Executive Chef & F&B Manager - NEW Hyatt Place

Summary

The Executive Chef/F&B Manager is responsible for food & beverage revenue generation of their assigned hotel.  This person is focused on menu design and implementation, client development and retention, revenue generation, and expense control activities to provide an optimal return to the investors.  Additionally, this employee also has specific training and experience to oversee team members providing guidance and leadership.

ESSENTIAL DUTIES AND RESPONSIBLITLIES

• Hire, train, and supervise a variety of leadership and team member positions.  Generate enthusiasm, spirit, and loyalty amongst the team and maintain a good line of communication.
• Ensure that all staff members provide the highest level of service to guests and visitors.
• Ensure guest and associate safety by continually assessing safety and security throughout the property.
• Work with above property leaders, brand, and other key stakeholders to successfully complete all tasks and responsibilities related to the pre-opening and/or opening phases of the hotel.
• Meet budgeted income, expense, and revenue goals for the hotel.
• Work with the General Manager on the development of the annual budget for the hotel.
• Review financial operations on a consistent basis and complete required reporting for the hotel on a daily, weekly, monthly, and annual basis.
• Implement and conduct required reporting and cost control procedures.
• Implement procedures and conduct required training, licensing, and inspections adhering to all food safety regulations.
• Evaluate market and industry conditions with key hotel leadership and above property leaders to develop and implement on-going F&B menus, sales, and service strategies in accordance with the market and budgeted goals.
• Collaborate with property food & beverage, catering, and service leaders to develop appropriate menu and event design options that are relevant to clients and current trends.
• Work with the sales team to perform menu tastings and be involved in guest impact moments including on and off-site presentation and participation.
• Perform all required tasks associated with kitchen and bar management, including but not limited to Chef responsibilities, equipment cleaning & upkeep, purchasing, inventory management, reporting, general cleaning, menu and service development, training, and all other essential activities.
• Prepare all F&B as ordered, in a safe manner and presented as designed.
• Develop, record, and keep recipes, preparation, and presentation standards in a master file to ensure consistency and that all menus and information remains property of the hotel.
• Develop, in accordance with company policy, weekly, monthly, and annual revenue goals, monitor performance and provide feedback and leadership to ensure team and personal goals are met.
• Development and implementation of F&B marketing/sales promotions.
• Develop, and update on a regular basis, all collateral, pricing strategies, sales strategies, goals, and all activity essential to meeting hotel financial and service goals.
• Ensure effective participation in all required and desired optional programs and partnerships with brand, industry, company and like programs.
• Adhere to company client development, retention and communication standard and consistently and correctly reporting/recording all communication in approved customer relationship management software and/or files.
• Understand and keep relationships current and meaningful with top clients, vendors, brand contacts and community partnerships.
• Respond immediately to all client inquiries and communication in a positive manner.
• Explores and participates in new business opportunities, guest interaction moments and relationship building to enhance the continued development and growth of the hotel and company.
• Provide professional feedback to the General Manager, ensuring the property is properly maintained and that all necessary repairs, improvements, etc. are completed in a prompt and appropriate manner as to not negatively impact guest experiences or asset value and longevity.
• Be attentive to all hotel operational and guest relationship management needs and concerns.
• Act as manager-on-duty in the absence of leadership or as assigned and be on-call as required.
• Identify and train F&B leadership and future leaders, ensuring an adequate succession plan is in place.
• Lead by example in all encounters with team members, guests, clients, vendors, and the public.
• Gain approval for all expenses and purchases outside of agreed upon operational expenses.
• Be thoroughly knowledgeable of, comply, and enforce in a fair and equitable manner all company operating and personnel policies, procedures, rules, and regulations. Resolve, by working with the General Manager, and/or reach a compromised solution to personnel and operational problems which arise in a timely, accurate, compassionate, and professional manner.
• Maintain and demonstrate professional and technical knowledge by attending seminars, educational workshop training sessions; reviewing professional publications; establishing personal networks; participating in professional societies; becoming involved in community events and always representing the hotel and company in a positive professional manner.
• Ensure continuing education, training, and licensing requirements for self and team members are met and recorded.  
• Conduct required reviews for direct reports and make recommendations for compensation adjustments in accordance with company policy.
• Coach staff to study and investigate areas such as sales, public relations, guest relationships, upselling, service, quality improvement, cost reduction, and method improvements.  
• Ensure appropriate day-to-day decisions for the property that follow company standards are made and train and empower staff to do the same.
• Supervise and control the F&B operation of the hotel in a cost-effective manner.
• Ensure the F&B team is managed in compliance with company policies and procedures, ensuring standards for safety, quality, and guest satisfaction are met.
• Ensure that F&B operations are managed in compliance with all local, state, and federal laws and that the standards and regulations of all acceptable brand requirements, and management agreements are met.
• Work with the General Manager and the Regional Director of Operations (if needed) to handle and resolve guest/client complaints and inquiries in a timely and professional manner, ensuring that a “win-win” solution results and that both the guest and the company are satisfied with the outcome.
• Train and empower direct reports to act on behalf of the hotel and company in guest service and service recovery procedures.
• Conduct daily property walks including public areas, meeting space and relevant back-of-house areas ensuring the property always projects a clean, well-maintained image.  Correct or report all safety issues immediately.
• Respond in a timely manner to all hotel and/or guest emergencies or needs and communicate as needed to the General Manager.
• Perform all other duties assigned and those that may be necessary to achieve hotel, company, and divisional goals.

