Chef&B

TPG Hotels & Resorts • Traverse City, MI

12d • Onsite

About The Position

We’re looking for a different kind of Food & Beverage leader. Our Chef & B Director will be the senior leader responsible for all Food & Beverage operations at Hotel Indigo Traverse City, with a primary focus on leading our culinary operation and kitchen team. This is not a traditional F&B Director position. We are looking for someone with strong culinary experience who can lead from the kitchen while also taking ownership of the entire Food & Beverage operation. The Chef & B Director will oversee all aspects of Food & Beverage, including: Kitchen & Culinary Operations, Restaurant Operations, H&L Social Rooftop Bar & Beverage Operations, Banquets & Catering, F&B Scheduling and Labor Management, Purchasing, Inventory and Cost Controls, Menu Development and Execution, and Food Safety, Sanitation and Brand Standards. The kitchen will be your primary area of responsibility. You will lead the culinary team, maintain consistency and quality, oversee ordering and inventory, manage food cost and labor, develop menus, and ensure the kitchen is properly staffed and prepared for every meal period. But your responsibility doesn't stop at the kitchen doors. As the property's senior F&B leader, you will also provide direction and accountability across our restaurant, bars, rooftop and banquet operations. You'll work closely with hotel leadership to drive revenue, control expenses, improve the guest experience and build a strong, dependable F&B team. We're looking for a leader who wants to be in the operation. Someone who can walk into the kitchen during a busy service, understand what's happening and help lead the team through it—then turn around and evaluate beverage costs, banquet execution, labor performance or the guest experience on the rooftop. If you're a talented Chef who is ready to take the next step into complete Food & Beverage leadership, this may be the opportunity you've been looking for. Join Hotel Indigo Traverse City and lead one of downtown Traverse City's most unique Food & Beverage operations.

Requirements

• Strong culinary leader first, with the ability to oversee the broader F&B operation.
• Comfortable being hands-on and working alongside the team when needed.
• Experienced in high-volume kitchen operations.
• Knowledgeable in food and beverage cost controls.
• Strong in scheduling, labor management and purchasing.
• Able to recruit, train, coach and hold teams accountable.
• Comfortable overseeing both culinary and front-of-house leaders.
• Experienced with banquets, restaurants and bar operations.
• Focused on consistency, cleanliness, execution and guest satisfaction.
• Able to thrive in a fast-paced, seasonal destination market.

Responsibilities

• Oversee all aspects of Food & Beverage, including Kitchen & Culinary Operations, Restaurant Operations, H&L Social Rooftop Bar & Beverage Operations, Banquets & Catering, F&B Scheduling and Labor Management, Purchasing, Inventory and Cost Controls, Menu Development and Execution, Food Safety, Sanitation and Brand Standards.
• Lead the culinary team, maintain consistency and quality, oversee ordering and inventory, manage food cost and labor, develop menus, and ensure the kitchen is properly staffed and prepared for every meal period.
• Provide direction and accountability across restaurant, bars, rooftop and banquet operations.
• Work closely with hotel leadership to drive revenue, control expenses, improve the guest experience and build a strong, dependable F&B team.
• Be in the operation, able to walk into the kitchen during a busy service, understand what's happening and help lead the team through it.
• Evaluate beverage costs, banquet execution, labor performance or the guest experience on the rooftop.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed