29 Food And Beverage Director jobs in the United Arab Emirates

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

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

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

We are seeking a seasoned executive with expertise in food and beverage leadership to spearhead the culinary experience at our hotel.

• Drive strategic direction, concept execution, and operational excellence for all F&B outlets and experiences.
• Report directly to the General Manager, collaborating with corporate teams to align F&B goals with broader property objectives.

This is a senior executive position that demands bold leadership, creativity, and precision. As the Lead Culinary Experience Manager, you will play a crucial role in preopening phases, overseeing the creation and delivery of innovative food and beverage offerings.

Key Responsibilities:

• Strategic F&B Leadership:
• Lead concept development, brand alignment, and execution of all F&B outlets ensuring signature creativity and style are reflected in every experience.
• Act as a business owner of the F&B division contributing directly to the hotel's overall strategy and positioning.
• PreOpening Project Management:
• Own end-to-end setup of the F&B division including OS&E planning, systems implementation, recruitment, and preopening training.
• Ensure outlets open on time, within budget, and to brand standards ready to deliver immersive high-impact experiences from day one.
• Operational Oversight:
• Oversee all restaurants, bars, in-room dining, events, and banqueting operations with a clear focus on service quality, guest engagement, and revenue generation.
• Drive performance-based culture through hands-on leadership, consistent coaching, and operational discipline.
• Financial Stewardship:
• Set and monitor budgets, forecasts, and P&L performance across the division.
• Optimize profitability through strategic menu engineering, cost control, and revenue management.
• Continuously evaluate performance metrics and market dynamics to refine pricing, positioning, and offering.
• Talent & Culture Building:
• Lead recruitment, onboarding, and retention of top-tier F&B talent from outlet managers to frontline staff.
• Build a vibrant, forward-thinking culture that embraces diversity, collaboration, and design-led identity.
• Develop future leaders within the team through active mentoring and succession planning.
• Guest Experience & Brand Storytelling:
• Shape the narrative of each outlet ensuring every touchpoint delivers authenticity, artistry, and emotional impact.
• Use guest feedback, social listening, and competitor insight to constantly evolve and innovate.

Requirements:

• Minimum 10 years of F&B leadership experience, including previous roles as EAM F&B or multi-outlet director in luxury or lifestyle hotels.
• Experience working in a truly global work environment is essential.
• A proven track record in pre-openings, concept execution, and brand collaborations.
• Strong financial and operational acumen coupled with a passion for service design and cultural relevance.
• Bold leadership, a visionary mindset, and the ability to inspire high-performance teams.
• Expertise in luxury dining and innovative food and beverage concepts.
• Strong customer orientation, emotional intelligence, and credibility with a sense of commitment and accountability.
• Exceptional stakeholder management skills.
• Leadership skills that inspire and unify teams around common goals striving for excellence in both quality and financial outcomes.
• Strong financial management experience with the ability to control budgets and achieve cost efficiencies.
• Passionate about curating exceptional dining experiences.
• Knowledge of food trends, sustainability initiatives, and industry best practices.
• Fluency in English (Arabic language skills are a plus).
• Creative thinking and the ability to embrace innovation while maintaining operational excellence.

Additional Information:

Join a global innovative and rapidly growing group committed to building hotels and crafting a distinguished global brand.

Embark on an exciting pre-opening journey of one of the most anticipated luxury hotels in Abu Dhabi.

Enjoy opportunities for career growth within a prestigious global portfolio of brands.

Thrive in an inclusive and collaborative environment that values individuality, promotes inclusivity, and fosters innovation and creative thinking.

Benefit from comprehensive healthcare, a competitive salary, and exclusive perks across the Ennismore family of brands.

What do we expect from you

Mondrian Abu Dhabi is preparing to make its mark and we are looking for an experienced Director of Food & Beverage to lead and shape the culinary experiences at our hotel. As the Director of F&B, you will play a crucial role in the preopening phase overseeing the creation and delivery of innovative exceptional food and beverage offerings. From managing dining outlets to curating world-class experiences, your leadership will drive the success of our F&B operations.

How your day looks like:

• Lead and oversee the preopening efforts of the F&B division including recruitment, training, operational setup, and team development.
• Develop, implement, and refine innovative food and beverage concepts that align with Mondrian's creative approach to hospitality.
• Manage the daily operations of all F&B outlets ensuring consistent quality service standards and exceptional guest experiences.
• Cultivate and inspire a high-performance culture, motivating your team to deliver excellence while embracing Mondrian's brand values.
• Control budgets, manage costs, and maximize revenue while maintaining luxury service standards.
• Collaborate with the leadership team to ensure that F&B initiatives align with the hotel's strategic objectives.
• Monitor guest feedback and key performance indicators, proactively addressing opportunities for improvement.
• Drive sustainability and innovation in F&B operations, embracing trends and best practices in the industry.
• Ensure compliance with health, safety, and local regulations.

This role requires a visionary leader with an eye for innovation and a passion for delivering exceptional guest experiences in the world of food and beverage.

