Senior Culinary Operations Manager

Job Title: Senior Culinary Operations Manager

The primary responsibility of the Senior Culinary Operations Manager is to maintain a high-performing culinary operation by constantly analyzing quality and cost of food production.

Key Responsibilities:

• Efficiently manage resources to meet set goals, ensuring seamless day-to-day operations and long-term strategic objectives.
• Provide ongoing training and ensure that high standards are maintained through effective coaching, mentoring, and performance management.
• Ensure safe, quality food products and excellent guest satisfaction by implementing robust quality control measures and fostering a culture of excellence.
• Develop and comply with organizational systems, procedures, rules, objectives, and timescales, ensuring alignment with company policies and industry best practices.
• Work within a technical/specialized area of expertise to improve the quality of service and product provided, staying up-to-date with industry trends and developments.
• Collaborate with team members to achieve set objectives, promoting a positive and inclusive work environment.
• Mentor and support subordinates to boost morale and personal esteem, recognizing and rewarding outstanding performance.
• Foster a positive work environment, treating all crew members fairly and without bias, promoting diversity, equity, and inclusion.
• Ensure full adherence to menus, recipes, methods, and operational specifics, maintaining high-quality standards in food preparation and presentation.
• Seek direction and authority when necessary, leveraging internal stakeholders and external experts to drive business results.
• Achieve set goals efficiently and effectively, prioritizing tasks, managing time, and utilizing available resources to maximize impact.
• Conduct daily food tastings, sampling menu items and identifying opportunities for improvement.
• Address discrepancies immediately, resolving issues promptly and professionally, minimizing downtime and maximizing productivity.
• Assist Section Heads in preparing electronic food requisitions based on forecasted figures, ensuring accurate forecasting and budgeting.
• Monitor the dinner service line to ensure smooth and efficient service, presentation, and plating, maintaining high-quality standards in food presentation.
• Use the Culinary Checklist to monitor production and preparation levels, ensuring efficient use of resources and optimal output.
• Comply with Public Health regulations at all times, adhering to relevant laws, regulations, and industry standards.

Qualifications:

• Advanced culinary skills, leadership experience, and minimum 8 years of professional experience (Quality Hotels and Restaurants), with a strong track record of success in senior roles.
• Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line, with expertise in culinary operations and management.
• Fluent written and spoken English communication, with the ability to articulate complex ideas and concepts effectively.
• Ability to lead and make decisions effectively, prioritizing tasks, managing time, and utilizing available resources to maximize impact.
• Good administrative skills and coaching abilities, with the ability to motivate and inspire teams to achieve exceptional results.
• Cost and quality conscious with flexibility to adapt to changing circumstances, maintaining a customer-centric approach to food preparation and presentation.
• Ability to work with international team members under pressure, leveraging diverse perspectives and expertise to drive business results.

Preferred Skills:

• Cruise Ship Experience or 5-star Hotel background, with expertise in luxury hospitality and high-end cuisine.
• Fluency in additional language(s), with the ability to communicate effectively in multiple languages.