Chef & Beverage Manager

DG Hotel Operations, LLC; Dallas (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Pacific Hospitality Group seeks a Chef & Beverage Manager for AC Hotel Dallas Galleria to lead culinary execution, banquet and beverage programming, and front-of-house standards. The role balances culinary excellence with brand compliance, guest experience, profitability, and team development in a branded, select-service hotel setting.

The candidate will drive events from planning (BEO) through service, supervise FOH and BOH teams, and ensure Marriott/AC brand standards.

Qualifications

• 3–5+ years in culinary and F&B leadership.
• Strong culinary foundation with supervisory experience.
• Banquet, catering or hotel event culinary experience required.
• Experience executing events from BEO through production and service.
• Working knowledge of beverage operations, inventory and cost controls.
• Ability and willingness to provide hands-on FOH leadership.
• Understanding of food cost, beverage cost, labor management and profitability.
• Strong organizational skills and ability to manage multiple priorities.
• Food safety certification and alcohol-service certification.

Responsibilities

• Lead day-to-day culinary operations including production, plating, sanitation and quality control.
• Own banquet, catering and meeting event execution from BEO to service.
• Plan production quantities, staffing and purchasing for events.
• Ensure portioning, recipe adherence and timing.
• Coordinate with sales, events and hotel leadership for requests.
• Develop efficient production systems for daily and banquet demand.
• Maintain food safety and health department compliance.
• Lead beverage program across outlets and events; manage inventory and costs.
• Provide visible FOH leadership during peak times and events.
• Balance brand standards with local offerings; support audits.

Skills

Culinary leadership

FOH leadership

Beverage programming

Banquet & catering

Team development

Food safety

Education

Culinary degree or apprenticeship

Job description

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Position Summary

The Chef & Beverage Manager is a hands-on Food & Beverage leader responsible for driving culinary execution, banquet and catering delivery, beverage programming, and front-of-house operating standards at AC Hotel Dallas Galleria. This position is designed for a hospitality leader with a strong culinary foundation who understands that success in a branded, select-service hotel requires versatility. The ideal candidate has meaningful banquet or catering culinary experience, understands beverage operations, and is comfortable stepping beyond the kitchen to lead service, interact with guests, support events, and ensure consistent execution of Marriott and AC Hotels brand standards. The Chef & Beverage Manager serves as the property's primary operational leader for food and beverage, balancing culinary quality, event execution, beverage performance, brand compliance, guest experience, team development, and profitability.

What You Will Accomplish

Deliver consistent culinary and beverage experiences aligned with AC Hotels by Marriott brand standards. Lead successful culinary execution of banquet, catering, meeting and social events. Strengthen beverage programming, controls, profitability and team knowledge. Create stronger coordination between BOH, FOH and event operations. Build a flexible, cross-trained F&B team capable of supporting the operating model of a branded hotel. Improve F&B profitability through disciplined management of food cost, beverage cost, labor and operating expenses. Ensure Marriott standards, PHG operating expectations and local regulatory requirements are consistently executed.

