Area Director of Culinary - Magawish

The Area Director of Culinary is a senior executive role responsible for overseeing the culinary operations of multiple luxury hotels within the region. This position requires a visionary leader with extensive culinary knowledge exceptional management capabilities and a proven track record in highend hospitality. The Area Director will ensure that all culinary offerings consistently reflect our brands excellence creativity and commitment to guest satisfaction.

Key Responsibilities:

1. Strategic Leadership:

   • Develop and implement the overarching culinary strategy for the area ensuring alignment with the companys brand identity and vision.
   • Collaborate with hotel General Managers and executive leadership to design and execute unique culinary experiences that enhance guest satisfaction and drive revenue.
   • Identify and capitalize on emerging culinary trends to maintain a competitive edge in the luxury hospitality market.

2. Operational Excellence:

   • Establish and maintain high standards of food quality presentation and service across all hotel restaurants bars and banquet facilities.
   • Develop and enforce standardized operating procedures for food preparation safety sanitation and overall kitchen operations.
   • Monitor compliance with health regulations ensuring that all properties meet local and international food safety standards.
   • Implement and oversee quality control measures to ensure consistency in culinary offerings across all properties.

3. Team Development and Management:

   • Lead mentor and guide the culinary teams across all hotels fostering a collaborative atmosphere that promotes creativity innovation and professional growth.
   • Conduct performance evaluations provide constructive feedback and identify training needs to develop culinary talent within the organization.
   • Support recruitment efforts to attract top culinary talent and ensure a diverse and capable workforce.
   • Implement crosstraining programs to enhance skill sets and promote internal career advancement.

4. Menu Development and Culinary Innovation:

   • Oversee menu planning and development for all hotels ensuring that offerings are innovative appealing and reflect local cuisine and seasonal ingredients.
   • Conduct regular tastings and menu reviews to ensure culinary excellence and guest satisfaction while adapting to changing market trends and preferences.
   • Implement culinary events themed nights and special promotions to engage guests and highlight unique culinary experiences.
   • Lead research and development initiatives to create signature dishes and innovative cooking techniques that set our properties apart from competitors.
   • Collaborate with mixologists and beverage experts to develop complementary drink menus and food pairing experiences.

5. Financial Management:

   • Manage and optimize the culinary budget across all properties including food and labor costs to achieve financial targets and enhance profitability.
   • Analyze financial performance reports identifying trends and areas for improvement and implement corrective actions when necessary.
   • Develop and implement costsaving measures without compromising on quality or guest experience.

6. Supplier and Vendor Relationships:

   • Establish strong relationships with local farmers producers and suppliers to procure highquality ingredients sustainably and costeffectively.
   • Negotiate contracts with suppliers to secure favorable terms and ensure reliable supply chains for all culinary operations.
   • Conduct regular supplier audits to ensure compliance with quality standards and ethical sourcing practices.

7. Guest Experience Enhancement:

   • Monitor guest feedback related to culinary offerings using insights to make datadriven decisions that enhance the dining experience.
   • Collaborate with the marketing team to effectively promote culinary initiatives special events and seasonal menus that resonate with guests.
   • Develop and implement personalized dining experiences for VIP guests and groups.

8. Sustainability and Community Engagement:

   • Champion sustainability initiatives within the culinary operations promoting practices such as local sourcing waste reduction and ecofriendly dining options.
   • Engage with the local community by sourcing ingredients from local markets and participating in community events fostering goodwill and strengthening the brands local presence.
   • Develop and implement food waste reduction programs and partner with local organizations for responsible disposal of excess food.
   • Organize and participate in culinary education programs for local schools and community centers to promote culinary arts and healthy eating habits.

9. Compliance and Safety:

   • Ensure compliance with all local state and international food safety regulations licensing and health standards.
   • Conduct regular audits of kitchen operations to ensure adherence to safety protocols and best practices in food handling and preparation.
   • Stay informed about changes in food safety regulations and update protocols accordingly.

10. Technology Integration:

    • Evaluate and implement cuttingedge culinary technologies to improve efficiency quality and guest experience.
    • Oversee the integration of kitchen management software and pointofsale systems to streamline operations and enhance data analysis capabilities.
    • Explore and implement digital menu solutions and online ordering systems to adapt to changing guest preferences and technological advancements.

11. Crisis Management and Business Continuity:

    • Develop and maintain emergency response plans for potential culinaryrelated crises such as food contamination or supply chain disruptions.
    • Lead the culinary team in adapting operations during unforeseen circumstances ensuring continued service excellence and guest satisfaction.
    • Collaborate with other departments to create comprehensive business continuity plans that address various scenarios affecting culinary operations.

Qualifications :

Qualifications:

• Bachelors degree in Culinary Arts Hospitality Management or a related field; advanced culinary certifications (e.g. CULINARY) preferred.
• Minimum of 1015 years of culinary and management experience with at least 5 years in a multiproperty leadership role within luxury hospitality.
• Strong knowledge of cuisine menu planning food trends and culinary operations management.
• Proven financial acumen including budgeting forecasting and cost control.
• Exceptional leadership communication and interpersonal skills with an ability to inspire and motivate diverse teams.
• Fluent in English; proficiency in Arabic is a significant advantage.
• Demonstrated experience in developing and implementing innovative culinary concepts and strategies.
• Proven track record of improving guest satisfaction scores and driving revenue growth through culinary initiatives.
• Strong understanding of food safety regulations and HACCP principles.
• Experience in menu engineering and food cost optimization.
• Proficiency in culinary software and pointofsale systems.
• Ability to work effectively in a multicultural environment and adapt to local tastes and preferences.
• Excellent problemsolving skills and ability to make quick decisions in highpressure situations.
• Willingness to travel frequently within the assigned region.

What We Offer:

• Competitive salary and performancebased incentives.
• Comprehensive benefits package including health insurance accommodations and other perks.
• Opportunities for professional development and career advancement within a leading luxury hospitality group.
• A dynamic work environment that values creativity innovation and guestfocused service.
• Exposure to diverse culinary traditions and the opportunity to work with worldclass chefs and hospitality professionals.
• Support for continuing education and participation in culinary conferences and events.

Additional Information :

Remote Work :

No

Employment Type :

Fulltime