Director of Culinary

JOB SUMMARY

Functions as the strategic business leader of the property’s overall culinary operation. Position oversees the development and implementation of departmental strategies and verifies implementation of all service strategy and brand initiatives. This position validates that the culinary operation meets the brand’s customer needs, verifies associate satisfaction and focuses on growing revenues and maximizing the financial performance of the department. Creates and executes comprehensive strategies across the property while verifying products and services not only meet but exceed the expectations of customers and associates, while also achieving a positive return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.

Preferred Requirements

• Degree or diploma in Culinary Arts or equivalent.

• Proficiency as an Executive Chef at a property or restaurant of similar size, scope, quality achievements.

CORE WORK ACTIVITIES

Skills and Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• 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. Aligning individual and team actions with strategies and plans to drive business results.

• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Leading Culinary Team

• Develops strategies and executes activities to drive financial results, guest satisfaction, human capital index and market share as successfully reported in various culinary metrics.

• Drives revenues and improves profitability of culinary operations.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; and leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Verifies that regular, on-going communication occurs in all areas of culinary operations (e.g., pre-meal briefings, staff meetings, culinary team).

• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team.

• Validates direct reports also establish and maintain open, collaborative relationships with their team.

• Develops a culinary operating strategy that is aligned with the brand’s business strategy and leads its execution.

• Maintains a constant awareness of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue, and maintain a competitive position in the market.

Developing and Maintaining Culinary Goals

• Provides leadership to hotel management teams to successfully implement culinary initiatives and programs; Assists hotels in improving food product and presentation.

• Sets expectations and expected results and holds culinary leadership team accountable for demonstrating desired outcome.

• Reviews financial reports and statements to determine how Food and Beverage cost / revenue is performing against budget.

• Makes recommendations for Capital Expenditure funding of food and beverage and culinary equipment and renovations in accordance with brand business strategy.

• Works with Culinary 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 through guest satisfaction survey.

• Validates quality and quantity standards for market lists are completed for the location.

• Knowledge of purchasing, inventory controls, supplies and equipment.

• Review standard recipe file for food items, to include sales history, sales mix, actual costs, par stock, and production time.

Developing and Maintaining Budgets

• Develops and manages discipline budget.

• Monitors the department’s actual and projected sales to verify revenue goals are met or exceeded and opportunities are identified and addressed.

• Focuses on maintaining profit margins without compromising quality, guest or associate satisfaction.

• Responsible for controlling and analyzing, quality levels of production and presentation, along with payroll, operating, and food costs.

• Collaborates with the Finance & purchasing team to determine the minimum and maximum food par stocks. Monitors daily food costs in each outlet and follows up on fluctuations, and co-ordinates with Food and Beverage Controller on costs and potential.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Reviews findings from guest satisfaction results with culinary team and validates appropriate corrective action is taken.

• Reviews guest satisfaction results and other data to identify areas of improvement.

• Empowers associates to provide excellent guest service.

• Verifies food safety and hygiene standards are being followed without deviation.

Managing and Conducting Human Resource Activities

• Recruits and develops talent.

• Drives associate satisfaction

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Coaches and supports culinary leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., kitchen supplies, uniforms, etc.).

• Hires culinary leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Brings issues to the attention of Human Resources as necessary.

• Verifies associates are treated fairly and equitably.

• Coaches team by providing specific feedback to improve performance.

Collaboration

• Keeps executives, peers, and subordinates informed and updated on relevant information promptly.

• Works with the Property Manager and Sustainability Champion on sustainability projects, ensuring responsible sourcing with clear guidelines for section heads and validating data capture.

• Collaborates with property leaders on renovation projects and CAPEX planning.

• Implements the global food.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.