Culinary Director

Key Role in Culinary Operations The successful candidate will be responsible for leading the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering. This position oversees the development and implementation of departmental strategies and ensures the execution of brand initiatives.Candidate Profile A high school diploma or equivalent is required, along with 6 years of experience in the food and beverage, culinary, event management, or related professional area.Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major is also acceptable, accompanied by 4 years of experience in the aforementioned fields.Main Responsibilities This role involves developing and executing food and beverage strategy and goals. Key responsibilities include: Working closely with direct reports to design and implement promotions, food and wine pairings, menu items, and presentations.Developing a food and beverage operating strategy aligned with the brand's business objectives and overseeing its implementation.Ensuring integration of departmental goals into game plans.Leadership in Food and Beverage Teams Fostering regular communication among all areas of food and beverage, including pre-meal briefings, staff meetings, and culinary team discussions.Collaborating with direct reports to analyze business performance and identify potential challenges or conflicts.Reviewing staffing levels to ensure guest service and operational needs are met.Setting expectations and holding the food and beverage leadership team accountable for demonstrating desired service behaviors.Providing feedback to employees based on observations of their service behaviors.Utilizing employee feedback and maintaining an