Culinary Director: Lead Multi‑Outlet Food & Events

Novotel & ibis Balikpapan; Sydney; On-site; AUD 180,000 - 240,000; Full time

Benefits offered by this job

Work Your Way

Benefits Your Way

Mentorship

Job summary

Novotel Sydney Darling Square in the heart of Sydney is seeking a Culinary Director to lead our culinary operations across the hotel, conferencing and the Pumphouse venue. You will shape menus, drive food quality and ensure guest satisfaction across outlets and events.

Reporting to hotel leadership, you will own food costs, budgets, labour planning and profitability while mentoring the F&B team and implementing succession plans.

Qualifications

• Proven experience in a senior Food & Beverage leadership role.
• Experience leading high-performing teams.
• Commercial acumen with budgeting and food cost management.
• Hands-on approach with strategic planning.
• Excellent organisational and stakeholder management skills.
• Strong knowledge of food safety and WHS requirements.
• Passion for hospitality and guest satisfaction.

Responsibilities

• Oversee all culinary operations across the hotel, conferencing and Pumphouse, ensuring consistency, creativity and excellence in every offering.
• Develop menus and concepts reflecting current trends to meet guest expectations.
• Own food costs, budgets, labour productivity, stock control and profitability while maintaining quality.
• Lead, mentor and develop the F&B team and implement succession plans.
• Ensure food safety, hygiene and workplace health and safety standards.
• Drive efficiencies and streamline F&B and kitchen processes.
• Collaborate with leadership to align F&B and culinary strategies with business goals.

Skills

People leadership

F&B operations

Budgeting

Food cost control

Labour planning

Food safety

Stakeholder management

Strong communication

Job description

Novotel Sydney Darling Square in the heart of Sydney is seeking a Culinary Director to lead our culinary operations across the hotel, conferencing and the Pumphouse venue. You will shape menus, drive food quality and ensure guest satisfaction across outlets and events.

Reporting to hotel leadership, you will own food costs, budgets, labour planning and profitability while mentoring the F&B team and implementing succession plans.