Culinary Director

THE POSITION

They Culinary Director is responsible for the pre-opening and opening of new F&B format and locations, and ongoing daily culinary operation of the Hong Kong Disneyland Resort (HKDL).  The Culinary Director role is one that requires a hands-on culinary approach, whilst managing a varied and important strategic planning and administration responsibility with key focuses in a magnitude of areas outlined below.  He/she will act as interface with key partners during pro forma development, restaurant design, kitchen equipment selection, construction, menu concept, supply chain development, food sourcing strategy and more.  The Director will be an active participant in the recruitment and training of a large group of cast members and provide them with strategic and operational leadership. He/she will provide vision, leadership and direction for achieving guest, cast and financial objectives, developing strategies that will ensure success in these areas and supporting Disney global initiatives and product development efforts.  The Director will act as a leader, mentor and coach for the overall development of salaried and non-salaried cast members in the team.  The successful candidate will be a passionate, committed champion of high quality and innovative food and service experiences.

KEY RESPONSIBILITIES

Leadership and Relationship Management

• Clearly articulate and communicate the vision and objectives of Food & Beverage Operations to all Cast

• Drive and maintain a friendly and sincere service culture through consistent performance coaching and implementation of management procedures

• Develop and manage talent effectively through identifying training and development needs, coaching and developing appropriate measurable reward/incentive programs which recognize exceptional cast performance.

• Ensure development plans are in place and executed for career growth at all levels

• Interpret and utilize sales and service performance indicators to motivate and enhance the overall performance of the team

• Develop strong partnerships & relationships with Food & Beverage support teams within Disney’s worldwide operations.

• Leverage other Disney F&B support organizations to support successful HKDL restaurant operations

Strategic Business Planning and Execution

• Undertake regular review of department processes to ensure effectiveness and efficiency

• Ensure resources are balanced with seasonal and annual fluctuating business levels

• Review ongoing opportunities for product and facility development being mindful of Operating Income requirements and communicating such with relevant Senior HKDL Executives

• Clear focus on the product development side of the business with the ability to identify opportunities to enhance the guest experience and drive business results.

Financial Performance

• Management of Food & Beverage Culinary Operations P&L

• Monitor the financial performance for departmental, expenses and resultant Operating Income in order to meet financial expectations on a short and long term basis

• Analyze performance and financial data to prioritize actions, driving resourcing decisions and capacity planning

Specialized Culinary Objectives and Key Accountabilities

• ability to take concept menus, then create a comprehensive menu strategy for all restaurant locations whilst developing a project plan with milestones and timelines for the development of those menus.

• Open and operate a test kitchen to develop recipes and operating processes for each location.

• Work with the Sourcing and Procurement LOB to define recipe ingredients and identify local in market vendors.  Record the documentation of those menus, cooking instructions, training and final food presentation.

• Hire and train key culinary talent for all locations.

• Develop training plans to download operating and creative intent for each menu.

• Partner with and support Sourcing and Procurement on creative presentations, selection of disposables, chinaware, glassware, food displays, menu design and graphic presentations.

• Partner with Food Finance to plan for and achieve financial pro forma objectives for food and food cost targets.  Strategize the pre-opening and opening activities for the culinary team.

• Provide leadership, technical training, creative direction, quality control, change management to the culinary team of the Resort after the opening for steady state operations.

• Exceptional relationship building abilities as the interaction with other partners from key support lines of business to work and plan the Resort's seasonal events throughout the year.

• Support the operating departments on the growing labor planning and support of the full time cast

• Monitor the Operating Guidelines and reflect any changes that occur as the business and operational needs occur.

• Play a key role in the support of the Director of F&B on special ad-hoc projects and segment related global initiatives.

QUALIFICATION AND REQUIREMENTS

• 15+ years of experience in the F&B industry, relevant theme park business or high volume, multiply outlet business.

• Detailed understanding of a HACCP integrated operation.

• Ability to work in a corporate environment that has matrix organizational structure.

• Experience in F&B hotel management with exposure to all lines of businesses.

• Extensive experience with project management and delivery deadlines.

• Strong relationship building and management skills consistent with the extensive amount of personal interaction that will take place with Guests and Internal teams.

• Solid negotiation, persuasion, communication, presentation and public speaking skills with high level of poise, creativity and innovation.

• Fluent in English and ideally with conversational Cantonese or Mandarin