F&B Director / Executive Chef

Belmond; San Miguel Coatlinchán; Presencial; MXN 40,000 - 80,000; Jornada completa

Descripción de la vacante

Join a forward-thinking hotel as the Director of F&B and Chef, where your culinary expertise and leadership will shape exceptional dining experiences. In this dynamic role, you'll create innovative menus, oversee kitchen operations, and ensure guest satisfaction while fostering a positive work environment. With a focus on traditional Mexican cuisine and modern trends, you'll lead a talented team to deliver outstanding service. This is an exciting opportunity to make a significant impact in an ultra-luxury hospitality setting, where your creativity and passion for food will shine.

Servicios

Private Health Insurance

Life Insurance

Training and Development Opportunities

Performance Bonus

Formación

• 5 years experience in F&B management in ultra-luxury hotels.
• Fluent in English and familiar with Mexican culture.

Responsabilidades

• Oversee kitchen operations and ensure quality control.
• Develop innovative menus and culinary concepts.
• Train and lead kitchen staff in a collaborative environment.

Conocimientos

Leadership Skills

Culinary Vision Development

Menu Creation

Financial Acumen

Customer Service

Educación

Bachelor's Degree in Hospitality Management

Descripción del empleo

We are searching for a talented and creative Director of F&B and Chef to join Casa de Sierra Nevada, a Belmond Hotel. In this dynamic role, you will be responsible for maintaining, organizing, and overseeing the hotel’s outlets.

This involves expertly planning shifts and supplies to ensure the smooth, efficient operation of our entire department. You will need to maintain clear, direct, and effective communication with all hotel areas to meet our established goals. Your mission is to ensure guest satisfaction and to empower and develop our employees.

In your role, you will be in charge of:

• Developing a culinary vision aligned with the restaurant's brand and target audience
• Creating innovative menus that reflect current food trends and explore new flavors, techniques, and presentation styles
• Participating in the development of new concepts for the food and beverage area
• Understanding traditional Mexican cuisine
• Overseeing all kitchen operations, including food preparation, cooking, plating, and quality control
• Establishing and maintaining standard operating procedures and ensuring compliance with health and safety regulations
• Training, mentoring, and leading chefs, cooks, and kitchen staff, fostering a positive and collaborative work environment
• Providing ongoing training and development to enhance culinary and service skills
• Supervising daily operations of the food and beverage department, including dining areas, bars, and the kitchen
• Monitoring and optimizing food costs, managing inventory, and minimizing waste
• Cultivating relationships with suppliers for high-quality ingredients
• Developing and implementing strategic plans for the food and beverage department
• Creating the Food and Beverage marketing and events calendar
• Participating in setting annual goals and KPIs, ensuring follow-up with responsible parties
• Conducting market research to identify trends and growth opportunities
• Recruiting, hiring, training, and supervising food and beverage staff
• Developing training programs to improve staff skills and service standards
• Preparing and managing the department's budget for profitability and cost control
• Monitoring sales, expenses, and inventory to identify improvements and cost-saving opportunities
• Fostering a culture of exceptional customer service and addressing guest concerns promptly
• Interacting regularly with guests to gather feedback and exceed expectations
• Collaborating with the entire Food and Beverage team and other departments for effective operations
• Coordinating with marketing and sales teams to develop promotional strategies and drive revenue

Requirements

• Bachelor's degree in Hospitality Management
• Previous experience in Mexico and familiarity with Mexican culture
• Experience as an Executive Chef or Sous Chef
• Proven 3 to 5 years in a similar or F&B management role
• Fluent in written and conversational English
• Experience in ultra-luxury hospitality hotels
• Financial acumen
• Ability to work under pressure in a fast-paced environment
• Flexibility to work evenings, weekends, and holidays
• Strong leadership skills
• Eligibility to work in Mexico and willingness to live in San Miguel Allende

Benefits

• Competitive salary and benefits scheme
• Private health insurance
• Life insurance
• Training and development opportunities
• Performance bonus