Provide visionary leadership and management from development process, product creation through implementation.
Oversee all operational and administrative aspects of the culinary division and prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
Plan and organize with the Director of Food and Beverage to successfully organize food and beverage activities in the hotel.
Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts.
Work with the People & Culture team to ensure the continuous development and growth of all culinary colleagues
Participate in the preparation of the hotel's revenue plan and marketing programmes.
Ensure guests satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards.
To support the Back of House Manager in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through.
Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
Demonstrate awareness of EHS policies and procedures and ensure all procedures are conducted safely and within the hotels guidelines.
