Restaurant Kitchen Manager - Culinary Operations

and consistency within the restaurant while leading the culinary team through daily service. Beyond supervising preparation, the position influences menus, purchasing, staffing, production planning, sanitation, and kitchen costs. Success requires balancing creative culinary execution with disciplined commercial management so that guests receive consistently strong dining experiences without compromising productivity or budget objectives.

Key Responsibilities

* Direct restaurant kitchen shifts and coordinate cooks and food preparation employees according to daily service requirements.
* Maintain consistent standards for food quality, flavor, presentation, portioning, preparation, handling, storage, and serving temperatures.
* Estimate daily production requirements and plan food quantities according to anticipated restaurant demand.
* Personally prepare and cook menu items while leading employees during regular service, special requests, and functions.
* Inspect raw ingredients and completed dishes to confirm they meet required culinary specifications.
* Contribute to the development of daily and seasonal menu items, new culinary concepts, presentation techniques, and food displays.
* Communicate production requirements to relevant kitchen personnel and organize work priorities for efficient execution.
* Maintain sanitation practices, food safety controls, and compliance with applicable operational standards and regulations.
* Supervise day-to-day restaurant kitchen operations and remain sufficiently familiar with employee duties to provide operational coverage when required.
* Set clear performance expectations and ensure employees are cross-trained to strengthen kitchen flexibility and service continuity.
* Build productivity through practical coaching, communication, accountability, and hands-on leadership during service.
* Establish kitchen performance, budget, and team objectives and organize daily activities around those targets.
* Monitor the financial impact of kitchen operations and make sound decisions that support restaurant and property budget goals.
* Reinforce company safety procedures, investigate employee accidents, and ensure appropriate reporting and follow-up.
* Address food quality or service concerns and work with employees to resolve issues affecting the guest experience.
* Engage with guests when appropriate to gather feedback about food quality and service standards.
* Coach and mentor culinary employees, identifying development needs and helping team members strengthen technical and operational skills.
* Train restaurant employees on menu ingredients, preparation methods, flavor profiles, and other product knowledge required for effective service.
* Participate in employee interviews, selection, performance reviews, progressive discipline, and on-the-job development.
* Analyze operational information, identify practical solutions to kitchen challenges, and participate in relevant management meetings.

Ideal Profile

Candidates may qualify through substantial professional culinary experience or a combination of relevant education and practical restaurant operations exposure.

* High school diploma or equivalent with approximately 4 years of experience in culinary, food and beverage, or a related professional field.

OR

* Two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related discipline with approximately 2 years of relevant professional experience.
* Strong hands-on cooking capability combined with experience supervising restaurant kitchen employees.
* Practical understanding of food production planning, menu execution, portioning, plating, storage, temperature control, and sanitation.
* Ability to manage employees while remaining actively involved in culinary production.
* Sound commercial awareness with an understanding of food costs, productivity, operating budgets, and kitchen performance.
* Experience training and developing culinary employees and maintaining clear performance expectations.
* Confident decision-making skills for resolving operational, employee, and guest-related concerns.
* Ability to maintain quality during high-volume service while balancing speed, consistency, safety, and presentation.
* Collaborative leadership style suited to coordinating culinary, Food and Beverage, and hotel operations teams.

Skills Set

* Restaurant kitchen management
* Culinary operations
* Food production planning
* Menu development
* Seasonal menu planning
* Professional cooking
* Food quality control
* Food presentation and plating
* Portion control
* Food storage standards
* Temperature control
* Kitchen sanitation
* Food safety compliance
* Restaurant purchasing coordination
* Food cost management
* Kitchen budget control
* Production forecasting
* Culinary team leadership
* Shift supervision
* Staff cross-training
* Employee coaching
* Performance management
* Guest satisfaction management
* Kitchen productivity management
* Restaurant operations

Why Join Us

This Dubai Marina position offers a progression opportunity for an experienced culinary professional ready to combine kitchen craftsmanship with restaurant management responsibilities. Marriott International\'s large Hospitality network provides exposure to established culinary standards, structured employee development, luxury guest expectations, and international hotel operations. The position can build valuable experience in kitchen leadership, commercial performance, menu development, and people management while supporting a high-profile Dubai dining operation.

About the Company

Marriott International operates hotels, resorts, restaurants, and luxury hospitality experiences across a substantial global portfolio that includes Marriott Hotels and JW Marriott. Its culinary teams play a central role in the guest experience, combining international operating standards with property-level creativity, food quality, service consistency, and professional development opportunities.