Director of Food and Beverage

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Position Overview

The Director of Food and Beverage is responsible for the daily operation of the restaurant and bar, direct F&B team to ensure that customers are satisfied with their dining experience and manage the business to ensure it is profitable. F&B Manager is responsible for managing food and beverage costs, upholding menu standards and controlling inventory.

Carry out Duty Management shifts accordingly DM ROTA and business needs.

Main responsibilities

• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, bar, room service and conferencing, outside catering area.
• Manage the Food and Beverage stock take schedule as issued by Finance. 
• Manage the Food and Beverage costs in line to Budget.
• Work closely with Senior Chef (Executive) to ensure highest food quality is procured and that weekly rotational menus are submitted to GM Office on a Friday for the following week.  
• To work closely with the Chef on duty to drive Hygiene standards and walk -through Fridges daily to ensure correct Food storage protocols. Company must exceed higher than 90 % result for Hygiene audits 
• To check on the daily staff meal menu and that area is well maintained. Hygiene is essential and all team members will be taking Lunch in the Canteen.      
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas;
• Ensure that Operating Equipment is managed and cared for with a weekly count in Restaurants   
• Regular liaison with Maintenance ensuring maintenance requests is completed quickly focusing on guest needs as a priority.
• To conduct weekly checks of all Floats with cash up.  
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences involving Front Office / Housekeeping and Daily Group arrivals have been made.
• To ensure correct levels of Rostering per the outlets based on Business demands.  
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Ensure constant liaison with the Conference & Sales Manager and Conference Coordinator.
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Maintain currency of Local legislative certification, amendments and updates and adhere to local legislative principles.
• Implement daily / shift stock takes as required by the Business and take action on the results reporting to Finance.

• 5 to 7 years of progressive management experience in hotels, restaurants & bars operations management
• Bachelor's degree in Hotel and Restaurant Management or related field
• Proven track record of successful leadership in high-end food and beverage operations
• Excellent culinary and beverage knowledge, with a passion for creating exceptional dining experiences
• Strong financial acumen, including familiarity with general accounting principles and budgeting
• Proficiency in data analysis and trend forecasting to drive strategic decision-making
• Experience with restaurant management software 
• Outstanding interpersonal and communication skills, with the ability to inspire and motivate teams
• Innovative and creative thinking, with a willingness to take calculated risks
• Results-oriented mindset with the ability to work efficiently under pressure
• Detail-oriented approach to operations and quality control
• Knowledge of food safety regulations and compliance standards
• Expertise in inventory management and cost control techniques
• Strong presentation skills for effectively communicating with stakeholders at all levels
• Ability to adapt to local culture and cuisine; knowledge of Saudi Arabian culinary traditions is a plus