Executive Chef — Lead Culinary Strategy & F&B Growth

Renaissance Concourse Hotel; 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 Concourse Hotel in Atlanta, GA, seeks a seasoned Food & Beverage leader to oversee daily operations across Culinary, Restaurants/Bars, Room Service and Banquets. You will drive departmental strategies, align with brand service standards, support revenue growth and profitability, and lead a collaborative F&B team to deliver exceptional guest experiences.

The role emphasizes strategic planning, budgeting, staff development, and maintaining high service levels while maximizing financial

Qualifications

• High school diploma or GED; 6 years in food and beverage or related area.
• 2-year degree in Food Service/Hotel Management or related major; 4 years experience.

Responsibilities

• Develops a food and beverage operating strategy aligned with the brand.
• Supervises daily F&B shift operation and ensures policy compliance.
• Manages staffing to meet guest service, operations and financial goals.
• Oversees an order and purchase strategy for equipment and supplies.
• Maintains an effective monthly self-inspection program.
• Leads the F&B leadership team to achieve goals and profitability.
• Reviews financial reports to assess budget performance.
• Ensures cash and liquor control policies are followed.

Skills

Leadership

Budgeting

Staffing

Customer service

Education

High school diploma or GED

2-year degree in Hospitality/Business

Job description

Renaissance Concourse Hotel in Atlanta, GA, seeks a seasoned Food & Beverage leader to oversee daily operations across Culinary, Restaurants/Bars, Room Service and Banquets. You will drive departmental strategies, align with brand service standards, support revenue growth and profitability, and lead a collaborative F&B team to deliver exceptional guest experiences.

The role emphasizes strategic planning, budgeting, staff development, and maintaining high service levels while maximizing financial