Chef & B (Culinary & Food & Beverage Leader)

Position Overview MSHG is seeking a highly skilled, execution-driven Chef & B leader to support and elevate food and beverage operations across multiple hotel assets nationwide. This role is designed for culinary professionals who excel in fast-paced, high-impact environments and are capable of stepping into underperforming operations to stabilize, rebuild, and drive measurable results. This is not a single-property role. This is a national leadership track position with direct exposure to ownership groups, executive teams, and complex operational challenges—positioning you for advancement into Corporate Executive Chef or Vice President of Food & Beverage. ⸻ Key Responsibilities * Lead culinary and F&B operations across multiple hotel properties in turnaround or stabilization phases * Design, implement, and standardize menus across diverse concepts and cuisines (5–10 required) * Drive revenue growth through strategic menu engineering, cost control, and operational efficiency * Train, mentor, and develop on-property culinary and F&B teams to meet MSHG performance standards * Conduct full operational audits and implement SOPs aligned with brand and ownership expectations * Oversee food quality, presentation, safety, and sanitation standards across all outlets * Collaborate with executive leadership on budgeting, forecasting, and performance metrics * Optimize labor models while maintaining high service and culinary standards * Ensure compliance with all local, state, and federal health regulations * Act as a visible leader on-property, working hands-on with teams during peak operational periods

Qualifications * Minimum 5+ years in Executive Chef, Director of F&B, or equivalent leadership role * Proven experience across 5–10 cuisines with strong versatility and execution capability * Multi-unit, hotel, or high-volume restaurant experience strongly preferred * Demonstrated ability to lead teams through operational change or turnaround environments * Strong financial acumen (food cost, labor cost, P&L management) * Willingness and ability to travel up to 90% nationwide * Exceptional leadership, communication, and problem-solving skills * ServSafe Certification (or ability to obtain immediately) What Sets This Role Apart * Direct pathway into Corporate Executive Chef or VP of F&B roles * Exposure to diverse markets, concepts, and ownership structures * Hands-on leadership model—no “report-only” management * Work alongside executive leadership in high-impact operational decisions * Opportunity to shape and influence F&B strategy at a national level Compensation & Growth * Base salary: $95,000 – $140,000 (based on experience and expertise) * Rapid advancement opportunities based on performance * Travel accommodations covered per assignment * Performance-driven career trajectory within a growing national firm How to Apply Visit: MSHG-corporate.com/careers