Key Responsibilities

• Culinary & Banquet Execution
  Lead day-to-day culinary operations, including food preparation, production, presentation, sanitation and quality control.
  Own culinary execution for banquet, catering and meeting events from BEO review through production and final service.
  Review upcoming BEOs and event forecasts to establish production quantities, prep plans, staffing requirements and purchasing needs.
  Ensure appropriate portioning, recipe adherence, presentation standards and event timing.
  Coordinate closely with sales, event and hotel leadership to anticipate special requests, dietary needs and operational challenges.
  Develop efficient production systems that support both daily outlet demand and fluctuating banquet volume.
  Maintain recipe, yield, food-cost and inventory controls.
  Ensure food safety, sanitation and health department requirements are consistently met.
• Beverage Leadership
  Lead the property's beverage program across applicable outlets, events and catering.
  Maintain beverage recipes, specifications, presentation standards and appropriate brand compliance.
  Manage beverage inventory, ordering, receiving and controls.
  Monitor beverage cost, purchasing and product movement to minimize waste and improve profitability.
  Train team members on beverage knowledge, responsible alcohol service, recipes, upselling and suggestive selling.
  Work with approved vendors and partners while maintaining Marriott and PHG beverage standards.
  Identify opportunities to increase beverage capture and average check through programming, promotions and stronger execution.
• Front-of-House & Guest Experience
  Provide active FOH leadership during peak periods, events and other periods requiring management coverage.
  Establish a visible leadership presence in guest-facing F&B areas.
  Coach team members on service standards, menu knowledge, beverage knowledge, upselling and guest engagement.
  Address guest concerns quickly and appropriately.
  Ensure BOH production and FOH service operate as one coordinated team.
  Support opening, closing, cash-handling and operating procedures as required.
• Marriott / AC Brand Execution
  Maintain a strong working knowledge of AC Hotels and Marriott Food & Beverage standards.
  Ensure required brand standards, menus, service expectations, beverage offerings and operational procedures are consistently executed.
  Prepare the department for brand audits and quality assurance reviews.
  Balance brand requirements with local programming and commercial opportunities.
  Partner with property leadership to ensure the F&B experience reinforces the overall AC Hotels guest experience.
• Financial & Operational Management
  Manage food cost, beverage cost, labor and controllable operating expenses.
  Participate in budgeting, forecasting and monthly F&B financial reviews.
  Use business levels, hotel occupancy, event forecasts and historical demand to schedule and purchase appropriately.
  Maintain accurate inventory and purchasing controls.
  Identify opportunities to improve revenue, average check, beverage capture and banquet profitability.
  Minimize waste, overtime and unnecessary operating expense while protecting the guest experience.
  Hold the team accountable for productivity and financial performance.
• Team Leadership
  Recruit, train, coach and develop culinary and F&B team members.
  Build a cross-functional team capable of operating effectively across culinary, beverage, banquet and guest-facing responsibilities.
  Establish clear operating expectations and accountability.
  Conduct ongoing culinary, beverage, service and brand-standard training.
  Create schedules aligned with forecasted business levels.
  Develop team members for increased responsibility and future leadership opportunities.

What You Will Bring

Deliver consistent culinary and beverage experiences aligned with AC Hotels by Marriott brand standards. Lead successful culinary execution of banquet, catering, meeting and social events. Strengthen beverage programming, controls, profitability and team knowledge. Create stronger coordination between BOH, FOH and event operations. Build a flexible, cross-trained F&B team capable of supporting the operating model of a branded hotel. Improve F&B profitability through disciplined management of food cost, beverage cost, labor and operating expenses. Ensure Marriott standards, PHG operating expectations and local regulatory requirements are consistently executed.

Required Experience

• 3-5+ years of progressive culinary and Food & Beverage leadership experience.
• Strong culinary foundation with previous supervisory or management responsibility.
• Banquet, catering or hotel event culinary experience strongly required.
• Experience executing events from BEO through production and service.
• Working knowledge of beverage operations, inventory and cost controls.
• Ability and willingness to provide hands-on FOH leadership.
• Demonstrated understanding of food cost, beverage cost, labor management and operational profitability.
• Strong organizational skills and ability to manage multiple operating priorities simultaneously.
• Food safety certification and applicable alcohol-service certification.

Strongly Preferred

• Previous Marriott experience.
• Previous experience with AC Hotels or another Marriott select-service / premium-select brand.
• Experience working within a branded hotel environment with established operating standards and QA requirements.
• Hotel F&B experience combining outlets and banquet/catering operations.
• Culinary degree or recognized culinary apprenticeship.
• Beverage training, wine/spirits knowledge or previous responsibility for a hotel beverage program.

Equal Employment Opportunity

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

At Pacific Hospitality Group, we believe in empowering team members as entrepreneurial thinkers who create value through integrity, vision, humility, and personal accountability. Guided by the principles of Principled Entrepreneurship, we foster an environment where individuals are encouraged to challenge the status quo, act with purpose, and take ownership of their impact. We support our team in discovering their unique gifts, continuously growing their capabilities, and contributing meaningfully—not just to our business, but to the lives of our guests, communities, and one another.

If you're ready to grow with a team that values fulfillment and humility, start your journey with us discover the opportunities waiting for you at Pacific Hospitality Group.