SUPERVISORY RESPONSIBILITIES

Directly supervise hotel F&B team members. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, developing, and training employees with assistance from the General Manager and/or human resources; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

JOB REQUIREMENTS

• Hold self and others to high ethical standards.
• Exceptional leadership and management skills to include recruiting, hiring, team building, coaching and mentoring skills.
• Exceptional sales skills to include client development, retention, and communication.
• Demonstrated strategic thinking skills.
• Excellent oral and written communication skills.
• Strong understanding of food and beverage development, implementation, and execution.
• Strong financial management skills and well versed in budgeting and forecasting.
• Ability to understand financial statements and creating and maintaining budgets.
• Analytical capability and methodical approach to presenting and interpreting data.
• Menu development ability and a creative spirit.
• Ability to manage restaurant, bar and banquet F&B activities.
• High energy personality.
• Strong interpersonal and communication skills to develop and enhance business relationships.
• Active member of the community.
• Desire to network and get involved.
• Willingness to provide exceptional customer service.
• Warm, friendly, and service-oriented philosophy.
• High degree of flexibility and tolerance for change.
• Ability to train, develop, and mentor personnel.
• Computer literate.
• Excellent organizational and follow-through skills.
• Ability to carry out multi-task projects.
• Ability to work well with diverse groups or individuals.
• Regular and consistent attendance.
• EDUCATION and/or EXPERIENCE

Bachelor’s Degree preferred in related field; and/or 3-5 years of equivalent experience in Hospitality F&B or related industry.

LANGUAGE SKILLS 

Ability to read, analyze, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers, owners, and the public.

MATHEMATICAL SKILLS 

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.  Ability to apply concepts of basic algebra.  Ability to read, understand and analyze industry financial and competition/market reports.

REASONING ABILITY 

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Light physical activity, such as walking and prolonged periods of standing required daily.  Use of hands to lift up to 25 pounds at times; reach with hands and arms; and stoop, kneel, or crouch.  Regularly required to talk and hear.

WORKING CONDITIONS

The job is performed in a food & beverage and hotel setting.  Must be able to work odd hours if needed as it’s not always feasible to accomplish tasks during regular business hours.  The work can be fast paced to meet constant deadlines and noisy.  Work physically near others, wear uniforms such as aprons and gloves, exposed to hazardous conditions that produce cuts or minor burns, and often exposed to hot and cold temperatures, such as ovens and retrieving food from freezers.

SAFETY REQUIREMENTS

Must be aware and conform to all safety requirements when in the building, operating motor vehicles, or in the field performing duties for the company.