Imprint Hospitality is a management company specializing in tailored operational, development, and consulting services for hotels, resorts, and restaurants. We focus on delivering personalized solutions to elevate guest experiences and improve business performance for boutique and lifestyle hospitality brands.

The Chef and B is responsible for managing overall food and beverage operations including the kitchen, bar, and front of house. This is a working Chef position that will also run the front of the house for an upscale 50 seat restaurant with a large bar within a 45 room hotel that plans to expand on-premise catering services. Reports to the General Manager.

Primary Duties And Responsibilities include:

• Lead all kitchen responsibilities and manage the staff to success on daily, weekly, monthly, and annual action plans relative to property business plan and financial goals.
• Oversee front of house manager.
• Closely monitor purchasing and inventories and scheduling.
• Create catering menus, assist with selling larger events, and oversee event execution.
• Ensure compliance with brand standard operating procedures and policies.
• Monitor food and service quality, operational efficiency, guest satisfaction, standards compliance, and service and financial measurements.
• Plan, organize, facilitate, and/or participate in various hotel and department meetings.
• Develop and implement plans that improve guest satisfaction and associate satisfaction.
• Monitor and develop associate performance, including, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations, and delivering recognition and rewards.
• Interview, hire, and train associates.
• Identify operational performance, productivity, and efficiency gaps and develop measures to correct those deficiencies.
• Support assigned departments in achieving financial/business plan goals and expectations in accordance with the established operating budget, monitoring progress monthly.

As this position is responsible for the entire restaurant operations, front of house experience is required. A formal education is preferred, but not required. Farm to table and some scratch kitchen experience will be required.

• Compensation commensurate with experience.
• Opportunities for professional development and training.
• Involvement in catering services expansion.

• Front of house management experience.
• Strong leadership and team management skills.
• Ability to develop and implement operational plans.
• Experience in creating catering menus and event execution.
• Farm to table and scratch kitchen experience.