Executive Director - Casual Dining

Wynn Al Marjan Island; Ras Al Khaimah; On-site; AED 200,000 - 300,000; Full time

Job summary

Wynn Al Marjan Island is seeking an Executive Director for Food and Beverage to oversee operations, manage staff, and enhance guest experiences. The ideal candidate will have extensive management experience in high-end dining, a strong knowledge of international cuisine, and excellent leadership skills. This role involves budget management, staff training, and ensuring high standards of service and quality.

Qualifications

• Minimum 10 years of F&B management experience in 5-star restaurants.
• Excellent knowledge of international cuisine and wine.
• Fluent in spoken and written English.

Responsibilities

• Develops operating budgets and monitors department goals.
• Ensures effective staff training and development.
• Delivers high-quality products and services to guests.

Skills

Leadership

Communication

Interpersonal Skills

Teamwork

Adaptability

Education

Bachelor’s degree in F&B management

Secondary school diploma

Tools

MS Office

Job description

Executive Director - Food and Beverage creates and maintains menus that satisfy guests, manages food costs, upholds menu standards, controls inventory, staff, and food and beverage production and services. Directly supervises Directors and Managers of the entire Food and Beverage Department at Wynn Al Marjan Island.

Key Responsibilities

Daily Operations

1. Develops an operating budget for each of the department’s revenue outlets, monitors and takes corrective actions to ensure budget goals are met.
2. Ensures effective orientation, training for new staff, and professional development for experienced staff.
3. Inspects safety, sanitation, energy management, preventive maintenance, and other standards for consistency.
4. Plans and approves organizational chart, staffing, scheduling procedures, and job descriptions for all department staff.
5. Sets standards for output quality and quantity for all personnel within the department.
6. Develops and implements innovative business strategies to maximize revenue and productivity.
7. Monitors resource consumption and maximizes equipment capacity.
8. Prepares and presents regular reports to management.
9. Oversees Western kitchen administration.
10. Assists and performs duties assigned by the SVP – F&B.

Guest Services

• Delivers high-quality products and services to guests.
• Addresses guest requests and handles complaints promptly.
• Provides feedback and shares guest ideas with staff and management for operational planning.

People Management and Training

• Supervises, directs, and leads the team to achieve departmental goals.
• Delegates tasks fairly, encourages teamwork, and develops a shared vision.
• Coaches, motivates, counsels, evaluates staff, and involves them in decision-making.
• Handles staff hiring decisions.
• Identifies and develops individual team member strengths.
• Conducts daily briefings and shares company information.
• Monitors hygiene and grooming standards.
• Designs departmental training and operating procedures.
• Addresses deviations from procedures through on-the-job training.
• Assesses and trains staff on food preparation and service standards.
• Promotes a positive, inclusive, and safe work environment.

Company and Department Responsibilities

• Monitors industry trends and adjusts menus, pricing, and wages accordingly.
• Suggests creative ideas to enhance the department’s image and offerings.
• Maintains professional interactions with team members, management, and contractors.
• Participates in meetings and shares relevant information.
• Fosters good relationships and effective communication.
• Adheres to company policies, procedures, and code of conduct.
• Maintains professional appearance and behavior standards.
• Follows health and safety standards, seeks continuous improvement.
• Participates in recycling and environmental sustainability initiatives.

Competencies and Requirements

• Minimum 10 years of F&B management experience in 5-star Western, Asian, or Levantine restaurants.
• Excellent knowledge of international cuisine and wine; certifications are a plus.
• Secondary school diploma or higher; Bachelor’s degree in F&B management preferred.
• Fluent in spoken and written English.
• Proficient in MS Office.

Remarks

• Strong leadership, management, and supervisory skills.
• Excellent communication and interpersonal skills.
• Team player, adaptable to high-pressure environments.
• Flexible with shifts and work schedules based on business needs.