Westgate Resorts  is seeking a Corporate Senior Culinary Manager in Orlando, FL to lead large-scale culinary operations across a national portfolio of food and beverage outlets. This full-time, on-site leadership role is hiring immediately and is responsible for driving culinary excellence, operational consistency, food quality, and financial performance across multiple locations and hospitality concepts.In this senior leadership role, you will oversee multi-unit restaurant operations, food cost management, inventory controls, menu development, and culinary training programs. You will act as a key corporate resource for field teams, supporting high-impact initiatives and maintaining best-in-class food and guest experience standards. This position is ideal for a strategic culinary leader with strong analytical skills, multi-location experience, and a passion for innovation in hospitality.What You'll Do:Provide corporate-level oversight of multi-unit food and beverage operationsConduct property visits and culinary audits to assess quality, execution, and complianceDrive improvements in guest satisfaction, operational performance, and consistencyImplement corrective action plans based on data and field insightsLead new restaurant openings, conversions, and operational turnaround projectsProvide on-site leadership during peak demand or staffing shortagesSupport crisis management, operational continuity, and field transitionsAnalyze P&L statements, labor costs, food cost percentages, and KPIsDrive initiatives focused on profitability, cost control, and operational efficiencyPartner with Finance on budgeting, forecasting, and performance trackingOversee inventory systems, procurement strategies, and purchasing processesReduce waste and improve product utilization and vendor optimizationIdentify opportunities for cost savings and operational efficienciesMaintain and enforce corporate culinary standards and SOPsEnsure consistency in food quality, portioning, and presentationConduct food safety audits and compliance reviewsLead menu engineering, seasonal development, and concept innovationAlign menus with market trends, guest preferences, and brand goalsOversee recipe standardization and product testingMentor and develop Executive Chefs and culinary leadership teamsLead training in food safety, cost control, and operational excellenceSupport succession planning and talent developmentEnsure compliance with FDA, state, and local food safety regulationsMaintain sanitation standards and audit readinessPromote a culture of safety and risk management
