As the Chef & B, you will fill a vital role by directing and supervising food preparation for all food outlets of the hotel and ensuring the highest-level quality and consistency in food handling, quality, and presentations while maintaining established operational standards. You will also take on a leadership role in supporting your hotel's financial goals by assisting in the daily operations of the restaurant and/or other areas of the Food and Beverage and Banquet departments. Your responsibilities will include ensuring the highest quality product and service standards to guarantee guest satisfaction and maximize revenues and profitability.

This position reports to the General Manager. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regularly direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgment more than 50 percent of the time.

You will create and plan all meals and menus for the restaurant outlets and catered events, expedite peak meal periods by maintaining a 'hands-on' approach, and monitor food outlets, buffets, stations, and food displays for creativity, quality, cleanliness, and food safety. You will assure timely setup schedules and train cooks in all areas in proper uniform.

Additionally, you will assist the food and beverage services for conventions and group activities at the hotel, coordinating with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients. You will work closely with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedule to improve existing practices and services both in the front and back of the house.

You will communicate financial information to the General Manager, including up-to-date budget information and revenue growth programs formulated through short-term and long-term operational and financial plans for the food and beverage department. Your role will include inspecting the restaurant and outlets daily to ensure high-quality food and presentation, cleanliness, and completion of side work duties.

You will maintain follow-through of all guest requests, problems, complaints, and/or accidents which occur in the Restaurant, Room Service, Lounge, or Banquets. You will assist the Department Head/General Manager in training all Food and Beverage/Banquet personnel according to Aimbridge Hospitality's standards, scheduling employees at proper staffing levels, and monitoring labor costs daily to ensure efficiency in scheduling. You will participate in monthly inventories and initiate programs to reduce breakage and loss in China, Glass, and Silver.

Your responsibilities also include conducting pre-shift meetings to inform staff of daily events, ensuring staff is prepared, organized, and delivers high standards of service. Finally, you will assist the Department Head/General Manager in developing and ensuring the implementation of Food and Beverage promotional ideas, all while providing a professional image at all times through appearance and dress.

As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts, and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, thriving in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.

• Now offering Daily Pay!
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.

• Minimum 3 years of experience in a Supervisory Food and Beverage Department.
• 5 or more years of progressive experience in Hotel Food & Beverage or a Culinary Degree with 3 or more years of experience.
• Customer-centric attitude with a positive demeanor.
• Experience in meal and menu planning for restaurants and catered events.
• Ability to manage food costs and control waste.
• Strong leadership and communication skills.