New 
Chef & B Bistro Manager | Baltimore McHenry Row Courtyard
 Shaner Hotels | |
 United States, Maryland, Baltimore | |
| 1803 Porter Street (Show on map) | |
 Apr 17, 2026 | |
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Shaner Hotels has an amazing opportunity to join our team at theMcHenry Row Courtyard by Marriott in Baltimore. This stunning new 126 room property is in theMcHenry Row development in Baltimore and is less than a mile from the Maryland Cruise Terminal and less than 2 miles from M&T Stadium and Horseshoe Casino.
Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, www.shanercorp.com! The Chef & B Bistro Manager is a hybrid culinary and front-of-house leadership role responsible for overseeing all aspects of a casual, high-quality bistro. This role combines hands-on kitchen work, beverage program oversight, and guest engagement. The ideal candidate is equally skilled at preparing great food, managing inventory, and creating a welcoming, efficient dining experience.
Key Responsibilities:
Culinary & Beverage Operations:
- Prepare and execute bistro menu items with consistency and quality
- Develop and update menus seasonally with a focus on fresh, locally sourced ingredients
- Oversee food prep, storage, and cleanliness of kitchen and prep areas
- Manage beverage offerings including coffee service, wine, beer, and basic cocktails
- Maintain kitchen efficiency, safety, and sanitation standards
Banquet Management:
- Management of all aspects of the Banquet functions within the Hotel in accordance with hotel standards.
- Directs implements and maintains a service and management philosophy which as a guide for respective staff
Team Leadership & Training:
- Lead and schedule a small team of cooks, servers, and baristas
- Train staff on menu knowledge, food safety, and guest interaction
- Foster a collaborative, respectful work environment
Guest-Facing Responsibilities:
- Interact with guests during service to ensure satisfaction
- Manage complaints or issues calmly and professionally
- Create a friendly and relaxed bistro atmosphere
Administrative Duties:
- Monitor food and beverage inventory and place orders as needed
- Track food and labor costs and adjust staffing and ordering accordingly
- Operate and troubleshoot the POS system (Micros or similar)
Qualifications:
- Proven experience as a chef, line cook, or kitchen manager
- Comfortable managing both back-of-house and front-of-house operations
- Strong understanding of food safety, prep planning, and service flow
- Familiarity with point-of-sale systems and basic beverage service
- Excellent communication, multitasking, and leadership skills
- ServSafe and/or Food Safety Training
- Alcohol awareness certification (TIPS)
Pay based on experience with pay range of $55k - $60k per year!
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