Director of Operations - F&B

Kempinski Hotel; Doha; Presencial; QAR 600.000 - 1.200.000; Jornada completa

Descripción de la vacante

Kempinski Hotel seeks a Director of Operations Food & Beverage to lead 11 dining venues and a large-scale banquet footprint, delivering world-class guest experiences and driving multi-million-dollar revenue.

You will own strategic concept development, luxury service rituals, and talent development, aligning with the Executive Chef and Head Sommelier to ensure flawless execution across casual luxury to ultra-fine-dining environments.

Formación

• Minimum 8–10 years in senior luxury hospitality operations.
• At least 3–5 years as Director of F&B or Director of Operations in a 5-star property.
• Bachelor's degree in Hospitality Management or related field; advanced certifications preferred.

Responsabilidades

• Strategically lead 11 dining and beverage venues, including high-volume banqueting and catering.
• Drive guest experience, luxury brand rituals, and service standards across all outlets.
• Own P&L, budget planning, cost controls, and revenue optimization initiatives.
• Oversee procurement, supply chain, and vendor relations for a luxury resort.
• Develop and mentor a diverse, high-performing team across all levels.

Conocimientos

Strategic leadership

P&L accountability

Luxury hospitality operations

Menu/concept development

Team development

Vendor management

Educación

Bachelor's Degree in Hospitality Management

Master's degree or executive certificates preferred

Herramientas

Opera/Micros Simphony

BirchStreet

Infrasys

Descripción del empleo

The Director of Operations Food amp 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

Strategic Leadership & Concept Development

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 amp Marketing and Director of Catering amp 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 amp L accountability for the multi-outlet F amp B operation establishing annual operating budgets capital expenditure CapEx forecasts and monthly financial reviews Control cost of goods sold COGS Food amp 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 Establish standard operating procedures SOPs and luxury service touchpoints matching leading global auditing standards e g Forbes Travel Guide 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

Talent Management & Team Development

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

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.