Director of Food and Beverage

Overview

This senior leadership role directs the food and beverage operations at the property, including all Restaurants, Bars, Room Service, and Banquets or Catering functions as applicable. The Director is responsible for crafting and executing departmental strategies aligned with the brand’s service standards and initiatives to fulfill guest expectations and elevate employee engagement. The role aims to drive revenue growth and optimize financial outcomes while delivering exceptional service and product quality consistent with brand objectives.

Key Responsibilities

• Lead and hold the food and beverage leadership accountable to deliver consistent service excellence and desired team behaviors.
• Analyze financial performance through reports and statements to ensure results are on track versus budgets.
• Recommend capital expenditures for equipment and facility renovations based on strategic brand priorities.
• Collaborate with leadership to identify improvement areas and implement business strategies enhancing department profitability.
• Set measurable and achievable goals to guide operational performance and continuously pursue service improvements.
• Develop and manage the food and beverage budget while monitoring sales trends to meet or surpass revenue targets.
• Enforce policies controlling cash and inventory, including liquor, ensuring compliance across the department.
• Lead and inspire the food and beverage teams by modeling integrity, sound decision-making, and effective communication.
• Foster trust, respect, and cooperation within teams and between direct reports.
• Explore new business opportunities to boost profit margins without compromising guest or employee satisfaction.
• Maintain clear and ongoing communication within all food and beverage units, including regular meetings and briefings.
• Create and implement operating strategies that align with the brand’s overarching business goals.
• Identify developmental needs of team members and provide coaching and mentorship.
• Stay informed about industry trends to introduce innovative products and services enhancing competitive edge and customer satisfaction.
• Ensure exceptional customer service to promote guest loyalty and positive experiences.
• Address guest feedback and satisfaction data proactively with appropriate action plans.
• Guide recruitment, performance management, and fair treatment of food and beverage staff to build a competent and motivated leadership team.
• Maintain open communications with all levels of staff and leadership, providing timely information and problem-solving solutions.
• Oversee purchasing of supplies and anticipate consumption to optimize inventory and costs.

Qualifications

• Education: Minimum high school diploma with 6 years of relevant food and beverage, culinary, or event management experience; alternatively, a 2-year degree in Food Service Management, Hospitality, Business Administration or related field with at least 4 years of pertinent experience.
• Strong knowledge of customer service principles and evaluation methods.
• Experience managing financial resources, including budgeting and expenditure control.
• Proficiency in administrative and managerial functions such as strategic planning and human resource coordination.
• Business acumen with the ability to analyze enterprise-level strategies and market dynamics.
• Expertise in management of physical resources to align with operational needs.

Additional Information

This role is based in Said Bin Al Aas, Al Jamiah, Almadinah Almunawwarah, Saudi Arabia, and is full-time onsite employment. The position is classified as management and reports within the Food and Beverage & Culinary category. The employer, Le Méridien Hotels & Resorts, is committed to equal opportunity employment and celebrates diversity. The company invites individuals passionate about hospitality and creating memorable guest experiences to join their team, which is part of a broader portfolio of Marriott International brands.