Dir Food & Beverage📣 Job Ad

About the Role

Sheraton Hotels & Resorts is seeking a Director of Food & Beverage to lead the culinary and beverage operations for its property in Medina, Al-Madinah Al-Munawarah. This full-time position requires a strategic business leader to oversee restaurants, bars, room service, and catering functions, ensuring alignment with brand service strategies and financial objectives.

Strategic Leadership and Financial Management

The Director of Food & Beverage will function as the strategic business leader for all food and beverage operations. This includes developing and implementing departmental strategies, ensuring the operation meets target customer needs, and driving employee satisfaction. A key focus will be on growing revenues and maximizing the financial performance of the department through effective budget management, monitoring sales performance against projections, and identifying opportunities for profit enhancement. The role involves recommending capital expenditures for equipment and renovations, and ensuring adherence to cash and liquor control policies to maintain profit margins without compromising guest or employee satisfaction.

Team Leadership and Development

This position requires strong leadership to guide and motivate the food and beverage team. Responsibilities include setting clear expectations, holding the team accountable for service behaviors, and fostering mutual trust and cooperation. The Director will serve as a role model, demonstrating sound financial and business decision-making, honesty, and integrity. Developing strategies to improve profit, identifying opportunities for innovation, and ensuring regular communication across all food and beverage areas are critical. The role also involves identifying developmental needs within the team and providing coaching and mentorship to enhance knowledge and skills.

Ensuring Exceptional Guest Experiences

A primary responsibility is to ensure the delivery of services that exceed customer expectations, leading to satisfaction and retention. This involves understanding guest needs, providing guidance and feedback to employees, and taking corrective action based on guest feedback and satisfaction results. The Director will review comment cards, guest satisfaction data, and other relevant information to identify areas for improvement and share action plans with property leadership. Empowering employees to provide excellent guest service while maintaining a balance between profit and service satisfaction is essential.

Qualifications and Experience

Candidates should possess a high school diploma or GED with 6 years of experience in food and beverage, culinary, event management, or a related professional area. Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, combined with 4 years of relevant experience, will be considered. The role requires a minimum of 5-10 years of experience.

Required Skills and Knowledge

Successful candidates will demonstrate strong knowledge in the following areas:

• Customer and Personal Service: Understanding principles for providing quality services and evaluating customer satisfaction.
• Management of Financial Resources: Expertise in budgeting, expenditure management, and financial oversight.
• Administration and Management: Proficiency in strategic planning, resource allocation, leadership techniques, and operational coordination.
• Applied Business Knowledge: Understanding market dynamics, enterprise objectives, and aligning actions with business strategies to drive results.
• Management of Material Resources: Effective acquisition and utilization of equipment, facilities, and materials.