Hotel F&B Manager – Breakfast, Lounge & Banquets

The Food & Beverage Manager oversees the daily culinary operations of AC Kitchen, the hotel’s European-inspired breakfast experience; AC Lounge, the evening lobby bar serving thoughtfully prepared food in a relaxed, modern setting; and the hotel’s banquet and catering operations. The hotel offers banquet event space with a full-service food and beverage menu. This hands-on leader is responsible for consistent food quality, efficient production, strong sanitation practices, and an exceptional dining and event experience for hotel guests and the local Chesterfield community.

Responsibilities include food preparation and production for breakfast, lounge service, and banquets; associate hiring and development; scheduling; ordering and receiving; inventory control; recipe and portion compliance; health department requirements; and management of food, labor, and operating costs. The Food & Beverage Manager partners closely with hotel leadership and event teams to deliver successful events, achieve departmental financial goals, and ensure seamless service.

Job Overview

Lead AC Kitchen, AC Lounge, and Banquet Operations

· Lead daily culinary operations for AC Kitchen breakfast service, AC Lounge evening food service, and banquet and catering events.

· Oversee food preparation and service for the hotel’s banquet event space, including events with a full-service menu.

· Coordinate with hotel leadership and event teams on event requirements, menus, timelines, staffing, setup, service, and food production.

· Ensure each meal period and event is organized, properly staffed, and fully prepared.

· Execute AC Hotels culinary standards while maintaining consistent recipes, portions, presentation, taste, and timeliness across breakfast, evening service, and banquets.

· Maintain a visible, hands-on leadership presence in the kitchen during peak service periods and event production.

· Plan production and prep levels based on occupancy, business volume, event details, and forecasted demand while minimizing waste and shortages.

· Partner with front-of-house, lounge, and banquet teams to ensure clear communication, proper pacing, accurate orders, and a seamless guest experience.

Inspire and Develop Your Team

· Recruit, onboard, train, schedule, coach, and develop a high-performing culinary team capable of supporting early-morning, evening, and banquet operations.

· Foster a positive, inclusive kitchen culture built on accountability, teamwork, professionalism, safety, and continuous learning.

· Provide regular feedback, conduct performance conversations, and address associate concerns, attendance issues, and disciplinary matters promptly and consistently.

· Ensure associates understand recipes, ingredients, allergens, preparation methods, portion standards, equipment use, banquet service expectations, and food-safety requirements.

· Lead by example through hands-on involvement in preparation, cooking, plating, cleaning, and service whenever business needs require.

Drive Operational Excellence

· Oversee kitchen opening and closing procedures, daily prep lists, production schedules, station assignments, line checks, event preparation, and shift handoffs.

· Maintain a clean, organized, safe, and efficient kitchen, storage, refrigeration, dishwashing, and service-support environment.

· Ensure compliance with AC Hotels and company standards, health department regulations, HACCP guidelines, food-safety practices, and all applicable laws.

· Manage food and kitchen-supply ordering, receiving, storage, labeling, rotation, inventory, and equipment needs using proper FIFO procedures.

· Maintain accurate schedules, standardized recipes, prep lists, temperature logs, cleaning schedules, training materials, inventories, event…