Executive Culinary Leader
A pivotal figure in the hospitality industry, the Executive Culinary Leader is responsible for overseeing all aspects of food and beverage operations to deliver an exceptional guest experience.
* Strategic oversight of all food and beverage outlets
* Maintenance of exceptional levels of customer service
* Compliance with established brand standards
* Recruitment, management, training, and development of the culinary team
* Timely resolution of guest queries
* Effective management of financial resources related to food, liquor costs, and payroll
* Establishment of departmental targets, objectives, work schedules, budgets, and policies
* Collaboration with the culinary team to develop menus
* Accountability for regular stock audits
* Implementation of initiatives to maximize sales and revenue
* Conducting regular performance evaluations with team members
* Evaluation of guest satisfaction levels with a focus on continuous improvement
* Facilitation of effective communication among team members
* Emphasis on environmental sustainability
* Cross-functional collaboration and maintenance of positive working relationships
* Adherence to hotel security, fire regulations, and health and safety protocols
The Executive Culinary Leader at Hilton operates as a champion for our guests and collaborates with other team members to achieve excellence. To excel in this role, one should possess the following:
* Experience in managing or supervising culinary teams
* Ability to meet financial targets
* Capacity to adhere to brand standards
* Effectiveness under pressure
* Excellent personal grooming standards
* Commitment to developing team members and oneself
* Flexibility in responding to diverse work situations
* Ability to work independently or as part of a team
Advantageous qualifications for this position include:
* Degree in a relevant field
* Passion for delivering outstanding levels of guest service