Culinary Director (M/F/D)

We are looking for a Culinary Director to join our Team at Mandarin Oriental Savoy, Zurich!

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world's most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Savoy, Zurich is located in the heart of the Old Town, in the main business center, close to the city's leisure attractions and just a short walk from the shores of Lake Zurich. The Mandarin Oriental Savoy, Zurich has 80 guest rooms and suites and three dining venues, including an all-day dining restaurant, a specialty restaurant and a lobby lounge. The hotel is ideal for meetings and events with its newly renovated event facilities, including a grand historic ballroom.

About the job

Based at the Mandarin Oriental Savoy, Zurich, the Culinary Director is responsible for the full strategic, operational, administrative, and financial leadership of the entire Food & Beverage and Culinary Division. This includes all kitchens, F&B outlets, banqueting, stewarding, colleague dining facilities, menu and concept development, food safety, service standards, guest experience, and financial performance.

This position merges the responsibilities of the Executive Chef and the Director of Food & Beverage to ensure unified leadership, consistent quality, operational excellence, and a seamless guest journey across all culinary and service touchpoints. The Culinary Director reports to the Hotel Manager.

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THE ROLE

As Culinary Director, you will be responsible for the following tasks:

Divisional Leadership

• Provide strategic and hands-on leadership for all culinary and F&B operations, ensuring excellence, innovation, and consistency across all outlets and banqueting.

• Supervise all F&B and culinary colleagues, facilities, and financial performance to ensure maximum profitability and cost efficiency.

• Inspect all front- and back-of-house areas daily.

• Lead the implementation of standards, procedures, and systems for both culinary and F&B service operations.

• Ensure consistency in food quality, service delivery, and guest experience.

• Guide and support teams in adhering to all MOHG standards, systems, and policies.

• Oversee colleague restaurant operations and ensure food quality and safety.

• Development of respective colleagues.

Operational Excellence

• Monitor and optimize:

  • Quality of food and service and Quality scores

  • Merchandising and marketing initiatives

• Conduct weekly walkthroughs with stewarding and engineering. And ensure documentation and follow up

• Ensure all plating guides, recipes, SOPs, and presentation standards are consistently executed and updated.

• Maintain oversight of F&B systems and hardware functionality.

• Ensure all F&B and culinary areas comply with local regulations and MOHG Safe & Sound standards.

Menu, Product & Concept Development

• Lead the development and execution of all menus, culinary concepts, promotions, and food experiences.

• Approve recipe specifications, product sourcing, costing, pricing, and menu engineering.

• Personally meet VIP guests and event clients for menu discussions and special requirements.

• Collaborate with restaurant managers, marketing, and PR on promotions and revenue opportunities.

Financial Management

• Oversee and control monthly P&L with focus on:

  • Food cost

  • Beverage cost

  • Labour cost

  • Operating supplies

• Approve F&B procurement within purchasing policies and par levels.

• Conduct regular financial analysis and implement corrective actions where necessary.

• Prepare annual budgets, monthly forecasts, and the F&B section of the marketing plan.

• Manage F&B-related Capex planning and expenditures.

Guest Focus

• Ensure all guest experience standards are met in accordance with MOHG LQEs, MOHG Pillars, and MOQA.

• Personally oversee VIP guest dining requirements and special dietary requests.

• Ensure the colleague restaurant consistently meets quality and safety expectations.

• Monitor guest feedback and initiate improvements.

YOUR TASKS

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.

• MOstay. When you work as hard as our colleagues do, it's important to take time off. As a member of the , you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

• Swiss Deluxe Rates

We're Fans. Are you?

YOUR BENEFITS

As Culinary Director, we expect from you:

• Minimum 5 years in a senior culinary leadership role (Executive Chef, Culinary Director) and/or Director of F&B in a luxury five-star property.

• Minimum 6 years of total luxury culinary experience; Michelin background is an advantage.

• Strong leadership, strategic decision-making, and business acumen.

• Excellent understanding of culinary operations, F&B service, menu engineering, and cost control.

• Excellent interpersonal, coaching, and communication skills.

• Professional level of English required; additional languages are an advantage.

• High attention to detail and the ability to manage multiple priorities.

YOUR PROFILE