Director of Food & Beverage - Sofitel Jabal Omar Makkah

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Job Description

The Director of Food & Beverage is responsible for leading the overall Food & Beverage strategy and operations of Sofitel Jabal Omar Makkah, ensuring exceptional culinary experiences, luxury service standards and sustainable commercial performance across all restaurants, lounges, in-room dining, banqueting, catering, stewarding and culinary operations.

Working closely with the Executive Chef, Commercial, Finance, Operations and Talent & Culture teams, the Director develops innovative dining concepts, drives operational excellence and delivers outstanding guest experiences while maximizing profitability, productivity and service quality.

Acting as both a business leader and brand ambassador, the Director ensures every Food & Beverage experience reflects Sofitel's French Zest, luxury hospitality standards and the cultural significance of Makkah.

Key Responsibilities, among others;

Food & Beverage Strategy & Operations:

• Develop and execute the annual Food & Beverage strategy aligned with the hotel's business objectives, brand standards and financial goals.
• Lead all Food & Beverage operations, including restaurants, lounges, in-room dining, banqueting, catering, stewarding and culinary services.
• Ensure each outlet operates as an independent and profitable business while maintaining consistent luxury service standards.
• Continuously evaluate and enhance operational efficiency, service delivery and guest satisfaction.
• Ensure operational readiness during peak occupancy periods, Ramadan, Hajj, Umrah and other high-demand religious seasons.
• Foster innovation by introducing new concepts, promotions and dining experiences that strengthen the hotel's market position.

Guest Experience & Luxury Service:

• Deliver exceptional dining experiences that consistently exceed guest expectations.
• Champion Sofitel's Food & Beverage philosophy, luxury rituals and personalized service culture.
• Monitor guest satisfaction, online reviews and quality indicators, implementing continuous improvement initiatives.
• Personally engage with VIP guests, owners, dignitaries and key stakeholders to strengthen guest relationships.
• Ensure seamless coordination between culinary and service teams to deliver memorable dining experiences.

Commercial Performance & Revenue Growth:

• Develop commercial initiatives that maximize revenue across all Food & Beverage outlets.
• Collaborate with the Commercial team to drive restaurant promotions, seasonal campaigns, destination dining experiences and strategic partnerships.
• Identify new business opportunities and emerging market trends to enhance revenue generation.
• Optimize outlet profitability through menu engineering, pricing strategies and product innovation.

Financial Management:

• Prepare and manage the annual departmental budget, forecasts and capital expenditure plans.
• Ensure departmental expenses remain within approved budgets while maintaining luxury service standards.
• Monitor food cost, beverage cost, labor cost and operating expenses through proactive financial controls.
• Drive continuous productivity improvements without compromising guest experience.

Culinary Excellence & Innovation:

• Partner closely with the Executive Chef to develop innovative culinary offerings aligned with Sofitel's luxury positioning.
• Ensure menus remain relevant, profitable and reflective of evolving guest preferences.
• Support the development of signature dining concepts and seasonal culinary experiences.
• Encourage creativity and continuous innovation across all culinary operations.
• Ensure consistency in food presentation, quality and service delivery.

Quality Assurance, Hygiene & Compliance:

• Maintain full compliance with Sofitel brand standards, LQA standards and corporate operating procedures.
• Ensure all Food Safety Management Systems comply with local regulations and international best practices.
• Oversee HACCP implementation, sanitation standards and hygiene audits.
• Conduct regular inspections of all Food & Beverage outlets and back-of-house facilities.
• Ensure departmental readiness for internal and external quality audits.

Procurement & Inventory Management:

• Oversee procurement processes for Food & Beverage products and operating equipment.
• Ensure effective inventory management and stock control across all outlets.
• Minimize waste through efficient purchasing, storage and production planning.
• Monitor supplier performance to ensure consistent quality, pricing and service.
• Support sustainable sourcing initiatives where appropriate.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel Administration, Culinary Management, Business Administration or a related field.
• Minimum 10 years' experience in progressive Food & Beverage leadership within luxury hotels
• Proven experience managing complex Food & Beverage operations with multiple outlets and large-scale banqueting.
• Strong financial acumen with expertise in budgeting, forecasting, cost control and revenue optimization.
• Comprehensive knowledge of luxury service standards, culinary trends, food safety and operational excellence.
• Excellent communication, negotiation and stakeholder management skills.
• Experience working within an international luxury hospitality brand.
• Fluent in English; Arabic is an advantage.

Additional Information

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.