Job Description

Job Summary

We are seeking a highly skilled and dynamic Executive to lead our culinary and hospitality operations. The ideal candidate will possess extensive experience in food service management, banquet operations, and team leadership within fine dining or catering environments. This role requires a strategic thinker with strong organizational skills, capable of overseeing multiple departments, ensuring exceptional service quality, and maintaining high standards of food safety and inventory control. The Executive will play a pivotal role in menu planning, kitchen management, and fostering a collaborative team environment to deliver outstanding guest experiences.

Duties

Oversee daily restaurant and catering operations, ensuring smooth workflow and high-quality service delivery Lead and supervise culinary teams, including kitchen staff, servers, bartenders, and support personnel Manage inventory control, food safety protocols, and ensure compliance with health regulations Develop and implement menu planning strategies aligned with brand standards and guest preferences Coordinate food preparation, presentation, and service to uphold fine dining standards Supervise shift management, scheduling staff, and optimizing operational efficiency Oversee catering events from planning to execution, ensuring client satisfaction Monitor food production processes to maintain consistency, quality, and cost-effectiveness Lead training initiatives on food handling, safety procedures, and hospitality standards Manage dietary department requirements when applicable, including special dietary needs and menu adjustments Maintain strong relationships with vendors for inventory management and procurement needs Foster a positive team environment through leadership, mentorship, and performance evaluations

Qualifications

Proven experience in banquet operations, restaurant management, or food service leadership with a focus on fine dining or catering environments Supervising experience with demonstrated team management skills Strong background in culinary arts, food production, and kitchen management Knowledge of inventory management, food safety regulations (HACCP), and food handling procedures Excellent leadership abilities with the capacity to motivate teams and manage shift operations effectively Experience in menu planning, food service management, and hospitality standards Background in dietary department oversight or special dietary accommodations is a plus Exceptional organizational skills with attention to detail in inventory control and quality assurance Ability to thrive under pressure in fast-paced environments while maintaining professionalism Strong communication skills for effective team coordination and client interactions
This position offers an opportunity to lead a vibrant culinary team within a prestigious setting. The successful candidate will be instrumental in elevating the guest experience through innovative menu development and exemplary service standards.

Job Type: Full-time

Pay: $55,000.00-$60,000.00 per year

Benefits:

Dental care Extended health care On-site parking
Work Location: In person