Are you a seasoned professional in the realm of Food and Beverage Management? If so, we extend an invitation to explore the opportunity of joining our team at Doubletree Hotel located in Harrisonburg, VA. Your expertise and proficiency will be instrumental in overseeing our dining establishments, culinary functions, and event coordination to ensure top-notch service for our patrons and seamless execution of various events. This role is ideally suited for individuals who relish customer interactions, thrive in dynamic settings, and harbor aspirations for progress within the realm of hospitality. If you are ready to take on the daily triumphs and challenges inherent in this position, we urge you to submit your application today and become a valued asset within our dedicated team! Responsibilities: • Manage the daily operations of the kitchen at a local hotel in Harrisonburg, VA • Supervise menu development, staff management, customer service, budgeting, and scheduling for the kitchen team • Conduct regular analysis of guest satisfaction ratings and provide recommendations for continuous improvement • Oversee recruitment, training, and performance of the kitchen team to ensure exceptional service standards • Develop and update operational plans and schedules to enhance team efficiency • Monitor and control product, supply, and labor costs effectively • Plan and execute flawless catering events • Collaborate with various hotel-wide teams to improve customer service and operational efficiency • Implement innovative strategies to drive revenue growth • Mentor and coach team members to facilitate their professional growth • Organize engaging promotional activities and events • Offer guidance and assistance for the team's continuous development • Create appealing daily specials • Attend monthly profit and loss meetings for financial updates and insights Qualifications: • Must have a minimum of 2 years of experience overseeing restaurant and bar operations • A high school diploma or equivalent is required, and an associate degree in hospitality management is preferred • Must demonstrate a deep understanding of current culinary trends and best practices for portion control and presentation • Knowledge of and adherence to local, state, and national health and safety regulations is essential • Possession of a valid food handling license is a must • Excellent communication, customer service, leadership, and teamwork skills are required • Basic knowledge of accounting principles is necessary • Strong attention to detail is a key requirement for this role • Proficiency in both oral and written communication is essential • Must be high-energy and results-driven • Demonstrated expertise in food and beverage cost controls is necessary • Full availability for flexible scheduling is required

• Manage the daily operations of the kitchen at a local hotel in Harrisonburg, VA • Supervise menu development, staff management, customer service, budgeting, and scheduling for the kitchen team • Conduct regular analysis of guest satisfaction ratings and provide recommendations for continuous improvement • Oversee recruitment, training, and performance of the kitchen team to ensure exceptional service standards • Develop and update operational plans and schedules to enhance team efficiency • Monitor and control product, supply, and labor costs effectively • Plan and execute flawless catering events • Collaborate with various hotel-wide teams to improve customer service and operational efficiency • Implement innovative strategies to drive revenue growth • Mentor and coach team members to facilitate their professional growth • Organize engaging promotional activities and events • Offer guidance and assistance for the team's continuous development • Create appealing daily specials • Attend monthly profit and loss meetings for financial updates and insights