Assistant Director of Food and Beverage

FAIRMONT; Dibba Al Fujairah; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel brand in Dibba Al Fujairah seeks an Assistant Director of Food & Beverage to lead and improve service quality across multiple outlets. The ideal candidate has 5-10 years of experience in luxury hospitality, focusing on food and beverage operations, and excels in dynamic environments. This role requires strong financial acumen and leadership skills, along with a relevant degree.

Qualifications

• 5-10 years of progressive leadership experience in luxury hotels or resorts.
• Proven track record in high-volume, multi-outlet food & beverage operations.
• Strong proficiency in operational systems.

Responsibilities

• Lead the Food & Beverage division to ensure service excellence.
• Set and communicate the strategic direction for the department.
• Monitor budget goals and analyze financial performance.

Skills

Leadership

Financial analysis

Creativity

Language proficiency

Education

Bachelor’s Degree in Hospitality Management or related field

Tools

Microsoft Office

Reservation systems

Job description

Company Description

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Overview

The Assistant Director of Food & Beverage leads the Food & Beverage division to achieve world-class service and operational excellence. This role plays a key part in executing strategic initiatives and driving the day-to-day performance of all F&B outlets, ensuring alignment with the department’s long-term vision.

Responsibilities

• Sets and clearly communicates the strategic direction for the Food & Beverage department in coordination with the General Manager and Executive Chef
• Clearly describes and assigns responsibility and authority for the operation of the various food and beverage outlets
• Consistently improves the financial profitability, productivity and efficiency of the food and beverage department
• Prepares and monitors annual budget revenue goals and expenses for the Food and Beverage department and makes recommendations for adjustments if needed
• Reviews and analyses various financial results/reports to monitor overall Food and Beverage performance and takes any corrective actions that may be needed
• Monitors international and local market conditions/trends that impact menu offerings, business volume, and profitability
• Executes inventory control and calculation for monthly analysis and reconciliation
• With the Executive Chef, identifies opportunities to control food cost and other expenses
• Works closely with the Finance Department on policies, procedures, compliance and the monthly inventory processes
• Ensures that quality of service provided in all Food & Beverage Outlets is maintained to the highest level
• Walks all Food & Beverage front and back of the house areas on a daily basis and notes any shortcomings and takes appropriate action immediately
• Ensures consistency of quality, taste, presentation, temperature of beverage served in all Food & Beverage Outlets
• Ensures maximum creativity and consistency in all Food & Beverage presentations
• Ensures application of procedure and regulation to colleagues concerning hygiene (HACCP or Food Safety) / Fire Safety / emergency procedures
• Reviews daily financial reports
• Shares information from Executive Committee with Food & Beverage team
• Conducts daily Food & Beverage Briefing, monthly Food & Beverage Meeting and other scheduled meetings for Food & Beverage department
• Attends Department Head Morning Operations Briefing, Executive Committee Meeting, Business Review Meeting (P&L) and other scheduled meetings
• Maintains proper and adequate control over purchase orders and requisitions
• Reviews Food & Beverage Cost and ensures it is in line with budget and forecast
• Converses with guests in restaurants and bars to solicit comments and establish a loyal following and repeat business from the local market
• Controls casual labor & overtime requisitions submitted by Managers

Qualifications

• Bachelor’s Degree in Hospitality Management or a related field
• Minimum of 5-10 years’ progressive leadership experience in luxury hotels or resorts, with a focus on complex, multi-outlet food & beverage operations
• Proven track record in high-volume, large-scale environments
• Previous professional experience in the Middle East is essential
• Strong proficiency in Microsoft Office and operational systems
• Fluent in English; proficiency in additional languages is a distinct advantage
• Solid understanding of reservations systems and revenue management strategies
• Naturally thrives in a dynamic, multicultural workplace