Food & Beverage Operations Management·Updated on Nov 14·
Full-timeDoha, QatarNo salary listedIn-person
About the Job
Requirements
A Bachelor's degree in Hospitality Management, Business Administration, or Culinary Arts, or equivalent practical experience.
A minimum of 8–10 years in senior luxury hospitality operations, including at least 3–5 years as a Director of F&B or Director of Operations in a recognized 5-star international hotel or luxury resort.
A proven track record operating complex multi-unit resort properties alongside high-volume banqueting and high-end convention operations.
Advanced understanding of departmental profit and loss statements, budgeting, labor scheduling algorithms, and inventory control software such as Opera/Micros Simphony, BirchStreet, or Infrasys.
HACCP or management certification is required.
Responsibilities
Direct the strategic positioning of all 11 food and beverage venues to ensure distinct market identities and competitiveness.
Conceptualize, pilot, and refresh seasonal menus, beverage programs, guest activation series, and signature culinary pop-ups in alignment with the Executive Chef and Head Sommelier.
Champion luxury brand service rituals and ensure execution across casual luxury and ultra-fine-dining environments.
Provide executive oversight for large-scale banquet spaces, beachfront event lawns, and private ballroom facilities serving galas, international summits, multi-day incentive groups, and 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 private dining revenue.
Enforce production, staging, and service standards for simultaneous events across separate wings and outdoor resort venues.
Assume full profit and loss accountability for the multi-outlet food and beverage operation, establishing annual operating budgets, capital expenditure forecasts, and monthly financial reviews.
Control food and beverage cost of goods sold, operational labor margins, and operating expenses while maintaining guest experience and product quality.
Drive beverage and average-check maximization through upselling programs, dynamic pricing, and targeted culinary masterclasses or pairing experiences.
Oversee procurement quality, supply chain integrity, par-level management, and vendor relations across domestic and international specialty food distributors.
Establish standard operating procedures and luxury service touchpoints aligned with leading global auditing standards such as Forbes Travel Guide.
Maintain adherence to local and international health, safety, food handling, HACCP, and hygiene regulations across service preparation areas, bars, satellite kitchens, and banquet setups.
Lead, mentor, and build a diverse hospitality team, fostering pride, empowerment, hospitality craft, and career growth.
Design and execute 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 operational tiers.
Desired Qualifications
A Master's degree or relevant executive certificates.
WSET Level 2/3 or Court of Master Sommeliers certification.
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.
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.