Leads all culinary operations at KEC, overseeing high-volume concessions, premium hospitality, banquet events, and daily athlete dining at the WMU Athletic Performance Center.
Responsibilities
Oversee all food production across concessions, premium suites, banquet and event operations, and the WMU Athletic Performance Center cafeteria
Ensure consistent food quality, presentation, and execution across all outlets
Lead daily operations of the WMU Athletic Performance Center cafeteria
Partner with WMU Athletics staff to support athlete dining and performance needs
Lead, coach, and develop a large culinary team across multiple service platforms
Requirements
Culinary degree
Nice to have: institutional or performance dining experience
Lead and manage the commercial and operational success of the ULA beachfront dining venue, driving revenue growth, profitability, guest satisfaction and service excellence.
Responsibilities
Achieve revenue and profit targets by growing covers, average guest spend, beverage sales and repeat business
Strengthen ULA's reputation as a leading dining and beachfront lifestyle destination in Ras Al Khaimah and the wider UAE market
Develop commercial action plans with Marketing, including targeted promotions, brunches, events and seasonal activations
Proactively generate external business through relationships with UAE residents, corporate clients, event organizers and relevant partners
Grow guest loyalty through personalized service, guest recognition and relationship management
Analyze financial performance, sales trends, and operational efficiencies in Food & Beverage operations to optimize pricing, inventory, and profitability.
Compensation
Starting Salary Range: $75,000 to $85,000 yearly (non-exempt)
Responsibilities
Inventory Management: oversee procurement, storage, and issuance of F&B inventory to minimize waste and control costs.
Cost Control: implement cost control measures and monitor expenses related to F&B operations to ensure adherence to budgetary constraints and maximize profitability.
Menu Engineering: collaborate with culinary team and F&B managers to analyze menu performance, identify high-margin items, and optimize menu offerings to enhance revenue and profitability.
Pricing Strategy: assist in the development of pricing strategies for F&B products and services, taking into account market trends, competitive positioning, and cost considerations to maximize revenue and profitability.
Revenue Analysis: analyze F&B revenue streams, sales trends, and performance metrics to identify opportunities for revenue enhancement and cost optimization.
Lead the vision and execution of food and beverage strategy across all Lava Island parks, driving menu innovation, revenue growth, and operational consistency.
Responsibilities
Lead menu strategy, innovation, and revenue growth
Work in park kitchens to understand capacity and crew workflow
Test new items under real conditions
Set direction for menu and beverage programs
Develop signature, seasonal, and limited‑time items
Requirements
Culinary degree or formal culinary training
Nice to have: experience in family entertainment centers
Nice to have: experience creating branded or themed menu items
Nice to have: experience building or launching a coffee or specialty beverage program
Nice to have: experience working with Sysco or another broadline distributor
Menu Development & Recipe Standardization: Design and test innovative dishes, establish standardized recipe cards, and maintain outstanding culinary technical quality across all food preparation.
Menu Engineering & Profitability Analysis: Monitor sales data and product popularity to evaluate menu performance, adjust offerings accordingly, and maximize overall kitchen profitability.
Food Safety, Hygiene & Regulatory Compliance: Enforce rigorous adherence to HACCP guidelines and Food Safety Management Systems (FSMS), ensuring full compliance with hotel health, fire, and sanitation standards.
Team Leadership & Workplace Relations: Promote a collaborative and productive kitchen environment by fostering strong working relationships and ensuring staff clearly understand operational and safety policies.
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