Northwood Hospitality is a wholly owned subsidiary of Northwood Investors, a privately-held real estate investment advisor founded in 2006. We currently own and operate four properties -- the New York Palace Hotel, the Revere Hotel Boston Common, the Cheeca Lodge & Spa and the Alden Hotel in Houston - and we plan to grow. We seek team members who share our values:

• We enjoy the thrill of competition against other hospitality companies; we believe competition pushes us to do our best and allows us to measure our progress
• We enjoy helping people by creating memorable experiences that both leisure and business guests will go out of their way to come back for
• We believe in efficiency and sustainability in our operations, so we can grow a stable, secure business with minimal environmental impact
• We do everything with a sense of humor and an enjoyment of life

Purpose of Role

• To oversee and direct the Culinary department in order to exceed guests expectations, enhance brand image and maximize short & long term profitability.
• To set direction and provide strategic oversight of the Culinary department within the Food & Beverage Division to achieve consistently high levels of service; provide creative and innovative products; build strong relationships with guests and employees and financial success.

Job Responsibilities

• To contribute to the direction and provide inspirational leadership with the teams in the Culinary department in order to maximize individual and team potential and develop future capability
  • To guide and inspire exceptional team performance & mentor managers, supervisors & team members in the Culinary department
  • To build team capability, knowledge and resources to meet short and long term business objectives
  • Mentor, train and coach team members, oversee new hires and track team training
  • Manage operational coverage, work load and resource distribution within and across teams
  • Interviewing, hiring and succession planning of staff: manage vacation, payroll and other
  • Monitor and evaluate team performance
  • Oversee the efforts to ensure service standards are consistently met and exceeded.
  • To support strategic planning &  long term development operational, financial and service goals of the Culinary department
  • Enhance services and standards for the Culinary department
  • Accountability for day to day P&L in the Culinary department
  • Instrumental in attracting and retaining loyal guests through close working relations with Sales & Marketing
  • Anticipate future guest trends and align services offered in the Culinary department
  • To act as a key spokesperson for the Culinary department in order to achieve Hotel vision & build and enhance positive brand image – with internal and external guests
  • Develop innovative solutions to enhance communication of guest & service information
  • Trouble shooting in complex service situations

• To oversee the facilitation of the Guest experience to create a seamless journey to exceed the expectation of a luxury hotel
  • Plan and prepare with team to coordinate unique requirements, to meet the guests needs, pace and degree of personalization
  • Identify, customize and deliver individual guest requirements.
  • Ensure delivery of the guest experience – Interact with guests; engaging with guests to ensure guest delight
  • Oversee, build and nurture strong relationships with guests and employees
  • Promote the building of strong relationships with guests and employees through sincere communication and demonstrating a genuine desire to serve
  • Maintain contact with loyal guests and win disengaged guests back

Scope of Role

• Strategic planning for the Culinary department and contribute to F&B Division planning
• Balance short, medium and long term business & guest requirements
• Responsible for operational  profitability of the F&B Division
• Budget accountability
• Final decision making accountability
• Develop long term capability of Culinary team and support departments
• Develop & lead complex, wide-ranging project s and/or programs
• Maintain knowledge of current and future Food & Beverage industry trends
• Work with F&B Director and F&B team in building and developing menus
• Contribute to the continual growth and development of managers and employees
• Lead role in safety and sanitation programs and practices

Job Qualifications

• High school diploma and a college degree in hotel or business administration are required.
• NYC Union Hotel Experience
• Minimum 5 years in the Executive or Primary Leadership role in culinary operations in a multiple restaurant /outlet operation
• Culinary leadership  in Banquet operations of $10  million annual revenue or more
• Upper tier / Luxury, and Fine Dining operations experience preferred
• Proven experience as a leader, respected by team members and management of all levels
• Must embrace  and be pre-active in change management
• Opening restaurant experience
• Renovation experience
• Understanding the software potential of MICROS in order to maximize the usage of this, and manage the configuration
•  Must be able to speak, read, write and understand the primary language (s) used in the workplace 
•  Requires strong communication skills, both verbal and written
•  Hotel or Industry & legislation: Health & Safety, licensing; employment law
•  Knowledge of Food Service techniques and cost controls such as labor, productivity, food cost and other expenses
•  Budgetary Analysis capabilities required
•  Ability to supervise subordinate staff, including but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary