As an essential part of the Grand Mercure’s leadership team, the position reports directly to the General Manager with the opportunity to take the dining concept to another level and stamp your mark.
Responsibility for deliverables, productivity, hygiene, food cost, menu engineering, nutrition, work place safety, quality control.
To execute the culinary vision of Hotel through their own creativity and culinary style.
the planning of events and activation in advance and to a timeline to ensure full success.
Grand Mercure and its people
At Grand Mercure we care about your career. We understand that for you, the art of hospitality is not just a job but a profession so the training you will receive will be world-class.