The business of food is your life. The business of people is your passion. And when you blend the two, magic happens.

At Chartwell Hospitality, we’re looking for a dynamic leader whose talents stretch beyond the kitchen and into full-scale food and beverage operations. In this dual role as Food & Beverage Manager and Executive Chef, you’ll be responsible for overseeing the culinary and service teams, driving guest satisfaction, managing costs, and delivering exceptional experiences from breakfast service to banquets.

In this leadership role, you will:

• Serve as both the strategic leader and hands-on culinary expert, managing all food & beverage operations including breakfast, dinner, bar/lounge, and banquet services.
• Design and execute creative, high-quality menus for daily service and special events while maintaining consistency and excellence in food presentation and flavor.
• Lead all culinary operations — from ordering and inventory management to recipe development, production schedules, and kitchen cleanliness.
• Manage vendor relationships, place food and beverage orders, control inventory levels, and ensure compliance with food safety standards and local health regulations.
• Oversee banquet planning and execution, working closely with sales and events teams to customize menus and deliver flawless service for meetings, weddings, and group functions.
• Monitor and control food and labor costs, conducting regular analysis to identify areas of opportunity and maximize profitability.
• Recruit, train, and lead a talented team of culinary and front-of-house professionals, fostering a culture of excellence, creativity, and hospitality.
• Create and implement seasonal promotions, special events, and signature offerings that enhance the guest experience and increase revenue.
• Work cross-functionally with department leaders to ensure alignment of service standards, operational goals, and guest satisfaction.

Qualifications:

• A minimum of four years of experience in a dual food & beverage and culinary leadership role, preferably in a hotel or resort environment.
• Proven experience managing banquet and catering operations, along with à la carte restaurant service.
• Strong knowledge of food safety standards, inventory management, budgeting, and food cost control.
• Culinary degree or equivalent hands-on experience required.
• Excellent leadership, communication, and organizational skills.
• ServSafe or similar certification preferred.

If you’re passionate about both the art of cuisine and the business of hospitality — and ready to lead a team with heart, creativity, and a relentless pursuit of excellence — we’d love to hear from you.