Job Description
Responsibilities
- Provide leadership and direction for all culinary operations including restaurants, lounges, catering, banquets, in-room dining, and special events
- Develop and execute seasonal menus, feature programs, banquet offerings, and culinary initiatives aligned with the property’s positioning and guest expectations
- Lead, mentor, coach, and develop culinary teams while fostering a positive and performance-driven culture
- Ensure consistency, quality, presentation, and execution standards are maintained across all food outlets
- Manage labour scheduling, staffing levels, recruitment, onboarding, and succession planning within the culinary division
- Oversee food costing, inventory management, purchasing, and kitchen productivity to ensure financial targets are achieved
- Collaborate closely with hotel leadership, sales, and banquet teams to support group business, weddings, ...