Qualifications :

• Minimum of 5 years of experience in Food & Beverage management with at least 3 years in a Director-level role, ideally in a luxury or lifestyle hotel environment.
• Experience working in a truly global work environment is essential.
• Prior preopening experience is highly preferred with a strong understanding of the operational and logistical aspects involved.
• Expertise in luxury dining and innovative food and beverage concepts.
• Strong customer orientation, emotional intelligence, and credibility with a sense of commitment and accountability.
• Exceptional stakeholder management skills.
• Leadership skills that inspire and unify teams around common goals, striving for excellence in both quality and financial outcomes.
• Strong financial management experience with the ability to control budgets and achieve cost efficiencies.
• Passionate about curating exceptional dining experiences.
• Knowledge of food trends, sustainability initiatives, and industry best practices.
• Fluency in English (Arabic language skills are a plus).
• Creative thinking and the ability to embrace innovation while maintaining operational excellence.

Additional Information :

Why Join Mondrian Abu Dhabi

Global Presence & Vision

• Become part of a global, innovative, and rapidly growing group committed not only to building hotels but also to crafting a distinguished global brand.
• Embark on the exciting preopening journey of one of the most anticipated luxury hotels in Abu Dhabi.

Creative & Impactful Work

• Shape and refine the guest experience in a hotel that celebrates bold creativity, rich culture, and timeless style.
• Enjoy the opportunity to challenge the norm and thrive in an environment that is both creative and rewarding.
• Collaborate with a passionate team dedicated to curating exceptional hospitality experiences and discovering new dynamic locations.

Career Growth & Development

• Take advantage of abundant opportunities for career growth within a prestigious global portfolio of brands.
• Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work.

Inclusive Environment:

• Thrive in an inclusive and collaborative environment that values individuality, promotes inclusivity, fosters collaboration, and encourages innovative thinking.

Compensation & Benefits

• Benefit from comprehensive healthcare, a competitive salary, and exclusive perks across the Ennismore family of brands.

How to Apply: If you're a passionate hospitality leader with experience in food and beverage management and are ready to be part of a groundbreaking luxury hotel, we invite you to apply for the Director Food & Beverage role at Mondrian Abu Dhabi. Please submit your resume and a thoughtfully crafted cover letter showcasing your experience and explaining why you're the perfect fit to lead our F&B division into an exciting new chapter.

Remote Work :

No

Employment Type :

Full-time

The primary objective of the Director of Food and Beverage is to function as a business leader and marketing strategist for the Food and Beverage Department. This role requires ensuring that all outlets and banquets operate successfully, adhering to hotel standards and maximizing profitability.

• Key Responsibilities:
• Manage the operation of food and beverage outlets to ensure they meet hotel standards and generate revenue.
• Develop and implement marketing strategies to increase sales and promote the department's services.
• Maintain accurate records and reports to track performance and identify areas for improvement.

As a Director of Food and Beverage, you will have the opportunity to work in a dynamic environment, utilizing your skills to drive growth and excellence in the hospitality industry.

This role requires individuals who possess excellent leadership and communication skills, with the ability to motivate and direct teams to achieve their best. A degree in hospitality or a related field is preferred, but not essential. The ideal candidate will be a strategic thinker, able to analyze data and make informed decisions to drive business results.

You will be the Food & Beverage leadership expert driving the Food & Beverage team in all aspects from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offerings. Further, you will manage the financial aspects of the department to achieve the budgeted revenues, profit, and food & beverage costs while maintaining food and beverage quality. You will maintain the team member performance and development at a superior level, grooming good to great, and achieving targeted team member satisfaction. Finally, you will work closely with the sales & catering, marketing, and banquet teams to maximize business results.

1. Valuable previous experience in a senior leadership role within the Food & Beverage department, preferably with luxury hospitality brands.
2. Passion for operational excellence.
3. Good communication skills, both verbal and written.
4. Passion for leadership and teamwork.
5. Strong understanding of restaurant operations, banqueting, bar service, room service, and events.
6. Demonstrated success in budgeting, forecasting, and revenue growth.
7. Strategic thinking with a focus on guest experience, quality control, and profitability.
8. At least 35 years of experience in a senior leadership role (e.g., F&B Manager, Assistant Director).

Relocate to a remote area.

No

Full-time

You will be the Food & Beverage leadership expert driving the Food & Beverage team in all aspects from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offerings. Further, you will manage the financial aspects of the department to achieve the budgeted revenues, profit, and food & beverage costs while maintaining food and beverage quality. You will maintain the team member performance and development at a superior level, grooming good to great, and achieving targeted team member satisfaction. Finally, you will work closely with the sales & catering, marketing, and banquet teams to maximize business results.

• Valuable previous experience in a senior leadership role within the Food & Beverage department, preferably with luxury hospitality brands.
• Passion for operational excellence.
• Good communication skills, both verbal and written.
• Passion for leadership and teamwork.
• Strong understanding of restaurant operations, banqueting, bar service, room service, and events.
• Demonstrated success in budgeting, forecasting, and revenue growth.
• Strategic thinking with a focus on guest experience, quality control, and profitability.
• At least 35 years of experience in a senior leadership role (e.g., F&B Manager, Assistant Director).

Relocate to a remote area.

No

Full-time