Director Of Food & Beverage Sofitel Jabal Omar Mak

Job Summary

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 Sofitels 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 hotels 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 hotels market position.

Guest Experience & Luxury Service:

• Deliver exceptional dining experiences that consistently exceed guest expectations.
• Champion Sofitels 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 Sofitels 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.

Qualifications :

• Bachelors 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.

Additional Information :

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

Remote Work :

No

Employment Type :

Full-time

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