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 hotel’s 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 brand’s identity. Ultimately, this role is pivotal in elevating the overall guest experience and contributing to the business’s 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 brand’s 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:
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation […]
POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef […]
