Food & Beverage Manager

About Rixos Premium Qetaifan Island North

Rixos Premium Qetaifan Island North invites guests to experience a luxurious retreat on an island brimming with attractions and entertainment. Spanning five acres, the destination features a unique waterpark, a private beach, retail outlets, a beach club, plus a variety of upscale and casual dining venues, making it an all-encompassing vacation spot.

Role Overview

The Food & Beverage Manager is tasked with supervising the daily functions of the hotel's food and beverage outlets. This role ensures an outstanding guest experience by maintaining elevated service levels, operational effectiveness, and achieving financial goals. The manager also leads and nurtures the food and beverage team while adhering to hotel policies, brand guidelines, and regulatory health and safety requirements.

Key Responsibilities

• Manage daily operations across all food and beverage venues, including restaurants, bars, lounges, banquet services, and other dining areas.
• Maintain superior standards in food quality, service delivery, presentation, hygiene, and overall guest satisfaction.
• Lead, inspire, coach, and develop the F&B team to consistently deliver excellent service and meet department goals.
• Track and manage departmental revenue, expenses, budgets, and profitability, taking corrective measures when necessary.
• Organize and oversee staff schedules ensuring optimal staffing in relation to business needs and occupancy rates.
• Handle guest feedback attentively, resolving complaints promptly and leveraging service recovery opportunities.
• Ensure full compliance with food safety, hygiene protocols, health and safety laws, and corporate standards.
• Collaborate effectively with Culinary, Front Office, Housekeeping, Engineering, Sales, and other departments to guarantee seamless operations.
• Perform routine inspections to ensure consistent adherence to outlet standards and operational procedures.
• Analyze operational and financial data to recommend improvements in revenue, efficiency, and guest experience.
• Conduct regular briefings and departmental meetings to share operational updates, strategic priorities, and business objectives.
• Guarantee that all team members receive adequate training and comply with service standards and Standard Operating Procedures (SOPs).

Required Qualifications

• Bachelor's degree or diploma in Hotel Management, Hospitality Management, or a related discipline.
• At least 3 to 5 years of food and beverage management experience within luxury hotels, resorts, or high-volume hospitality settings.
• Comprehensive understanding of restaurant and F&B operations, service quality, cost control mechanisms, and revenue management strategies.
• Strong leadership abilities coupled with excellent communication, interpersonal, and problem-solving skills.
• Sound commercial awareness with competency in budget management and meeting financial targets.
• A strong guest-centric mindset with dedication to exceptional service delivery.
• Capability to perform effectively within a fast-moving, multicultural, and dynamic environment.
• Familiarity with food safety, hygiene protocols, and health and safety regulations.