Task Force Chef Jobs in Maryland (NOW HIRING)

Schulte Hospitality Group is seeking a dynamic, service-oriented Temporary Task ForceDirector of Food & Beverageto join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

Work Today, Get Paid today, with Daily Pay!

Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!

Holiday Pay

Pet Insurance

Employee Assistance Program

Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

JOB DUTIES AND RESPONSIBILITIES

• Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
• Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
• Increases level of guest satisfaction by delivery of an outstanding product and service
• Understands and executes all brand directives for strategicpartners
• Complies withbrand dictated menus andprograms
• Directs the daily activities and assignments of staff, ensureappropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritizework
• Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to theguests
• Provides direct oversight of the property wide Banquet and Cateringoptions
• Partners with the Sales Department to review all F+B minimums and selling guidelines.
• Collaborates with Director of Sales on sales and marketingstrategies
• Accountable for all Brand Standards related to Food and Beverage
• Directly leads all aspects of banquet operations including developing andmaintainingmanagerial and captain oversight of alloperations
• Reviews andapproveall menus and pricing in restaurant outlets and banquet/catering.
• Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
• Develops aselectionand pricing strategy for all liquors and wines, and supervise theirprocurement
• Ongoing maintenance of the physical asset through capital planning asrequiredin the budgetprocess
• Follows all Health and Safetyregulations
• Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problemsolve

EDUCATION AND EXPERIENCE

• Minimum of High School education, post-high school educationpreferred
• BachelorsDegree in Hospitality/Restaurant Management or equivalent is preferred
• Minimum of 3years experienceas a Restaurant General Manager or Director of Food & Beverage
• Food Handler and Alcohol Awareness Certifications (if applicable)

KNOWLEDGE, SKILLS AND ABILITIES

• Knowledge of alcohol serving practices andstandards
• Knowledge of federal and state labor laws as well as local health and sanitation laws andregulations
• Experience in the recruiting,interviewingand hiring of restaurant,barand culinarytalent
• Experience managing Restaurant and Bars in the capacity of Assistant General Manager orhigher
• Extensive passion for and an understanding of the Restaurant and Bar industry and proventrack recordof success

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Hospitality Group is an Equal Opportunity Employer.