Regional Director of Culinary Operations (Director Regional de Operaciones Culinarias)

Job Details

Le Meridien Element Salt Lake City Downtown - Salt Lake City UT

Full Time

Graduate Degree

Up to 50%

Any

Description

POSITION PURPOSE

A Regional Director of Culinary oversees culinary operations and personnel across multiple locations within a designated region ensuring consistent food quality effective cost management and compliance with company standards. They are responsible for developing menus introducing new culinary concepts and providing training and leadership to regional chefs and culinary teams.

ESSENTIAL RESPONSIBILITIES

• Supervise kitchen operations across the region ensuring adherence to health and safety regulations and proactively addressing any operational challenges.
• Develops and implements operational plans and systems to ensure fulfillment of contractual obligations.
• Oversees cost management and controls expenditures within the region.
• Serves as a regional leader by demonstrating competencies and behaviors that align with and support company values.
• Develop and execute regional menus that adhere to quality standards reflect current industry trends and align with the companys branding guidelines.
• Monitor and maintain food quality and consistency across all locations ensuring adherence to recipes portion sizes and presentation standards
• Monitor industry trends take appropriate action tomaintain a competitive and profitable operation including updating menu items as necessary.
• Recruit train and support regional chefs and kitchen personnel to promote a positive and efficient work environment.
• Offer support and guidance throughout the opening of new restaurants or locations within the region.
• Coordinate and assist with special culinary events and catering requests across the region.
• Responsible for short- and long-term planning of all outlets including Restaurant Barand In-Room Dining.
• Plan and direct the functions of the F&B Outlets to meet the daily operation needs.
• Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
• Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
• Plan and create menus to include influencing the menu for chefs tables catering expos etc.
• Develop and communicate strategies for improving customer experience
• Interacts professionally with a diverse group of staff members suppliers clients and customers
• Lead the preparation and production of meals food quality and presentation.
• Ensure compliance with all safety and sanitation standards and regulation team member productivity and performance cost controls and overall profitability.
• Visually inspect select and use quality food products including but not limited to fruits vegetables meats fish and spices
• Collaborate with General Managers to create the F&B budget and monitor departmentperformance accordingly
• Maintain consistent communication with vendors and suppliers for timely rollout of seasonal food options.
• Provide support of a specialist nature to the Executive Committee at each location. Work in support of team goals and measures effectiveness through Food Cost Payroll and Food profit performance of the resort.
• Participate in department monthly / quarterly / annual inventories; providing assistance in submitting inventory reports to accounting in a timely manner.
• Develop and implement creative strategies for revenue enhancement and cost containment.
• Manage the payroll and time & attendance for the F&B and Culinary staff.
• Implement effective control of food and labor costs among departments.
• Establish and achieve predetermined profit objectives and desired quality standards of food service cleanliness merchandising and promotion.
• Conduct orders of food supplies.
• Stay up to date on brand requirements and changes to the restaurant.
• Oversee chefs to ensure the quality and consistency of food products maintaining high standards in food preparation and delivery.
• Ensure attendance at all mandatory meetings.
• Assists with the selection training and development of department personnel. Supports hiring and termination processes in alignment with brand policies as needed. Oversee divisional matters as they relate to federal state and local employment and civil rights laws.
• Lead and coach the culinary teams towards achieving exceptional guest service andstaff satisfaction results.
• Responsible for maintaininghigh energy positive attitude andprofessional appearance.
• Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
• Assist chefs in cross training their team members across all positions within their area of responsibility ensuring proficiency with all equipment and successful implementation of checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all chefs and their teams adhering closely to policies and procedures practicing the highest standards of performance. Set the highest possible example in conduct temperament punctuality and standards of work.

SUPPORTIVE FUNCTIONS

This position may also perform the following support functions as assigned by the manager based on hotel needs :

PHYSICAL DEMANDS

SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES

The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation using some other combination of knowledge skills and abilities :

EDUCATION

EXPERIENCE

LICENSES OR CERTIFICATIONS

EXEMPT POSITION

Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled.

GROOMING

All Staff Members must maintain a neat clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards which may be established by Azul Hospitality from time to time is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action up to and including termination of employment. Upon employment all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action up to and including termination of employment. Due to the cyclical nature of the hospitality industry staff members may be required to work varying schedules to reflect the business needs of the addition attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Required Experience :

Director

Key Skills

Sales Experience,Nursing Home Experience,Management Experience,Profit & Loss,Workers' Compensation Law,Strategic Planning,Team Management,Budgeting,Leadership Experience,Memory Care,Public Speaking,Supervising Experience

Employment Type : Full-Time

Experience : years

Vacancy : 1