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, conferences, and speci...
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