Job Number 24014828

　　Job Category Food and Beverage & Culinary

　　Location Sheraton Soma Bay Resort, P.O. BOX 71, Red Sea, Egypt, Egypt

　　Schedule Full-Time

　　Located Remotely? N

　　Relocation? N

　　Position Type Management

　　JOB SUMMARY

　　The Director of Culinary Experiences will define, create and continuously innovate the food strategy for the food and beverage outlet(s) that serve the local community and overnight hotel guests by creating memorable experiences. This Director leads all aspects of the dining experience including culinary team selection and professional development, menu design, vendor and community partnerships, and restaurant ambience. This chef enjoys leading others, yet still enjoys cooking along with the team to inspire and model behaviors. The Director seeks emerging food trends and brings the newest ideas to this dynamic space. This leader oversees the restaurant marketing plan in partnership with the hotel marketing team and effectively drives profitability by maximizing revenue from operations.

　　CANDIDATE PROFILE

　　Education and Experience

　　High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.OR

　　2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.CORE WORK ACTIVITIES

　　Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept, etc.)

　　Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions.

　　Develops daily and seasonal menu items for the restaurant.

　　Recognizes superior quality products, presentations and flavor.

　　Determines how food should be presented and creates decorative food displays.

　　Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

　　Plans and manages food quantities and plating requirements for the restaurant.

　　Estimates daily restaurant production needs; communicates production needs to key personnel.

　　Monitors compliance with all applicable laws, regulations, policies and procedures.

　　Follows proper handling and right temperature of all food products and correct storage standards.

　　Checks the quality of raw and cooked food products to promote the meeting of standards.

　　Supervises restaurant kitchen operations.

　　Supervises and coordinates activities of cooks and workers engaged in food preparation.

　　Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences

　　Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences.

　　Interacts with guests to obtain feedback on product quality and service levels.

　　Provides services that promote customer satisfaction and retention.

　　Monitors quality and standards in order to meet the expectations of the customers on a daily basis.

　　Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed.

　　Sets a positive example for guest relations.

　　Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

　　Empowers employees to provide excellent customer service.

　　Handles guest problems and complaints.

　　Driving Business through Significant Marketing/Public Relations/Media Activities

　　Oversees the restaurant marketing plan in partnership with the Hotel/Brand Marketing teams.

　　Supports on-site/off-site public relations opportunities to promote the restaurant.

　　Contributes to restaurant-related social media posts and public event communications.

　　Serves as the primary point of contact for events or culinary-related community activities.

　　Participates in local networking activities, which are often off property, in support of the restaurant.

　　Achieving Financial Goals

　　Responsible for Restaurant-specific Profit & Loss.

　　Takes an entrepreneurial approach in partnership with the Director of Guest Experience/General Manager to meet financial goals.

　　Takes calculated risks to drive business performance and customer experience; demonstrates entrepreneurial mindset

　　Understands financial opportunities by surveying culinary trends within their market.

　　Drives top line revenue opportunities by being actively involved in the sales process.

　　Sets and supports achievement of kitchen goals including performance, budget, team, etc.

　　Managing and Conducting Human Resource and Talent Management Activities

　　Participates in recruiting efforts focused on identifying a talent pipeline; interviews and hires talented team members.

　　Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs; adjusts schedules throughout the week to meet business demands.

　　Motivates and educates front and back of the house employees through a passionate and engaging personality

　　Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

　　Facilitates employee understanding of expectations and parameters.

　　Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; communicates the need for change in a positive way that encourages commitment.

　　Challenges others to continuously innovate.

　　Participates in the employee performance appraisal process, providing feedback as needed.

　　Manages employee progressive discipline procedures.

　　Advocates employee cross-training to support successful daily operations.

　　Uses all available on-the-job training tools for employees ; offers continuous learning opportunities

　　Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes

　　Holds front and back of house team accountable for high standards of product knowledge

　　Encourages and builds mutual trust, respect, and cooperation among team members.

　　Requirements:

　　Proven track record as an Executive Chef with several years of experience.

　　Expertise in repositioning Food and Beverage strategies.

　　Proficiency in menu design, kitchen management, and enhancing F&B service.

　　Exceptional skills in crafting diverse food taste profiles.

　　A passion for culinary innovation and staying abreast of industry trends.

　　Strong commitment to training and developing culinary talent.

　　Previous experience in managing culinary operations in international upper upscale hotels.

　　Outstanding leadership qualities with a focus on fostering a collaborative and high-performance kitchen environment.

　　Responsibilities:

　　Oversee and lead culinary operations, ensuring the highest standards of quality and presentation.

　　Develop and implement innovative menu concepts that align with the resort's culinary vision.

　　Manage kitchen staff and collaborate with other departments to deliver seamless F&B service.

　　Drive culinary excellence through training programs and continuous development initiatives.

　　Collaborate with the F&B team to enhance the overall guest dining experience.

　　Contribute to the strategic planning and execution of culinary events and promotions.

　　Uphold health and safety standards and compliance with regulations.

　　Qualifications:

　　Proven success as an Executive Chef or Culinary Director.

　　Culinary degree or equivalent qualification.

　　Exceptional communication and interpersonal skills.

　　Creative thinker with a passion for culinary arts.

　　Ability to lead and inspire a diverse culinary team.

　　Flexibility to adapt to a dynamic and fast-paced environment.

　　If you possess the expertise and passion required to elevate our culinary offerings to new heights, we invite you to join Sheraton Soma Bay.

　　Serves as a role model to demonstrate appropriate behaviors.

　　When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.