Executive Chef - Banquet Manager

The Executive Chef / Banquet Manager at the Hilton Garden Inn and Convention Center Harlingen plays a pivotal role in shaping the culinary and banquet experience at our hotel. This leader oversees all aspects of food management, from creative menu development to operational excellence, ensuring every guest receives an exceptional dining experience while supporting the property’s strategic goals. The position is essential for driving food quality, maintaining brand standards, and sustaining strong financial performance across all culinary and banquet operations. ## **Key Responsibilities** - Lead all culinary and banquet operations, ensuring consistent delivery of high-quality food and service that align with brand standards. - Develop, write, and implement menus and recipes, including signature brand dishes, while managing food costing and inventory. - Train, coach, and evaluate culinary staff, fostering a collaborative, high-performing team environment. - Maintain rigorous compliance with health department regulations, local liquor laws, and company policies, guaranteeing safe food handling and sanitation practices. - Work closely with management and accounting to control purchasing, inventory, and cost efficiency for all food and kitchen supplies. - Create and update plating guides, ensuring visual and taste consistency for every dish served. - Analyze monthly menus to maintain their appeal and profitability, adapting offerings to meet guest preferences and business objectives. - Respond proactively to guest feedback and operational challenges, resolving issues and escalating when necessary. - Oversee scheduling, staffing, and team development to ensure optimal coverage and service during all events and meal periods. - Promote exceptional guest experiences, addressing inquiries and managing complaints with professionalism and care. - Drive revenue generation opportunities within banquet and food service operations. - Assist with reporting, including payroll, revenue tracking, employee schedules, and action plans. - Perform other related duties as assigned to support the hotel’s overall success. **Required Education:** - A high school diploma or equivalent is required; a culinary degree or certification from an accredited culinary school is preferred. **Physical Requirements:** - Ability to perform medium work, occasionally lifting up to 50 pounds, and working long hours as necessary. - Comfortable working in various indoor and outdoor hotel environments. The ideal candidate is a passionate culinary professional with a strong blend of creativity, operational expertise, and leadership skills. You thrive in fast-paced environments, excel at team building, and are committed to delivering outstanding guest experiences. **Required Experience, Skills, and Abilities:** - A minimum of 2 years of experience in a similar role within a high-volume restaurant or hotel environment - Proven track record in managing kitchen operations and supervising kitchen staff. - Experience in menu planning, food costing, and inventory management. - Demonstrated ability to maintain high standards of food quality and presentation. - Proactive, detail-oriented, adaptable, and committed to continuous improvement and team development. - Required Skills and Abilities: - Strong culinary skills with a thorough understanding of various cooking methods, ingredients, equipment, and procedures. - Excellent leadership and team management skills, capable of training and motivating staff. - Strong organizational and time management skills to effectively handle multiple tasks and priorities. - Excellent verbal and written communication skills for interacting with team members and management - Ability to thrive in a fast-paced environment and maintain composure under pressure. - Knowledge of food safety and sanitation standards, with the ability to implement and enforce these standards in the kitchen. - A creative and innovative mindset that contributes to menu develo…