Culinary Director

Culinary Director (M/F/D)-
- JR-04259Food & BeverageFull timePermanentMandarin Oriental Savoy, Zurich- **We are looking for a Culinary Director to join our Team at Mandarin Oriental Savoy, Zurich**- Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
- Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
- Mandarin Oriental Savoy, Zurich is located in the heart of the Old Town, in the main business center, close to the city's leisure attractions and just a short walk from the shores of Lake Zurich. The Mandarin Oriental Savoy, Zurich has 80 guest rooms and suites and three dining venues, including an all-day dining restaurant, a specialty restaurant and a lobby lounge. The hotel is ideal for meetings and events with its newly renovated event facilities, including a grand historic ballroom.

** About the job**
- Based at the Mandarin Oriental Savoy, Zurich, the Culinary Director is responsible for the full strategic, operational, administrative, and financial leadership of the entire Food & Beverage and Culinary Division. This includes all kitchens, F&B outlets, banqueting, stewarding, colleague dining facilities, menu and concept development, food safety, service standards, guest experience, and financial performance.
- This position merges the responsibilities of the Executive Chef and the Director of Food & Beverage to ensure unified leadership, consistent quality, operational excellence, and a seamless guest journey across all culinary and service touchpoints. The Culinary Director reports to the Hotel Manager.

** As Culinary Director, you will be responsible for the following tasks**:

- Divisional Leadership- Provide strategic and hands-on leadership for all culinary and F&B operations, ensuring excellence, innovation, and consistency across all outlets and banqueting.
- Supervise all F&B and culinary colleagues, facilities, and financial performance to ensure maximum profitability and cost efficiency.
- Inspect all front
- and back-of-house areas daily.
- Lead the implementation of standards, procedures, and systems for both culinary and F&B service operations.
- Ensure consistency in food quality, service delivery, and guest experience.
- Guide and support teams in adhering to all MOHG standards, systems, and policies.
- Oversee colleague restaurant operations and ensure food quality and safety.
- Development of respective colleagues.-
- Operational Excellence- Monitor and optimize:

- Quality of food and service and Quality scores
- Merchandising and marketing initiatives- Conduct weekly walkthroughs with stewarding and engineering. And ensure documentation and follow up
- Ensure all plating guides, recipes, SOPs, and presentation standards are consistently executed and updated.
- Maintain oversight of F&B systems and hardware functionality.
- Ensure all F&B and culinary areas comply with local regulations and MOHG Safe & Sound standards.-
- Menu, Product & Concept Development- Lead the development and execution of all menus, culinary concepts, promotions, and food experiences.
- Approve recipe specifications, product sourcing, costing, pricing, and menu engineering.
- Personally meet VIP guests and event clients for menu discussions and special requirements.
- Collaborate with restaurant managers, marketing, and PR on promotions and revenue opportunities.-
- Financial Management- Oversee and control monthly P&L with focus on:

- Food cost
- Beverage cost
- Labour cost
- Operating supplies- Approve F&B procurement within purchasing policies and par levels.
- Conduct regular financial analysis and implement corrective actions where necessary.
- Prepare annual budgets, monthly forecasts, and the F&B section of the marketing plan.
- Manage F&B-related Capex planning and expenditures.-
- Guest Focus- Ensure all guest experience standards are met in accordance with MOHG LQEs, MOHG Pillars, and MOQA.
- Personally oversee VIP guest dining requirements and special dietary requests.
- Ensure the colleague restaurant consistently meets quality and safety expectations.
- Monitor guest feedback and initiate improvements.-
- **As Culinary Director, we expect from you**:

- Minimum 5 years in a senior culinary leadership role (Executive Chef, Culinary Director) and/or Director of F&B in a luxury five-star property.
- Minimum 6 years of total luxury culinary experience; Michelin background is an advantage.
- Strong leadership, strategic decision-making, and business acumen.
- Excellent un