293 Director Of Food And Beverage jobs in Dubai

Overview

Victor Bellor's professional journey in hospitality spans international experiences across Europe and Asia, including roles in F&B, operations and hotel management. He studied at the Jason de Sailly high school, with a scientific major and three years of courses in English.

Experience Highlights

• cook
• barman
• groom
• human resources manager
• guest relations manager
• accommodations manager

Career Timeline

His first year internship was in the F&B and Catering department of the Amigo Brussels hotel, where he learned the discipline required in a gourmet restaurant.

His second year internship was at the brand new Shangri-La La Hotel de Beijing Restaurant, where he participated in the restaurant's new design as well as drawing up its new menus: a multicultural experience and the cultural diversity of clients and fellow workers he observed during this internship.

One job offer from the Shangri-La Group, before finishing his second year internship, for the F&B department of the future gourmet restaurant in the London Shangri-La. He had just enough time to finish his courses at Vatel Brussels and to accumulate another six months of experience as Captain at the Maison Blanche Paris restaurant.

He spent a year and a half at the Shangri-La in London, where he was promoted from Supervisor to Assistant Restaurant Manager. He was 24 years old and led a team of over 50 people at one of the most prestigious restaurants in the English capital.

He then had a new opportunity in Hong Kong, where he began to create a restaurant chain in the Asia-Pacific area, funded by French investors and the Art de Vivre group. The first Tartine restaurant opened in October 2015 in the Soho district and was immediately a great success. A development forecast for the Take Away Corners was planned to launch in other Hong Kong districts, with the first opening in June 2016. Many other franchises were discussed in the Middle East, the United States, Southern Asia and in France.

A star-studded path in the skies of Paris.

"Vatel made me more open-minded and allowed me to meet people who contributed to making me who I am today."

Aurélie Ponce - Operations manager for the Cheval Blanc Paris Hotel / 2006 Alumnus

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Overview

Victor Bellor’s professional journey in hospitality spans international experiences across Europe and Asia, including roles in F&B, operations and hotel management. He studied at the Jason de Sailly high school, with a scientific major and three years of courses in English.

Experience Highlights

• cook
• barman
• groom
• human resources manager
• guest relations manager
• accommodations manager

Career Timeline

His first year internship was in the F&B and Catering department of the Amigo Brussels hotel, where he learned the discipline required in a gourmet restaurant.

His second year internship was at the brand new Shangri-La La Hotel de Beijing Restaurant, where he participated in the restaurant’s new design as well as drawing up its new menus: a multicultural experience and the cultural diversity of clients and fellow workers he observed during this internship.

One job offer from the Shangri-La Group, before finishing his second year internship, for the F&B department of the future gourmet restaurant in the London Shangri-La. He had just enough time to finish his courses at Vatel Brussels and to accumulate another six months of experience as Captain at the Maison Blanche Paris restaurant.

He spent a year and a half at the Shangri-La in London, where he was promoted from Supervisor to Assistant Restaurant Manager. He was 24 years old and led a team of over 50 people at one of the most prestigious restaurants in the English capital.

He then had a new opportunity in Hong Kong, where he began to create a restaurant chain in the Asia-Pacific area, funded by French investors and the Art de Vivre group. The first Tartine restaurant opened in October 2015 in the Soho district and was immediately a great success. A development forecast for the Take Away Corners was planned to launch in other Hong Kong districts, with the first opening in June 2016. Many other franchises were discussed in the Middle East, the United States, Southern Asia and in France.

A star-studded path in the skies of Paris.

“Vatel made me more open-minded and allowed me to meet people who contributed to making me who I am today.”

Aurélie Ponce - Operations manager for the Cheval Blanc Paris Hotel / 2006 Alumnus

#J-18808-Ljbffr

Six hotels experienced during his studies, one job offer before graduation, and an opportunity to start his own business in Hong Kong.

***

His name is Victor Bellor. He attended the Jason de Sailly high school, the largest campus in France, where he graduated with a scientific major.

- Three years of courses in English, or as Victor says, “the universal language of hospitality.”

- Ten different kinds of work in just three years, providing a 360° view of the field as well as experience across various hierarchical levels in hotel jobs,

as this Vatel alumnus proudly states:

• cook,
• barman,
• groom,
• human resources manager,
• guest relations manager,
• accommodations manager.

- His first-year internship in the F&B and Catering department of the Amigo Brussels hotel, where he learned the “discipline required in a gourmet restaurant.”

- His second-year internship at the brand-new Shangri-La La Hotel de Beijing Restaurant, where he participated in the restaurant’s new design and helped draw up its new menus: “an unbelievable multicultural experience, like those only found in the international hospitality industry,” Victor recalls, reflecting on the cultural diversity among his clients and colleagues during this internship.

- An offer of employment from the Shangri-La Group even before completing his second-year internship. At that time, the hotel chain was preparing to open the London Shangri-La and wanted Victor in the F&B department of its future gourmet restaurant. He had just enough time to finish his courses at Vatel Brussels and gain an additional six months of experience as the Captain at Maison Blanche Paris restaurant.

- A year and a half at the Shangri-La in London, where he was promoted from Supervisor to Assistant Restaurant Manager. At just 24 years old, he was leading a team of over 50 people at one of the most prestigious restaurants in London.

- A new opportunity in Hong Kong, where he began to “create a restaurant chain in the Asia-Pacific region, funded by French investors and supported by the Art de Vivre group. The first Tartine restaurant opened in October 2015 in the Soho district and was an immediate success.”

He foresees strong development for the upcoming “Take Away Corners,” which will be launched in other districts of Hong Kong, with the first scheduled to open in June 2016. Discussions are also underway for franchises in the Middle East, the United States, Southern Asia, and France.

A star-studded career path in the skies of Paris

“Vatel made me more open-minded and helped me meet people who contributed to making me who I am today.”

Aurélie Ponce - Operations Manager for the Cheval Blanc Paris Hotel / 2006 Alumnus

#J-18808-Ljbffr

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business their guests and their colleagues. Within this the key responsibilities for this position are:

Planning and Organising

• Directs and organizes the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality service and marketing to maximize profits through outstanding customer service.
• Participate in preparation of the hotels strategic and marketing plans. Prepare the Food and Beverage Department budget.
• Plans and directs the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
• Ensure that all Anantara Resorts Food & Beverage Standards are being adhered to.
• Keep aware of trends systems practices and equipment in Food and Beverage preparation and service in the hospitality field.
• Establish monthly reporting system to monitor key performance indicators operational expenses Project updates and other related tasks.

Operations

• To be aware of the best external competitor offerings in the local market and to continually work with hotel colleagues to improve our own offerings with the goal of being the best in the market for creativity service choice and value for money.
• You will be responsible for the efficient running of Operations in line with Anantara strategies and brand standards whilst exceeding our colleague guest and owner expectations.
• Establish SOPs and best practices for creating high quality service standards for the F&B division that offers the finest experience for guests and staff members alike.
• Supervise the functioning of all Food and Beverage employees facilities sales and costs to ensure maximum departmental profit is achieved.
• Take personal responsibility for maximizing quality levels of product and service and guest satisfaction.
• Attain high sanitation standards throughout the Food and Beverage operation by enforcing Anantara's Sanitation Checklist.
• To ensure that everyone in the departments is properly looking after all hotel property and facilities.
• To ensure that departments conduct a maintenance inspection on a monthly basis.
• Supervise and coordinate pricing and preparation of menus beverage and wine lists and liaise with local suppliers.
• Develop middle management through coaching and counselling within the F&B outlets.
• Participate in public relation activities sales calls or other promotional activities designed at enhancing the image and profitability of the F&B departments.

Administration

• The Assistant Director of Food & Beverage is responsible for the entire F&B operation in the absence of the Director of Food & Beverage.
• Maintain an effective link to Executive office guests and owning company at all times whilst fully projecting company image and brand values.
• Coordinates the organization and administrative functions in all areas of the F&B division. Ensure that all F&B reports and data are submitted on time to the appropriate departments.
• Establish and maintain effective employee relations.
• Liaise with HR in all employee matters including interviewing and hiring employee orientation performance appraisals coaching counselling and dismissal if necessary to ensure appropriate staffing and productivity.
• With the hotel training manager identify training needs and develop and deliver the required training for department employees to meet the needs of the business. Support the training of Departmental Trainers to continue to improve hotel service levels.
• To be a sales champion for the hotel generating and following up on business referrals and potential sales leads to maximize business for the hotel.
• Interviews trains supervise counsels schedules and evaluate staff.

Above all to lead by example through hands on approach to motivate our Associates to excel.

Qualifications:

• Previous Food & Beverage experience in a senior leadership role required.
• Restaurant experience required.
• Exceptional interpersonal and guest relation skills.
• Proven team builder with outstanding coaching skills.
• Clearly demonstrated ability to be innovative creative and able to think outside the box.
• University/College degree in a related discipline required.
• Strong interpersonal and problem-solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs remaining calm and courteous at all times.

