culinary director

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
 </li>
 <li>
 Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
 </li>
 <li>
 Ensure exceptional food quality, consistency, and presentation across all outlets and events.
 </li>
 <li>
 Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
 </li>
 <li>
 Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
 </li>
 <li>
 Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
 </li>
 <li>
 Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
 </li>
 <li>
 Strong financial and operational management skills.
 </li>
 <li>
 Excellent communication, leadership, and team‑development capabilities.
 </li>
 <li>
 Culinary degree or equivalent professional certification preferred.
 </li>
 <li>
 Middle East experience is an advantage but not essential.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 Apply today and start your journey with us!
 
 
 ________________________________________
 
 
 
 Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
 
 
</div>

Executive Sous Chef

The Ned & Ned's Club

<div>
 
 About The Ned Doha:
 
 
 
 Housed within Doha&rsquo;s iconic former Ministry of Interior building, The Ned Doha is not just a hotel &mdash; it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.
 
 
 With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned&rsquo;s Club&mdash;our private members&rsquo; club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool&mdash;The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.
 
 
 
 The Role:
 
 
 
 At
 
 The Ned Doha
 
 , we believe that behind every exceptional dining experience is a well-coordinated culinary team. We are currently looking for a highly organized and detail-oriented
 
 Culinary Coordinator
 
 to support our dynamic kitchen operations.
 
 
 If you have a passion for food, strong administrative skills, and enjoy working closely with chefs and operational teams&mdash;we&rsquo;d love to hear from you.
 
 
 
 What You&rsquo;ll Be Doing:
 
 
 
 <ul>
 <li>
 Coordinate daily administrative and operational tasks for the Culinary department
 </li>
 <li>
 Manage schedules, documentation, and internal communication within the kitchen team
 </li>
 <li>
 Assist in menu updates, recipe documentation, and standardization processes
 </li>
 <li>
 Support inventory tracking, ordering, and supplier coordination
 </li>
 <li>
 Ensure proper record-keeping for hygiene, safety, and compliance requirements
 </li>
 <li>
 Liaise with F&amp;B, Purchasing, and other departments to ensure smooth operations
 </li>
 <li>
 Assist in organizing tastings, events, and special culinary projects
 </li>
 <li>
 Maintain accurate reports, filing systems, and departmental records
 </li>
 <li>
 Support the Executive Chef and Culinary leadership with day-to-day coordination
 
 
 </li>
 </ul>
 
 About You:
 
 
 
 <ul>
 <li>
 Previous experience in a similar role within a hotel or restaurant environment is preferred
 </li>
 <li>
 Strong organizational and administrative skills with keen attention to detail
 </li>
 <li>
 Good understanding of kitchen operations and culinary terminology
 </li>
 <li>
 Proficient in Microsoft Office and reporting tools
 </li>
 <li>
 A proactive team player with strong communication skills
 </li>
 <li>
 Ability to multitask and perform well under pressure
 </li>
 <li>
 Passion for food, hospitality, and operational excellence
 
 
 </li>
 </ul>
 
 What&rsquo;s In It for You?
 
 
 
 <ul>
 <li>
 Tax-free salary of QAR 48,000 per year
 </li>
 <li>
 21 calendar days annual leave and 11 paid public holidays
 </li>
 <li>
 Sick leave benefits as per Qatar Labour Law
 </li>
 <li>
 Private Medical Insurance for self
 </li>
 <li>
 End of Service benefits
 </li>
 <li>
 Complimentary meals at Neddy&rsquo;s, our team restaurant (breakfast, lunch &amp; dinner)
 </li>
 <li>
 Exclusive hotel and dining rates for you, your family, and friends
 </li>
 <li>
 Outstanding learning, development, and career progression opportunities
 </li>
 <li>
 Reward and recognition programmes
 </li>
 <li>
 The opportunity to work in one of Doha&rsquo;s most iconic lifestyle destinations
 
 
 </li>
 </ul>
 
 Our Culture
 
 
 
 At The Ned Doha, we go beyond celebrating diversity&mdash;we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.
 
 
 
 Ready to lead something extraordinary? Apply today and join us as Culinary Coordinator!
 
