Head Of Bhc Restaurant Group
As the Head of BHC Restaurant Group, you are a visionary who thinks like a restaurateur, moves like an entrepreneur, and operates with the precision of a hospitality executive. Reporting directly to the President and serving at the EVP level on the Senior Leadership Team, this role has the mandate and resources to transform the F&B experience across the BHC portfolio. This is not about maintaining the status quo. It's about creating destination-worthy restaurants, bars, coffeehouses, lounges, and experiential dining concepts that rival the world's best. You'll guide strategy, operations, partnerships, and talent shaping a portfolio that lives at the intersection of design, cuisine, and community.
Duties & Responsibilities
Concept & Create
- Develop bold, original F&B concepts that could stand in any global culinary capital and then bring them to life within both hotel and freestanding settings.
- Blend culinary vision with design, music, art, and service culture to create immersive, memorable experiences.
- Lead strategic partnership efforts for owned venues, including partner selection and negotiation of management and licensing agreements.
Collaborate & Curate
Oversee concept development for all owned and operated restaurants in the BHC portfolio.Directly oversee operations for freestanding outlets and provide dotted-line leadership for hotel-based F&B and culinary teams.Partner with acclaimed chefs, mixologists, designers, and creatives to elevate the brand's culinary voice.Act as a cultural connector, attracting talent, trends, and ideas that keep our properties ahead of the curve.Innovate & Disrupt
Push past traditional hotel dining models to create stand-alone-caliber concepts.Introduce innovative revenue streams, pop-up experiences, and cross-property culinary collaborations.Lead & Deliver Excellence
Oversee full concept execution from brand identity to menu creation to guest experience.Recruit, select, and onboard F&B leadership talent across the portfolio.Drive culinary performance, including menu innovation, procurement strategies, and flawless execution.Ensure quality performance across ambience, lighting, music, OS&E selection, service standards, and training.Deliver strong financial performance in all restaurants and outlets without compromising operational excellence and originality.Required Skills & Experience
Creative Credibility : A portfolio of standout F&B projects ideally spanning both independent restaurant and luxury hotel sectors.Industry Respect : Strong relationships with chefs, mixologists, F&B innovators, and design collaborators.Visionary Thinking : The ability to create beyond trends, with concepts that are bold, distinctive, and commercially viable.Operational Mastery : Proven skill in scaling concepts while maintaining brand integrity.Leadership Presence : A dynamic, inspiring style that brings teams along and champions a high-performance culture.Physical Requirements
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job :
Ability to travel frequently across the BHC portfolio and to relevant industry events, sometimes on short notice.Ability to be on-site at properties for extended periods during concept launches, operational reviews, or special events.Capability to move through active hospitality environments (restaurants, kitchens, construction / renovation sites), including standing and walking for periods of time.BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.