Job Description

Roles & Responsibilities

Responsibilities

1) Strategy, Operating Model & Service Design

• Define and own the F&B strategy for Staff Accommodation aligned to resident expectations, and portfolio growth.
• Design and implement the cook at site and serve operating model, including kitchen workflows, production schedules, service formats, and peak time planning.
• Establish a portfolio-wide F&B governance framework: service standards, SOPs, QA/QC, and escalation pathways.
• Develop the dining experience blueprint across dining halls, caf s, beverage services, and resident engagement programs.

2) Operator Procurement, Mobilization & Contract Governance

• Lead (with Procurement/Legal) the selection and appointment of catering service provider(s), ensuring capability to serve 50+ nationalities with consistent quality at scale.
• Define the commercial and operational structure: scope, pricing model, staffing commitments, performance KPIs/SLAs, penalties/credits, reporting requirements.
• Oversee mobilization plans: site readiness, equipment commissioning, staffing ramp-up, supply chain setup, trial runs, and go live stabilization.
• Govern contract compliance including variations, claims, performance remedies, and continuous improvement commitments.

3) Menu Governance, Cultural Inclusion & Nutrition

• Ensure diverse, culturally representative menus reflecting major resident demographics, culinary traditions, and dietary needs.
• Establish rules for menu rotation, variety targets, and event-based programming (festivals, cultural days, wellness themes).
• Ensure nutritional transparency (calorie/allergen information where applicable), special diets, and balanced meal planning.
• Implement resident feedback loops to adjust menus without compromising standards, cost discipline, or operational feasibility.

4) Food Production, Service Delivery & Hospitality Standards

• Maintain consistently high-quality food prepared on site with strong controls on taste, temperature, freshness, and presentation.
• Ensure dining services are welcoming, efficient, and aligned with hospitality standards (service etiquette, queue management, cleanliness).
• Ensure caf s and beverage services complement daily needs (availability, product mix, pricing where applicable, service hours).
• Establish service coverage standards across breakfast/lunch/dinner, late-night/shift requirements where relevant.

5) Food Safety, Hygiene, Cleaning & Regulatory Compliance

• Implement and enforce HACCP-based food safety management and hygiene systems, including training, audits, and incident response.
• Ensure full compliance with applicable local regulations and QIC governance requirements:
  • Food handling and storage controls
  • Pest control
  • Cleaning and sanitation programs
  • Traceability and supplier assurance
  • Non conformance management and corrective actions
• Lead regular internal audits and support external inspections; ensure readiness, documentation integrity, and corrective closure.

6) Digital Enablement & Resident Experience

• Drive implementation of digital tools that enhance transparency, convenience, and engagement, such as:
  • Digital menus with allergens/nutrition information
  • Meal feedback and satisfaction surveys
  • QR-based service logging and issue reporting
  • Demand forecasting / waste tracking
  • Queue monitoring / service timing dashboards
• Use data to drive improvements in quality, satisfaction, throughput, and cost-to-serve.

7) Operational Efficiency, Cost Control & Sustainability

• Own and optimize the F&B cost structure: staffing productivity, procurement strategies, portion controls, and waste reduction.
• Implement sustainability initiatives: responsible sourcing, packaging reduction, water/energy efficiency, food waste minimization, recycling systems.
• Monitor consumption patterns and demand planning to improve production accuracy and reduce overproduction.

8) Resident Wellbeing, Engagement & Community Activation

• Position dining as a well-being lever supporting morale, productivity, and a sense of community.
• Deliver resident engagement initiatives through food (theme nights, cultural celebrations, wellness menus, cooking demos, feedback forums).
• Manage complaint resolution and service recovery standards to protect trust and resident satisfaction.

9) Monetization Beyond Residents (Commercial Growth)

• Develop and execute approved monetization strategies that leverage kitchens/caf s beyond staff accommodation residents, without impacting core services, for example:
  • Catering for Qiddiya events and internal functions
  • Corporate catering to nearby assets/entities
  • Retail caf concepts accessible to adjacent worker populations (where permitted)
  • Packaged meal programs / grab-and-go offerings
• Create commercial guardrails: pricing, capacity thresholds, service-level protection, margin targets, compliance requirements, and reporting.
• Partner with Finance/AM/PM to structure business cases and ensure profitability and governance.

10) People Leadership & Capability Building

• Lead a high-performing F&B oversight team and set clear performance expectations for operator teams.
• Ensure training and competence standards (food safety, service quality, cultural sensitivity).
• Build succession and capability pipelines to support scaling to 2030.

11) Performance Reporting & Governance Cadence

• Establish a structured performance rhythm with weekly/monthly reporting across quality, safety, resident satisfaction, cost performance, waste, compliance, and operator KPIs.
• Provide executive updates to QIC leadership and ensure decision-grade reporting, risk/issues logs, and corrective action tracking.