 
 
 #CulinaryCoordinator #TheNedDoha
</div>

Culinary Coordinator

Marriott International

<div>Additional Information 
Job Number26066567 
Job CategoryFood and Beverage &amp; Culinary 
LocationDubai Marina, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY
<div>Functions as the strategic business leader of the property&rsquo;s food and beverage, culinary, and recreational operations, including Restaurants/Bars, Room Service, Banquets/Catering, and leisure or recreational offerings where applicable. The position oversees the development and implementation of departmental strategies and ensures execution of the brand service strategy and key brand initiatives.
The role ensures that the food and beverage, culinary, and recreational operations meet the brand&rsquo;s target customer needs, delivering high-quality dining experiences, innovative culinary concepts, and engaging leisure and recreational activities that enhance the overall guest experience.
Additionally, the position is responsible for maintaining high levels of employee satisfaction while focusing on growing revenues, optimizing guest engagement, and maximizing the financial performance of all areas under responsibility. This includes the integration of recreational and lifestyle experiences that complement culinary offerings and contribute to a well-rounded hospitality environment.
Develops and implements property-wide strategies that deliver exceptional products and services across dining and recreational platforms, meeting or exceeding the expectations of the brand&rsquo;s target customers and employees, while ensuring sustainable return on investment.</div> 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.</li></ul> 
Skills and Knowledge
<ul><li>Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.</li></ul>
<ul><li>Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.</li></ul>
<ul><li>Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.</li></ul>
<ul><li>Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company&rsquo;s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.</li></ul>
<ul><li>Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.</li></ul> 
CORE WORK ACTIVITIES 
<div>Developing and Maintaining Food, Beverage, Culinary and Recreational Goals
<ul><li>Sets expectations and holds food and beverage, culinary, and recreational leadership teams accountable for demonstrating desired service behaviors.</li></ul>
<ul><li>Reviews financial reports and statements to determine how Food &amp; Beverage, culinary, and recreational operations are performing against budget.</li></ul>
<ul><li>Makes recommendations for CAPEX funding related to food and beverage equipment, culinary enhancements, and recreational facilities or upgrades in alignment with brand strategy.</li></ul>
<ul><li>Works with leadership teams to identify areas of concern across dining, culinary innovation, and recreational offerings and develops strategies to improve overall financial performance.</li></ul>
<ul><li>Establishes challenging, realistic, and attainable goals to guide operational and service performance across all areas.</li></ul>
<ul><li>Continuously strives to improve service quality, guest engagement, and recreational experiences.</li></ul>
Developing and Maintaining Budgets
<ul><li>Develops and manages the Food &amp; Beverage, culinary, and recreational budgets.</li></ul>
<ul><li>Monitors actual and projected sales across dining and recreational outlets to ensure revenue goals are met or exceeded.</li></ul>
<ul><li>Ensures cash control, liquor control, and operational policies are implemented and followed across all outlets and recreational areas.</li></ul>
<ul><li>Focuses on maintaining profit margins while enhancing guest experiences across culinary and recreational services.</li></ul></div> 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.</div></div>

Complex Director Of F&B, Culinary & Recreation

Raffles Boston

<div>
 
 Director of Food &amp; Beverage
 
 <ul>
 <li>
 Boston, MA, USA
 </li>
 <li>
 Full-time
 </li>
 <li>
 Job-Category: Food &amp; Beverage
 </li>
 <li>
 Job Type: Permanent
 </li>
 <li>
 Job Schedule: Full-Time
 </li>
 <li>
 Compensation: USD 185,000 - USD 190,000 - yearly plus bonus
 </li>
 </ul>
 
 
 Company Description
 
 
 
 Raffles Boston is a state of mind&mdash;an iconic legacy in motion, reimagined for a new era. Since the Raffles Brand founding in Singapore in 1887, Raffles has set the standard for gracious hospitality, cultural curiosity, and legendary service. In Boston, that legacy comes to life as the brand&rsquo;s North American flagship, blending timeless elegance with contemporary hotel craft in the heart of one of the world&rsquo;s most storied cities.
 
 
 At Raffles Boston, our people are the soul of everything we do. We are custodians of culture, champions of community, and passionate stewards of meaningful guest experiences. Guided by respect, integrity, belonging, and excellence, we create an environment where every interaction is thoughtful and every moment leaves a lasting impression. Here, guests arrive as visitors, leave as friends, and return as family.
 
 
 
 Job Description
 
 
 
 The Director of Food &amp; Beverage plays a pivotal role in shaping and elevating the dining experience at Raffles Boston, redefining luxury hospitality through exceptional service, innovation, and craftsmanship. Reporting directly to the Hotel Manager, this role provides strategic leadership and operational oversight across all Food &amp; Beverage operations, ensuring cohesive execution, inspired teams, and memorable guest experiences across every outlet and venue.
 
