Our esteemed hotel is looking for a passionate food and beverage manager! You’ll ensure each guest receives world-class service by managing all aspects of our food and beverage department, including our incredible staff. Ideally, our applicant is a go-getter with hospitality experience and an unrivaled dedication to customer satisfaction. If this sounds like you and you’re up for a challenge, please apply! Responsibilities: • Hire, train, and supervise food and beverage staff to ensure their performance adheres to a high standard • Evaluate and regularly report on guest satisfaction and advise on improvements • Handle the flow of product, supplies, and labor costs • Work with our culinary team to create new menus with the correct pricing structure • Create and maintain staff operation schedules What You’ll Do Lead From the Line • Work actively on the line and in prep during peak periods • Set urgency, pace, and execution standards for the kitchen team • Demonstrate correct cooking techniques, portioning, and plating • Coach and correct execution issues in real time • Lead by example through discipline, focus, and professionalism Drive Food Quality & Consistency • Ensure flawless execution of approved recipes and procedures • Monitor taste, texture, temperature, and presentation throughout service • Verify prep accuracy, yields, and holding practices • Deliver consistent results from cook to cook and shift to shift Support Menu Rollouts & Training • Execute new menu item rollouts hands-on in the kitchen • Train cooks by working alongside them • Ensure new items are executed correctly before and after launch • Communicate execution feedback and challenges to leadership Train, Coach & Hold Accountable • Train cooks through demonstration, repetition, and verification • Certify team members on stations based on performance • Hold cooks accountable for recipe adherence and cleanliness • Reinforce standards for urgency, organization, and teamwork Ensure Safety, Sanitation & Controls • Enforce food safety and sanitation standards at all times • Monitor temperatures, labeling, dating, and holding procedures • Maintain inspection-ready conditions every shift Manage Cost & Kitchen Systems • Control food cost through proper prep, portioning, and waste reduction • Execute inventory and ordering systems accurately • Ensure cooks follow yield, trim, and portion standards What We’re Looking For • A hands-on kitchen leader who enjoys coaching from the line • Strong recipe discipline and attention to detail • Ability to lead calmly and decisively in a fast-paced environment • Commitment to food quality, cleanliness, and accountability • Team-first mindset with strong communication skills Qualifications: • Experience with hospitality customer relationship management systems preferred • Strong insight into the latest culinary industry trends and can demonstrate sufficient knowledge of portion and plating standards • Excellent leadership, communication, and customer service skills • Food handling license required • High school diploma, G.E.D., or equivalent experience - higher education in hospitality or hospitality management is a plus Compensation: $52,000

• What You’ll DoLead From the Line • Work actively on the line and in prep during peak periods • Set urgency, pace, and execution standards for the kitchen team • Demonstrate correct cooking techniques, portioning, and plating • Coach and correct execution issues in real time • Lead by example through discipline, focus, and professionalismDrive Food Quality & Consistency • Ensure flawless execution of approved recipes and procedures • Monitor taste, texture, temperature, and presentation throughout service • Verify prep accuracy, yields, and holding practices • Deliver consistent results from cook to cook and shift to shiftSupport Menu Rollouts & Training • Execute new menu item rollouts hands-on in the kitchen • Train cooks by working alongside them • Ensure new items are executed correctly before and after launch • Communicate execution feedback and challenges to leadershipTrain, Coach & Hold Accountable • Train cooks through demonstration, repetition, and verification • Certify team members on stations based on performance • Hold cooks accountable for recipe adherence and cleanliness • Reinforce standards for urgency, organization, and teamworkEnsure Safety, Sanitation & Controls • Enforce food safety and sanitation standards at all times • Monitor temperatures, labeling, dating, and holding procedures • Maintain inspection-ready conditions every shiftManage Cost & Kitchen Systems • Control food cost through proper prep, portioning, and waste reduction • Execute inventory and ordering systems accurately • Ensure cooks follow yield, trim, and portion standardsWhat We’re Looking For • A hands-on kitchen leader who enjoys coaching from the line • Strong recipe discipline and attention to detail • Ability to lead calmly and decisively in a fast-paced environment • Commitment to food quality, cleanliness, and accountability • Team-first mindset with strong communication skills