Chef&B

About the role

The Chef & B Director will oversee all aspects of Food & Beverage, including:

• Kitchen & Culinary Operations
• Restaurant Operations
• H&L Social Rooftop
• Bar & Beverage Operations
• Banquets & Catering
• F&B Scheduling and Labor Management
• Purchasing, Inventory and Cost Controls
• Menu Development and Execution
• Food Safety, Sanitation and Brand Standards

The kitchen will be your primary area of responsibility. You will lead the culinary team, maintain consistency and quality, oversee ordering and inventory, manage food cost and labor, develop menus, and ensure the kitchen is properly staffed and prepared for every meal period. As the property's senior F&B leader, you will also provide direction and accountability across our restaurant, bars, rooftop and banquet operations. You'll work closely with hotel leadership to drive revenue, control expenses, improve the guest experience and build a strong, dependable F&B team.

Responsibilities

• Lead the culinary team and maintain consistency and quality in kitchen operations
• Oversee ordering, inventory, food cost, and labor management
• Develop and execute menus
• Ensure the kitchen is properly staffed and prepared for every meal period
• Provide direction and accountability for restaurant, bars, rooftop, and banquet operations
• Drive revenue, control expenses, and improve guest experience
• Build and manage a strong, dependable F&B team
• Work hands-on alongside the team during busy service periods
• Evaluate beverage costs, banquet execution, labor performance, and guest experience

Requirements

• Strong culinary leadership with the ability to oversee broader F&B operations
• Comfortable being hands-on and working alongside the team
• Experience in high-volume kitchen operations
• Knowledgeable in food and beverage cost controls
• Strong in scheduling, labor management, and purchasing
• Able to recruit, train, coach, and hold teams accountable
• Comfortable overseeing both culinary and front-of-house leaders
• Experience with banquets, restaurants, and bar operations
• Focused on consistency, cleanliness, execution, and guest satisfaction
• Able to thrive in a fast-paced, seasonal destination market