The Food and Beverage Manager/Head Chef is responsible for overseeing all aspects of the culinary AND beverage operations, including menu development, staff management, inventory control, and overall guest satisfaction. This dual role combines the creativity of culinary leadership with the strategic oversight of food and beverage services. Responsibilities: Menu Development: • Design and implement innovative menus that reflect current trends and align with the restaurant's vision. • Regularly review and update menus based on seasonal ingredients and customer feedback. Food Preparation and Quality Control: • Ensure all food is prepared to the highest quality standards and meets health and safety regulations. • Maintain consistency in presentation and taste across all dishes. Staff Management: • Recruit, train, and supervise kitchen and service staff, fostering a positive and collaborative team environment. • Conduct performance evaluations and provide ongoing training and development opportunities. Inventory and Cost Control: • Manage food and beverage inventory, including ordering and receiving supplies to minimize waste. • Develop and adhere to budgets, analyzing costs and implementing strategies to improve profitability. Operational Efficiency: • Oversee daily operations to ensure smooth and efficient service in both the kitchen and dining areas. • Establish and enforce standard operating procedures for food preparation and service. Customer Engagement: • Interact with guests to enhance their dining experience and gather feedback on food and service. • Collaborate with the front-of-house team to ensure seamless service delivery. Health and Safety Compliance: • Ensure compliance with local health and safety regulations and maintain a clean and organized kitchen. • Conduct regular training for staff on food safety practices and proper sanitation procedures. Strategic Planning: • Analyze market trends and customer preferences to develop promotional strategies for food and beverage offerings. • Participate in marketing initiatives to promote the restaurant’s food and beverage programs. Qualifications: • Proven experience as a Head Chef or in a similar leadership role within the food and beverage industry. • Strong understanding of culinary techniques and various cuisines. • Excellent leadership, communication, and organizational skills. • Experience in budgeting and cost management. • Culinary degree or equivalent experience is preferred. Working Conditions: • Ability to work in a fast-paced environment, including evenings, weekends, and holidays. Requires standing for extended periods and lifting heavy items. Compensation: $50,000 - $55,000 yearly

• Menu Development: • Design and implement innovative menus that reflect current trends and align with the restaurant's vision. • Regularly review and update menus based on seasonal ingredients and customer feedback.Food Preparation and Quality Control: • Ensure all food is prepared to the highest quality standards and meets health and safety regulations. • Maintain consistency in presentation and taste across all dishes.Staff Management: • Recruit, train, and supervise kitchen and service staff, fostering a positive and collaborative team environment. • Conduct performance evaluations and provide ongoing training and development opportunities.Inventory and Cost Control: • Manage food and beverage inventory, including ordering and receiving supplies to minimize waste. • Develop and adhere to budgets, analyzing costs and implementing strategies to improve profitability.Operational Efficiency: • Oversee daily operations to ensure smooth and efficient service in both the kitchen and dining areas. • Establish and enforce standard operating procedures for food preparation and service.Customer Engagement: • Interact with guests to enhance their dining experience and gather feedback on food and service. • Collaborate with the front-of-house team to ensure seamless service delivery.Health and Safety Compliance: • Ensure compliance with local health and safety regulations and maintain a clean and organized kitchen. • Conduct regular training for staff on food safety practices and proper sanitation procedures.Strategic Planning: • Analyze market trends and customer preferences to develop promotional strategies for food and beverage offerings. • Participate in marketing initiatives to promote the restaurant’s food and beverage programs.