Culinary Manager

At Marugal, we are looking for a Group Culinary Manager to lead the culinary strategy across our portfolio of hotels, driving gastronomic excellence, innovation and operational performance. This role will be instrumental in ensuring outstanding dining experiences while preserving the unique identity of each property and supporting the Group's continued growth through new openings and projects.

Key Responsibilities:

• Define and implement the Group's culinary strategy, establishing consistent standards of quality and excellence across all properties.

• Help lead the evolution of restaurant concepts, menu development and dining experiences, while respecting the identity of each hotel.

• Oversee culinary operations through regular property visits, audits and performance reviews, ensuring the highest operational standards.

• Drive food cost optimisation, productivity and profitability in close collaboration with Operations and Procurement teams.

• Ensure compliance with food safety regulations, HACCP standards and company procedures.

• Coach, mentor and develop Executive Chefs and culinary leadership teams, fostering a culture of excellence, collaboration and innovation.

• Support hotel openings, renovations and culinary concept development across the Group.

• Partner with Marketing and Operations to strengthen the culinary positioning and guest experience of each property.

The position may be based in Palma or Madrid.

What we're looking for:

• Degree or Diploma in Culinary Arts, Hospitality Management or a related field.

• Minimum of 6 years' experience in a senior culinary leadership role, ideally overseeing multiple properties within the luxury or upscale hospitality sector.

• Proven experience in culinary concept development, operational leadership and cost management.

• Strong commercial mindset with the ability to balance creativity and business performance.

• Excellent leadership, communication and stakeholder management skills.

• Experience supporting hotel openings and new culinary concepts is highly desirable.

• Fluent English and Spanish are required; French is a plus.

• Willingness to travel frequently (approximately 70–85%) across the Group's portfolio to support operations, projects and hotel openings.