Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $111,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible work schedule
Job Description
This hotel operates as an independent franchise owned and managed by LionGrove, distinct and separate from Marriott International, Inc. As an independent franchisee, LionGrove assumes full control over the hotel's employment policies and practices, including hiring, firing, staff discipline, compensation, benefits, and all other employment-related matters. Consequently, any individual who takes a position at this hotel becomes an employee of LionGrove and not Marriott International, Inc. This distinct management structure allows for a focused and tailored approach to hospitality, honing in on the unique needs and preferences of its guests while maintaining the high standards associated with the brand.
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Job Requirements
- Minimum proven experience as an executive chef and beverage director or in a similar role within the hospitality industry
- Strong knowledge of culinary techniques beverage mixology and current trends
- Certification in food safety and handling and beverage service certifications
- Culinary degree or equivalent professional training
- Experience in upscale or fine dining restaurants
- Proficiency with inventory and point-of-sale management software
- Background in menu engineering and cost analysis
Job Qualifications
- Proven experience as an executive chef and beverage director or in a similar dual leadership role within the hospitality industry
- Strong knowledge of culinary techniques beverage mixology and current food and drink trends
- Excellent organizational communication and leadership skills
- Certification in food safety and handling and relevant beverage service certifications
- Culinary degree or equivalent professional training
- Experience working in upscale or fine dining establishments
- Proficiency with inventory and point-of-sale management software
- Background in menu engineering and cost analysis
- Sommelier certification or advanced beverage management credentials preferred
Job Duties
- Develop and execute innovative culinary and beverage menus that reflect the brand's vision and appeal to diverse customer preferences
- Manage daily kitchen and bar operations ensuring efficiency quality control and compliance with health and safety regulations
- Lead mentor and train culinary and beverage teams to foster a culture of excellence teamwork and continuous improvement
- Oversee inventory management vendor relationships and cost control measures to maximize profitability without compromising quality
- Collaborate with marketing and management teams to plan special events promotions and seasonal offerings that enhance customer engagement
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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