Director of Food & Beverage

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Position Summary:
Responsible for overall leadership and strategic direction of the Food & Beverage division, ensuring that service delivery, product quality, and operational standards reflect Mövenpick’s Swiss hospitality values and Accor brand standards. Oversees all restaurants, lounges, in-room dining, lobby lounge, banquet operations, and collaborations with the Culinary team. Ensures financial performance, guest satisfaction, and colleague engagement remain consistently high.

Key Responsibilities:

Operational Leadership

• Lead and oversee the performance and daily operations of all F&B outlets, ensuring operational efficiency and service consistency.

• Ensure brand standards, hygiene protocols (HACCP), safety compliance, and local regulatory requirements are strictly followed.

• Work in close partnership with the Executive Chef to maintain menu quality, culinary creativity, cost controls, and menu engineering.

• Ensure banquet and catering services are executed to high standards, supporting major corporate clients, government delegations, and VIP functions.

• Maintain a strong presence during peak service periods and guest engagements.

Financial Performance & Business Development

• Develop, implement, and monitor the department’s operating budget, revenue forecasts, and long-term planning.

• Drive revenue growth through strategic pricing, promotions, menu mix optimization, upselling, and experience-driven dining concepts.

• Control and reduce operating costs (food cost, beverage cost, inventories, labor productivity) while preserving quality standards.

• Analyze financial reports and operational KPIs; implement corrective actions where needed.

Guest Experience & Brand Positioning

• Ensure service delivery reflects Accor service culture, personalization, and attention to detail.

• Monitor guest satisfaction scores and review guest feedback channels (Voice of the Guest, social media, direct feedback).

• Introduce signature dining concepts, themed experiences, seasonal promotions, and community engagement events to strengthen the hotel’s F&B reputation in the Northern Province.

• Build strong relationships with key account clients, community partners, and local stakeholders.

Talent & Leadership

• Lead a multicultural team, ensuring recruitment, onboarding, continuous training, and talent development plans are in place.

• Create a culture of excellence, accountability, inclusivity, and colleague recognition in line with Accor values and Heartist culture.

• Conduct performance reviews and succession planning for outlet managers and supervisors.

• Promote female leadership development in alignment with the hotel’s empowerment program.

Compliance, Quality & Standards

• Ensure 100% compliance with Accor administrative procedures, procurement guidelines, and reporting timelines.

• Maintain high standards of cleanliness, equipment maintenance, operating stock levels, and outlet ambiance.

• Ensure readiness for internal audits, HACCP, hygiene inspections, and brand quality assessments.

Qualifications & Experience:

• Bachelor’s degree in Hospitality Management or related field (preferred).

• Minimum 8–10 years of F&B leadership experience, with at least 3 years in a similar role in a luxury or 5-star hotel.

• Strong financial acumen and proven track record of achieving revenue and cost targets.

• Excellent leadership, communication, and guest-facing skills.

• Proven experience managing large multicultural teams.

• Strong knowledge of fine dining, mixology trends, banquet operations, and premium guest service standards.

Preferably an Arabic speaker

Core Competencies:

• Strategic Thinking

• Leadership & People Development

• Customer Focus

• Financial & Business Acumen

• Results Orientation

• Attention to Detail

• Creativity & Market Awareness