Director, Culinary, Greater China (Integration)

Senior (6-10 years)

Technical Skills

  • Branding
  • Budgets
  • Capital Expenditure
  • Concept Development
  • Costing
  • Customer Service
  • Event Management
  • Forecasting
  • Guest Experience
  • Inventory Management
  • Mathematics
  • Microsoft Word
  • P&L
  • Procurement
  • Project Management
  • Quality Assurance
  • Training
  • Translation

Job Description

Director, Culinary, Greater China (Integration)

Location: CHN-China-Hong Kong-Asia/Pacif/Australia Region

Marriott International offers you the opportunity to find the hospitality job and career journey that’s right for you. With more than 5700 properties and 30 brands you’ll find us in your neighborhood and in more than 110 countries across the globe. Find Your World™ at Marriott.



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


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 Greater China.




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 the 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.


  • Adaptability - Maintains performance level under pressure or when experiencing changes or challenges in the workplace. 
  • Communication - Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
  • Problem Solving and Decision Making - Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develops and evaluates alternatives and solutions, solves problems, and chooses a course of action.
  • Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution
  • Building and Contributing to Teams - Participates as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
  • Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
  • Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships
  • Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships. 
  • Customer Relationships - Develops and sustains relationships based on an understanding of customer/stakeholder needs and actions consistent with the company’s service standards.
  • Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
  • Organizational Capability - Evaluates and adapts the structure of assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
  • Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise
  • Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
  • Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach business and administrative challenges.
  • Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges.
    • Operations Program Design & Development-The ability to lead and/or contribute to establishing operational requirements using various inputs (e.g., market research, brand), develop content that translates to product and service specifications, such that programs can be executed in brand voice at the property level in an efficient & cost effective manner for the following disciplines: Culinary, Bar and Restaurant, Event Management, Rooms and Guest Experience, Retail and Spa, Engineering, and Procurement.
    • Operations Execution-The ability to systemically implement, evaluate, and sustain operations programs to ensure that the products and services being executed deliver the intended benefits, create value, contribute to guest satisfaction, and meet the needs of the various stakeholders (guests, property staff, brand, CLS, etc.). 
  • Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
    • Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
    • Mathematical Reasoning - Adds, subtracts, multiplies, or divides quickly, correctly, and in a way that allows one to solve work-related issues.
    • Oral Comprehension - Listens to and understands information and ideas presented through spoken words and sentences.
    • Reading Comprehension - Understands written sentences and paragraphs in work related documents.
    • Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Employment TypeFull-time
Career LevelSenior (6-10 years)
Education LevelBachelor
Marriott InternationalHospitality, Food and Beverage

Suite 1108, 11th Floor, Cityplaza One, 1111 King's Road, Quarry Bay, Hong Kong Island

directions_walk8 mins walk from Tai Koo Station