Coury Hospitality
The Beeman Hotel, 6070 N US 75-Central Expy, Dallas, Texas, United States of America
Job Description
Posted Thursday, November 13, 2025 at 6:00 AM Why Work at The Beeman Hotel? At The Beeman Hotel, we bring eclectic charm and modern hospitality to Dallas' Park Cities neighborhood. With bold design, a lively social atmosphere, and engaging dining experiences, The Beeman is a hub for creativity and connection. Curators thrive in a fun, energetic environment, delivering personalized service and unique guest experiences every day. DEPARTMENT:
Food and Beverage REPORTS TO:
Director of F&B POSITION SUMMARY: Responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivate the kitchen team while controlling production and food costs. SUPERVISES: Sous Chef and Culinary Staff ESSENTIAL JOB FUNCTIONS: Reviews and approves (adjust as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. Uses a variety of high-quality food items that are creatively well prepared, presented and flavorful in a cost-effective manner. Reviews and approves food orders from the central commissary for delivery (as required for special order items). Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. Oversee the overall appearance, cleanliness and safety of the kitchen. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. Troubleshoot unexpected or unusual situations in the kitchen. Make sure all kitchen waste is disposed of properly. Oversee all creation of menus, production, and ordering for special events. Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. Develop seasonal specials. Tastes and approves all seasonal menu and pastry items. Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). Must be willing and able to take part in culinary events and competitions. Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. Discusses daily food cost reports with key kitchen and F&B staff. Ensure that invoices are coded and prices are updated weekly. Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget. Interviews and hire employment applicants for kitchen associate positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.). Reviews weekly schedules to meet forecasts and budgets. Train, develop, and motivate culinary staff to meet and exceed established food preparation standards on a consistent basis. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. As part of the management team, display an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the Director of F&B and GM and completes in a timely manner.
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Posted Thursday, November 13, 2025 at 6:00 AM Why Work at The Beeman Hotel? At The Beeman Hotel, we bring eclectic charm and modern hospitality to Dallas' Park Cities neighborhood. With bold design, a lively social atmosphere, and engaging dining experiences, The Beeman is a hub for creativity and connection. Curators thrive in a fun, energetic environment, delivering personalized service and unique guest experiences every day. DEPARTMENT:
Food and Beverage REPORTS TO:
Director of F&B POSITION SUMMARY: Responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor, resulting in outstanding guest satisfaction, improved market share and increased covers and revenues. In accomplishing this standard, interviews, hires, trains, supervises, counsels and motivate the kitchen team while controlling production and food costs. SUPERVISES: Sous Chef and Culinary Staff ESSENTIAL JOB FUNCTIONS: Reviews and approves (adjust as necessary) recipe files. Follows-up with culinary staff and discusses ways of constantly improving the cuisine at the property. Uses a variety of high-quality food items that are creatively well prepared, presented and flavorful in a cost-effective manner. Reviews and approves food orders from the central commissary for delivery (as required for special order items). Frequently review finished products for quality prior to leaving kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards. Oversee the overall appearance, cleanliness and safety of the kitchen. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards. Troubleshoot unexpected or unusual situations in the kitchen. Make sure all kitchen waste is disposed of properly. Oversee all creation of menus, production, and ordering for special events. Prices all menu, catering and seasonal items, specifying portion and prep quantities while adhering to food and cost control guidelines. Develop seasonal specials. Tastes and approves all seasonal menu and pastry items. Schedule and conduct product taste panels with Food & Beverage Management (as required for new products). Must be willing and able to take part in culinary events and competitions. Ensures that food costs meet budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. Discusses daily food cost reports with key kitchen and F&B staff. Ensure that invoices are coded and prices are updated weekly. Maintains and monitors kitchen payroll in conjunction with business forecasts and the budget. Interviews and hire employment applicants for kitchen associate positions. Request and implement staff adjustments as needed (additions, terminations, rate changes, etc.). Reviews weekly schedules to meet forecasts and budgets. Train, develop, and motivate culinary staff to meet and exceed established food preparation standards on a consistent basis. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. As part of the management team, display an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the Director of F&B and GM and completes in a timely manner.
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