Director of Culinary Marriott International

Position Overview

The St. Regis Riyadh is seeking a visionary and highly experienced Director of Culinary to lead and elevate our food & beverage operations, including all culinary, stewarding, and outside catering functions. This strategic leadership role will be responsible for driving excellence, innovation, and consistency across all gastronomic touchpoints while ensuring alignment with the brand s luxury standards and guest expectations.

Key Responsibilities

Culinary Leadership & Execution

• Lead and oversee the hotel s culinary operations, including fine dining outlets, casual restaurants, banquets, in-room dining, and external catering.
• Drive menu innovation and culinary creativity, ensuring alignment with global trends and local preferences.
• Establish and maintain exceptional food quality, presentation, and consistency across all outlets.

F&B Operations Oversight

• Collaborate closely with the F&B Director to manage end-to-end F&B operations with a focus on guest satisfaction, financial performance, and operational efficiency.
• Analyze business trends, guest feedback, and market dynamics to optimize offerings and profitability.
• Support the implementation of signature St. Regis culinary rituals and brand initiatives.

Stewarding & Hygiene Standards

• Direct and monitor stewarding operations to ensure compliance with hygiene, sanitation, and safety regulations.
• Implement effective kitchen and back-of-house procedures to support sustainability, cleanliness, and efficiency.

Outside Catering & Special Events

• Develop and expand the hotel s outside catering business, including private events, corporate functions, and off-site activations.
• Ensure flawless execution and brand integrity across all catering experiences.

Qualifications & Experience

• Minimum of 10 years of progressive leadership experience in culinary and F&B operations, including at least 5 years in a luxury hotel or resort environment.
• Proven international experience in managing diverse culinary teams and multicultural environments.
• Strong financial acumen and ability to manage budgets, cost control, and revenue strategies.
• Experience with pre-opening and launching new dining concepts is a plus.
• Formal culinary education or hospitality degree preferred.
• Fluent in English; Arabic language skills are an advantage.

Leadership Attributes

• Visionary leader with a passion for culinary excellence and guest-centric service.
• Culturally sensitive and adaptable to the local and regional market.
• Dynamic, hands-on, and solution-oriented approach to team leadership and operations.