About MGallleryMGallery selects unique properties with passion to gather them into a unique collection of hotels where captivating stories are lived and shared. With more than 100 hotels around the world, each MGallery tells a unique story inspired by the location. From bespoke design and sensorial mixology to well-being dedicated to everyday self-care, MGallery hotels are places where guests can enjoy a lavish travel experience.Main Responsibilities And DutiesLeadership and Management: Lead, mentor, and develop a diverse team of culinary professionals, including chefs, kitchen staff, bartenders, and waiting staff. Foster a positive work environment promoting teamwork, professional development, and high morale. Implement company policies, act as a role model, and ensure compliance with safety, emergency, and security procedures. Build strong relationships with employees, guests, and stakeholders, encouraging collaboration and open communication. Inspire a culture of innovation and problem-solving by creating an inclusive environment where employees can provide input. Handle crisis situations with calm decision-making and take immediate action when necessary. Service and Operations Management: Oversee daily operations of all food and beverage outlets (restaurants, bars, room service, banquets), ensuring smooth service and guest satisfaction. Ensure full compliance with health and safety standards, HACCP, and other regulatory requirements. Develop and implement long-term strategies and standard operating procedures to optimize service quality and efficiency. Collaborate with culinary teams to design and innovate menus, reflecting local and international cuisine trends. Address and resolve guest complaints effectively, ensuring continuous improvement in service. Negotiate with suppliers, manage inventory, and maintain quality while controlling costs. Drive business development by creating promotional strategies and seasonal events that increase guest engagement and revenue. Financial Management: Create and manage the departments budget, controlling costs, and maximizing revenue. Analyze financial data, such as sales reports and profit margins, to make informed business decisions. Develop pricing strategies, monitor financial performance, and implement purchasing and inventory controls. Collaborate with the Executive Chef and General Manager on menu pricing, ensuring a balance between quality, cost, and profitability. Provide regular financial reports to senior leadership and adjust action plans as needed. Guest Experience: Establish and maintain a culture of exceptional service, ensuring that guests have consistently outstanding experiences across all food and beverage venues. Regularly review guest feedback and implement action plans to address any service gaps. Work closely with the executive team to elevate the overall guest experience, integrating new trends and culinary innovations into the offerings. Business Development and Innovation: Collaborate with the Marketing and Communications team to design and execute campaigns that promote the food and beverage offerings and attract new business. Stay ahead of industry trends and competitors, identifying opportunities for growth and differentiation in the luxury dining market. Lead the development of ne