Chef & Food & Beverage Manager Hampton Inn Colchester, VT

Chef & Food & Beverage Manager (Hybrid Role)

Reports To: General Manager
Department: Food & Beverage
FLSA Status: Exempt

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.

• 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 (Serv Safe 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.

• 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.

• 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.

• Ensure compliance with health department regulations.
• Maintain OSHA and workplace safety standards.
• Enforce alcohol service compliance.
• Maintain documentation for inspections and audits.

• 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.
• Serv Safe Certification required.
• Alcohol compliance certification required (where applicable).
• Strong organizational, communication, and vendor negotiation skills.

• 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

• Ability to stand for extended periods.
• Ability to lift up to 50 lbs.
• Ability to work nights, weekends, and holidays.

This hybrid role is ideal for:

• Boutique hotels
• Limited full-service hotels
• Lifestyle properties
• Hotels with smaller F&B outlets