Main Responsibilities:

• 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.