Director of Culinary
Job Fit Check
Base Career helps you apply smarter for this job.
Key skills for this role
About the Role
Le Méridien Hotels & Resorts in Dubai seeks a Director of Culinary to lead the property's food and beverage/culinary operations. The role involves strategic planning, budget management, team leadership, and ensuring exceptional guest service.
Key Skills for This Role
Responsibilities
- Set expectations and hold food and beverage leadership team accountable for demonstrating desired service behaviors.
- Review financial reports and statements to determine how Food and Beverage is performing against budget.
- Make recommendations for CAPEX funding of food and beverage equipment and renovations.
- Work with food and beverage leadership team to determine areas of concern and develop strategies to improve financial performance.
- Establish challenging, realistic and obtainable goals to guide operation and performance.
- Develop and manage Food and Beverage budget.
- Monitor actual and projected sales to ensure revenue goals are met or exceeded.
- Ensure cash control and liquor control policies are in place and followed.
- Utilize interpersonal and communication skills to lead, influence, and encourage others.
- Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities.
- Ensure regular, on going communication occurs in all areas of food and beverage.
- Develop a food and beverage operating strategy aligned with brand business strategy.
Requirements
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area
- OR 2 year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience
- Knowledge of customer and personal service principles
- Management of financial resources
- Administration and management knowledge
- Applied business knowledge
Full Job Posting
Job Summary
- Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering.
- Oversees development and implementation of departmental strategies and ensures implementation of brand service strategy and brand initiatives.
- Ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing financial performance.
Candidate Profile Education And Experience
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
- OR 2 year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
Skills And Knowledge
- Customer and Personal Service Knowledge of principles and processes for providing customer and personal services.
- Management of Financial Resources Determining how money will be spent to get the work done, and accounting for these expenditures.
- Administration and Management Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Applied Business Knowledge Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans.
- Management of Material Resources Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Core Work Activities Developing and Maintaining Food and Beverage/Culinary Goa
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.
- Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Strives to improve service performance.
Developing and Maintaining Budgets
- Develops and manages Food and Beverage budget.
- Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or employee satisfaction.
Leading Food and Beverage/Culinary Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
- Ensures that regular, on going communication occurs in all areas of food and beverage (e.g., pre meal briefings, staff meetings, culinary team).
- Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team.
- Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
- Empowers employees to provide excellent guest service.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses.
- Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Brings issues to the attention of Human Resources as necessary.
- Ensures employees are treated fairly and equitably.
- Coaches team by providing specific feedback to improve performance.
Additional Responsibilities
- Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
- Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Order and purchase equipment and supplies.
Apply for this job in 1 click
Skip the repetitive application forms
Install the Base Career Chrome Extension and autofill job applications across major job boards with your profile.
Trusted by over 500,000 job seekers on Base Career
More from this employer
More jobs at Le Méridien Hotels & Resorts
Chef-Specialty Restaurant
Mecca, KSA
Le Méridien Hotels & Resorts seeks a Chef for a specialty restaurant in Makkah. You will be accountable for quality, consistency, and production, leading the kitchen team and managing all food-related functions. Requires
Chef-Specialty Restaurant
Mecca, KSA
Le Méridien Hotels & Resorts is seeking a Specialty Restaurant Chef to oversee kitchen operations, ensuring quality and consistency. The role involves leading the kitchen team, coordinating menus, purchasing, and staffin
Executive Sous Chef
Dubai, UAE
Le Méridien Hotels & Resorts is seeking an Executive Sous Chef to lead kitchen operations and ensure high-quality culinary standards. The role involves supervising staff, managing food costs, and delivering exceptional g
Executive Sous Chef
Dubai, UAE
Le Méridien Hotels & Resorts is hiring an Executive Sous Chef to lead kitchen operations at their Dubai property. The role requires a high school diploma or GED with 6 years culinary experience, or a 2-year degree with 4
Executive Sous Chef
Dubai, UAE
Le Méridien Hotels & Resorts is hiring an Executive Sous Chef to lead kitchen operations at their Dubai property. The role requires a high school diploma or GED with 6 years culinary experience, or a 2-year degree with 4
Front Office Supervisor
Riyadh, KSA
Le Méridien Hotels & Resorts is hiring a Front Office Supervisor in Riyadh to oversee guest check-ins, train staff, and ensure exceptional service. Requires at least 1 year of related work experience and 1 year of superv
Clerk-Reservations
Mecca, KSA
Le Méridien in Mecca seeks a Reservations Clerk to process reservation requests, identify guest needs, and ensure accurate bookings. The role requires strong communication skills and attention to detail. No prior experie
Clerk-Reservations
Mecca, KSA
Le Méridien Hotels & Resorts is hiring a Reservations Clerk in Mecca. The role involves processing reservation requests, identifying guest needs, and entering data into the reservation system. No prior experience is requ
Chef-Specialty Restaurant
Mecca, KSA
Chef-Specialty Restaurant
Mecca, KSA
Executive Sous Chef
Dubai, UAE
Executive Sous Chef
Dubai, UAE
Executive Sous Chef
Dubai, UAE
Front Office Supervisor
Riyadh, KSA
Clerk-Reservations
Mecca, KSA
Clerk-Reservations
Mecca, KSA