Executive Chef & F&B Manager - Hospitality

POSITION SUMMARY

 The Executive Chef/F&B Manager is responsible for the overall leadership, direction, and success of all food and beverage operations within the hotel, including the restaurant, bar and banquet/event space. This role ensures exceptional guest experience through high-quality food, menu design and implementation and exceptional service. This role is accountable for cost control, inventory management and maximizing profitability across all outlets. Additionally, this employee also has specific training and experience to oversee team members providing guidance and leadership.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

Employee Supervision & Development

• Effective placement, training, management, and motivation of restaurant service, kitchen, banquet, and bar staff to generate enthusiasm, spirit, and loyalty while maintaining clear communication.

• Prepare employee schedules according to business forecasts, payroll budgets, and productivity requirements.

• Train kitchen and banquet staff on recipe execution, plating guides, food preparation techniques, and sanitation standards; provide guidance for maintaining efficiency and quality.
• Conduct required performance reviews for direct reports and make recommendations for compensation adjustments in accordance with company policy.
• Provide coaching and disciplinary action documentation for direct reports in accordance with company policy.
• Ensure appropriate day-to-day decisions for the property follow company standards and train and empower staff to do the same.
• Ensure continuing education, training, and licensing requirements for self and team members are met and properly recorded.

Department Oversight 

• Supervise and control F&B and banquet operations in a cost-effective manner.
• Provide professional feedback to the General Manager to ensure the property is properly maintained and necessary repairs and improvements are completed promptly, appropriately, and without negatively impacting guest experiences or asset longevity.
• Oversee inventory management, procurement, and kitchen equipment maintenance to ensure operational efficiency and quality control.
• Conduct daily property walks including public areas, restaurant, bar, kitchen, meeting spaces, and relevant back-of-house areas to ensure a clean, well-maintained image; correct or report all safety issues immediately.
• Maintain cleanliness and sanitation of kitchen, equipment, and food storage areas; implement daily and weekly cleaning schedules.
• Act as manager-on-duty in the absence of leadership or as assigned and be on-call as required.
• Be attentive to all operational and guest relationship management needs and concerns.
• Work with above-property leaders, brand partners, and key stakeholders to complete all pre-opening and/or opening responsibilities when applicable.

Guest Experience & Service Excellence 

• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.

• Respond to all guest requests, complaints, situations, and accidents in an attentive, courteous, and efficient manner.

• Work with the General Manager and Director of Hotel Operations (if needed) to handle and resolve guest/client complaints and inquiries in a timely manner, ensuring a “win-win” outcome.
• Oversee culinary quality, presentation, and timeliness of all restaurant, banquet, and event meals.
• Prepare and serve banquet meals by reviewing recipes, assembling, combining, and cooking ingredients for groups of 5 to 300 guests while maintaining a sanitary kitchen.
• Explore and participate in new business opportunities, guest interaction moments, and relationship-building initiatives to enhance hotel and company growth.

Financial Management & Revenue Performance 

• Meet budgeted income, expense, and revenue goals for the hotel.
• Assist the General Manager in developing the annual hotel budget.
• Review financial operations consistently and complete required reporting on a daily, weekly, monthly, and annual basis.
• Implement and conduct cost control procedures, including reporting.
• Develop weekly, monthly, and annual revenue goals in accordance with company policy; monitor performance and provide leadership to ensure team and individual goals are met.

Sales, Marketing, & Business Development

• Evaluate market and industry conditions with hotel leadership and above-property leaders to develop and implement ongoing F&B menus, sales, and service strategies aligned with market and budget goals.
• Assist with the development and implementation of F&B marketing and sales promotions.
• Collaborate with property leadership, culinary team, and sales & catering team to develop menu and event design options relevant to clients, culinary trends, and seasonal availability.
• Develop and update, on a regular basis, all collateral, pricing strategies, sales strategies, goals, and activity essential to meeting hotel financial and service objectives.
• Adhere to company client development, retention, and communication standards, including accurate CRM reporting.
• Maintain meaningful relationships with top clients, vendors, brand contacts, and community partners.

Compliance, Risk, & Safety 

• Ensure guest and associate safety by continually assessing safety and security throughout the property.
• Implement procedures and conduct required training, licensing, and inspections in compliance with all food safety regulations.

• Comply at all times with LHG and brand standards, local, state, and federal regulations to ensure safe and efficient hotel operations.

• Maintain knowledge of and enforce company operating and personnel policies, procedures, rules, and regulations fairly and consistently.
• Respond in a timely manner to all hotel and guest emergencies and communicate as needed to the General Manager.

Other Duties

• Maintain and demonstrate professional and technical knowledge through ongoing education, networking, and industry involvement.
• Represent the hotel and company in a professional and positive manner within the community and industry.
• Collaborate with the General Manager to resolve personnel and operational issues in a timely, accurate, and professional manner.
• Other duties as assigned. 

SUPERVISORY RESPONSIBILITIES

• Demonstrates integrity and holds self and others to high ethical standards
• Strong leadership and management skills, including recruiting, hiring, coaching, mentoring, and team development
• Strategic thinker with the ability to plan, implement, and oversee F&B operations
• Excellent verbal and written communication and interpersonal skills
• Experienced in food and beverage development, menu planning, and operational execution
• Advanced culinary expertise, including menu development, food preparation, and plating presentation
• Maintains strict adherence to food safety, sanitation, and health regulations (e.g., HACCP standards)
• Strong financial acumen, including budgeting, forecasting, and analyzing financial statements
• Analytical and methodical in presenting and interpreting data
• Manages restaurant, bar, and banquet operations effectively
• Creative mindset with menu development and operational innovation
• Guest-focused with a commitment to exceptional service and a warm, professional approach
• Actively engages in the community and professional networking opportunities
• Flexible, adaptable, and able to perform under changing priorities
• Trains, develops, and mentors personnel to support team performance
• Organized, detail-oriented, and able to manage multiple projects simultaneously
• Proficient in computer systems and business applications
• Works effectively with diverse teams and maintains consistent attendance

EDUCATION and/or EXPERIENCE

COMPANY VALUES