Full job description

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance

Excel Hotel Group is a fully integrated property ownership, management, and development company enjoying exciting growth. We believe that our family-driven culture is the backbone of our company.

Job Summary
We are looking for a Kitchen Supervisor / Lead Chef to oversee and support food and beverage operations (Bistro Outlet/Bar and Banquets) within the hotel to ensure the highest standards of quality and service. This role involves planning, staff leadership, and ensuring compliance with health and safety regulations, while striving to enhance guest satisfaction and achieve financial goals.

Responsibilities

• Develop and implement food and beverage standards to achieve business objectives and enhance guest satisfaction.
• Oversee the daily operations of all food and beverage outlets, including restaurant, bar and coffee bar.
• Manage and lead the F&B FOH and BOH team, providing training, support, and support performance evaluations to maintain high service standards.
• Lead the culinary team to design innovative menus that meet customer preferences and budgetary constraints.
• Monitor inventory levels, order supplies, and manage vendor relationships to ensure cost-effective operations.
• Ensure compliance with health, safety, and hygiene standards in all F&B areas.
• Oversee all aspects of the hotel’s POS system.
• Assures compliance with cash handling procedures across all F&B outlets, ensuring accurate POS transactions, secure cash storage, timely bank drops, and full compliance with finance and audit standards.
• Foster a positive work environment that promotes teamwork, open communication, and professional development.
• Handle guest inquiries, feedback, and complaints professionally to maintain a high level of customer satisfaction.
• Stay updated on industry trends and incorporate best practices to maintain a competitive edge in the market.

Additional Duties:

• May perform the work of front of house or back of house staff during busy times or in the event of a call off.
• Coverage of meal periods or breaks as needed
• Perform other duties as assigned by the General Manager.