Chef & Food & Beverage Manager (Hybrid Role)-Hampton Inn Colchester, VT

Blue Sky Hospitality Solutions•Colchester, VT

7d•Hybrid

About The Position

The Chef & Food & Beverage Manager is responsible for overseeing all culinary operations and food & beverage service functions. This hybrid leadership role ensures exceptional food quality, cost control, guest satisfaction, and operational efficiency across restaurant, bar, banquet, and catering services (if applicable). This position combines hands-on culinary leadership with strategic F&B management responsibilities, including budgeting, staffing, compliance, and service standards.

Requirements

Minimum 5+ years of culinary leadership experience.
Minimum 3+ years of F&B management experience.
Proven experience managing P&L statements.
Strong leadership and team-building skills.
ServSafe Certification required.
Alcohol compliance certification required (where applicable).
Strong organizational, communication, and vendor negotiation skills.
Ability to stand for extended periods.
Ability to lift up to 50 lbs.
Ability to work nights, weekends, and holidays.

Responsibilities

Culinary Leadership (Executive Chef Functions)
Design and execute seasonal menus aligned with brand and market positioning.
Oversee food preparation, presentation, and quality control.
Maintain strict food safety and sanitation standards (ServSafe compliance).
Manage food purchasing, vendor relationships, and inventory control.
Control food cost percentages and reduce waste.
Supervise kitchen staff, including hiring, training, scheduling, and performance management.
Food & Beverage Management
Oversee restaurant, bar, banquet, and catering operations (if applicable).
Develop pricing strategies and revenue optimization initiatives.
Manage labor scheduling to meet budgeted targets.
Ensure exceptional guest service and resolve guest concerns.
Monitor beverage inventory, cost control, and compliance with liquor laws.
Lead service team training to ensure consistent service standards.
Financial & Administrative Oversight
Develop and manage departmental budgets.
Analyze monthly P&L statements and implement corrective actions.
Maintain target food cost %, beverage cost %, and labor cost %.
Prepare forecasts based on occupancy and business levels.
Ensure proper cash handling and POS procedures.
Compliance & Safety
Ensure compliance with health department regulations.
Maintain OSHA and workplace safety standards.
Enforce alcohol service compliance.
Maintain documentation for inspections and audits.