Chef & Food & Beverage Manager (Hybrid Role)-Hampton Inn Colchester, VT

Blue Sky Hospitality Solutions Logo
Blue Sky Hospitality Solutions
Colchester, VERMONT, United States
  • Tourism
  • FullTime
  • Seasonal
  • Weekends
  • Applications have closed

Chef & Food & Beverage Manager (Hybrid Role)

Reports To: General Manager

Department: Food & Beverage

FLSA Status: Exempt

Position Summary

The Chef & Food & Beverage Manager is responsible for overseeing all culinary operations and food & beverage service functions. This hybrid leadership role ensures exceptional food quality, cost control, guest satisfaction, and operational efficiency across restaurant, bar, banquet, and catering services (if applicable).

This position combines hands-on culinary leadership with strategic F&B management responsibilities, including budgeting, staffing, compliance, and service standards.

Key Responsibilities

Culinary Leadership (Executive Chef Functions)

  • Design and execute seasonal menus aligned with brand and market positioning.

  • Oversee food preparation, presentation, and quality control.

  • Maintain strict food safety and sanitation standards (ServSafe compliance).

  • Manage food purchasing, vendor relationships, and inventory control.

  • Control food cost percentages and reduce waste.

  • Supervise kitchen staff, including hiring, training, scheduling, and performance management.

Food & Beverage Management

  • Oversee restaurant, bar, banquet, and catering operations (if applicable).

  • Develop pricing strategies and revenue optimization initiatives.

  • Manage labor scheduling to meet budgeted targets.

  • Ensure exceptional guest service and resolve guest concerns.

  • Monitor beverage inventory, cost control, and compliance with liquor laws.

  • Lead service team training to ensure consistent service standards.

Financial & Administrative Oversight

  • Develop and manage departmental budgets.

  • Analyze monthly P&L statements and implement corrective actions.

  • Maintain target food cost %, beverage cost %, and labor cost %.

  • Prepare forecasts based on occupancy and business levels.

  • Ensure proper cash handling and POS procedures.

Compliance & Safety

  • Ensure compliance with health department regulations.

  • Maintain OSHA and workplace safety standards.

  • Enforce alcohol service compliance.

  • Maintain documentation for inspections and audits.

Qualifications

  • Minimum 5+ years of culinary leadership experience.

  • Minimum 3+ years of F&B management experience.

  • Proven experience managing P&L statements.

  • Strong leadership and team-building skills.

  • ServSafe Certification required.

  • Alcohol compliance certification required (where applicable).

  • Strong organizational, communication, and vendor negotiation skills.

Key Performance Indicators (KPIs)

  • Food Cost % (target based on concept, typically 28–35%)

  • Beverage Cost % (typically 18–25%)

  • Labor Cost % vs. Budget

  • Guest Satisfaction Scores

  • Health Inspection Scores

  • F&B Revenue Growth

  • Employee Retention

Physical Requirements

  • Ability to stand for extended periods.

  • Ability to lift up to 50 lbs.

  • Ability to work nights, weekends, and holidays.

Ideal Property Fit

This hybrid role is ideal for:

  • Boutique hotels

  • Limited full-service hotels

  • Lifestyle properties

  • Hotels with smaller F&B outlets

Apply for job