Direct food preparation, production and control for all food outlets and banquet facilities at hotel. Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Participate in total hotel management as a member of the hotel Executive Committee.
Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Participate with outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Work in support of the Executive Committee team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.

Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation. Implement effective control of food, beverage and labor costs among all sub-departments.

Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written.

Most tasks are performed in a team environment with the Executive Chef acting as a team leader. Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

Extensive knowledge of menu development, insight into marketing, cost and wage control. Thorough knowledge of food products, standard recipes and proper preparation.

Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. Ability to supervise large staff and accomplish goals on a timely basis. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and fellow hotel managers.

Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.

Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.