Culinary Operations Director
This role involves overseeing all dining outlets within a hospitality establishment. The primary objectives include delivering exceptional customer experiences, optimising profitability, and maintaining a high level of service quality.
Responsibilities:
1. Direct and manage all culinary operations to achieve seamless delivery of food and beverages.
2. Develop and implement strategies to increase revenue and profitability in the F&B department.
3. Oversee cost control measures, inventory management, supplier relationships, and procurement processes.
4. Lead the recruitment, training, and evaluation of culinary staff to build a highly effective team.
5. Maintain strict adherence to health, safety, and hygiene standards.
Requirements:
* Prior experience in managing teams within the F&B sector.
* Strong financial acumen and proven ability to manage profit and loss statements.
* Exceptional leadership and people-management skills are essential for success in this role.