Chef & B
On-siteSouthlake, Texas, United States
Job Summary
Direct and supervise food preparation for all hotel outlets while ensuring highest quality, consistency, and food safety standards. Create and plan all meals and menus for restaurants, outlets, and catered events, then expedite peak meal periods with a hands-on approach. Monitor buffets and stations for creativity and cleanliness, conduct daily inspections, and maintain follow-through on guest requests and complaints. Assist the General Manager by communicating financial information, controlling costs, maximizing profitability, and scheduling staff to optimize labor efficiency. Lead recruitment efforts, conduct pre-shift meetings, and train personnel according to Aimbridge Hospitality standards to ensure smooth front-of-house and back-of-house operations.
Required Qualifications
- Minimum of 3 years of experience in a Supervisory in Food and Beverage Department
- 5 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry
- Culinary Degree with 3 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry
- Incredibly friendly customer centric love to smile and radiate a positive and accommodating attitude while interacting with customers
- Exempt managers must customarily and regular 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
- Job duties must also involve the use of discretion and independent judgement more than 50 percent of the time
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