Director of Food & Beverage
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Key skills for this role
About the Role
The Director of Food & Beverage is responsible for leading the overall Food & Beverage strategy and operations of Sofitel Jabal Omar Makkah, ensuring exceptional culinary experi.
Key Skills for This Role
Responsibilities
- Develop and execute annual Food & Beverage strategy aligned with business objectives
- Lead all F&B operations including restaurants, lounges, in room dining, banqueting, and catering
- Ensure each outlet operates profitably while maintaining luxury service standards
- Monitor guest satisfaction and implement continuous improvement initiatives
- Develop commercial initiatives to maximize revenue across all outlets
- Prepare and manage annual departmental budget and forecasts
- Partner with Executive Chef to develop innovative culinary offerings
- Ensure compliance with brand standards, LQA, and corporate procedures
- Oversee procurement processes and inventory management
- Foster innovation by introducing new concepts and dining experiences
Requirements
- Extensive experience in food and beverage leadership in luxury hospitality
- Proven ability to develop and execute F&B strategy
- Strong financial acumen and budget management skills
- Knowledge of HACCP and food safety regulations
- Experience in high volume, luxury hotel environment
Full Job Posting
Job Overview
- The Director of Food & Beverage is responsible for leading the overall Food & Beverage strategy and operations of Sofitel Jabal Omar Makkah, ensuring exceptional culinary experiences, luxury service standards and sustainable commercial performance across all restaurants, lounges, in room dining, ban
Key Responsibilities
- Develop and execute the annual Food & Beverage strategy aligned with the hotel's business objectives, brand standards and financial goals.
- Lead all Food & Beverage operations, including restaurants, lounges, in room dining, banqueting, catering, stewarding and culinary services.
- Ensure each outlet operates as an independent and profitable business while maintaining consistent luxury service standards.
- Continuously evaluate and enhance operational efficiency, service delivery and guest satisfaction.
- Ensure operational readiness during peak occupancy periods, Ramadan, Hajj, Umrah and other high demand religious seasons.
- Foster innovation by introducing new concepts, promotions and dining experiences that strengthen the hotel's market position.
- Deliver exceptional dining experiences that consistently exceed guest expectations.
- Champion Sofitel's Food & Beverage philosophy, luxury rituals and personalized service culture.
- Monitor guest satisfaction, online reviews and quality indicators, implementing continuous improvement initiatives.
- Personally engage with VIP guests, owners, dignitaries and key stakeholders to strengthen guest relationships.
- Ensure seamless coordination between culinary and service teams to deliver memorable dining experiences.
- Develop commercial initiatives that maximize revenue across all Food & Beverage outlets.
Commercial Performance & Revenue Growth
- Collaborate with the Commercial team to drive restaurant promotions, seasonal campaigns, destination dining experiences and strategic partnerships.
- Identify new business opportunities and emerging market trends to enhance revenue generation.
- Optimize outlet profitability through menu engineering, pricing strategies and product innovation.
Financial Management
- Prepare and manage the annual departmental budget, forecasts and capital expenditure plans.
- Ensure departmental expenses remain within approved budgets while maintaining luxury service standards.
- Monitor food cost, beverage cost, labor cost and operating expenses through proactive financial controls.
- Drive continuous productivity improvements without compromising guest experience.
Culinary Excellence & Innovation
- Partner closely with the Executive Chef to develop innovative culinary offerings aligned with Sofitel's luxury positioning.
- Ensure menus remain relevant, profitable and reflective of evolving guest preferences.
- Support the development of signature dining concepts and seasonal culinary experiences.
- Encourage creativity and continuous innovation across all culinary operations.
- Ensure consistency in food presentation, quality and service delivery.
Quality Assurance, Hygiene & Compliance
- Maintain full compliance with Sofitel brand standards, LQA standards and corporate operating procedures.
- Ensure all Food Safety Management Systems comply with local regulations and international best practices.
- Oversee HACCP implementation, sanitation standards and hygiene audits.
- Conduct regular inspections of all Food & Beverage outlets and back of house facilities.
- Ensure departmental readiness for internal and external quality audits.
Procurement & Inventory Management
- Oversee procurement processes for Food & Beverage products and operating equipment.
- Ensure effective inventory management and stock control across all outlets.
- Minimize waste through efficient purchasing, storage and production planning.
- Monitor supplier performance to ensure consistent quality, pricing and service.
- Support sustainable sourcing initiatives where appropriate.
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