Job Title: Chef/Food & Beverage Manager
Location: La Posada Hotel

Position Summary:

We are seeking an experienced, innovative, and hands-on Chef/Food & Beverage Manager to oversee all culinary and food & beverage operations, including overseeing the kitchen, front-of-house (FOH), banquet services, bar, and outlet management. The ideal candidate brings a strong creative vision for menus and cocktails, sharp business acumen, and a commitment to delivering unforgettable guest experiences, both in-house and through vibrant community activations. This role is ideal for a passionate leader who thrives in wearing multiple hats with ease and leads by example both on the floor and in the kitchen. This candidate should have a deep understanding of menu creation, cost management, food quality, beverage offerings (including cocktails, spirits, and wine), and a commitment to delivering exceptional guest experiences.

Key Responsibilities:

Culinary Operations:

• Develop and execute innovative menus that reflect current food trends, customer preferences, and seasonal ingredients, while balancing creativity with cost control.
• Manage all aspects of food preparation, cooking, and presentation to ensure consistent quality, flavor, and visual appeal.
• Collaborate with ownership and management to create seasonal and special event menus that align with customer desires and market demands.
• Ensure food production is consistent and meets guest expectations in terms of taste, presentation, and quality.
• Oversee food preparation for banquets, events, and in-house dining, ensuring all dishes are prepared on time and to specification.
• Conduct regular food tastings to maintain high standards and innovate with new offerings, ensuring the menu aligns with customer desires and market demands.
• Ensure compliance with health, safety, and sanitation regulations in all food handling and storage processes.

Food & Beverage Operations:

• Manage and support outlet managers and team lead across FOH and BOH.
• Oversee all aspects of restaurant, bar, and banquet services, ensuring high standards and a seamless guest experience from start to finish.
• Cocktail Menu Development. Develop and maintain a cocktail menu that complements the overall brand, utilizing current trends in mixology and understanding basic spirits and liquor types.
• Understand and manage a selection of spirits, wine, and beer, curating an extensive beverage menu that enhances the dining experience.
• Wine & Beer Knowledge: Demonstrate a solid understanding of wines (including pairing with food), beer styles, and how to select beverages that pair with the menu.
• Build and foster a positive, productive relationship with beverage suppliers, ensuring the timely and cost-effective acquisition of high-quality products.
• Monitor inventory for both food and beverage, ensure accurate stock rotation, and conduct regular inventory audits to minimize waste and loss.
• Oversee the smooth execution of banquet operations, from planning and menu selection to event execution, ensuring customer satisfaction and exceeding expectations.

Banquet & Events:

• Lead planning and execution for banquet functions, group dining, and catered events.
• Work closely with the sales and events team to customize food and beverage offerings that elevate private and public events.
• Assist in coordinating and staffing special events and hotel-hosted community activations.

Team Leadership, Development and Culture:

• Lead, mentor, and motivate kitchen and food & beverage staff to deliver outstanding customer service, fostering a culture of teamwork, professionalism, and service excellence.
• Recruit, train, and supervise kitchen and food & beverage staff, ensuring all team members are well-trained on new menus, safety standards, and customer service expectations.
• Lead by example during service periods, actively engaging both the kitchen and front-of-house teams to provide support, coaching, and motivation.
• Foster a collaborative and inclusive environment that supports staff growth, creativity, and guest-focused service.
• Organize and conduct regular team meeting and training sessions on food safety, service standards, new menu items, and cocktail/wine pairings.

Financial Management & Cost Control:

• Monitor and analyze food and beverage costs to maximize profitability, tracking inventory levels, waste, and food costs.
• Control food costs by effectively managing portion sizes, reducing waste, and maintaining efficient kitchen operations.
• Analyze labor costs and ensure proper staffing levels without exceeding budgeted amounts.
• Track and manage food and beverage cost percentages and ensure financial objectives are met.
• Collaborate with ownership and management to set budgets and financial targets for the food & beverage operations.

Customer Service & Guest Relations:

• Community Engagement & brand presence. Serve as the hotel’s culinary and F&B ambassador by participating in community events, partnerships, and local marketing initiatives.
• Collaborate with marketing to promote new menus, bar programs, and special events across channels.
• Plan and coordinate special events and catering services as needed, ensuring successful execution and client satisfaction.
• Maintain a strong presence during service periods, ensuring the kitchen and front-of-house staff deliver outstanding customer service.
• Address guest concerns or special requests quickly and professionally, ensuring a memorable dining experience.
• Continuously evaluate customer feedback, making adjustments to service or menu offerings as needed to ensure satisfaction.
• Ensure the overall ambiance of the restaurant, bar, and banquet areas are conducive to a positive guest experience.

Operational Excellence:

• Manage all aspects of food preparation, cooking, and presentation to ensure quality and consistency.
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment at all times.
• Collaborate with suppliers to source high-quality ingredients and negotiate favorable terms for procurement.
• Maintain organized systems for ordering, receiving, and storing food and beverage supplies.

Skills and Qualifications:

• Proven Experience: 5+ years of proven experience as a Chef and Food & Beverage Manager or in a similar leadership role, with a strong culinary background and a solid understanding of food & beverage operations.
• Culinary Expertise: Culinary degree or equivalent experience in a professional kitchen with a track record of leadership and menu development.
• Food & Beverage Knowledge: Strong understanding of liquor, wine, beer, and cocktail menus, as well as beverage trends and pairings.
• Leadership Skills: Excellent leadership, team management, and interpersonal skills with the ability to motivate and engage a diverse team.
• Creative & Innovative: Creative and innovative approach to menu development, continuously introducing fresh ideas while adhering to strong financial and operational management skills including budgeting, forecasting, and cost control and      profitability goals.
• Organization & Multitasking: Strong organizational and multitasking abilities, with the ability to manage multiple operations simultaneously in a high-pressure environment.
• Communication: Exceptional communication skills with the ability to interact effectively with staff, guests, and management.
• Customer-Focused: Ability to handle guest concerns with professionalism and attention to detail to ensure customer satisfaction.
• Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays as needed.
• Food Safety Knowledge: In-depth knowledge of food safety, sanitation regulations, and SERVSafe (or equivalent) food handler certification (as required by state/local regulations).

Physical Requirements:

• Ability to stand for extended periods of time.
• Ability to lift and carry up to 50 lbs.
• Ability to work in a fast-paced, high-stress environment, maintaining composure and focus during peak service periods.

Compensation and Benefits:

We offer a competitive salary and benefits package, along with opportunities for professional growth and development. If you are passionate about food, beverages, and hospitality, we would love to hear from you!