The Director of Food & Beverage is responsible for leading the overall Food & Beverage strategy and operations of Sofitel Jabal Omar Makkah, ensuring exceptional culinary experiences, luxury service standards and sustainable commercial performance across all restaurants, lounges, in-room dining, banqueting, catering, stewarding and culinary operations. Working closely with the Executive Chef, Commercial, Finance, Operations and Talent & Culture teams, the Director develops innovative dining concepts, drives operational excellence and delivers outstanding guest experiences while maximizing profitability, productivity and service quality. Acting as both a business leader and brand ambassador, the Director ensures every Food & Beverage experience reflects Sofitel's French Zest, luxury hospitality standards and the cultural significance of Makkah.
Key Responsibilities, among others;
Food & Beverage Strategy & Operations:
- Develop and execute the annual Food & Beverage strategy aligned with the hotel's business objectives, brand standards and financial goals.
- Lead all Food & Beverage operations, including restaurants, lounges, in-room dining, banqueting, catering, stewarding and culinary services.
- Ensure each outlet operates as an independent and profitable business while maintaining consistent luxury service standards.
- Continuously evaluate and enhance operational efficiency, service delivery and guest satisfaction.
- Ensure operational readiness during peak occupancy periods, Ramadan, Hajj, Umrah and other high-demand religious seasons.
- Foster innovation by introducing new concepts, promotions and dining experiences that strengthen the hotel's market position.
Guest Experience & Luxury Service:
- Deliver exceptional dining experiences that consistently exceed guest expectations.
- Champion Sofitel's Food & Beverage philosophy, luxury rituals and personalized service culture.
- Monitor guest satisfaction, online reviews and quality indicators, implementing continuous improvement initiatives.
- Personally engage with VIP guests, owners, dignitaries and key stakeholders to strengthen guest relationships.
- Ensure seamless coordination between culinary and service teams to deliver memorable dining experiences.
Commercial Performance & Revenue Growth:
- Develop commercial initiatives that maximize revenue across all Food & Beverage outlets.
- Collaborate with the Commercial team to drive restaurant promotions, seasonal campaigns, destination dining experiences and strategic partnerships.
- Identify new business opportunities and emerging market trends to enhance revenue generation.
- Optimize outlet profitability through menu engineering, pricing strategies and product innovation.
Financial Management:
- Prepare and manage the annual departmental budget, forecasts and capital expenditure plans.
- Ensure departmental expenses remain within approved budgets while maintaining luxury service standards.
- Monitor food cost, beverage cost, labor cost and operating expenses through proactive financial controls.
- Drive continuous productivity improvements without compromising guest experience.
Culinary Excellence & Innovation:
- Partner closely with the Executive Chef to develop innovative culinary offerings aligned with Sofitel's luxury positioning.
- Ensure menus remain relevant, profitable and reflective of evolving guest preferences.
- Support the development of signature dining concepts and seasonal culinary experiences.
- Encourage creativity and continuous innovation across all culinary operations.
- Ensure consistency in food presentation, quality and service delivery.
Quality Assurance, Hygiene & Compliance:
- Maintain full compliance with Sofitel brand standards, LQA standards and corporate operating procedures.
- Ensure all Food Safety Management Systems comply with local regulations and international best practices.
- Oversee HACCP implementation, sanitation standards and hygiene audits.
- Conduct regular inspections of all Food & Beverage outlets and back-of-house facilities.
- Ensure departmental readiness for internal and external quality audits.
Procurement & Inventory Management:
Oversee procurement processes for Food & Beverage products and operating equipment.
Ensure effective inventory management and stock control across all outlets.
Minimize waste through efficient purchasing, storage and production planning.
Monitor supplier performance to ensure consistent quality, pricing and service.
Support sustainable sourcing initiatives where appropriate.
Bachelor's degree in Hospitality Management, Hotel Administration, Culinary Management, Business Administration or a related field.
Minimum 10 years' experience in progressive Food & Beverage leadership within luxury hotels
Proven experience managing complex Food & Beverage operations with multiple outlets and large-scale banqueting.
Strong financial acumen with expertise in budgeting, forecasting, cost control and revenue optimization.
Comprehensive knowledge of luxury service standards, culinary trends, food safety and operational excellence.
Excellent communication, negotiation and stakeholder management skills.
Experience working within an international luxury hospitality brand.
Fluent in English; Arabic is an advantage.