Additional Information:

Available to join immediately.

Remote Work:

No.

Employment Type:

Full-time.

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Description

JOB SUMMARY

Assists in leading the property's food and beverage/culinary operations, including Restaurants/Bars, Room Service, and Banquets/Catering where applicable. The position oversees the development and implementation of departmental strategies, ensuring alignment with the brand's service strategy and initiatives. It guarantees that the food and beverage/culinary operations meet the target customer needs, promote employee satisfaction, focus on revenue growth, and maximize departmental financial performance. The role involves delivering products and services that meet or exceed the expectations of the brand's target customers and property employees, providing a solid return on investment.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years of experience in food and beverage, culinary, event management, or related professional areas.

OR

2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality Business Administration, or related major; 4 years of experience in food and beverage, culinary, event management, or related professional areas.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

Collaborates with direct reports to develop and implement promotions, food and wine pairings, menu items, and presentations.

Develops a food and beverage operating strategy aligned with the brand's business strategy and leads its execution.

Ensures departmental goals are integrated into overall plans.

Leading Food and Beverage Teams

Ensures regular communication across all food and beverage areas, including pre-meal briefings and staff meetings.

Works with direct reports to review current and potential business, troubleshooting challenges and conflicts.

Reviews staffing levels to meet guest service and operational needs.

Sets expectations and holds the food and beverage leadership team accountable for demonstrating desired service behaviors.

Provides feedback based on service observations.

Utilizes employee feedback and an open-door policy to address concerns promptly.

Communicates critical information from pre- and post-convention meetings.

Estimates consumption of food, liquor, wine, and other beverages to anticipate purchasing needs.

Orders and purchases equipment and supplies.

Maximizing Food and Beverage Revenue

Reviews financial reports to assess performance against budgets.

Ensures cash and liquor controls are in place and followed.

Encourages calculated risks to generate incremental revenue and deliver excellent service.

Ensuring Exceptional Customer Service

Creates an atmosphere that meets or exceeds guest expectations.

Reviews guest feedback and satisfaction data to identify improvement areas.

Strives to enhance service performance continually.

Managing Human Resources Activities

Ensures fair and consistent application of policies, disciplinary procedures, and documentation.

Conducts annual performance appraisals for direct reports.

Communicates and executes emergency procedures.

Hires and trains food & beverage leadership team members demonstrating expertise, creativity, and entrepreneurial leadership.

Ensures new hires participate in orientation and receive appropriate training.

Sets goals and expectations, using performance reviews, and holds staff accountable.

Provides ongoing training to meet guest expectations.

Marriott International is an equal opportunity employer, committed to hiring a diverse and inclusive workforce, and does not discriminate based on disability, veteran status, or any other protected class under applicable law.

Required Experience:

Director

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**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Marquis Hotel Dubai, Sheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates, VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Assists in leading the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
OR
- 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.
**CORE WORK ACTIVITIES**
**Developing and Executing Food and Beverage Strategy and Goals**
- Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
- Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution.
- Ensures integration of departmental goals in game plans.
**Leading Food and Beverage Teams**
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
- Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
- Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).
- Reviews staffing levels to ensure that guest service and operational needs are met.
- Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
- Provides feedback to employees based on observation of service behaviors.
- Utilizes employee feedback and an "open door" policy to identify and address employee problems or concerns in a timely manner.
- Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Order and purchase equipment and supplies.
**Maximizing Food and Beverage Revenue**
- Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
- Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.
**Ensuring Exceptional Customer Service**
- Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
- Strives to improve service performance.
**Managing and Conducting Human Resource Activities**
- Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
- Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.
- Communicates and executes departmental and property emergency procedures.
- Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
- Ensures new hires participate in the department's orientation program and receive the appropriate new hire training to successfully perform their job.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Establishes guidelines so employees understand expectations and parameters.
- Ensures employees receive on-going training to understand guest expectations.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Description

JOB SUMMARY

Assists in leading the propertys food and beverage/culinary operation including Restaurants/Bars Room Service and Banquets/Catering where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brands target customer needs ensures employee satisfaction focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brands target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in the food and beverage culinary event management or related professional area.

OR

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.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

Works with direct reports to develop and implement promotions food and wine pairings menu items and presentations.

Develops a food and beverage operating strategy that is aligned with the brands business strategy and leads its execution.

Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

Ensures that regular on-going communication occurs in all areas of food and beverage (e.g. pre-meal briefings staff meetings culinary team).

Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.

Ensures that regular on-going communication occurs in all areas of food and beverage (e.g. pre-meal briefings and staff meetings).

Reviews staffing levels to ensure that guest service and operational needs are met.

Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

Provides feedback to employees based on observation of service behaviors.

Utilizes employee feedback and an open door policy to identify and address employee problems or concerns in a timely manner.

Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.

Estimate food liquor wine and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.

Reviews comment cards guest satisfaction results and other data to identify areas of improvement.

Strives to improve service performance.

Managing and Conducting Human Resource Activities

Ensures property policies are administered fairly and consistently disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.

Communicates and executes departmental and property emergency procedures.

Hires food & beverage leadership team members who demonstrate strong functional expertise creativity and entrepreneurial leadership to meet the business needs of the operation.

Ensures new hires participate in the departments orientation program and receive the appropriate new hire training to successfully perform their job.

Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

Establishes guidelines so employees understand expectations and parameters.

Ensures employees receive on-going training to understand guest expectations.

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

Required Experience:

Director

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Overview

An exciting opportunity has arisen for a Director of Food & Beverage to join the Jumeirah Burj Al Arab team.

Responsibilities

• Spearhead the vision and execution of world-class Food & Beverage experiences across the hotel's iconic outlets, setting new benchmarks in luxury dining and guest satisfaction.
• Collaborate with outlet managers to develop market-relevant dining concepts and execute high-impact dining experiences.
• Drive revenue growth and profitability through strategic planning, cost control, and innovative promotional initiatives.
• Champion colleague development by setting performance standards, mentoring teams, and fostering a culture of excellence.
• Represent Burj Al Arab in PR and promotional events, enhancing brand visibility and reinforcing its global reputation for culinary and service excellence.

About You

• 12 to 15 years of experience in Food & Beverage within luxury hospitality, fine dining and gastronomic restaurant operations, with a successful track record in senior F&B management positions.
• Bachelor's Degree in Hospitality Management.
• Strong leadership skills with the ability to inspire and develop high-performing teams.
• A solid culinary background or deep understanding of culinary operations.
• A strategic mindset, exceptional communication skills, and a commitment to delivering world-class guest experience

Benefits

We offer an attractive tax-free salary, paid in Dirhams (AED), the local currency of the UAE.

In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, excellent leave and health care package including dental coverage, flights home, life insurance, incentive programs, children's education assistance and other employee benefits making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.

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Overview

We're Hiring: Director of Food & Beverage – 5-Star Luxury Hotel, Dubai

A prestigious 5-star luxury hotel in Dubai is seeking an accomplished Director of Food & Beverage to oversee its award-winning dining operations across multiple venues. This leadership role requires a visionary professional with deep knowledge of the UAE hospitality market and a proven track record in luxury hotels.

Job Summary

As Director of Food & Beverage, you will be responsible for driving the strategic direction and operational excellence of all F&B outlets, ensuring world-class service and guest satisfaction. You will lead a large and diverse team, optimize revenue performance, and uphold the highest standards of luxury dining in line with the hotel's brand identity.

Duties and Responsibilities

• Lead, mentor, and inspire a large F&B team across multiple venues.
• Develop and implement F&B strategies to maximize revenue and profitability.
• Ensure consistency in service quality, guest experience, and brand standards.
• Oversee budgeting, forecasting, and cost control across all outlets.
• Drive innovation in menus, concepts, and guest offerings.
• Maintain strong relationships with guests, stakeholders, and suppliers.
• Ensure compliance with health, safety, and hygiene regulations.
• Recruit, train, and retain top hospitality talent within the F&B division.
• Collaborate closely with other hotel departments to achieve overall business objectives.

What We Offer

• Competitive, tax-free salary
• Yearly flight ticket (depending on status)
• Live-in or live-out accommodation option
• Comprehensive medical insurance (depending on status)
• Residence visa sponsorship for self and family (depending on status)
• Schooling allowance (as per company policy and status)

Requirements

• Minimum 4 years of experience in a 5-star luxury hotel in a senior F&B leadership role, managing multiple venues.
• Excellent knowledge of the UAE hospitality market .
• Proven ability to lead and motivate large, multicultural teams.
• Strong financial acumen and business development skills.
• Passion for luxury service, innovation, and exceeding guest expectations.
• Flexibility to manage a demanding role that extends beyond regular office hours, given the complexity of operations and nightlife venues.

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