests to understand their preferences and tailor services to meet their needs.
- Operational Excellence: Ensure smooth day-to-day operations, including menu implementation, inventory management, and quality control.
- Compliance & Safety: Maintain adherence to health, safety, and sanitation regulations, as well as company policies and procedures.
Requirements:
- 4+ years of experience in senior leadership roles within the hospitality industry.
- Proven track record of success in managing high-volume restaurants, banquets, and catering services.
- Strong knowledge of food safety regulations, culinary best practices, and menu engineering principles.
- Demonstrated ability to lead cross-functional teams, build strong relationships with vendors and stakeholders, and drive business results.
- A bachelor's degree in hospitality management or a related field is preferred.
What We Offer:
- An estimated salary range of $120,000 - $180,000 per year, depending on experience.
- A comprehensive benefits package, including medical, dental, and vision coverage, as well as 401(k) matching.
- A generous bonus structure tied to performance metrics and revenue growth.
- Ongoing professional development opportunities, including training, coaching, and certification programs.
- A dynamic and supportive work environment that fosters creativity, collaboration, and continuous improvement.
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