OPERATIONAL MANAGEMENT

• Lead the culinary function through the pre-opening phase, including kitchen mobilisation, recruitment, onboarding, training, SOP development, equipment and smallwares readiness, supplier set-up, menu testing, tastings, mock services and opening checklists.
• Take overall responsibility for the day-to-day culinary operation across Lana Lusa, Rose Bar, private dining, breakfast, in-room dining, events and any additional hotel food offering.
• Lead the development and delivery of the Lana Lusa culinary identity for London, respecting its Portuguese roots while creating a confident, contemporary Mediterranean-led offer suited to the Delano guest and the local market.
• Develop a distinctive food offer for Rose Bar that complements its identity as a signature Delano nightlife destination, with menus that are elegant, relevant, operationally efficient and appropriate for late-night service.
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