Director of Food and Beverage

1 day ago

Riyadh, Ar Riyāḑ, Saudi Arabia Boutique Group Full time

Direct message the job poster from Boutique Group

Recruitment, Talent acquisition, Head hunting & Onboarding

About The Red Palace

A symbol of Saudi Arabia's heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication.

Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom's storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together.

Job Title: Director of Food and Beverage

Reports to: Hotel Manager

Department: Food and Beverage

Job Purpose

A key leadership position responsible for overseeing all aspects of the food and beverage operations within the Palace.

Reporting to the Hotel Manager, the Director of Food and Beverage plays a pivotal role in delivering exceptional dining experiences, ensuring high-quality service, and maximizing revenue and profitability.

This position requires strong leadership skills, a passion for culinary excellence, and a deep understanding of the luxury hospitality industry.

Responsibilities

Culinary Excellence and Guest Experience

  1. Set the standard for culinary excellence within the Palace, ensuring the highest quality of food, beverage, and service across all outlets.
  2. Develop and implement innovative menus, concepts, and dining experiences in collaboration with the Executive Chef that exceed guest expectations and reflect the Palace positioning.
  3. Monitor guest feedback and implement necessary measures to address any issues or concerns promptly.
  4. Foster a guest-centric culture among the food and beverage staff, emphasizing personalized service and attention to detail.

Operational Efficiency

  1. Oversee the day-to-day operations of all food and beverage outlets, including restaurants, bars, banquets, and room service.
  2. Develop and implement operational policies and procedures to optimize efficiency, productivity, and guest satisfaction.
  3. Monitor and analyze key performance indicators (KPIs) related to food and beverage operations and implement strategies to improve performance.
  4. Collaborate with other department heads to ensure seamless coordination and communication across all hotel departments.
  5. Collaborate with the Hotel Manager and Revenue Management team to develop and implement strategies to maximize food and beverage revenue and profitability.
  6. Monitor pricing, food cost, and sales performance to optimize revenue and profitability.
  7. Analyze financial reports related to food and beverage operations, identify variances, and implement corrective actions as necessary.
  8. Implement cost control measures without compromising quality or guest satisfaction.

Health, Safety, and Regulatory Compliance

  1. Ensure compliance with all applicable health, safety, and regulatory standards within the food and beverage division.
  2. Maintain a safe and clean environment for guests and staff, adhering to food safety and sanitation guidelines.
  3. Conduct regular inspections to identify potential hazards and take necessary corrective actions.
  4. Stay informed about industry trends, emerging culinary concepts, and regulatory changes to implement necessary adjustments and maintain compliance.

Personal Development

  1. Passion to grow & develop - Feel encouraged and reinforced by own success
  2. Approach tasks with courage and self-confidence
  3. Trusts and shows confidence in others: delegates effectively
  4. Remain professional and constructive in extraordinary situations
  5. Show good self- and time management.

Leadership

  1. Recruit, train, and supervise department heads and other staff members within the food and beverage division.
  2. Provide leadership and guidance to the team, fostering a positive and productive work environment.
  3. Conduct regular performance evaluations, provide feedback, and implement necessary training and development initiatives.
  4. Foster a culture of teamwork, excellence, and continuous improvement within the food and beverage division.

Creating the Future

  1. Contribute to finding solutions
  2. Think quickly; formulate arguments in a quick way; Able to focus on different tasks simultaneously
  3. Think about the future anticipating future trends and opportunities; translate organizational strategy into appropriate local strategy
  4. Use sound problem solving skills by identifying relevant information and interpreting and evaluating it objectively

Living the Brand

  1. Understand the importance of individuality
  2. Is impeccably groomed, charming and graceful
  3. Is thoughtful and welcoming
  4. Take pride in anticipating guest needs through service that is warm, genuine and intuitive
  5. Understand what is required to offer "emotional luxury" and to provide service that is elegant and discreet
  6. Create the guest experience through their senses through all public touch points
  7. Ensuring quality is never compromised
  8. Is generous in spirit with guests and colleagues alike

Establish the reputation of the hotel in local community for its quality service through hosting local events and PR activities.

Qualifications

  1. Bachelor's degree in Hospitality Management or a related field (or equivalent experience).
  2. Proven experience as a Director of Food & Beverage or similar role in a luxury hotel setting.
  3. Strong capability in food and beverage operations.
  4. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
  5. Excellent problem-solving and decision-making abilities.
  6. Exceptional attention to detail and a commitment to delivering high-quality service.
  7. Strong financial acumen and the ability to analyze financial reports.
  8. Familiarity with hotel management software and systems.
  9. Flexibility to work evenings, weekends, and holidays as required.
  10. Strong match with Boutique Group Inspiring Leader capability framework.
  11. Excellent speaking and presentation skills.
  12. Strong interpersonal & communication skills.
  13. Adaptable & flexible with the capacity to set high goals and standards for the smooth operation of the Palace.
  14. Effective management style, hands-on and approachable.
  15. Bottom-line oriented with emphasis on quality guest-service and team-building.
  16. Strong understanding of Middle-East – International Markets.
  17. Fluent in English, Arabic would be appreciated.
Seniority level

Director

Employment type

Full-time

Job function

Other

Industries

Hospitality

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