The Executive Chef is responsible for leading the Culinary Team in both restaurants and catering to meet and exceed food quality standards and guest scores, while operating within the annual budget guidelines.  By creating a culture of “Culinary Excellence”, The Executive Chef will meet the PHR Missions of being Recognized as an Industry Leader and “Exceeding Every Guest’s Expectations, Every Time.” As a member of the Hotel Executive Team, the Executive Chef will demonstrate their leadership skills to manage subordinate Managers, Chefs, and Line Level Staff.

1. Develop a culture that promotes accountability, effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction.
2. Hire, train and hold Associates accountable to deliver consistent quality service in all outlets and in room dining in order to meet business plan commitments.
3. Ensure all Human Resource practices and policies are adhered to with the Director of Human Resources to include recruitment, employment matters and training.
4. Ensure the completion and documentation of comprehensive menu and beverage tests of all service staff.
5. Ensure promotion of all marketing efforts to include maintaining proper stock of tent cards, flyers, menus and any other in-house marketing collateral.
6. Ensure that the outlet is set and maintained to approved SSI documentation to include music, lighting and table sets by meal periods. Advance any recommended operational changes to the Director of Restaurants/Restaurant General Manager.
7. Responsible for ordering, inventory and maintaining the prescribed PAR for all outlet service ware, tableware, glassware and outlet operating supplies.
8. Responsible for controlling the security, breakage and shrinkage levels of all supplies and tableware.
9. Complete Food & Beverage inspections per the Company’s QA program, ensure Asset standards meet or exceed Brand standards, and complete corrective action as approved by the Director of Restaurants/Restaurant General Manager.
10. Execute the Front of House Operating Plan to ensure predictability and consistency. Proactively anticipate and drive guest/service satisfaction and conduct root cause analysis on gaps in service delivery and advance corrective action or recommend changes to the operating/business plan to the Director of Restaurants.
11. Drive guest satisfaction by maintaining service quality standards by completing regular outlet inspections, updating, maintaining and verifying completeness of outlet checklists and cleaning schedules, ensuring completion of Brand and Company training programs, ongoing service training and executing approved corrective action plans as applicable.
12. Proactively manage the hostess stand and communications with Back of House leadership to ensure timely execution of Steps of Service.
13. Produce all weekly front of house schedules consistent with staffing models and advance timely for final approval.
14. Ensure the completeness and accuracy of recording all revenues, discounts and cash control procedures.
15. Communicate punctually and proactively with Director of Restaurants/Restaurant General Manager on Business Plans, outlet performance, key Associate changes, major asset issues and any other significant concerns (e.g. storm preparedness efforts). Provide regular and effective updates to the Director of Restaurants/Restaurant General Manager on the performance of the assets and leadership during weekly 1-1 meetings.
16. Assess each operation's compliance to all standard operating procedures in weekly one on one meetings with direct reports. Assists in solving any operational shortcomings. Document findings from outlet inspections and follow up to ensure that action items are promptly and effectively addressed.
17. Critically analyze all metrics (including but not limited to Revinate, financial reports, average check report, Quality Assurance Inspections, mystery shops, and Associate Turnover), assess actual performance to defined benchmarks, identify variances, and advance corrective action plans when applicable.
18. Is present during high volume meal periods which may also include when high profile/exposure, VIP events, large events and sponsored events are occurring on property. This position is responsible for daily floor management of shifts as assigned by the Director of Restaurants.
19. Create a culture within the department that maximizes performance through effective communication including meaningful pre-shifts, teamwork, regular performance feedback and incentive programs aligned with achieving business plan commitments.
20. Perform Emergency Response duties as required for this role in the Emergency Response Organizational Chart and Plan.