Director of Food & Beverage - Sofitel Jabal Omar Makkah

Company Overview

Sofitel, a prestigious brand within the renowned Accor group, offers an inclusive work environment where employees are encouraged to grow professionally and personally. At Sofitel Jabal Omar Makkah, the commitment is to delivering extraordinary hospitality experiences that blend French luxury standards with the cultural richness of Makkah.

Role Overview

The Director of Food & Beverage leads all facets of food and beverage operations at Sofitel Jabal Omar Makkah. This role involves crafting and executing strategic plans to ensure exquisite dining experiences across multiple outlets including restaurants, lounges, in-room dining, banqueting, catering, stewarding, and culinary services. The Director oversees operational excellence, revenue enhancement, guest satisfaction, and cultural hospitality excellence.

Key Responsibilities

• Formulate the annual Food & Beverage strategy aligned with brand standards, financial goals, and business objectives.
• Manage daily operations across all food and beverage outlets, ensuring each functions profitably while upholding luxury service quality.
• Optimize operational efficiency and elevate guest experiences, particularly during peak times such as Ramadan, Hajj, and Umrah seasons.
• Innovate new dining concepts and promotional activities to enhance market positioning.
• Deliver superior guest interactions, embody Sofitel’s luxury service principles, and engage with VIPs and key stakeholders.
• Create commercial initiatives driving revenue growth, including menu structuring and pricing strategies.
• Oversee departmental budgeting, expense management, and financial performance monitoring to maintain profitability.
• Collaborate with the Executive Chef to curate and sustain innovative and high-quality culinary offerings.
• Ensure compliance with brand and local regulatory food safety standards, including HACCP and hygiene protocols.
• Manage procurement, inventory control, supplier relationships, and promote sustainable sourcing practices.

Qualifications and Experience

• Bachelor’s degree in Hospitality Management, Culinary Management, Hotel Administration, Business Administration, or related fields.
• At least 10 years of progressive leadership experience in Food & Beverage within luxury hotel environments.
• Proven track record managing complex multi-outlet operations and large-scale banqueting functions.
• Strong financial expertise in budgeting, forecasting, cost management, and revenue maximization.
• Deep understanding of luxury hospitality service standards, culinary innovations, and operational best practices.
• Excellent communication, negotiation, and stakeholder engagement abilities.
• Experience with international luxury hotel brands is essential.
• Fluency in English is required; knowledge of Arabic is advantageous.

Additional Information

Sofitel is committed to diversity and inclusion, actively promoting opportunities for individuals from varied backgrounds. The company values creating a supportive environment that embraces differences.