Hands-On Kitchen Manager — Banquets & Hotel Dining Lead

StepStone Hospitality; Tampa (FL); Hybrid; USD 59,000 - 72,000; Full time

Job summary

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, seeks a hands-on Kitchen Manager/Chef to lead culinary operations across restaurant and banquet services. You will manage menus, food quality, events, and supervise a culinary team, while controlling costs and maintaining Marriott standards.

The ideal candidate has hotel kitchen management experience, strong leadership, and proven ability to train staff, optimize production, and ensure exceptional guest dining

Qualifications

• Minimum 3–5 years of professional culinary experience.
• Previous hotel kitchen management experience preferred.
• Experience managing restaurant and banquet culinary operations.
• Strong knowledge of Banquet Event Orders (BEOs).
• ServSafe Manager certification preferred, or ability to obtain certification.

Responsibilities

• Oversee daily kitchen operations, including restaurant service and banquet functions.
• Develop and execute menus, daily specials, banquet menus, and seasonal offerings in collaboration with Food & Beverage leadership.
• Manage food purchasing, inventory, and cost controls; monitor portion sizes and waste.
• Lead, train, coach, and supervise kitchen staff; manage schedules and labor budgets.
• Ensure compliance with health, safety, and sanitation standards; uphold Marriott brand standards.

Skills

Kitchen leadership

Banquet operations

Food cost control

Staff development

BEOs knowledge

Menu planning

Tools

Microsoft Office

Kitchen systems

Job description

Four Points by Sheraton Tampa Airport Westshore, managed by StepStone Hospitality, seeks a hands-on Kitchen Manager/Chef to lead culinary operations across restaurant and banquet services. You will manage menus, food quality, events, and supervise a culinary team, while controlling costs and maintaining Marriott standards.

The ideal candidate has hotel kitchen management experience, strong leadership, and proven ability to train staff, optimize production, and ensure exceptional guest dining