Executive Chef Food & Beverage Director

Additional Information: This hotel is owned and operated by an independent franchisee LionGrove. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.

The Executive Chef & Beverage Director is a dual leadership role responsible for overseeing all culinary and beverage operations within the establishment to ensure exceptional quality innovation and guest satisfaction. This role with oversee all the front of house F&B operations that include Banquets Restaurants In Room Dining and any other F&B outlet. This position requires strategic menu development cost management and team leadership to create a cohesive and dynamic dining and beverage experience. The role demands collaboration with suppliers management and staff to maintain high standards of food safety presentation and service. The Executive Chef & Beverage Director will also drive creativity in both kitchen and bar offerings aligning with current trends while honoring the brands identity. Ultimately this role is pivotal in elevating the overall guest experience and contributing to the businesss profitability and reputation in the competitive hospitality market.

Minimum Qualifications:

Proven experience as an Executive Chef and Beverage Director or in a similar dual leadership role within the hospitality industry.
Strong knowledge of culinary techniques beverage mixology and current food and drink trends.
Demonstrated ability to manage multiple teams and operations in a fast-paced environment.
Excellent organizational communication and leadership skills.
Certification in food safety and handling and relevant beverage service certifications.
Culinary degree or equivalent professional training.
Experience working in upscale or fine dining establishments.
Proficiency with inventory and point-of-sale management software.
Background in menu engineering and cost analysis.
Preferred Qualifications:

Sommelier certification or advanced beverage management credentials
Responsibilities:

Develop and execute innovative culinary and beverage menus that reflect the brands vision and appeal to diverse customer preferences.
Manage daily kitchens and bar operations ensuring efficiency quality control and compliance with health and safety regulations.
Lead mentor and train culinary and beverage teams to foster a culture of excellence teamwork and continuous improvement.
Oversee inventory management vendor relationships and cost control measures to maximize profitability without compromising quality.
Collaborate with marketing and management teams to plan special events promotions and seasonal offerings that enhance customer engagement.
Skills:

The Executive Chef & Beverage Director utilizes culinary expertise and beverage knowledge daily to craft menus that balance creativity with operational feasibility while overseeing the front of the house F& B operations. Leadership and communication skills are essential for effectively managing and motivating diverse teams ensuring smooth collaboration between kitchen and bar staff. Strong organizational abilities support efficient inventory control budgeting and vendor negotiations directly impacting profitability. Adaptability and trend awareness enable the role to innovate offerings that meet evolving customer tastes and market demands. Additionally problem-solving skills are critical for addressing operational challenges promptly while maintaining high standards of quality and service.

Disclosed during interview process

This company is an equal opportunity employer.

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