F&B Manager at Courtyard Flower Mound LLC – Flower Mound, Texas

The Chef & B Manager plays a critical leadership role with a strong emphasis on culinary operations—approximately 90% of the role is focused on culinary execution and oversight. This position is responsible for supervising and actively participating in the preparation of all food items for the Restaurant and Banquets, following standardized recipes and maintaining the highest standards to produce appealing and appetizing dishes.

The Chef & B Manager ensures the cleanliness, sanitation, and safety of all kitchen, work, and storage areas, while minimizing waste and maximizing cost/production efficiency. In addition to culinary responsibilities, the role includes oversight of service standards in all F&B outlets, adherence to budgeted payroll and overhead costs, and efforts to improve Restaurant and Banquet sales revenues beyond budget expectations.

Education & Experience:

• Culinary-focused background preferred.
• At least 5 years of progressive experience in a hotel or related field, with a 2-year college degree and 3+ years of related experience; or a 4-year college degree with 1–2 years of related experience; or a Culinary Degree with 1–2 years of progressive experience in a hotel or related field.
• Proficiency in Windows operating systems, company-approved spreadsheets, and word processing.
• Supervisory experience required.

Physical Requirements:

• Long hours are sometimes required; typically, a 50-hour work week.
• Medium work: exerting up to 50 pounds occasionally, and/or 20 pounds frequently.
• Ability to stand for the entire shift.

Mental Requirements:

• Strong decision-making and problem-solving skills.
• Ability to work under pressure and maintain composure.
• Effective communication and financial literacy skills.

• Lead all kitchen operations with a hands-on approach, especially during peak meal periods.
• Maintain food costs within budget and oversee food specifications and recipe standards.
• Supervise food preparation, receiving, and storage of all food-related items.
• Conduct regular kitchen staff training and performance evaluations.
• Develop and implement systems to control waste and improve efficiency.
• Oversee menu development, tastings, and pricing of daily specials.
• Ensure compliance with food safety certifications and cleanliness standards.
• Participate in monthly food inventories and cost analysis.
• Maintain a “Clean As You Go” kitchen culture.
• Lead culinary innovation while staying aware of industry trends and local competition.

• Attend and contribute to weekly F&B and staff meetings.
• Support hiring, scheduling, and payroll processes.
• Ensure excellent guest service and resolve kitchen-related guest concerns.
• Maintain documentation and records per company standards.
• Collaborate with other departments and maintain open communication.