Director, Culinary, APEC, Marriott Bonvoy

Marriott Bonvoy

Location:

Singapore, Singapore

Category:

Hospitality and Tourism

Contract Type:

Not provided

Salary:

Not provided

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Job Description:

The Director of Culinary Luxury APEC is responsible to ensure locally and brand appropriate “pull through” of culinary programs, processes, and initiatives in the portfolio of hotels in APEC. Area of focus include F&B Culinary concept development, market research, review of back of house plans, operations support, working effectively with property management teams, provide technical training, LQA and Quality Assurance oversight, food safety, improving food quality, providing expertise for pre-openings and hotel conversions, and translating culinary concepts into creative realities. Working closely with Luxury Brand team to define food and beverage brand positioning for luxury brands. This position will be a key member of the Operations & Luxury leadership team for APEC. Scope of the work is not limited to luxury hotels only.

Job Responsibility:

Balanced Scorecard Results: Develops strategies and executes activities to drive financial results, quality and guest satisfaction, human capital index and market share
Drive revenue and improve quality and profitability of culinary operations
Enhance products and services appropriately for all brands to build customer loyalty
Recruit and develop talent
Drive associate satisfaction
Demonstrate a thorough understanding of the lodging business (hotel operation, industry drivers, challenges, competitors, Marriott’s position in the global marketplace) and cutting-edge culinary trends to unveil opportunities for growth
Provide leadership to hotel management teams to successfully implement culinary initiatives and programs
Assist hotels in improving food product and presentation
Provide input on concept development and kitchen design for all brands
Ensure all hotels operate with respect to Asia Pacific continent and corporate culinary programs
Monitor overall performance of culinary operations and provide action planning as needed
Coordinate task force as needed
Communicate creative, quality, and financial culinary expectations to properties
Actively participates in pre-opening support
Selection of countdown culinary trainers
Set up introductions to the countdown for all involved
Set expectations and targets
Leading the culinary countdown and report progress achieved on a daily base in corporate wrap up
Identify opportunities and create solutions that are business solid
Ensure report out by trainers and provide an executive summary with 30, 60, 90 days priorities

Requirements:

Understands luxury and focus on quality
Have ability & creativity to co create F&B concepts
Ability to read and interpret blueprints and kitchen floor plans
Create partnerships with celebrity chefs and restaurant partners
Ability to analyze and react to trends across multiple hospitality disciplines
Financial management skills (e.g. ability to analyze P&L statements, develop operating budgets, prepare a short- and long-term forecast, and champion capital expenditure planning)
Knowledge of purchasing, inventory controls, supplies and equipment
Ability to respond to complex or ambiguous situations without losing focus of key Culinary objectives
Excellent verbal communication, written communication, analytical, problem-solving, and presentation skills
Strategic planning ability to translate financial concepts into actionable business strategies and tactics
Ability to discern color, taste, and texture
Excellent project and change management skills
Strong interpersonal skills with multiple stakeholders (e.g. customers, owners, peers, associates, vendors, corporate)
Effective influence, negotiation, conflict management, and consensus building skills
Excellent presentation skills
Ability to train in person or virtually (e.g. new programs/products/services, skill gaps on action plans, Food Safety)
Effective decision-making skills
Ability to use standard software applications and hotel systems
Strong understanding of interrelationship with related departments such as restaurant and bars, and event management
Knowledge of workforce analysis and labor productivity
Knowledge of governmental regulations and safety standards
College degree in Hotel Management, Hospitality Management, or Culinary Science or Graduation from a Culinary Apprenticeship System or a Technical Culinary School or Equivalent combination of education and experience from which comparable knowledge and skills can be acquired is required
Culinary society certification preferred
7+ years’ experience as an Executive Chef or a leader of Culinary Team in Large Restaurant group
5+ years progressively responsible work experience in Luxury or Independent Culinary Operations
Experience with all aspects of foods, food preparation techniques, and food presentations
Proven experience understanding luxury standards
Proven expertise in hands-on openings of restaurants or hotels required

Additional Information:

Job Posted:

March 22, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Director, Culinary, APEC