Regional Director of Culinary Operations

POSITION PURPOSE 

A Regional Director of Culinary oversees culinary operations and personnel across multiple locations within a designated region, ensuring consistent food quality, effective cost management, and compliance with company standards. They are responsible for developing menus, introducing new culinary concepts, and providing training and leadership to regional chefs and culinary teams.

ESSENTIAL RESPONSIBILITIES

• Supervise kitchen operations across the region, ensuring adherence to health and safety regulations and proactively addressing any operational challenges.
• Develops and implements operational plans and systems to ensure fulfillment of contractual obligations. 
• Oversees cost management and controls expenditures within the region. 
• Serves as a regional leader by demonstrating competencies and behaviors that align with and support company values.
• Develop and execute regional menus that adhere to quality standards, reflect current industry trends, and align with the company’s branding guidelines.
• Monitor and maintain food quality and consistency across all locations, ensuring adherence to recipes, portion sizes, and presentation standards
• Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating menu items as necessary.
• Recruit, train, and support regional chefs and kitchen personnel to promote a positive and efficient work environment.
• Offer support and guidance throughout the opening of new restaurants or locations within the region.
• Coordinate and assist with special culinary events and catering requests across the region.
• Responsible for short- and long-term planning of all outlets including Restaurant, Bar, and In-Room Dining.
• Plan and direct the functions of the F&B Outlets to meet the daily operation needs.
• Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
• Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
• Plan and create menus to include influencing the menu for chef’s tables, catering expos, etc.
• Develop and communicate strategies for improving customer experience
• Interacts professionally with a diverse group of staff members, suppliers, clients and customers
• Lead the preparation and production of meals, food quality and presentation.
• Ensure compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.
• Visually inspect, select, and use quality food products including, but not limited to, fruits, vegetables