Chef & Beverage Manager

Pacific Hospitality Group•Dallas, TX

70d•Onsite

About The Position

The Chef & Beverage Manager is a hands-on Food & Beverage leader responsible for driving culinary execution, banquet and catering delivery, beverage programming, and front-of-house operating standards at AC Hotel Dallas Galleria. This position is designed for a hospitality leader with a strong culinary foundation who understands that success in a branded, select-service hotel requires versatility. The ideal candidate has meaningful banquet or catering culinary experience, understands beverage operations, and is comfortable stepping beyond the kitchen to lead service, interact with guests, support events, and ensure consistent execution of Marriott and AC Hotels brand standards. The Chef & Beverage Manager serves as the property's primary operational leader for food and beverage, balancing culinary quality, event execution, beverage performance, brand compliance, guest experience, team development, and profitability.

Requirements

3–5+ years of progressive culinary and Food & Beverage leadership experience.
Strong culinary foundation with previous supervisory or management responsibility.
Banquet, catering or hotel event culinary experience strongly required.
Experience executing events from BEO through production and service.
Working knowledge of beverage operations, inventory and cost controls.
Ability and willingness to provide hands-on FOH leadership.
Demonstrated understanding of food cost, beverage cost, labor management and operational profitability.
Strong organizational skills and ability to manage multiple operating priorities simultaneously.
Food safety certification and applicable alcohol-service certification.

Nice To Haves

Previous Marriott experience.
Previous experience with AC Hotels or another Marriott select-service / premium-select brand.
Experience working within a branded hotel environment with established operating standards and QA requirements.
Hotel F&B experience combining outlets and banquet/catering operations.
Culinary degree or recognized culinary apprenticeship.
Beverage training, wine/spirits knowledge or previous responsibility for a hotel beverage program.

Responsibilities

Deliver consistent culinary and beverage experiences aligned with AC Hotels by Marriott brand standards.
Lead successful culinary execution of banquet, catering, meeting and social events.
Strengthen beverage programming, controls, profitability and team knowledge.
Create stronger coordination between BOH, FOH and event operations.
Build a flexible, cross-trained F&B team capable of supporting the operating model of a branded hotel.
Improve F&B profitability through disciplined management of food cost, beverage cost, labor and operating expenses.
Ensure Marriott standards, PHG operating expectations and local regulatory requirements are consistently executed.
Lead day-to-day culinary operations, including food preparation, production, presentation, sanitation and quality control.
Own culinary execution for banquet, catering and meeting events from BEO review through production and final service.
Review upcoming BEOs and event forecasts to establish production quantities, prep plans, staffing requirements and purchasing needs.
Ensure appropriate portioning, recipe adherence, presentation standards and event timing.
Coordinate closely with sales, event and hotel leadership to anticipate special requests, dietary needs and operational challenges.
Develop efficient production systems that support both daily outlet demand and fluctuating banquet volume.
Maintain recipe, yield, food-cost and inventory controls.
Ensure food safety, sanitation and health department requirements are consistently met.
Lead the property's beverage program across applicable outlets, events and catering.
Maintain beverage recipes, specifications, presentation standards and appropriate brand compliance.
Manage beverage inventory, ordering, receiving and controls.
Monitor beverage cost, purchasing and product movement to minimize waste and improve profitability.
Train team members on beverage knowledge, responsible alcohol service, recipes, upselling and suggestive selling.
Work with approved vendors and partners while maintaining Marriott and PHG beverage standards.
Identify opportunities to increase beverage capture and average check through programming, promotions and stronger execution.
Provide active FOH leadership during peak periods, events and other periods requiring management coverage.
Establish a visible leadership presence in guest-facing F&B areas.
Coach team members on service standards, menu knowledge, beverage knowledge, upselling and guest engagement.
Address guest concerns quickly and appropriately.
Ensure BOH production and FOH service operate as one coordinated team.
Support opening, closing, cash-handling and operating procedures as required.
Maintain a strong working knowledge of AC Hotels and Marriott Food & Beverage standards.
Ensure required brand standards, menus, service expectations, beverage offerings and operational procedures are consistently executed.
Prepare the department for brand audits and quality assurance reviews.
Balance brand requirements with local programming and commercial opportunities.
Partner with property leadership to ensure the F&B experience reinforces the overall AC Hotels guest experience.
Manage food cost, beverage cost, labor and controllable operating expenses.
Participate in budgeting, forecasting and monthly F&B financial reviews.
Use business levels, hotel occupancy, event forecasts and historical demand to schedule and purchase appropriately.
Maintain accurate inventory and purchasing controls.
Identify opportunities to improve revenue, average check, beverage capture and banquet profitability.
Minimize waste, overtime and unnecessary operating expense while protecting the guest experience.
Hold the team accountable for productivity and financial performance.
Recruit, train, coach and develop culinary and F&B team members.
Build a cross-functional team capable of operating effectively across culinary, beverage, banquet and guest-facing responsibilities.
Establish clear operating expectations and accountability.
Conduct ongoing culinary, beverage, service and brand-standard training.
Create schedules aligned with forecasted business levels.
Develop team members for increased responsibility and future leadership opportunities.