Executive Chef / Food And Beverage Director

SUMMARY

Dynamic and engaging individual, responsible for oversight of the operational and financial activities of the Food and Beverage Department. Provides hands-on support and guidance in both back and front of house operations as needed. Responsible for the development and implementation of policies / procedures as well as standards of service for the Food and Beverage Department.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Hires, trains, directs, evaluates and counsels all directly assigned personnel.
• Sets the standards for training and developing staff on technique, equipment, recipes, preparation methods and presentation of all food & beverage offerings.
• Prepares recipe cards for all food items to ensure consistency.
• Responsible for administering policy & procedure within food & beverage department.
• Adheres to all company and department policies, standards, and procedures.
• Adheres to all relevant health codes and liquor license laws.
• Supervises the Food and Beverage procurement process to ensure appropriate inventory and that inventory levels are maintained and managed. Ensures food & beverage costs are maintained within established budgetary guidelines.
• Supervises the preparation and service of all food & beverage throughout the property, ensuring standards of production and service are consistently met.
• Plans, directs, and coordinates all activities of the Food and Beverage department including food services, beverage functions, banquets, stewarding, restaurant / bar operations, and all support functions.
• Develops the operating and staffing budgets including revenue and profit and loss forecasts.
• Plans and facilitates priorities and ensures ongoing efficiency improvements.
• Develops and implements restaurant, bar & catering menus. Assesses effectiveness of food selections, portion controls, pricing and adjusts as necessary.
• Monitors profit and loss statements to determine effectiveness of operations. Develops corrective actions as required.
• Assists in the design of new facilities or the redesign of existing facilities to ensure optimum revenue and service levels.
• Sets performance objectives to support company's strategic plans.
• Creates, implements, and oversees training programs to ensure optimal performance and ensures outstanding customer service.
• Motivates and promotes a team spirit within Food and Beverage Organization.
• Ensures compliance with all Federal, State, and Tribal laws, company rules, regulations, policies, standards, and procedures.
• Promotes positive public/employee relations at all times.
• Active member of the Property Executive Operating Committee and Marketing Committee. Attends regularly scheduled management meetings.
• Participates in regularly scheduled food & beverage sub-department staff meetings
• Promotes positive customer relations; handles customer complaints.
• Maintains a clean, organized, safe, hazard free work environment within the entire food & beverage department. Supports the goals of the property safely committee.
• Leads by example in personal presentation and professionalism.
• Performs all other related duties as assigned.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Has a proven track record of directing Food & Beverage operations in an upper mid-scale, customer-centric hospitality environment, with multiple outlets, including fine-dining, casual fare, in-room dining and catering operations.

Prior experience with healthfully prepared, and meticulously presented cuisine is required.

This role includes approximately 40% to 60% hands on work.

Possesses excellent interpersonal, oral and written communication skills.

Has the ability to read, understand, and interpret and manage financials and staffing budgets.

Ability to prepare detailed correspondence and make presentations to senior management.

Possess computer literacy with specific focus on MS Office applications and department specific POS applications.

Process analytical skills to perform various costing exercises and revenue analysis / forecasting and reporting.

Has a passion for cuisine, and for excellence in guest service.

Is comfortable engaging with customers, attending and participating in custom menu planning meetings.

Serves in role of “Certified Food Protection Manager”.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

Bachelor's degree in Culinary Arts/Hotel Management as well as minimum 7 years combined experience as Executive Chef and Food & Beverage Director in similar operations or an equivalent combination of education and experience.

Holds current, unexpired “ServSafe Manager” certification or equivalent.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Position frequently requires standing and walking for considerable periods of time, and reaching with hands and arms; lifting and/or moving up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Environment is fast paced where guest satisfaction is a top priority.

Availability:

As dictated by the demands of the position.

Position requires that the successful candidate be available to work a flexible schedule, including peak business periods. Frequently requiring a weekend, early morning and late evening schedule. The position generally allows for two days off per week.

Job Type: Full-time

Benefits:

• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 7 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Fine dining restaurant
• Resort

Ability to Relocate:

• Norwich, CT 06360: Relocate before starting work (Required)

Work Location: In person