Application Deadline: 30 November 2026

Department: Food & Beverage

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

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.
  
  
  

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.