Food & Beverage Senior Manager- Property Management Staff Accommodation-003-DA3

Qiddiya Investment Company (QIC) is developing one of the region’s most diverse destination portfolios, spanning residential communities, hospitality, retail, entertainment, sports, education, healthcare, and staff accommodation. Within this ecosystem, the Staff Accommodation portfolio supports a large, multi‑national workforce and includes associated retail, leisure, entertainment, and food & beverage amenities.

The Food & Beverage Sr. Manager – Staff Accommodation is the senior operational leader accountable for the end‑to‑end catering and dining ecosystem across the staff accommodation portfolio. The role is responsible for delivering a high‑quality, inclusive, culturally adaptive dining program that meets the needs of residents from 50+ nationalities, ensuring variety, nutritional balance, and consistently high service standards across all daily meal services. Catering is delivered through a cook‑at‑site and serve model, leveraging fully equipped kitchens, dining halls, and café infrastructure.

This position leads the selection, mobilisation, and governance of the catering service provider(s) and ensures delivery excellence across food production, service, hygiene, cleaning, and resident engagement, operating to the highest standards of safety, hospitality, and compliance. The role also drives digital enablement, efficiency, sustainability, and commercial opportunities to monetize the catering platform beyond staff accommodation residents, where appropriate and approved.

Responsibilities

1) Strategy, Operating Model & Service Design

• Define and own the F&B strategy for Staff Accommodation aligned to resident expectations, and portfolio growth.
• Design and implement the cook‑at‑site and serve operating model, including kitchen workflows, production schedules, service formats, and peak‑time planning.
• Establish a portfolio-wide F&B governance framework: service standards, SOPs, QA/QC, and escalation pathways.
• Develop the dining experience blueprint across dining halls, cafés, beverage services, and resident engagement programs.

2) Operator Procurement, Mobilization & Contract Governance

• Lead (with Procurement/Legal) the selection and appointment of catering service provider(s), ensuring capability to serve 50+ nationalities with consistent quality at scale.
• Define the commercial and operational structure: scope, pricing model, staffing commitments, performance KPIs/SLAs, penalties/credits, reporting requirements.
• Oversee mobilization plans: site readiness, equipment commissioning, staffing ramp‑up, supply chain setup, trial runs, and go‑live stabilization.
• Govern contract compliance including variations, claims, performance remedies, and continuous improvement commitments.

3) Menu Governance, Cultural Inclusion & Nutrition

• Ensure diverse, culturally representative menus reflecting major resident demographics, culinary traditions, and dietary needs.
• Establish rules for menu rotation, variety targets, and event‑based programming (festivals, cultural days, wellness themes).
• Ensure nutritional transparency (calorie/allergen information where applicable), special diets, and balanced meal planning.
• Implement resident feedback loops to adjust menus without compromising standards, cost discipline, or operational feasibility.

4) Food Production, Service Delivery & Hospitality Standards

• Maintain consistently high‑quality food prepared on site with strong controls on taste, temperature, freshness, and presentation.
• Ensure dining services are welcoming, efficient, and aligned with hospitality standards (service etiquette, queue management, cleanliness).
• Ensure cafés and beverage services complement daily needs (availability, product mix, pricing where applicable, service hours).
• Establish service coverage standards across breakfast/lunch/dinner, late‑night/shift requirements where relevant.

5) Food Safety, Hygiene, Cleaning & Regulatory Compliance

• Implement and enforce HACCP‑based food safety management and hygiene systems, including training, audits, and incident response.
• Ensure full compliance with applicable local regulations and QIC governance requirements:
  • Food handling and storage controls
  • Pest control
  • Cleaning and sanitation programs
  • Traceability and supplier assurance
  • Non‑conformance management and corrective actions
• Lead regular internal audits and support external inspections; ensure readiness, documentation integrity, and corrective closure.

6) Digital Enablement & Resident Experience

• Drive implementation of digital tools that enhance transparency, convenience, and engagement, such as:
• Digital menus with allergens/nutrition information
• Meal feedback and satisfaction surveys
• QR‑based service logging and issue reporting
• Demand forecasting / waste tracking
• Queue monitoring / service timing dashboards
• Use data to drive improvements in quality, satisfaction, throughput, and cost‑to‑serve.

7) Operational Efficiency, Cost Control & Sustainability

• Own and optimize the F&B cost structure: staffing productivity, procurement strategies, portion controls, and waste reduction.
• Implement sustainability initiatives: responsible sourcing, packaging reduction, water/energy efficiency, food waste minimization, recycling systems.
• Monitor consumption patterns and demand planning to improve production accuracy and reduce overproduction.

8) Resident Wellbeing, Engagement & Community Activation

• Position dining as a well‑being lever—supporting morale, productivity, and a sense of community.
• Deliver resident engagement initiatives through food (theme nights, cultural celebrations, wellness menus, cooking demos, feedback forums).
• Manage complaint resolution and service recovery standards to protect trust and resident satisfaction.

9) Monetization Beyond Residents (Commercial Growth)

• Develop and execute approved monetization strategies that leverage kitchens/cafés beyond staff accommodation residents, without impacting core services, for example:
• Catering for Qiddiya events and internal functions
• Corporate catering to nearby assets/entities
• Retail café concepts accessible to adjacent worker populations (where permitted)
• Packaged meal programs / grab‑and‑go offerings
• Create commercial guardrails: pricing, capacity thresholds, service‑level protection, margin targets, compliance requirements, and reporting.
• Partner with Finance/AM/PM to structure business cases and ensure profitability and governance.

10) People Leadership & Capability Building

• Lead a high‑performing F&B oversight team and set clear performance expectations for operator teams.
• Ensure training and competence standards (food safety, service quality, cultural sensitivity).
• Build succession and capability pipelines to support scaling to 2030.

11) Performance Reporting & Governance Cadence

• Establish a structured performance rhythm with weekly/monthly reporting across quality, safety, resident satisfaction, cost performance, waste, compliance, and operator KPIs.
• Provide executive updates to QIC leadership and ensure decision‑grade reporting, risk/issues logs, and corrective action tracking.

Qualifications

• Bachelor’s degree in hospitality management, industrial catering, culinary arts, food service management, business administration, or a related field.
• Ability to operate effectively in a fast‑paced, dynamic work environment with evolving priorities and cross‑functional demands.
• HACCP Certification (required/strongly preferred) and demonstrable implementation experience. Any recognized hospitality leadership accreditation (advantage).
• Food safety certifications such as ServSafe (Manager) or equivalent recognized food safety credential.
• ISO 22000 / Food Safety Management Systems exposure/certification (advantage).
• 10+ years of progressive experience and leadership in delivering high‑volume, multi‑site, multi‑shift catering operations (preferably for residential communities, workforce accommodation, hospitals, cruise liners, campuses, or large hotels).
• 5+ years in a senior leadership capacity (Executive Chef/ Head of F&B).
• Demonstrated experience in mobilization / pre‑opening / transitions , including operator appointment and go‑live readiness.
• GCC/KSA experience preferred.

Qiddiya's team offers a dynamic work environment that encourages growth opportunities, collaboration, and the chance to make a significant impact as a future Playmaker.