Dir Food & Beverage B

About the Role

Le Meridien is seeking a Director of Food & Beverage to lead the strategic business operations of the property's food and beverage and culinary departments in Riyadh. This full-time role encompasses Restaurants/Bars, Room Service, and Banquets/Catering, focusing on departmental strategy, brand service implementation, and financial performance.

Key Responsibilities

• Develop and implement departmental strategies aligned with brand service initiatives and target customer needs.
• Oversee financial performance, including budget development, monitoring sales, and ensuring revenue goals are met.
• Manage cash and liquor control policies within food and beverage areas.
• Lead and mentor the food and beverage team, fostering a collaborative environment and ensuring clear communication.
• Identify opportunities for profit growth, challenge existing processes, and drive innovation.
• Ensure exceptional customer service by understanding guest needs, providing feedback, and empowering employees.
• Review guest satisfaction results and implement corrective actions as necessary.
• Manage human resource activities, including hiring, performance management, and employee development.
• Stay informed of market trends and introduce new food and beverage products to maintain a competitive position.

Developing and Maintaining Goals

• Set expectations for the food and beverage leadership team regarding service behaviors.
• Analyze financial reports to assess performance against budget and identify areas for improvement.
• Recommend CAPEX funding for equipment and renovations in line with business strategy.
• Establish challenging, realistic, and achievable goals to guide operations and performance.

Leadership and Team Management

• Utilize interpersonal and communication skills to lead, influence, and encourage team members.
• Promote mutual trust, respect, and cooperation within the team.
• Serve as a role model for appropriate behaviors and ethical decision-making.
• Identify developmental needs and provide coaching or mentoring to enhance knowledge and skills.

Qualifications and Experience

• A minimum of 6-10 years of experience in food and beverage operations.
• Demonstrated ability to function as a strategic business leader in a culinary operation.
• Proven track record in developing and managing budgets, and maximizing financial performance.
• Strong leadership skills with the ability to lead, influence, and motivate a diverse team.
• Experience in ensuring high levels of customer satisfaction and employee engagement.

Additional Responsibilities

• Communicate relevant information to executives, peers, and subordinates in a timely manner.
• Analyze information and evaluate results to solve problems and make informed decisions.
• Estimate consumption of food, liquor, wine, and other beverages to manage purchasing and requisitions.
• Order and purchase necessary equipment and supplies for the department.