Dir Food & Beverage C📣 إعلان

About the Role

Le Méridien Hotels & Resorts is seeking a Director of Food & Beverage, Culinary to lead the strategic business operations in Medina, Saudi Arabia. This full-time role involves overseeing all food and beverage and culinary activities, including restaurants, bars, room service, and banquets/catering. The Director will be responsible for developing and implementing departmental strategies that align with brand service standards, meet customer needs, ensure employee satisfaction, and drive financial performance.

Key Responsibilities

• Function as the strategic business leader for all food and beverage and culinary operations within the property.
• Oversee the development and execution of departmental strategies, ensuring alignment with brand service initiatives.
• Develop and implement property-wide strategies to deliver products and services that meet or exceed customer and employee expectations.
• Analyze information and evaluate results to identify optimal solutions and resolve operational challenges.
• Estimate food, liquor, wine, and other beverage consumption to manage purchasing and requisition needs effectively.
• Order and purchase necessary equipment and supplies for the department.

Financial Management and Strategy

• Develop and manage the comprehensive Food and Beverage budget.
• Review financial reports and statements to assess departmental performance against budget targets.
• Monitor actual and projected sales to ensure revenue goals are met or exceeded, identifying and addressing any opportunities or shortfalls.
• Ensure robust cash and liquor control policies are established and followed across all food and beverage areas.
• Make recommendations for CAPEX funding for food and beverage equipment and renovations in line with business strategy.
• Collaborate with the leadership team to identify areas of concern and develop strategies for improving financial performance.
• Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.

Team Leadership and Development

• Lead, influence, and encourage team members through strong interpersonal and communication skills, demonstrating honesty and integrity.
• Set clear expectations and hold the food and beverage leadership team accountable for desired service behaviors and performance goals.
• Foster mutual trust, respect, and cooperation among team members.
• Ensure regular, ongoing communication across all food and beverage areas, including briefings and staff meetings.
• Establish and maintain open, collaborative relationships with direct reports and the entire food and beverage team.
• Identify developmental needs of others and provide coaching, mentoring, or other support to enhance knowledge and skills.
• Hire food and beverage leadership team members who possess strong functional expertise, creativity, and entrepreneurial leadership.
• Provide guidance and direction to subordinates, setting performance standards and monitoring progress.
• Coach and support the food and beverage leadership team in effectively managing wages, food and beverage costs, and controllable expenses.

Guest Experience and Service Excellence

• Ensure the food and beverage/culinary operation consistently meets the brand’s target customer needs and provides exceptional service.
• Improve service by communicating guest needs to individuals and providing guidance, feedback, and coaching as required.
• Review findings from comment cards and guest satisfaction results with the F&B team, ensuring appropriate corrective actions are taken.
• Empower employees to deliver excellent guest service.
• Estimate cost-benefit ratios to maintain a balance between profitability and guest satisfaction.
• Stay informed of market trends and introduce new food and beverage products to meet or exceed customer expectations and maintain a competitive market position.

Qualifications and Experience

• A minimum of 5-10 years of experience in a leadership role within food and beverage operations.
• Proven ability to develop and implement strategic plans for large-scale food and beverage operations.
• Demonstrated expertise in financial management, budget development, and cost control within a hospitality context.
• Strong leadership capabilities with a track record of building and developing high-performing teams.
• Excellent interpersonal, communication, and problem-solving skills.