Executive Chef: Lead Culinary & F&B Strategy

Renaissance Atlanta Concourse; Atlanta (GA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Renaissance Atlanta Concourse is seeking an experiencedFood & Beverage leader to drive daily operations across Culinary, Restaurants/Bars, Room Service and Banquets/Catering. You will align departmental strategy with brand initiatives, focus on guest satisfaction, and improve financial performance through effective leadership and cost control.

The role requires significant F&B experience, strong budgeting skills, and a proven ability to manage cross-functional teams in a fast-paced hotel

Qualifications

• 6 years experience in food and beverage, culinary, event management, or related professional area.
• Experience with budgeting and financial performance is expected.
• Strong leadership and team development capabilities.

Responsibilities

• Develops a food and beverage operating strategy aligned with the brand’s business strategy.
• Supervises daily food and beverage shift operation and ensures policy compliance.
• Manages staffing levels to meet guest service, operational needs and financial objectives.
• Oversees budgeting and purchasing strategies for equipment and supplies.
• Leads effective communication and staff development across the food and beverage team.

Skills

Leadership

Budgeting

F&B Operations

Event Management

Education

High school diploma or GED

2-year degree in Food Service Management / Hotel & Restaurant Management / Hospitality / Business Administration

Job description

Renaissance Atlanta Concourse is seeking an experiencedFood & Beverage leader to drive daily operations across Culinary, Restaurants/Bars, Room Service and Banquets/Catering. You will align departmental strategy with brand initiatives, focus on guest satisfaction, and improve financial performance through effective leadership and cost control.

The role requires significant F&B experience, strong budgeting skills, and a proven ability to manage cross-functional teams in a fast-paced hotel