Complex Director of Culinary

**Job Number** 24023686

**Job Category** Food and Beverage & Culinary

**Location** Perhentian Marriott Resort & Spa, Pulau Perhentian Kecil, Besut, Malaysia, Malaysia VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Functions as the strategic business leader of the hotel’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Oversees the development and implementation of departmental strategies. Supports the implementation of the brand service strategy and brand initiatives. Oversees the food and beverage/culinary operation so that it meets the brand’s target customer needs, associate needs and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property associates and provides a return on investment to the owner and Marriott International.

Performs culinary tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced, and to ensure that sanitation and food stardards are met. Manages all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and associate cafeteria) and all support areas (e.g., dish room and purchasing).

**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.

**CORE WORK ACTIVITIES**

**Developing and Maintaining Food and Beverage/Culinary Goals**
- 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.
- 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.
- Manages cash control and liquor control policies in food & beverage areas..
- Focuses on maintaining profit margins without compromising guest or employee satisfaction.

**Leading Food and Beverage/Culinary Team**
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
- Functions as the strategic business leader of the hotel’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable.
- Communicates on a regular, on-going basis 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. Ensures direct reports do the same for their team.
- Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
- 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.

**Leading Kitchen Operations for Property**
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- 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.
- Serves as a role model to demonstrate appropriate behaviors.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, col