Food & Beverage Manager

Company Overview

Rixos Premium Qetaifan Island North provides a premium island getaway featuring multiple attractions such as a waterpark, private beach, retail outlets, a beach club, and a variety of dining options. It serves as a premier all-inclusive holiday destination.

Role Summary

The Food & Beverage Manager is accountable for managing the daily operations of all food and beverage outlets within the hotel, ensuring superior guest experiences, maintaining high service and operational standards, and effectively achieving financial goals. This role involves leading and mentoring the F&B team while complying with hotel policies, brand expectations, and relevant health and safety regulations.

Key Responsibilities

• Manage everyday operations across all F&B outlets including restaurants, bars, lounges, banquet facilities, and other dining areas.
• Maintain consistent excellence in food quality, service, presentation, cleanliness, and guest satisfaction.
• Inspire, coach, and grow the F&B team to deliver excellent service and meet departmental targets.
• Supervise financial elements such as revenues, costs, budgets, and profitability; apply corrective procedures as necessary.
• Prepare staffing schedules ensuring appropriate personnel coverage according to business needs and occupancy.
• Monitor and respond promptly to guest feedback, resolving complaints and enhancing service recovery.
• Ensure full adherence to food safety, hygiene, health, and safety standards as well as company policies.
• Collaborate with other departments including Culinary, Front Office, Housekeeping, Engineering, and Sales to ensure seamless operations.
• Conduct regular operational audits to confirm that outlet standards and protocols are consistently upheld.
• Analyze operational and financial data to suggest improvements for revenue generation, productivity, and guest satisfaction.
• Hold regular meetings to discuss operational updates, priorities, and business goals with the team.
• Ensure all staff members are properly trained and follow established service standards and SOPs.

Required Qualifications and Experience

• A bachelor's degree or diploma in Hotel Management, Hospitality Management, or a related discipline.
• At least 3 to 5 years of progressive experience managing food and beverage operations in luxury hotels, resorts, or high-volume hospitality settings.
• In-depth knowledge of restaurant and food & beverage operations, including service protocols, cost management, and revenue optimization.
• Exceptional leadership, communication, interpersonal, and problem-solving skills.
• Strong commercial acumen with proven capability to handle budgets and meet financial targets.
• Customer-centric attitude with a dedication to outstanding service delivery.
• Ability to thrive in a fast-moving, diverse, and multicultural working environment.
• Comprehensive understanding of food safety, hygiene, and occupational health and safety requirements.