Director of Operations - F&B

Kempinski Hotels SA; Doha; On-site; QAR 900,000 - 1,300,000; Full time

Job summary

Kempinski Doha is seeking a Director of Operations - F&B to lead the resort’s culinary and beverage ecosystem, overseeing 11 venues and a major events footprint to deliver world-class guest experiences. This executive will drive multi-million-dollar top-line revenue, manage P&L, steward food safety (HACCP) and inventory, and mentor a diverse team across luxury service environments.

The role requires 8–10 years in senior luxury hospitality with 3–5 years in a director position, a hospitality

Qualifications

• 8–10 years in senior luxury hospitality operations; 3–5 years as Director of F&B or Director of Operations in a 5-star international hotel or luxury resort.
• Experience running multi-unit resort properties with high-volume banqueting.
• Bachelor's Degree in Hospitality Management or related field; Master's preferred.

Responsibilities

• Direct the strategic positioning of 11 F&B venues to ensure market identities and competitiveness.
• Oversee large-scale banquets, beachfront event spaces, and luxury weddings.
• Manage P&L, budgets, CapEx forecasts, and monthly financial reviews.
• Drive beverage programs, menus, pricing, guest activation, and masterclasses.
• Ensure HACCP compliance and high service standards across all venues and outlets.

Skills

Executive presence

Communication

Team leadership

Education

Bachelor's degree in hospitality or related field

Master's degree (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.