Director of Food and Beverage

• 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

Accor