Job description / Role Job Type
Full Time Job Location
Beirut, Lebanon Nationality
Any Nationality Salary
Not Specified Gender
Not Specified Arabic Fluency
Not Specified Job Function
Catering, Food Services & Restaurants Company Industry
Travel, Hotel & Tourism Company description

Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.

By joining us, you will become a Heartistu00ae, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart. Join us and become a Heartistu00ae.

Job description

The position is responsible for leading the overall culinary operations, food safety and hygiene, and maintaining high-quality food standards. A culinary expert with a positive attitude and enthusiasm for teamwork. Main responsibilities will include but are not limited to, achieving targets such as P&L budget and forecast, adhering to HACCP and local food safety standards, food quality, managing team performance, and guest satisfaction.

Leads the culinary management team and utilizes interpersonal and communication skills to lead, influence, and encourage the team and others. Encourages and builds mutual trust, respect, and cooperation among team members. Ensures property policies are administered fairly and consistently. Sets periodical budget and forecast and analyzes monthly P&L and month-end reports, identifying deviation from business plan goals. Participates in management meetings to review progress towards achievement of business plan goals and develops the annual business plan related to the department. Controls and ensures that expenses, purchases, and requisitions are within budget limits and maintains food gross profit set by the hotel. Develops and updates the departmental SOP manual, detailing standards of performance, policies, and procedures, and service standards pertinent to the efficient operation of the culinary department in accordance with policies, standards, and municipality requirements. Develops new menus and product development supported by detailed analysis and accurate costing along with the culinary management team. Supervises the senior culinary team to run their kitchens at a high-quality level whilst maintaining acceptable food costs. Works closely with the chief steward to ensure that kitchen areas are kept clean and orderly. Manages organization and cleanliness of departmental areas by conducting a weekly walk-through. Ensures that a high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department. Monitors food standards in each outlet and banquet operations. Identifies market needs and trends in terms of food menus for both hotel guests and the local market. Monitors and analyzes menus and products of competitive restaurants and other hotels' banquet departments. Interacts with the management of other departments within areas of responsibility to foster and maintain effective working relations with them. Meets and interacts with representatives of the local community and potential guests as required. Motivates, supervises, and disciplines team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization. Develops, conducts, and maintains records of all staff training programs for team members, focusing on their development needs, and providing them with new skills to meet the changing needs of the business. Qualifications Excellent reading, writing, and oral proficiency in the English language. Minimum of 6 years of relevant experience in managing food production and culinary operations in a similar position for a five-star hotel. Detailed knowledge and skills in international cuisine. Service-oriented and an eye for details. Flexible and able to embrace and respond to change effectively. Self-motivated and energetic. Well-presented and professionally groomed at all times. About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

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