Sous Chef & Food & Beverage Lead

About the role

We are seeking a dynamic Sous Chef & Food & Beverage Lead to manage the signature complimentary breakfast buffet, all‑day light dining and 24/7 grab‑and‑go retail operations in a Hilton‑branded hotel in Georgia. The role blends kitchen supervision with front‑of‑house service leadership to uphold Hilton standards, ensure food safety, and deliver an exceptional guest experience.

Key responsibilities

• Execute daily breakfast buffet operations in full compliance with Hilton brand standards.
• Oversee preparation, plating and stock management for all‑day dining menu items and retail grab‑and‑go offerings.
• Maintain HACCP, food safety, local Georgian sanitation regulations and Hilton cleanliness guidelines across all food zones.
• Control kitchen waste, monitor food cost percentages and place supplier orders for perishables.
• Establish, monitor and train staff on service presentation, cleanliness and refill speed standards.
• Conduct regular service audits to ensure proper food temperature, presentation and guest satisfaction.
• Manage scheduling, task delegation and daily routines for cross‑functional kitchen and F&B attendants.
• Address guest feedback promptly to drive loyalty and strong satisfaction scores.

Required profile

• Minimum 2 years supervisory experience in hotel F&B, café or select‑service hotel environments.
• Hands‑on experience with breakfast buffet setups, inventory control and food safety systems.
• Working proficiency in Georgian and English for brand communications and guest interaction.
• Ability to work flexible hours, including mornings, evenings, weekends and holidays.

Required skills

• HACCP
• Food safety systems
• Inventory control
• Cost control
• Supplier ordering