 
 As a visible and trusted leader, the Director of Food &amp; Beverage partners closely with the Executive Committee, ownership, and key stakeholders to exceed guest expectations, drive financial performance, and position Raffles Boston as a premier dining destination in Back Bay. This role oversees restaurants, bars, in‑room dining, and banquets operations, fostering collaboration, consistency, and excellence across all touchpoints.
 
 
 
 What You Will Do
 
 
 
 
 Leadership Presence &amp; Brand Stewardship
 
 
 <ul>
 <li>
 Serves as a visible, confident, and refined leader across all Food &amp; Beverage venues, cultivating strong engagement with guests, residents, and colleagues.
 </li>
 <li>
 Sets the standard for luxury dining experiences through hands‑on leadership, emotional intelligence, and authentic guest connection.
 </li>
 <li>
 Acts as a brand ambassador for Raffles Boston, representing the Food &amp; Beverage vision with sophistication, creativity, and impeccable judgment.
 </li>
 <li>
 Embodies a strong sense of style, taste, and discretion reflective of an ultra‑luxury flagship destination.
 </li>
 </ul>
 
 
 Operational Performance &amp; Strategic Execution
 
 
 <ul>
 <li>
 Leads the strategic and day‑to‑day operations of all Food &amp; Beverage outlets, ensuring seamless execution and consistency of experience.
 </li>
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 Partners with the Culinary Director and Executive Committee to translate business strategy into clear operating goals, action plans, and measurable outcomes for F&amp;B.
 </li>
 <li>
 Drives performance against Forbes Travel Guide, LQA, and internal brand standards, ensuring all venues meet and exceed luxury benchmarks.
 </li>
 <li>
 Develops and executes action plans based on guest feedback, financial results, and audit outcomes, fostering continuous improvement year‑round.
 </li>
 <li>
 Maintains deep expertise in luxury dining standards, ensuring leaders are trained, empowered, and accountable.
 </li>
 <li>
 Oversees financial performance, including forecasting, budgeting, cost control, and revenue optimization across all outlets.
 </li>
 <li>
 Collaborates with the Culinary Director to guide menu engineering, pricing strategy, and concept evolution.
 </li>
 <li>
 Ensures effective labor management, productivity, and operational KPIs to balance service excellence with financial discipline.
 </li>
 <li>
 Leads capital projects, renovations, and concept development initiatives across Food &amp; Beverage spaces.
 </li>
 <li>
 Maintains transparency and strong communication within a high‑touch ownership environment.
 </li>
 </ul>
 
 
 Culture, Talent &amp; Engagement
 
 
 <ul>
 <li>
 Builds a high‑performance culture rooted in collaboration, creativity, and accountability across Food &amp; Beverage teams.
 </li>
 <li>
 Partners closely with People &amp; Culture to drive engagement, retention, and development initiatives within the division.
 </li>
 <li>
 Translates colleague engagement insights into actionable plans with measurable outcomes.
 </li>
 <li>
 Mentors and develops F&amp;B leaders, strengthening succession pipelines and long‑term capability.
 </li>
 <li>
 Leads hiring, onboarding, and training to ensure alignment with brand standards and cultural values.
 </li>
 <li>
 Sustains energy, creativity, and a sense of purpose within a dynamic and competitive luxury dining landscape.
 </li>
 </ul>
 
 
 Guest Experience, Safety &amp; Brand Standards
 
 
 <ul>
 <li>
 Takes ownership of the end‑to‑end Food &amp; Beverage guest experience, ensuring exceptional service, quality, and consistency across all venues.
 </li>
 <li>
 Champions innovation and creativity, continually elevating dining concepts, service rituals, and guest engagement.
 </li>
 <li>
 Drives personalization and memorable moments that reflect modern luxury while honoring Raffles heritage.
 </li>
 <li>
 Ensures compliance with health, safety, sanitation, and regulatory standards across all Food &amp; Beverage operations.
 </li>
 <li>
 Analyzes guest feedback and quality metrics to implement structured improvements and sustain excellence.
 </li>
 <li>
 Partners cross‑functionally to align Food &amp; Beverage offerings with the broader hotel and brand experience.
 </li>
 </ul>
 
 
 Qualifications
 
 
 
 
 Experience &amp; Qualifications
 
 
 <ul>
 <li>
 Minimum 10 years of progressive Food &amp; Beverage leadership experience within luxury or ultra‑luxury hotel environments.
 </li>
 <li>
 At least 5 years in a senior Food &amp; Beverage leadership role (Director of Food &amp; Beverage, Executive Assistant Manager F&amp;B, or equivalent) within a Forbes‑rated, AAA Five Diamond, or comparable luxury property.
 </li>
 <li>
 Proven success leading diverse, high‑end dining concepts, including restaurants, bars, and banquet operations.
 </li>
 <li>
 Strong financial acumen with demonstrated experience in revenue growth, cost control, and profitability within complex F&amp;B operations.
 </li>
 <li>
 Bachelor&rsquo;s degree in Hospitality Management, Culinary Arts, Business, or a related field preferred.
 </li>
 <li>
 Deep knowledge of luxury service standards, culinary trends, and operational best practices within the global luxury dining landscape.
 </li>
 </ul>
 
