Executive Assistant Manager, Food & Beverage

Role purpose

This position provides senior leadership across the full Food & Beverage function of a luxury hotel environment at Qiddiya. The role is responsible for service quality, business performance, brand consistency, and colleague engagement, all aligned with the BELONG–GATHER–DREAM philosophy. It is also expected to foster a strong service culture, encourage innovation, develop talent, and help deliver guest experiences that are both memorable and commercially strong.

Key accountabilities

• Support the Hotel Manager and General Manager in overseeing and coordinating every part of the Food & Beverage operation.
• Maintain consistent service delivery, uphold high operational standards, and ensure the appearance and atmosphere of the outlets remain at an excellent level.
• Improve revenue, manage operating costs, develop team capability, and protect profit performance.
• Handle sensitive guest, operational, and reputational matters with professionalism and tact.

Financial accountability

• Lead divisional budgeting, forecasting, and financial planning activities.
• Protect outlet profitability while improving cost control and the long-term sustainability of F&B concepts.
• Develop new income opportunities and review return on investment across the division in coordination with the EAM of F&B.

Working conditions

This is a leadership role spanning both office-based duties and operational floor presence. Active participation on the floor is required during major service periods.

Communication and stakeholder management

Regular interaction is expected with chefs, F&B teams, outlet managers, and other department heads internally. Externally, the role works with guests, regulatory authorities, suppliers, stakeholders, and where required, members of the local community and potential guests.

Main duties and responsibilities

Leadership and strategy

• Define and support the hotel’s Food & Beverage strategy so it reflects brand standards and business objectives.
• Provide clear direction to outlet leaders and the wider F&B team.
• Lead modernization, innovation, and change initiatives across the division.
• Help coordinate administrative and organizational activities within the Food & Beverage department.
• Support the creation and implementation of policies, procedures, and programs that ensure company standards are achieved.
• Ensure departmental objectives are shared and understood by colleagues.
• Make sure team members understand the company vision, business unit mission, and the quality management system in use.

Operational excellence

• Maintain consistency, service quality, and luxury standards across all venues.
• Carry out regular operational reviews, team briefings, and performance assessments.
• Work with outlet managers to improve service flow and operational efficiency.
• Follow instructions assigned by the Hotel Manager while ensuring company and resort policies, procedures, and minimum standards are observed.
• Coordinate and maintain effective working relationships with other departments.
• Support outlet manager briefings and help them achieve their responsibilities.
• Engage with community representatives and prospective guests when needed.
• Monitor competitor resorts and hospitality offerings.
• Recommend improvements in equipment, service methods, presentation, and guest satisfaction initiatives.
• Provide support in outlets whenever required.
• Work closely with outlet managers and peers to keep communication effective.

Financial performance

• Take part in preparing the annual business plan and sales and marketing plans.
• Closely monitor the performance and profitability of all Food & Beverage outlets.
• Identify problem areas and help implement corrective actions.
• Support each outlet in achieving individual profitability.
• Follow up on, and where needed initiate, maintenance requests and purchase requisitions.
• Contribute ideas that increase F&B sales and overall department productivity.
• Help outlet managers plan and execute sales and promotional activities to maximize revenue.

People and culture

• Develop a strong leadership team through coaching and structured professional growth.
• Support succession planning, talent pipelines, and skills development.
• Promote the hotel’s culture throughout the Food & Beverage division.
• Keep outlet managers informed about market trends and guest expectations so offerings stay relevant.
• Help build an effective team by taking an active interest in training, development, safety, and welfare.
• Participate in learning and development initiatives in coordination with the Training Manager.
• Support outlet manager development so they can run their own profit centres independently.
• Identify required competencies and arrange training or other actions to close gaps.
• Provide ongoing coaching, counselling, and discipline so colleagues can meet customer and organizational needs.
• Maintain records related to training, education, skills, and experience.
• Communicate customer, regulatory, and statutory expectations clearly to the team.
• Ensure roles, responsibilities, and authorities are clearly defined and communicated.
• Establish suitable communication processes across the department.
• Make sure colleagues understand how their work supports departmental objectives.
• Ensure staffing and competency levels are adequate to meet business and guest needs.

Brand, product, and innovation

• Guide menu development, beverage direction, and concept enhancement with culinary and beverage leaders.
• Track competitor activity to help keep the hotel’s Food & Beverage offering market leading.
• Support sustainability, safety, and regulatory compliance.
• Identify needs in both the resort guest segment and the local market.
• Study market and competitor trends for restaurants and bars.
• Support the quality management system and ongoing improvement efforts.
• Help establish measurable quality goals and take part in reviewing them.
• Ensure customer needs are identified and met.
• Promote awareness of customer expectations across the organization.

Other duties

• Represent Food & Beverage in cross-department leadership forums and committees.
• Perform any additional duties assigned by the Hotel Manager or General Manager.

Requirements

The role calls for a management qualification from a hotel school or business school, along with more than 3 years of senior Food & Beverage leadership experience in a luxury multi-venue setting. Strong communication, strategic and financial planning ability, and hands-on operational leadership are essential. The job also values visionary leadership, executive presence, and a consistently guest-focused approach.

Eligibility

Candidates should be experienced hospitality leaders with proven senior F&B management exposure in luxury, multi-outlet environments. The role is suited to professionals who can operate at executive level, guide teams, and drive performance in a high-end hotel setting.

Additional information

Conditions of work: The position requires both office-based coordination and active operational floor leadership, with presence expected during key service periods.

Business focus: The role is expected to support financial performance, service excellence, colleague engagement, innovation, and brand alignment.

Operating philosophy: The work must reflect the BELONG–GATHER–DREAM philosophy and contribute to a strong quality management culture.