Director, Culinary, APEC (Integration)

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The Director, Culinary, APEC is responsible to ensure locally and brand appropriate “pull through” of culinary programs, processes, and initiatives for the APEC. 

Specific areas of focus include F&B Kitchen concept development, review of back of house plans, operations support, working effectively with property management  teams, technical training, quality assurance oversight, food safety, improving food quality, providing expertise for pre-openings and hotel conversions, and translating culinary concepts into creative realities.  This position will be a key member of the Operations leadership team for the APEC.

CANDIDATE PROFILE

Skills and Knowledge

• Financial management skills (e.g. ability to analyze P&L statements, develop operating budgets, prepare a short and long term forecast, and champion capital expenditure planning)
• Ability to analyze and react to trends across multiple hospitality disciplines
• Knowledge of purchasing, inventory controls, supplies and equipment
• Ability to read and interpret blueprints and floor plans
• Ability to respond to complex or ambiguous situations without losing focus of key Culinary objectives
• Excellent verbal communication, written communication, analytical, problem-solving, and presentation skills
• Strategic planning ability to translate financial concepts into actionable business strategies and tactics
• Ability to discern color, taste, and texture
• Excellent project and change management skills
• Strong interpersonal skills with multiple stakeholders (e.g. customers, owners, peers, associates, vendors, corporate)
• Effective influence, negotiation, conflict management, and consensus building skills
• Excellent presentation skills
• Ability to train (e.g. new programs/products/services, skill gaps on action plans, Food Safety)
• Effective decision making skills
• Ability to use standard software applications and hotel systems
• Strong understanding of interrelationship with related departments such as food and beverage and event management
• Knowledge of workforce analysis and labor productivity
• Knowledge of governmental regulations and safety standards including all Marriott standards

• College degree in Hotel Management, Hospitality Management, or Culinary Science or  Graduation from a Culinary Apprenticeship System or a Technical Culinary School or Equivalent combination of education and experience from which comparable knowledge and skills can be acquired is required
• Culinary society certification preferred

• 7+ years experience as an Executive Chef / Director of Food & Beverage
• 5+ years progressively responsible work experience in Culinary Operations (including experience as a culinary department leader managing a culturally diverse workforce)
• Experience with all aspects of foods, food preparation techniques, and food presentations
• Proven experience understanding multi brand standards
• Proven expertise in hands-on openings of hotels required

Business Results

Balanced Scorecard Results:  Develops strategies and executes activities to drive financial results, guest satisfaction, human capital index and market share.

• Drive revenue and improve profitability of Culinary operations
• Enhance products and services appropriately for all brands to build customer loyalty
• Recruit and develop talent;  Drive associate satisfaction
• Demonstrate a thorough understanding of the lodging business (hotel operation, industry drivers, challenges, competitors, MI’s position in the global marketplace) and cutting edge culinary trends to unveil opportunities for growth

Technical Expertise

The following are specific responsibilities and contributions critical to the successful performance of the position

• Provide leadership to hotel management teams to successfully implement culinary initiatives and programs; Assist hotels in improving food product and presentation
• Provide input on concept development and kitchen design for all brands
• Ensure all hotels operate with respect to Asia Pacific continent and corporate culinary programs
• Monitor overall performance of culinary operations and provide action planning as needed; Coordinate task force as needed
• Communicate creative, quality, and financial culinary expectations to properties

Pre-Opening Support

• Selection of countdown culinary trainers
• Set up introductions to the countdown for all involved
• Set expectations and targets
• Leading the culinary countdown and report progress achieved on a daily base in corporate wrap up
• Identify opportunities and create solutions that are business solid
• Ensure report out by trainers and provide an executive summary for ADOP and property with 30, 60, 90 days priorities.

MANAGEMENT COMPETENCIES