Director – Restaurant & Beverage (Sindalah Island-NEOM-Red Sea)

JOB SUMMARY

Blue band director position overseeing multiple outlets reporting to Cluster Director of F&B. Responsible for all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants and Beverage Lounges. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant and kitchen operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

CANDIDATE PROFILE

Education and Experience

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
• 2-Years’ Island resort experience, with multiple types of food & beverage outlets.
• 2-Years’ experience working in a luxury hotel.

What We’re Looking For:

• Proven experience in managing and leading a team within a high-end restaurant environment or hospitality operation.
• Strong leadership and interpersonal skills with a focus on coaching, mentoring, and developing talent.
• A deep understanding of the importance of operational excellence, guest experience, and team cohesion.
• Exceptional organizational skills and the ability to manage multiple projects and priorities simultaneously.
• A passion for hospitality and a commitment to creating unique, high-quality dining experiences.
• Knowledge of local and regional culinary trends, as well as cultural sensitivity and an understanding of the Saudi market.
• Fluency in English; Arabic language skills are a plus.

Key Responsibilities:

• Lead and manage all aspects of restaurant operations, ensuring high standards of service, food quality, and cleanliness.
• Oversee the recruitment, training, and development of restaurant teams, fostering a culture of excellence and collaboration.
• Develop and implement strategic plans to enhance guest satisfaction, operational efficiency, and financial performance across all dining outlets.
• Ensure consistency in service delivery, creating memorable experiences for guests while maintaining operational efficiency.
• Collaborate with the executive culinary team to curate menus and dining experiences that reflect both local tastes and global culinary trends.
• Monitor performance metrics, set goals, and deliver on KPIs to ensure financial and operational success.
• Uphold the highest levels of hospitality, professionalism, and ethical standards in all areas of operation.

CORE LEADERSHIP ACTIVITIES

Managing Day-to-Day Operations

• Estimate food and beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Maintain service and sanitation standards in restaurant, beverage-lounge and room service areas.
• Order and purchase equipment and supplies.

Developing and Maintaining Food and Beverage Goals

• Establish challenging, realistic and obtainable goals to guide operation and performance.
• Develop business goals and create appropriate development plans.
• Integrate objectives, opportunities and resources to achieve business goals.

Developing and Maintaining Budgets

• Identify and address financial opportunities as needed.
• Manage areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
• Manage department’s controllable expenses to achieve or exceed budgeted goals.
• Maximize revenue opportunities through competitive pricing of food & beverage products and services.
• Participate in the budgeting process for areas of responsibility.

Leading Food and Beverage Team

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Achieve and exceed goals including performance goals, budget goals, team goals, etc.
• Serve as a role model to demonstrate appropriate behaviors.
• Develop means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Act as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations.
• Ensure compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensure compliance with food handling and sanitation standards.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Strive to improve service performance.

Ensuring Exceptional Customer Service

• Provide services that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Estimate cost and benefit ratio, maintaining balance between profit and service satisfaction.
• Empower employees to provide excellent customer service.
• Incorporate guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond effectively to guest problems and handle complaints.
• Share plans with property leadership and ensure corrective action is taken to continuously improve guest satisfaction results.

Managing and Conducting Human Resource Activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Ensure that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Administer the performance appraisal process for direct report managers.
• Ensure employees are treated fairly and equitably.
• Ensure employees receive on-going training to understand guest expectations.
• Observe service behaviors of employees and provide feedback to individuals and or managers.
• Solicit employee feedback, utilize an “open door” policy and review employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Inform and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Recognize good quality products and presentations.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.