Director of Food & Beverage/ Executive Chef
Core
Daily management of Food & Beverage operations including concessions, event catering, menu development, and budgeting for a conference center.
Role type
Director of Food & Beverage / Executive Chef
Builds
Catered events, concession services, and culinary experiences for conference center clients
Domain
Hospitality / Conference Center Operations
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Menu engineering, budget management, health code compliance, staff supervision, cost control, recipe standardization, vendor management, HACCP knowledge, alcohol service guidelines
Preferred skills
Culinary school degree, PCI compliance, creative buffet presentation, local hospitality community engagement
Technologies
Microsoft Office, Excel
Responsibilities
Manage daily F&B operations and personnel; create sales projections and budgets; inspect food for quality and sanitation; hire, train, and appraise kitchen and stewarding staff; maintain kitchen equipment; entertain prospective clients via Chef's tables; maintain Health Department score of 90+; oversee retail production and deliverability
Seniority
Senior, hands-on IC with supervisory responsibilities