Executive Chef & F&B Leader - Rooftop Dining (Free Parking)

Food & Beverage Manager/Executive Chef The Food and Beverage Manager for the Hilton Garden Inn is responsible for ensuring overall effective operations of the food and beverage department, including adherence to all health regulations and liquor laws. In this role, you will use leadership skills to drive revenue, maximize profit, and ensure quality and your Chef skills to create a great culinary experience for our guests. This position is accountable for the management of assigned staff to ensure the achievement of overall financial results, guest satisfaction, and positive employee relations. We are looking for a chef that has the imagination and drive and management skills to transform our breakfast menu, room service options, and top-flight Floor 13 rooftop bar and restaurant into a great experience for not just our guests but downtown Phoenix residents. We offer free parking to the right person who can drive the vision for our hotel. Responsibilities: Lead the food & beverage staff to ensure the department operates efficiently and business goals are achieved. Create menu's and food and beverage offerings that deliver great appeal and can be delivered with a consistent look and taste by the kitchen staff. Attend appropriate meetings and communicate effectively with all responsible staff to ensure guest and employee needs are met. Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner. Resolve guest complaints in a courteous and friendly manner, focusing on service recovery when applicable. Work side by side with staff to train and model appropriate guest service standards. Interview, hire and develop associates. Evaluate staff performance and coach team members to ensure standards are met. Motivate team by setting goals, providing ongoing feedback, and rewarding/recognizing associates. Deliver discipline/corrective action and make termination decisions. Train all associates and ensure training records are maintained. Analyze quality issues, identify training needs, and ensure implementation to improve results. Utilize available resources and adhere to CSM's training policies. Ensure all company, brand, and department-specific training requirements are met. Achieve business revenue goals by developing and implementing service programs. Build and maintain client relationships to drive repeat business/customer referrals. Use expertise to develop and implement changes to food and beverage operations based on sales and guest comments. Manage expenses to maximize hotel profitability. Effectively manage labor through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget. Follow CSM procurement guidelines and applies good business judgment. Manage and maintain company assets to stay within budget guidelines. Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations. Ensure a clean and safe work environment, and follows all CSM's procedures for guest/employee incidents. Responsible for effective self/workload management. Demonstrate clear written and verbal communication skills. Promotes collaboration and a positive, professional work environment. Attend all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adhere to all CSM Standard Operating Procedures. Competencies/Skills Required: 3+ years of progressive food and beverage experience required, with a minimum of one year supervisory/management experience. Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests. Must be able to manage multiple priorities in a fast-paced environment. Education: High school diploma or GED required. College degree or equivalent experience preferred Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required. Physical Requirements: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance. Ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift. Competencies/Skills Preferred: Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction. Prefer experience with a venue of similar size, volume, and reputation for focusing on guest satisfaction. This position offers full benefits and salary dependent on experience. #J-18808-Ljbffr