Additional Information: This hotel is owned and operated by an independent franchisee, Shaner Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
The Chef & B Bistro Manager is a hybrid culinary and front-of-house leadership role responsible for overseeing all aspects of a casual, high-quality bistro. This role combines hands-on kitchen work, beverage program oversight, and guest engagement. The ideal candidate is equally skilled at preparing great food, managing inventory, and creating a welcoming, efficient dining experience. Key Responsibilities: Culinary & Beverage Operations: - Prepare and execute bistro menu items with consistency and quality - Develop and update menus seasonally with a focus on fresh, locally sourced ingredients - Oversee food prep, storage, and cleanliness of kitchen and prep areas - Manage beverage offerings including coffee service, wine, beer, and basic cocktails - Maintain kitchen efficiency, safety, and sanitation standards Banquet Management: - Management of all aspects of the Banquet functions within the Hotel in accordance with hotel standards. - Directs implements and maintains a service and management philosophy which as a guide for respective staff Team Leadership & Training: - Lead and schedule a small team of cooks, servers, and baristas - Train staff on menu knowledge, food safety, and guest interaction - Foster a collaborative, respectful work environment Guest-Facing Responsibilities: - Interact with guests during service to ensure satisfaction - Manage complaints or issues calmly and professionally - Create a friendly and relaxed bistro atmosphere Administrative Duties: - Monitor food and beverage inventory and place orders as needed - Track food and labor costs and adjust staffing and ordering accordingly - Operate and troubleshoot the POS system (Micros or similar) Qualifications: - Proven experience as a chef, line cook, or kitchen manager - Comfortable managing both back-of-house and front-of-house operations - Strong understanding of food safety, prep planning, and service flow - Familiarity with point-of-sale systems and basic beverage service - Excellent communication, multitasking, and leadership skills - ServSafe and/or Food Safety Training - Alcohol awareness certification (TIPS) Medical, Dental, PTO, Vision, 401k. $55,000 to $60,000 per year The salary range for this position is $55,000 to $60,000 annually.This company is an equal opportunity employer.
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