Director of Food & Beverage

Mӧvenpick Hotel & Residences Riyadh 1. Operational & Quality Excellence Direct and oversee daily operations of all F&B outlets, room service, lounges, and event/banquet spaces. Enforce Accor and Mövenpick brand standards across service delivery, presentation, and operational execution. Maintain top-tier hygiene, food safety, and cleanliness standards in compliance with local Municipality regulations and HACCP/ISO certifications. Monitor guest feedback (RPS/TrustYou, online reviews) to identify areas for improvement and maintain high satisfaction scores. 2. Financial Performance & Revenue Management Develop and execute the annual F&B business plan, operating budget, and capital expenditure (CAPEX) requests. Monitor sales, cost of sales (food & beverage cost), labor costs, and operational expenses to maximize gross operating profit (GOP). Collaborate with the Culinary, Finance, and Marketing teams to design innovative menus, promotional campaigns, and pricing strategies that boost average check and cover counts. Conduct regular menu engineering analyses to ensure profitability and market relevance. 3. Leadership & Talent Management Mentor, train, and develop the F&B management team and line staff, fostering a positive culture of continuous learning. Partner with the People & Culture department to recruit, onboard, and retain top talent. Champion Saudization initiatives in alignment with national workforce development targets and Ministry regulations. Conduct annual performance reviews, succession planning, and individual development plans for key F&B personnel. 4. Strategic Planning & Brand Innovation Continuously evaluate local market trends, competitor strategies, and dining habits in Riyadh to introduce modern F&B concepts. Lead banquet and catering strategy for major corporate events, conferences, and luxury social functions. Partner with the Culinary team to highlight authentic Mövenpick culinary heritage (e.g., Mövenpick coffee, Swiss specialties, ice cream) while adapting to local dining preferences. Education: Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Experience: Minimum of 5–8 years of progressive F&B management experience in premium 5-star international hotel chains, with at least 2–3 years in a Director role or senior Assistant Director capacity. Geographic Experience: Prior experience in the Middle East (GCC/Saudi Arabia) and familiarity with Riyadh's hospitality market is highly advantageous. Languages: Fluent in English (written and spoken) and French, German or Arabic Language is an advantage. Previous GSS or KSA Experience is a must. Core Competencies Commercial Acumen: Strong understanding of P&L management, financial reporting, menu engineering, and cost containment strategies. Leadership & Influence: Outstanding interpersonal and communication skills with a track record of building cohesive, high-performing teams. Guest-Centric Mindset: Deep passion for luxury service standards and genuine Swiss-style hospitality. Regulatory Knowledge: Familiarity with Saudi Labor Law, local Municipality regulations, and food safety standards.