Director of Operations - F&B

Kempinski Hotels; Doha; On-site; QAR 750,000 - 1,050,000; Full time

Job summary

Kempinski Hotels in Doha, Qatar seeks a Director of Operations - Food & Beverage to lead 11 venues, banquets, and a high-volume event program. You will drive luxury service, set strategic direction, and ensure profitability while mentoring a top-tier team.

The role requires deep luxury hospitality experience, strong financial oversight, and a track record of elevating guest experiences in five-star properties. On-site leadership in a demanding resort environment.

Qualifications

• 8–10 years in senior luxury hospitality operations.
• 3–5 years as Director of F&B or Director of Operations.
• Experience with multi-venue resort environments.
• Bachelor's in hospitality management; master's preferred.

Responsibilities

• Direct 11 dining and beverage venues to ensure distinct identities and market competitiveness.
• Oversee large-scale banquets, weddings, and international summits with flawless execution.
• Collaborate with Sales & Marketing and Catering teams to structure revenue-generating packages.
• Maintain P&L accountability, annual budgets, and cost-control initiatives.
• Ensure HACCP, health, safety, and hygiene compliance across all outlets.
• Lead and develop a diverse, high-performing luxury operations team.

Skills

Strategic leadership

Hospitality operations

P&L management

Menu & beverage concepts

Team development

Luxury service standards

Education

Bachelor's degree in Hospitality Management

Master's or executive certificate preferred

Tools

Opera/Micros Simphony

BirchStreet

Infrasys

Job description

Director of Operations - F&B

Application Deadline: 30 November 2026

Department: Food & Beverage

Employment Type: Permanent - Full Time

Location: Qatar - Doha

Description

The Director of Operations - Food & Beverage serves as the strategic, operational, and commercial leader of the resort’s entire culinary and beverage ecosystem. Overseeing 11 distinct dining and drinking venues alongside an extensive, high-volume conference, catering, and gala banquet footprint, this executive is responsible for delivering world-class guest experiences, setting benchmarks in luxury service, driving multi-million-dollar top-line revenue, and maximizing departmental profitability while nurturing high-performing talent.

Key Responsibilities

• Direct the strategic positioning of all 11 food and beverage venues (ranging from fine dining, beach clubs, pool bars, all-day dining, to specialty destination concepts) to ensure distinct market identities and competitiveness.
• Conceptualize, pilot, and refresh seasonal menus, beverage programs, guest activation series, and signature culinary pop-ups in close alignment with the Executive Chef and Head Sommelier.
• Champion luxury brand service rituals and ensure flawless execution across both casual luxury and ultra-fine-dining environments.

Large-Scale Banqueting & Event Management

• Provide executive oversight for large-scale banquet spaces, beachfront event lawns, and private ballroom facilities handling high-profile galas, international summits, multi-day incentive groups, and high-end luxury weddings.
• Partner with the Director of Sales & Marketing and Director of Catering & Conference Services to structure yield-optimized banquet packages, maximize space utilization, and capture premium private dining revenue.
• Enforce rigorous production, staging, and service standards capable of catering to simultaneous events running across separate wings and outdoor venues of the resort.

Financial Stewardship & Commercial Acumen

• Assume full P&L accountability for the multi-outlet F&B operation, establishing annual operating budgets, capital expenditure (CapEx) forecasts, and monthly financial reviews.
• Control cost of goods sold (COGS- Food & Beverage), operational labor margins, and operating expenses without compromising guest experience or product quality.
• Drive aggressive beverage and average check maximization through upselling programs, dynamic pricing, and targeted culinary masterclasses or pairing experiences.

Operational Excellence & Quality Assurance

• Oversee procurement quality, supply chain integrity, par-level management, and vendor relations across domestic and international specialty food distributors.
• Maintain rigorous adherence to local and international health, safety, food handling, HACCP, and hygiene regulations across all service prep areas, bars, satellite kitchens, and banquet setups.

Lead, mentor, and build a diverse team of hospitality professionals, instilling a culture of pride, empowerment, hospitality craft, and career growth.

• Design and execute tailored luxury service training academies covering table-side service techniques, sommelier skills, mixology trends, and conflict resolution.
• Manage workforce scheduling, productivity models, and succession planning across all operational tiers.

Skills, Knowledge and Expertise

Experience:

Minimum of 8-10 years in senior luxury hospitality operations, with at least 3-5 years as Director of F&B or Director of Operations in a recognized 5-star international hotel or luxury resort.

Volume & Luxury Competency:

Proven track record running complex multi-unit resort properties alongside high-volume banqueting and high-end convention operations.

Education:

Bachelor's Degree in Hospitality Management, Business Administration, Culinary Arts, or equivalent practical experience; Master's or relevant executive certificates preferred.

Financial Mastery:

Advanced understanding of departmental P&L statements, budgeting, labor scheduling algorithms, and inventory control software (e.g., Opera/Micros Simphony, BirchStreet, Infrasys).

Certifications:

HACCP / Management certification required; WSET Level 2/3 or Court of Master Sommeliers certification preferred.

Leadership Traits:

Exceptional executive presence, intercultural diplomacy, clear communication skills, and high emotional intelligence under high-pressure resort operating conditions.