Chef and B

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $55.00 - $60.00

Benefits

competitive salary

Health Insurance

Paid Time Off

Employee Discounts

opportunities for professional development

Supportive team environment

401(k) retirement plan

Job Description

Holiday Inn and Suites in Orlando, Florida, is a well-established hotel catering to a diverse clientele including business travelers, families, and tourists attracted to the vibrant city of Orlando. Known for its welcoming atmosphere, comfortable accommodations, and convenient location near key attractions, the hotel offers a full range of amenities designed to enhance guest experiences. As part of the hospitality industry, Holiday Inn and Suites prioritizes outstanding service, superior guest satisfaction, and continuous improvement in every aspect of its operations. The property is significant for travelers seeking quality lodging with exceptional dining and event hosting capabilities.

The r... Show More

Job Requirements

Culinary degree or equivalent executive chef experience
Minimum 5 years of progressive culinary leadership
At least 2 years managing full food and beverage operations
Experience in hotel or resort food & beverage operations preferred
Strong financial management skills
Excellent leadership and communication abilities
Ability to handle a fast-paced transition environment
Must be able to recruit, train, and mentor staff effectively

Job Qualifications

5+ years of progressive culinary leadership with at least 2 years managing full F&B operations
Experience in hotel/resort food & beverage operations Marriott experience preferred
Strong financial acumen with proven success in cost control and revenue growth
Exceptional leadership communication and problem-solving skills
Culinary degree or equivalent executive chef experience
Ability to thrive in a fast-paced transition-oriented environment

Job Duties

Oversee all culinary and front-of-house F&B operations including restaurant, bar, catering, grab-and-go dining, and retail for Crate
Create innovative, cost-effective menus aligned with Marriott brand standards and local market appeal
Recruit, train, schedule, and mentor both kitchen and front-of-house staff fostering a collaborative guest-focused culture
Control food and beverage costs while ordering, manage budgets, and develop strategies for revenue growth
Maintain high levels of service, cleanliness, and compliance with health, safety, and Marriott standards
Monitor guest feedback, resolve issues promptly, and implement continuous improvements to elevate service and offerings
Collaborate with the Events Manager to design menus and ensure flawless execution of catered events
Monitor inventory levels, control costs, and ensure profitability through effective budgeting and ordering
Develop strategies to increase revenue through upselling, promotions, and events

Job Location

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