وظائف مدير خدمات أغذية ومشروبات في السعودية

Join Hilton as a Food Operations Manager (Pre-Opening)
Hampton by Hilton Jeddah Souq 7 is set to open soon, and we’re looking for a passionate Food Operations Manager to lead our dining outlets and ensure memorable guest experiences.

Key Responsibilities:

• Ensure Seamless Operations: Manage daily food and beverage operations, ensuring quality service and effective marketing strategies.
• Enhance Guest Satisfaction: Develop guest satisfaction strategies, monitor trends, gather feedback, and drive continuous improvements.
• Drive Operational Efficiency: Oversee administrative functions, implementing cost controls for food, beverage, and labor expenses.
• Elevate Quality and Service Standards: Support exceptional food and beverage delivery, enhancing guest satisfaction and driving revenue.
• Inspire and Develop the Team: Mentor team members and provide professional development opportunities.
• Uphold Regulatory Standards: Ensure compliance with health, safety, and sanitation regulations.
• Project Management: Oversee timelines, budgets, and vendor coordination.
• Team Leadership: Recruit and train staff, fostering collaboration under pressure.
• Financial Management: Manage pre-opening budgets and negotiate vendor contracts.
• Customer Focus: Ensure guest experience remains top priority from day one.

As a part of Hilton, you will be joining the world’s leading hospitality company with a commitment to exceptional service and values.

We're Hiring: Food & Beverages Manager
We are seeking an experienced Food & Beverages Manager to lead all food and beverage activities across our franchise partners. This is a chef-led role focused on menu development, localization, quality assurance, and partner enablement, ensuring consistent taste, quality, and compliance with brand standards while celebrating regional flavors, cultural preferences, and local customs.

Role Overview
The Food & Beverages Manager will act as the culinary authority across partner-operated locations, supporting pre-opening, launch, and ongoing operations. You will work closely with franchise partners, kitchen teams, and internal stakeholders to deliver high-quality, scalable, and culturally aligned food experiences.

Key Responsibilities:

• Leadership & Management:
  Contribute to department strategy, goals, and initiatives related to food and beverage standards across franchise partners. Support annual budgeting by identifying F&B resource, training, and cost requirements. Monitor operational performance and report on risks, gaps, and improvement areas. Manage day-to-day F&B partner-related activities. Develop, document, and ensure implementation of F&B policies, procedures, and standards.
• Food & Beverage Development & Localization:
  Develop and standardize menus, recipes, and preparation methods for franchise partners. Localize offerings to reflect regional tastes and cultural norms while maintaining brand integrity. Conduct tastings, trials, and refinements to ensure consistency and culinary excellence.
• Partner Enablement:
  Support franchise partners during pre-opening, launch, and ongoing operations. Act as the primary culinary point of contact for partners and their kitchen teams. Coordinate F&B training programs, including third-party culinary trainers when required. Support partners in resolving food quality, taste, and execution challenges.
• Quality Assurance & Compliance:
  Develop and implement F&B inspection and monitoring plans. Conduct periodic site visits, tastings, and quality audits. Review findings, identify gaps, and drive corrective actions with partners. Prepare periodic reports on F&B performance, compliance, and improvement initiatives.

Job Requirements:
• Bachelor’s degree in Culinary Arts, Gastronomy, Hospitality Management, F&B, Tourism, or a related field.
• Professional culinary certification is preferred.
• 8–12 years of experience in food and beverage operations.
• Strong experience in franchise, multi-unit, partner-based, or resort operations is highly preferred.
• Strong understanding of regional cuisines and cultural food practices.
• Solid knowledge of food safety, hygiene, and regulatory standards.