Job Description

Job Summary

We are seeking an experienced and dynamic Executive to oversee and manage our culinary and hospitality operations. The ideal candidate will bring a strong background in french and italian food service management, banquet operations, and team leadership within fine dining or catering environments. This role requires a strategic thinker with excellent organizational skills, capable of ensuring exceptional service quality, maintaining high standards of food safety, and leading a diverse team to achieve operational excellence. The Executive will play a pivotal role in menu planning, inventory control, and overall restaurant or event management to deliver memorable guest experiences.

Duties

Lead and supervise culinary teams, including kitchen staff, servers, and catering personnel to ensure smooth daily operations. Oversee food preparation, presentation, and service in accordance with established standards for fine dining and catering events. Manage inventory control, including ordering, stock rotation, and waste reduction to optimize food costs. Develop menus in collaboration with culinary staff, incorporating dietary considerations and current food trends. Coordinate shift management, scheduling staff to meet operational demands while maintaining labor efficiency. Ensure compliance with food safety regulations and maintain high standards of cleanliness and sanitation across all areas. Oversee banquet and catering events from planning through execution, ensuring client satisfaction. Manage the dietary department's operations when applicable, including special dietary needs for guests. Supervise food production processes, ensuring quality control and consistency across all offerings. Handle customer service issues promptly to uphold the organization's reputation for excellence. Collaborate with vendors and suppliers to ensure timely procurement of quality ingredients and supplies. Provide leadership in training staff on food handling, safety procedures, and hospitality standards.

Requirements

Proven experience in banquet management, restaurant management, or catering within the food industry. Supervising experience with a focus on team management and leadership in a hospitality setting. Extensive background in food production, culinary arts, kitchen management, or related fields such as fine dining or hospitality services. Strong knowledge of inventory management, menu planning, food safety regulations, and food handling procedures. Excellent organizational skills with the ability to oversee multiple departments simultaneously. Demonstrated ability to lead teams effectively while fostering a positive work environment. Experience in catering or event planning is highly desirable. Knowledge of dietary requirements and experience managing dietary departments preferred. Exceptional communication skills with the ability to coordinate between kitchen staff, service teams, vendors, and clients. A passion for culinary excellence combined with strong leadership qualities is essential for success in this role. This position offers an exciting opportunity for a seasoned hospitality professional to lead a vibrant team dedicated to delivering exceptional culinary experiences while maintaining operational efficiency and high standards of service excellence.
Job Types: Full-time, Part-time, Permanent

Pay: $40,372.77-$66,352.58 per year

Expected hours: 42 per week

Work Location: In person