Food & Beverage Manager

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®.

Job Purpose

To oversee and manage all aspects of the Food & Beverage operations, ensuring the delivery of high-quality service, achieving financial goals, maintaining brand standards, and creating memorable guest experiences in line with Accor and Mercure brand values.

Key Responsibilities

Operational Excellence

• Oversee the daily operations of all F&B outlets, including restaurants, bars, room service, and banqueting.
• Ensure high standards of food quality, presentation, and service in line with Mercure's brand guidelines.
• Monitor guest satisfaction and implement improvements based on feedback.
• Develop and implement Standard Operating Procedures (SOPs) for all F&B areas.

Team Management

• Recruit, train, and develop F&B team members to deliver exceptional service.
• Provide leadership, motivation, and direction to the team to achieve departmental goals.
• Conduct regular performance reviews and provide feedback for growth and development.

Financial Management

• Prepare and manage the F&B department's budget, including forecasting, expense control, and revenue targets.
• Monitor and analyze financial performance, ensuring profitability and cost control.
• Identify opportunities to upsell and increase revenue through promotions, events, and menu optimization.

Compliance and Safety

• Ensure all F&B areas comply with health, safety, and hygiene regulations, including HACCP standards.
• Conduct regular audits to maintain compliance with Accor and Mercure brand standards.

Guest Experience

• Foster a culture of personalized service and guest satisfaction.
• Actively engage with guests to anticipate their needs and resolve issues promptly.
• Stay updated on industry trends and incorporate innovative ideas into the F&B offerings.

Collaboration and Reporting

• Collaborate with the Executive Chef on menu planning, food presentation, and inventory management.
• Work closely with the Sales & Marketing team to promote F&B outlets and create attractive offers and events.
• Prepare and present regular reports on departmental performance to the General Manager.

Education & Experience

• Degree or diploma in Hospitality Management or a related field.
• Minimum of 3–5 years of experience in a managerial role within the F&B industry, preferably with an international hotel brand.
• Experience in handling banqueting operations is a plus.

Skills & Competencies

• Strong leadership, communication, and interpersonal skills.
• Proven ability to manage budgets, control costs, and drive revenue.
• In-depth knowledge of food and beverage operations and service standards.
• Excellent problem-solving and decision-making abilities.
• Proficient in using hotel management systems and Microsoft Office.

Language Skills

• Proficiency in English is required; knowledge of Arabic or other languages is an advantage.

• Availability to work flexible hours, including weekends and holidays.
• A passion for hospitality and a commitment to delivering outstanding guest experiences.