JOB SUMMARY
The Director of Food & Beverage (DOFB) at Capella Diriyah is tasked with overseeing all aspects of food and beverage operations, encompassing culinary, restaurant, beverage, bakery, banquet, and room service functions. As the pre-opening hotel DOFB, he/she will oversee pre-opening, critical path leading to the opening, policy and process of F&B operations and management. This role includes ensuring high levels of guest and colleague satisfaction, upholding operational standards, and achieving or surpassing financial objectives. He/She must possess a thorough understanding of relevant food and beverage laws and regulations and demonstrate proficiency in their application. Additionally, the DOFB is responsible for developing and executing strategic business plans for food and beverage operations.
THE ROLE
Budget Development & Management Oversees financial planning and performance for all Food & Beverage (F&B) departments. Maintains cost efficiency across kitchen and restaurant operations. Leverages budgets to align with financial objectives.
Leadership of Food & Beverage Team Manages daily operations across all F&B outlets (excluding catering sales). Leads and supervises colleagues, stepping in when needed. Fosters a culture of motivation, empowerment, teamwork, and continuous improvement. Promotes strong communication, integrity, and sound decision-making. Sets clear goals and expectations, rewarding high performance. Provides coaching, feedback, and development opportunities to enhance team effectiveness.
Customer Service Excellence Ensures consistent delivery of exceptional guest experiences. Addresses guest concerns promptly and thoroughly. Instils brand service culture across all levels. Sets and upholds service standards for internal and external guests. Enhances service quality through coaching and role modelling. Oversees banquet functions to exceed guest expectations.
Human Resource Management Sets and monitors performance standards; conducts timely reviews. Promotes fair treatment and open communication policies. Identifies and addresses developmental and educational needs. Designs and delivers training programs to build team capabilities. Develops action plans based on colleague engagement and guest satisfaction insights.
Additional Responsibilities Adheres to corporate accounting procedures. Facilitates effective communication across departments. Analyzes data to support problem-solving and decision-making.
TALENT PROFILE
Qualification Bachelor's degree in business administration, Marketing, Hotel and Restaurant Management, or related major
Work Experience Minimum 4 years’ experience in food and beverage, culinary, or related profession, in a senior management position Experience in luxury hotel is preferred. Fluency in spoken & written English necessary, Arabic understanding and speech will be an advantage
Technical Skills Ability to identify needs with the twin acts of probing and listening. Strength of character coupled with determination and self-discipline High level of self-confidence, enthusiasm and initiative. Fine art of communication excellence. Ability to deal with different types of people.
Kindly be informed only shortlisted candidates will be notified.