Assistant Director of Food & Beverage

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The Assistant Director of Food & Beverage supports the Executive Assistant Manager – F&B in leading the Food & Beverage division to achieve world-class service and operational excellence. This role plays a key part in executing strategic initiatives and driving the day-to-day performance of all F&B outlets, ensuring alignment with the department’s long-term vision.

Key responsibilities include assisting in the achievement of revenue and profitability targets, maintaining high standards of quality and service, supporting cost control and expense management efforts, and fostering a strong, motivated team culture. The Assistant Director actively contributes to recruitment, development, and retention of top local and international talent, while promoting innovation and creativity across the division. This position ensures operational consistency, guest satisfaction, and a continued reputation for excellence in all aspects of the Food & Beverage experience.

Key Responsibilities:

• Sets and clearly communicates the strategic direction for the Food & Beverage department in coordination with the Managing Director, Hotel Manager, Executive Assistant Manager – F&B, and Executive Chef
• Clearly describes and assigns responsibility and authority for the operation of the various food and beverage outlets
• Consistently improves the financial profitability, productivity and efficiency of the food and beverage department
• Prepares and monitors annual budget revenue goals and expenses for the Food and Beverage department and makes recommendations for adjustments if needed
• Reviews and analyses various financial results/reports to monitor overall Food and Beverage performance and takes any corrective actions that may be needed
• Monitors international and local market conditions/trends that impact menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation.
• With the Executive Assistant Manager – F&B and Executive Chef, identifies opportunities to control food cost and other expenses
• Works closely with the Finance Department on policies, procedures, compliance and the monthly inventory processes
• Ensures that quality of service provided in all Food & Beverage Outlets is maintained to the highest level
• Walks all Food & Beverage front and back of the house areas on daily basis and notes any shortcomings and takes appropriate action immediately
• Ensures consistency of quality, taste, presentation, temperature of beverage served in all Food & Beverage Outlets
• Ensures maximum creativity and consistency in all Food & Beverage presentations
• Ensures application of procedure and regulation to colleagues concerning hygiene (HACCP or Food Safety) / Fire Safety / emergency procedures
• Reviews daily financial reports
• Shares information from Executive Committee with Food & Beverage team
• Conducts daily Food & Beverage Briefing, monthly Food & Beverage Meeting and other scheduled meetings for Food & Beverage department.
• Attends Department Head Morning Operations Briefing, Executive Committee Meeting, Business Review Meeting (P&L) and other scheduled meetings
• Maintains proper and adequate control over purchase orders and requisitions
• Reviews Food & Beverage Cost and ensures it is in line with budget and forecast
• Converses with guests in restaurants and bars to solicit comments and establish a loyal following and repeat business from the local market
• Controls casual labor & overtime requisitions submitted by Managers

• Bachelor’s Degree in Hospitality Management or a related field
• Minimum of 10 years’ progressive leadership experience in luxury hotels or resorts, with a focus on complex, multi-outlet food & beverage operations
• Proven track record in high-volume, large-scale environments
• Previous professional experience in the Middle East is essential
• Strong proficiency in Microsoft Office and operational systems
• Fluent in English; proficiency in additional languages is a distinct advantage
• Solid understanding of reservations systems and revenue management strategies
• Naturally thrives in a dynamic, multicultural workplace