 
 Leadership Style &amp; Personal Attributes
 
 
 <ul>
 <li>
 A dynamic, emotionally intelligent leader with a passion for food, beverage, and guest experience.
 </li>
 <li>
 Warm, polished, and service‑driven, with the ability to inspire teams and connect authentically.
 </li>
 <li>
 Creative and commercially minded, balancing innovation with operational discipline.
 </li>
 <li>
 Highly detail‑oriented with strong judgment and problem‑solving capabilities.
 </li>
 <li>
 Naturally curious and forward‑thinking, with a drive to elevate the dining experience continuously.
 </li>
 </ul>
 
 
 Work Environment &amp; Physical Requirements
 
 
 <ul>
 <li>
 Flexible schedule required, including evenings, weekends, and holidays based on business demands.
 </li>
 <li>
 Active and regular presence across all Food &amp; Beverage venues, including extended periods of standing and walking.
 </li>
 <li>
 Ability to operate effectively in a fast‑paced, dynamic luxury hospitality environment with high guest expectations.
 </li>
 </ul>
 
 
 Additional Information
 
 
 
 
 
 <ul>
 <li>
 
 Salary Range
 
 : $185,000.000 to $190,000.00 plus bonus
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide for you and your family.
 </li>
 <li>
 Excellent Company benefits including medical, dental, vision and life insurance.
 </li>
 <li>
 Personalized development opportunities across Accor's extensive brand portfolio.
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities
 </li>
 </ul>
 
 
 
</div>

Director of Food And Beverage

SkyChefs

Job Title: Director of Operations- Airline Catering Ops Job Location: Minneapolis-USA-55450 Work Location Type: On-Site Salary Range: $126,015.35 - 158,000.00 About us Since 1942, SkyChefs has taken culinary excellence to new heights. As a trusted partner to the nation&rsquo;s leading airlines and retailers, we proudly deliver millions of meals and exceptional service experiences every year across 43 sites throughout the United States. Built on a legacy of operational excellence, culinary expertise, and continuous innovation, we are committed to setting the industry standard in aviation culinary, airline services, last-mile logistics, and retail commerce. From the kitchen to the runway, our teams work together to deliver quality, reliability, and service at every altitude. Our people are the heart of everything we do. At SkyChefs, a career is more than a job &ndash; it&rsquo;s an opportunity to grow, lead, and make an impact in a fast-paced, team-driven environment. Join America&rsquo;s first, foremost, and finest and take your career to new heights. Role Purpose Statement We are seeking a results-driven Director of Operations to lead our Minneapolis Customer Service Center (CSC). Reporting directly to the General Manager, this role has full oversight of all operational departments and is responsible for driving performance, efficiency, and continuous improvement across the site. This leader will play a critical role in executing business strategy, optimizing processes, and building high-performing teams while ensuring operational excellence, safety, and compliance. The ideal candidate brings strong financial acumen, operational discipline, and a relentless commitment to delivering best-in-class results. Our MSP operations has 550+ employees and services 12+ domestic and international airline clients. Location: near MSP International Airport Benefits: Eligible as of Day 1, no waiting period. Main Accountabilities Operational Leadership &amp; Execution Execute the CSC strategic plan and ensure alignment with corporate policies, standards, and customer requirements Oversee day-to-day operations across all departments to ensure performance, efficiency, and service excellence Identify operational inefficiencies, bottlenecks, and performance gaps; implement sustainable solutions Drive continuous improvement initiatives focused on process optimization, cost reduction, and quality enhancement Ensure optimal deployment of labor, equipment, and materials to maximize productivity Business &amp; Financial Management Partner with the General Manager to develop annual business plans, budgets, and long-range strategies Manage and optimize operational performance against financial targets, including cost, productivity, and ROI Monitor key performance indicators and take swift corrective action when needed Evaluate risks and opportunities to support proactive, data-driven decision-making Initiate and manage capital expenditure (CapEx) projects Cross-Functional Collaboration Foster strong alignment and communication across operations, supply chain, HR, finance, and commercial teams Build effective partnerships with external stakeholders including customers, suppliers, and regulatory bodies Ensure operational methods meet contractual agreements and organizational standards Safety, Quality &amp; Compliance Champion a culture of safety, quality, and compliance across all operations Ensure adherence to all corporate and regulatory requirements (e.g., GQS, HACCP, safety programs) Lead initiatives that strengthen workplace safety, food/production safety (where applicable), and environmental practices Leadership &amp; Talent Development Build, lead, and develop a high-performing, engaged operations team Set clear expectations and hold leaders accountable to ambitious performance standards Coach and develop talent through structured programs, including Global Performance System (GPS) Create a culture grounded in company values, accountability, and continuous improvement Demonstrate emotional intelligence and presence to effectively influence at all levels Knowledge, Skills and Experience Experience &amp; Education Bachelor&rsquo;s degree required (or equivalent experience) 5&ndash;7+ years of progressive leadership experience in operations or manufacturing environments Proven experience leading multiple departments and large, cross-functional teams Core Capabilities Operational Excellence: Strong ability to identify inefficiencies and implement impactful improvements Strategic Thinking: Builds and executes long-term plans aligned with business priorities Financial Acumen: Deep understanding of cost drivers, budgeting, and performance metrics Adaptive Decision-Making: Thrives in fast-paced environments and makes sound, timely decisions Process Optimization: Demonstrated success improving workflows and operational systems Risk Assessment: Anticipates challenges and proactively mitigates risk Leadership &amp; Communication Strong communication and presentation skills High emotional intelligence with strong interpersonal judgment Proven ability to influence, align, and inspire teams Competitive, results-oriented mindset with a strong sense of ownership and urgency Why This Role This is a high-impact leadership opportunity to shape the performance and culture of a critical operations center. You will have full operational visibility and the ability to drive meaningful improvements, develop talent, and deliver measurable business results SkyChefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Director of Operations- Airline Catering Ops

