Chef & B

Oversee daily operations of all food and beverage outlets, leading the F&B team to deliver exceptional guest experiences while managing budgets and inventories. Drive operational excellence by coordinating daily tasks, ensuring safety and sanitation compliance, and maintaining brand standards. Responsibilities include preparing and presenting breakfast items, setting up and stocking breakfast stations and buffets, monitoring food quality and portion control, maintaining cleanliness of kitchen areas and equipment, assisting with inventory and receiving, and communicating effectively with F&B leadership. Opportunities for advancement within hospitality management are noted, with emphasis on how the role supports guest satisfaction and departmental efficiency.