Director of Food & Beverage

Role Overview

The Director of Food and Beverage at Rosewood AMAALA, positioned along Saudi Arabia’s stunning west coast, is tasked with managing every facet of culinary and beverage operations, encompassing restaurants, bars, banquets, and in-room dining services. This leadership position is vital in delivering superior dining experiences that uphold Rosewood’s ultra-luxury benchmarks and support Red Sea Global’s regenerative tourism mission. The incumbent will spearhead teams to develop innovative, sustainable, and culturally inspired culinary offerings while ensuring operational excellence and guest contentment within an environmentally mindful setting.

Key Duties

• Direct all food and beverage activities to provide high-quality, culturally relevant, and inventive dining options that embody Rosewood’s luxury ethos.
• Mentor and guide culinary, service, and beverage personnel, promoting creativity, teamwork, and exemplary guest service.
• Create and execute menus emphasizing local produce, sustainable methods, and worldwide culinary trends, in harmony with guest desires and environmental goals set by Red Sea Global.
• Oversee budget management for food and beverage operations, balancing cost efficiency with quality and profitability.
• Guarantee flawless delivery of services across all dining platforms to elevate guest satisfaction and ensure smooth operations.
• Partner with suppliers and local farmers to procure sustainable, top-tier ingredients, advancing Red Sea Global’s zero waste and low environmental impact commitments.
• Maintain strict adherence to food safety, cleanliness, local laws, and Rosewood brand standards.
• Design staff development programs focused on culinary excellence, beverage expertise, and luxury service, supporting Saudi Arabia’s Vision 2030 workforce initiatives.
• Regularly assess guest feedback from multiple channels to promptly introduce enhancements that improve dining experiences.
• Collaborate with Marketing and Events teams to develop unique dining events, offers, and experiences that boost the venue’s prestige.

Qualifications and Experience

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related discipline; advanced culinary or hospitality credentials are advantageous.
• At least 7-10 years of advancing experience in food and beverage management, including a minimum of 4 years in a leadership role within luxury hotels or resorts.
• Demonstrated capability to lead diverse teams, with effective communication and interpersonal skills to motivate staff and coordinate with various stakeholders.
• Comprehensive understanding of culinary trends, beverage programming, and luxury dining, driven by a passion for crafting unforgettable guest experiences.
• Experience in adopting sustainable food and beverage practices, ideally in eco-conscious or luxury destination contexts.