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

Beechwood Hospitality

Director of Sales &amp; CateringRiver Inn of Harbor Town | Memphis, TNCompany: MMI Hotel GroupMMI Hotel Group is seeking a dynamic and results-driven Director of Sales &amp; Catering to lead revenue generation at the River Inn of Harbor Town&mdash;a boutique luxury hotel set along the Mississippi River in one of Memphis' most scenic and desirable neighborhoods. The property features upscale accommodations, flexible meeting and event space, and acclaimed dining outlets including Paulette's Restaurant, Tug's Casual Grill, and The Terrace Rooftop Lounge.About the RoleThe Director of Sales &amp; Catering is a key member of the hotel leadership team, responsible for driving revenue across all market segments including group, corporate, leisure, social, catering, and special event business. This role requires a strategic, hands-on leader who can build strong client relationships, develop new business opportunities, and execute sales and catering strategies that support both short-term revenue goals and long-term market growth.This is a full-time onsite position based at the River Inn of Harbor Town in Memphis, TN.You will work closely with the General Manager and Revenue Management to maximize profitability, strengthen market share, grow catering and event revenue, and elevate the hotel's presence in the Memphis hospitality market.Key Responsibilities<ul><li>Develop and execute strategic sales and catering plans aligned with hotel business objectives</li><li>Proactively identify and secure new corporate, group, catering, wedding, social event, and private dining business opportunities</li><li>Maintain and grow relationships with key accounts, event planners, travel partners, and local organizations</li><li>Collaborate with Revenue Management on pricing strategy, forecasting, and inventory optimization</li><li>Partner with hotel operations, culinary, and banquet teams to ensure successful execution of group and catered events</li><li>Maximize utilization of meeting space, event venues, and food and beverage outlets for revenue-generating opportunities</li><li>Represent the hotel at industry events, trade shows, wedding showcases, and community networking functions</li><li>Monitor market trends and competitor activity to adjust strategy and maximize performance</li><li>Prepare and present regular sales performance reports and forecasts to leadership</li></ul>Qualifications<ul><li>5+ years of progressive hotel sales experience, including at least 2 years in a leadership role</li><li>Strong background in group, corporate, catering, wedding, and/or boutique hotel sales preferred</li><li>Demonstrated success in achieving revenue targets and building key accounts</li><li>Experience generating catering, banquet, and event revenue preferred</li><li>Excellent communication, negotiation, and relationship-building skills</li><li>Experience with CRM systems, PMS platforms, and revenue forecasting tools</li><li>Bachelor's degree in Hospitality, Marketing, Business, or related field (preferred)</li><li>Must be willing to relocate to Memphis, TN</li><li>This is an onsite position</li></ul>Work Location: In person

Director of Sales & Catering

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