Regional Director of Culinary Operation - City Cruises DC & Alexandria

Starting Salary: $95,000/annually

City Experiences is seeking a Regional Director of Culinary Operation for our City Cruises operation in Washington, DC & Alexandria, VA 

About You:

This person will be adaptable, dynamic, and embody City Experiences’ RESPECT Service System.

About the Opportunity:

The Regional Director of Culinary Operations plays a pivotal role in overseeing and enhancing culinary operations across multiple locations within the DC/VA metro area. Reporting directly to the General Manager, this leadership position is responsible for ensuring consistent quality, sanitation, service, and guest satisfaction across all regional culinary teams while driving profitability and operational excellence.

Essential Duties & Responsibilities

Regional Culinary Oversight:

• Manage and support culinary operations across multiple sites in the region, ensure operational activities are in line with city, region, and company strategic initiatives and adhere to Company standards and operational guidelines.
• Ensure compliance with all regulatory and laws relevant to the department.  Follow all health department sanitation codes and requirements and maintain the Company’s high standards for sanitation and safety.
• Develop, implement, and achieve Product Development & Execution initiatives to enhance culinary quality, service standards, and overall guest satisfaction.
• Observe F&B operations through site visits and provide direction, support, and implement best practices. to ensure effective, consistent, and high-quality performance.
• Provide effective execution of catering services from Pier 4 to offsite locations, with a focus on food safety, timing, product quality and proper staffing. Maintain the production process, timeline and schedule for the DC Pier 4 Commissary to support culinary needs on vessels for items such as charter menus and sightseeing packaged foods.
• Monitor, analyze, and coach product execution & quality assurance.  Deliver consistent culinary products with elevated levels of quality, service and guest satisfaction. Collaborate with regional and site-based teams to achieve operational efficiency and improve products and standards.  

Team Leadership & Development: 

• Recruit, train, and manage City culinary leadership, Crew, and Pier Utility Attendants.  Observe, evaluate, and coach performance and maintain accountability adhering to Company’s performance management guidelines. Develop team skills and support their career growth while building company succession opportunities.
• Deliver training programs to ensure culinary excellence and consistent use company standards.
• Oversee culinary and pier staffing and scheduling to support operational needs for a muti-unit operation with dynamic logistics.
• Lead an engaging, well-functioning, and sustainable RESPECT culture, which fosters a positive work environment, teamwork, and practices diversity and inclusion.

Guest Experience Management: 

• Ensure exceptional culinary experience and service quality for all guests across Washington DC Metropolitan locations, uphold our Guest promise to provide service beyond expectations, curated experiences, and lasting memories.
• Address and resolve any guest service issues in collaboration with site managers and other relevant departments.
• Develop and execute programs to enhance guest satisfaction and retention.

Operational and Financial Management: 

• Ensure that food & culinary operations are in line with budget through cost control, inventory, and purchasing and financial reconciliation and reporting.
• Enforce procurement programs and Standard Operating Policies and Procedures to ensure effective cost control, maximize revenue and maintain high-levels of profitability. Support the development and execution of purchasing strategies.
• Drive and enforce production systems for food, beverage, and service to support enhanced guest experiences while maintaining cost control through adherence to company recipes and product specifications.
• Ensure proper equipment preventative maintenance for all culinary operations and work in collaboration with appropriate department leadership to ensure that all repair and maintenance needs are resolved promptly.
• Establish department priorities and executes against them based on long-term vision. Recommends and executes approved programs that improve the level of service and product quality.

Administrative Responsibilities: 

• Meet or exceed all Key Performance Indicators (KPI) including financial, Guest quality, Crew satisfaction, Crew retention, Safety and Sanitation.
• Participate in all financial planni