Chef & B Bistro Manager

Key Responsibilities Prepare and execute bistro menu items with consistency and quality Develop and update menus seasonally with a focus on fresh, locally sourced ingredients Oversee food prep, storage, and cleanliness of kitchen and prep areas Manage beverage offerings including coffee service, wine, beer, and basic cocktails Maintain kitchen efficiency, safety, and sanitation standards Manage all aspects of Banquet functions within the Hotel in accordance with hotel standards Directly implement and maintain a service and management philosophy as a guide for respective staff Lead and schedule a small team of cooks, servers, and baristas Train staff on menu knowledge, food safety, and guest interaction Foster a collaborative, respectful work environment Interact with guests during service to ensure satisfaction Manage complaints or issues calmly and professionally Create a friendly and relaxed bistro atmosphere Monitor food and beverage inventory and place orders as needed Track food and labor costs and adjust staffing and ordering accordingly Operate and troubleshoot the POS system (Micros or similar) Qualifications Proven experience as a chef, line cook, or kitchen manager Comfortable managing both back-of-house and front-of-house operations Strong understanding of food safety, prep planning, and service flow Familiarity with point-of-sale systems and basic beverage service Excellent communication, multitasking, and leadership skills ServSafe and/or Food Safety Training Alcohol awareness certification (TIPS) Benefits Medical, Dental, PTO, Vision, 401k. Salary range $55,000 to $60,000 annually. This company is an equal opportunity employer. #J-18808-Ljbffr Courtyard by Marriott