Hotel Food & Beverage Manager

Peachtree Group Hospitality Management•McKinney, TX

23h•Onsite

About The Position

The Food & Beverage Manager oversees the daily culinary operations of AC Kitchen, the hotel’s European-inspired breakfast experience, the AC Lounge, the evening lobby bar offering thoughtfully prepared food in a relaxed, modern setting along with banquet/catering preparation. This hands-on leader is responsible for delivering consistent food quality, efficient production, strong sanitation practices, and an exceptional dining experience for hotel guests and the local McKinney community. Responsibilities include food preparation and production, associate hiring and development, scheduling, ordering and receiving, inventory control, recipe and portion compliance, health department requirements, and management of food, labor, and operating costs. The Food & Beverage Manager partners closely with hotel leadership to achieve departmental financial goals and ensure seamless service across both meal periods.

Requirements

3+ years of progressive culinary experience, including supervisory or management responsibility, in a hotel, restaurant, or similar hospitality environment.
Strong knowledge of breakfast production, short-order cooking, evening bar or lounge menus, food preparation, kitchen organization, and team development.
Demonstrated ability to lead multiple meal periods with different menus, staffing models, and production needs.
Experience with budgeting, forecasting, culinary labor management, scheduling, purchasing, inventory control, waste reduction, and food-cost management.
ServSafe Manager Certification or another approved food-protection manager certification, or the ability to obtain certification within the established timeframe.
Proficiency with Microsoft Office and restaurant purchasing, inventory, point-of-sale, and scheduling systems.
Strong culinary, communication, organization, decision-making, time-management, and problem-solving skills.

Nice To Haves

Previous Kitchen Manager, Sous Chef, Lead Cook, or comparable culinary leadership experience preferred.
Hotel or restaurant opening experience is highly desirable.

Responsibilities

Lead daily culinary operations for AC Kitchen breakfast service and AC Lounge evening food service, ensuring both meal periods are organized, properly staffed, and fully prepared.
Execute AC Hotels culinary standards while maintaining consistent recipes, portions, presentation, taste, and timeliness across breakfast and evening service.
Maintain a visible, hands-on leadership presence in the kitchen during peak breakfast and evening service periods.
Plan production and prep levels based on occupancy, business volume, events, and forecasted demand while minimizing waste and shortages.
Partner with front-of-house and lounge leadership to ensure clear communication, proper pacing, accurate orders, and a seamless guest experience.
Recruit, onboard, train, schedule, coach, and develop a high-performing culinary team capable of supporting both early-morning and evening operations.
Foster a positive, inclusive kitchen culture built on accountability, teamwork, professionalism, safety, and continuous learning.
Provide regular feedback, conduct performance conversations, and address associate concerns, attendance issues, and disciplinary matters promptly and consistently.
Ensure associates are knowledgeable about recipes, ingredients, allergens, preparation methods, portion standards, equipment use, and food-safety requirements.
Lead by example through hands-on involvement in preparation, cooking, plating, cleaning, and service whenever business needs require.
Oversee kitchen opening and closing procedures, daily prep lists, production schedules, station assignments, line checks, and shift handoffs.
Maintain a clean, organized, safe, and efficient kitchen, storage, refrigeration, dishwashing, and service-support environment.
Ensure compliance with AC Hotels and company standards, health department regulations, HACCP guidelines, food-safety practices, and all applicable laws.
Manage food and kitchen-supply ordering, receiving, storage, labeling, rotation, inventory, and equipment needs using proper FIFO procedures.
Maintain accurate schedules, standardized recipes, prep lists, temperature logs, cleaning schedules, training materials, inventories, and operational documentation.
Coordinate preventive maintenance and promptly report kitchen-equipment or facility issues to minimize service disruption.
Manage food cost, culinary labor, kitchen operating expenses, waste, and controllable costs to achieve financial objectives.
Develop culinary budgets, forecasts, staffing plans, purchasing plans, and action plans in partnership with hotel and food and beverage leadership.
Analyze sales, occupancy, labor, inventory, waste, purchasing, and food-cost trends to improve productivity and profitability.
Adjust staffing, production, and purchasing based on business levels while protecting food quality and the guest experience.
Build strong vendor relationships and verify product quality, availability, consistency, and competitive pricing.