Director of Food & Beverage

1. Operational & Quality Excellence

• Direct and oversee daily operations of all F&B outlets, room service, lounges, and event/banquet spaces.

• Enforce Accor and Mövenpick brand standards across service delivery, presentation, and operational execution.

• Maintain top-tier hygiene, food safety, and cleanliness standards in compliance with local Municipality regulations and HACCP/ISO certifications.

• Monitor guest feedback (RPS/TrustYou, online reviews) to identify areas for improvement and maintain high satisfaction scores.

2. Financial Performance & Revenue Management

• Develop and execute the annual F&B business plan, operating budget, and capital expenditure (CAPEX) requests.

• Monitor sales, cost of sales (food & beverage cost), labor costs, and operational expenses to maximize gross operating profit (GOP).

• Collaborate with the Culinary, Finance, and Marketing teams to design innovative menus, promotional campaigns, and pricing strategies that boost average check and cover counts.

• Conduct regular menu engineering analyses to ensure profitability and market relevance.

3. Leadership & Talent Management

• Mentor, train, and develop the F&B management team and line staff, fostering a positive culture of continuous learning.

• Partner with the People & Culture department to recruit, onboard, and retain top talent.

• Champion Saudization initiatives in alignment with national workforce development targets and Ministry regulations.

• Conduct annual performance reviews, succession planning, and individual development plans for key F&B personnel.

4. Strategic Planning & Brand Innovation

• Continuously evaluate local market trends, competitor strategies, and dining habits in Riyadh to introduce modern F&B concepts.

• Lead banquet and catering strategy for major corporate events, conferences, and luxury social functions.

• Partner with the Culinary team to highlight authentic Mövenpick culinary heritage (e.g., Mövenpick coffee, Swiss specialties, ice cream) while adapting to local dining preferences.

• Education: Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.

• Experience: Minimum of 5–8 years of progressive F&B management experience in premium 5-star international hotel chains, with at least 2–3 years in a Director role or senior Assistant Director capacity.

• Geographic Experience: Prior experience in the Middle East (GCC/Saudi Arabia) and familiarity with Riyadh's hospitality market is highly advantageous.

• Languages: Fluent in English (written and spoken) and French, German or Arabic Language is an advantage.

• Previous GSS or KSA Experience is a must.

Core Competencies

• Commercial Acumen: Strong understanding of P&L management, financial reporting, menu engineering, and cost containment strategies.

• Leadership & Influence: Outstanding interpersonal and communication skills with a track record of building cohesive, high-performing teams.

• Guest-Centric Mindset: Deep passion for luxury service standards and genuine Swiss-style hospitality.

• Regulatory Knowledge: Familiarity with Saudi Labor Law, local Municipality regulations, and food safety standards.