Chef and Beverage

Description

As the driving force behind our culinary operations, you will guide menu excellence, inspire and mentor the F&B and banquet teams, and strategically manage purchasing, costing, and inventory. You’ll leverage innovative ideas, thoughtful merchandising, and operational expertise to maximize guest satisfaction, event success, and overall hotel profitability.

Key Roles

Leadership & Team Management

• Lead and support the Food & Beverage and Banquet teams, including hiring, training, coaching, and performance management.

• Maintain open communication and ensure departmental standards are consistently met.

Operational Oversight

• Oversee daily operations of restaurants, bars, banquets, room service, kitchens, and stewarding.

• Review menus, specials, and BEOs to ensure seamless execution and consistent quality.

• Ensure all areas are properly stocked with tools, supplies, and equipment.

Menu & Quality Standards

• Develop and maintain menus, recipes, and culinary standards.

• Partner with culinary and banquet teams to ensure food quality meets brand expectations.

• Monitor guest satisfaction and adjust offerings or service to enhance the guest experience.

Financial & Cost Control

• Manage food, beverage, and labor costs in alignment with Crescent standards.

• Review sales and cost reports; resolve discrepancies and support accurate financial performance.

• Oversee inventory processes to ensure proper product quality and stock levels.

Banquets & Events Support

• Collaborate with the Catering team to create banquet and special event menus.

• Participate in client meetings as requested to support event success.

Scheduling & Labor Management

• Develop and adjust staff schedules to meet business needs and maintain labor efficiency.

• Complete required payroll and scheduling reports.

Compliance & Additional Duties

• Ensure compliance with all state, federal, brand, and corporate regulations—including alcohol service standards.

• Perform additional duties as assigned to support department and hotel success.

Required Skills & Abilities

Communication & Professionalism

• Strong communication skills in English, with the ability to interact professionally with guests and team members.

• Maintains a polished, professional appearance and a steady, even temperament.

• Demonstrates a teamwork mindset and willingness to assist others as needed.

Culinary & Operational Skills

• Ability to work with all food products, ingredients, and equipment related to the role.

• Proficient in operating, cleaning, and maintaining all kitchen and F&B equipment.

• Capable of planning and developing menus, recipes, and food preparation processes.

• Ensures proper security of food & beverage areas, products, and hotel property.

Leadership & Supervisory Ability

• Applies basic supervisory skills to plan, organize, direct, coach, train, and discipline staff when necessary.

• Supports a positive, efficient, and safety-focused work environment.

Physical Requirements

• Ability to lift, carry, push, or move items up to 100 lbs on a regular basis.

• Comfortable with continuous walking, standing, and physical activity throughout the shift.

• Able to transport cases of goods, pots, pans, and prepared items between storage, prep, and service areas.

• Adept finger and hand dexterity for operating food machinery and tools.

• Able to perform duties effectively under time constraints, high volume, and stressful situations.

Qualifications

Experience Requirements

• Minimum 2 years of Front-of-House experience, demonstrating strong guest service skills, floor leadership, and the ability to support daily restaurant or banquet operations.

• Minimum 5 years of Food & Beverage experience, with proven knowledge of service standards, operational procedures, and cross-department coordination within a hospitality environment.

Licenses & Certifications (Preferred)

• Bartending License – indicating knowledge of beverage laws, responsible alcohol service, and bar operations.

• ServSafe Food Manager Certification – demonstrating strong understanding of food safety, sanitation standards, and regulatory compliance.

Qualifications

Front of House Experience

Licenses and Certifications

• Preferred

  Bartending License

• Preferred

  ServSafe Food Mgr Cert

Experience

• Required

  2 years:

  Front of House Experience

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.