Food & Beverage Curator ACCOR

The F&B Curator works closely with the Executive Chef to shape the QE2 s culinary narrative across all restaurants, lounges, bars, and event spaces. This role blends culinary creativity with strategic vision leading menu innovation, concept curation, experiential dining, and the preservation of the QE2 s identity through food and beverage.

Key Responsibilities

u>Culinary Vision & Coordination/u>

• Collaborate with the Executive Chef to maintain a unified culinary direction aligned with the QE2 s heritage and brand standards.
• Contribute to the development of new dining concepts, signature dishes, themed events, and seasonal promotions.
• Assist in shaping menu narratives, guest experiences, and service rituals that reflect the QE2 story.
• Menu & Concept Development
• Work with culinary teams to curate menus featuring a balance of heritage-inspired dishes and contemporary cuisine.
• Support menu engineering, costing input, and item selection to ensure profitability and guest appeal.
• Drive innovation through ingredient research, trend analysis, and sensory evaluation.

u>Guest Experience Elevation/u>

• Enhance the emotional and experiential elements of dining through presentation, storytelling, and ambiance.
• Ensure that each outlet offers distinctive character and consistent quality.
• Conduct regular tastings and service walk-throughs to maintain excellence.

u>Event & Programming/u>

• Curate unique F&B components for shipboard events, including:

• Theme nights
• Chef s tables
• Culinary masterclasses
• Collaborations with guest chefs or brands
• Partner with Marketing and Events teams to design F&B-led promotions that support revenue and visibility.

u>Quality Assurance & Innovation/u>

• Maintain high standards for food quality, presentation, and service synergy.
• Assess supplier products and contribute to sustainable, high-quality sourcing practices.
• Identify opportunities to refresh concepts, beverage lists, and culinary storytelling.
• Cross-Department Collaboration
• Work closely with the Executive Chef, Restaurant Managers, Banqueting, Bar teams, and Guest Relations to ensure smooth execution of curated experiences.
• Support training initiatives to enhance team knowledge in menu content, dish storytelling, and guest engagement.