Driftwood Hospitality Management, 11770 US Highway 1, North Palm Beach, Florida, United States of America Req #7669 Driftwood Hospitality Managements company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. This role is remote and requires 60-70% travel to properties. Job Description Summary of Position: Directly responsible for creating and implementing company-wide culinary standards while overseeing the culinary operations of DHM hotel restaurants, bars/lounges, catering, and third-party partnerships. Responsible for supervising all key kitchen functions including food purchasing, preparation; maintenance of quality standards, sanitation and cleanliness. Organizes and manages the culinary training platform providing performance metrics on key leadership positions. Recruits, trains and develops DHM Chefs. Key Operational Objectives: Responsible for maximizing financial performance and operating profit through effective food and labor controls. Manages the food procurement process through DHM-approved vendors, maintaining proper specifications of goods across the organization Leads the culinary development process with core menu items and provides bi-annual menu updates for all full-service hotels Assists in executing company-wide marketing programs correctly, on-time and within budget Provides oversight on all full-service breakfast buffet and marketplace standards menu items, design and layout, production management Conducts ongoing review of kitchen equipment to ensure proper functioning; provides regular feedback to DHM corporate to ensure equipment continues to operate at full capacity. Responsible for upholding the companys systems, standards, routines, & recipes. Immediate Focus: Evaluate DHM full-service culinary operations, conduct an audit of recipes, production guides, line checklists and station guides creates action plan with measurable results and KPIs Create a standardized DHM catering menu database Create DHM core menu items for all restaurants, bars & lounges o Upload database in video format to Jolt platform Identify key culinary support staff to assist in menu rollouts and new openings Requirements: 10 years of culinary management experience in banquets, catering and a la carte service Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Advanced proficiency in budgeting, P&L, and business planning required. Ability to prepare, understand, analyze, and present business strategies. Intermediate proficiency in Microsoft Outlook, Word, and Excel. Proven managerial problem-solving, and the ability to exercise independent judgment with sound critical thinking skills. Hotel and restaurant opening/pre-opening experience required. Must be available to work a flexible schedule and travel throughout the US up to 70% 401(k) Disability insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Vision insurance Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. Driftwood Hospitality Management, 11770 US Highway 1, North Palm Beach, Florida, United States of America #J-18808-Ljbffr Driftwood Hospitality
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