Hotel Food & Beverage Manager

About the role

The Food & Beverage Manager oversees the daily culinary operations of AC Kitchen, the hotel’s European-inspired breakfast experience, the AC Lounge, the evening lobby bar offering thoughtfully prepared food in a relaxed, modern setting along with banquet/catering preparation. This hands-on leader is responsible for delivering consistent food quality, efficient production, strong sanitation practices, and an exceptional dining experience for hotel guests and the local McKinney community.

Responsibilities

• Food preparation and production
• Associate hiring and development
• Scheduling
• Ordering and receiving
• Inventory control
• Recipe and portion compliance
• Health department requirements
• Management of food, labor, and operating costs
• Partner closely with hotel leadership to achieve departmental financial goals and ensure seamless service across both meal periods
• Lead daily culinary operations for AC Kitchen breakfast service and AC Lounge evening food service, ensuring both meal periods are organized, properly staffed, and fully prepared
• Execute AC Hotels culinary standards while maintaining consistent recipes, portions, presentation, taste, and timeliness across breakfast and evening service
• Maintain a visible, hands-on leadership presence in the kitchen during peak breakfast and evening service periods
• Plan production and prep levels based on occupancy, business volume, events, and forecasted demand while minimizing waste and shortages
• Partner with front-of-house and lounge leadership to ensure clear communication, proper pacing, accurate orders, and a seamless guest experience
• Recruit, onboard, train, schedule, coach, and develop a high-performing culinary team capable of supporting both early-morning and evening operations
• Foster a positive, inclusive kitchen culture built on accountability, teamwork, professionalism, safety, and continuous learning
• Provide regular feedback, conduct performance conversations, and address associate concerns, attendance issues, and disciplinary matters promptly and consistently
• Ensure associates are knowledgeable about recipes, ingredients, allergens, preparation methods, portion standards, equipment use, and food-safety requirements
• Lead by example through hands-on involvement in preparation, cooking, plating, cleaning, and service whenever business needs require
• Oversee kitchen opening and closing procedures, daily prep lists, production schedules, station assignments, line checks, and shift handoffs
• Maintain a clean, organized, safe, and efficient kitchen, storage, refrigeration, dishwashing, and service-support environment
• Ensure compliance with AC Hotels and company standards, health department regulations, HACCP guidelines, food-safety practices, and all applicable laws
• Manage food and kitchen-supply ordering, receiving, storage, labeling, rotation, inventory, and equipment needs using proper FIFO procedures
• Maintain accurate schedules, standardized recipes, prep lists, temperature logs, cleaning schedules, training materials, inventories, and operational documentation
• Coordinate preventive maintenance and promptly report kitchen-equipment or facility issues to minimize service disruption
• Own the Business: Manage food cost, culinary labor, kitchen operating expenses, waste, and controllable costs to achieve financial objectives
• Develop culinary budgets, forecasts, staffing plans, purchasing plans, and action plans in partnership with hotel and food and beverage leadership
• Analyze sales, occupancy, labor, inventory, waste, purchasing, and food-cost trends to improve productivity and profitability
• Adjust