Job Summary:

Essential Functions and Duties: 

• Lead all Food & Beverage operations, including Narrative, Kisbee on the Roof, Banquets, Catering, and In-Room Dining.
• Execute innovative revenue-driving strategies.
• Oversee a market-leading banquet and culinary operation .
• Build, coach, and develop a culture centered around hospitality, accountability, and excellence.
• Partner with Sales and Revenue Management to maximize group, catering, and restaurant revenue opportunities.
• Drive financial performance through labor management, cost controls, menu strategy, and programming.
• Ensure exceptional execution of service standards while continually elevating the guest experience.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. 

Required Experience, Education, and Skills: 

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field; or equivalent work experience. 
• Minimum of 5 years of experience in food and beverage management, preferably in a hospitality or hotel environment. 
• Expertise in food safety, sanitation, and health regulations. 
• Proven ability to manage budgets, control costs, and drive profitability. 
• Excellent communication and interpersonal skills to interact with guests, staff, and vendors. 
• Ability to handle high-pressure situations and resolve conflicts efficiently. 
• Proficiency in using point-of-sale (POS) systems, inventory management software, and Microsoft Office. 
• Proven Food & Beverage leadership experience within a lifestyle, luxury, or upper-upscale hotel environment.
• Strong operations experience.
• A strategic leader who can create and execute top-line revenue initiatives.
• Passion for hospitality and developing people.
• Entrepreneurial mindset with the ability to turn ideas into results.
• Visible, hands-on leadership style with high standards and attention to detail, and experience with training and developing staff. 

Work Environment: 

• Primarily an indoor environment, including office, restaurant, and kitchen settings. 

• Frequent standing and walking required during service hours, with occasional sitting during administrative tasks. 

• Exposure to kitchen and restaurant equipment, including cleaning chemicals. 

• Must be able to lift and carry up to 25 lbs. 

• Flexibility to work evenings, weekends, and holidays as required by business operations. 

Other Duties:  

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.