383 Food And Beverage Manager jobs in Dubai

Strategic Planning & Development

Develop and execute a comprehensive Food & Beverage strategy aligned with the hotel's overall vision and business goals.
Analyze market trends, guest preferences, and competitor activities to identify opportunities for innovation and growth.
Collaborate with the General Manager and senior leadership to establish performance objectives and KPIs for the department.

Operational Excellence

Ensure seamless daily operations across all Food & Beverage outlets including restaurants, bars, in-room dining, and banqueting services.
Maintain the highest standards of food quality, presentation, and service in line with Accor brand values.
Oversee inventory management, procurement, and cost control to maximize profitability while minimizing waste.
Implement and regularly review standard operating procedures (SOPs) to enhance efficiency and compliance with health, safety, and hygiene regulations.

Guest Experience & Satisfaction

Foster a culture of personalized and anticipatory service, exceeding guest expectations at every interaction.
Handle guest complaints and special requests promptly and professionally, ensuring total satisfaction.
Regularly review guest feedback through surveys, reviews, and direct interactions to identify areas for improvement.
Collaborate with the culinary team to design innovative menus and curate memorable dining experiences.

Financial Management

Prepare and manage the Food & Beverage department's budget, ensuring alignment with financial goals.
Monitor revenue performance, operational costs, and profitability metrics, implementing corrective actions when necessary.
Develop strategies to drive revenue growth through promotional activities, special events, and partnerships.
Conduct regular financial analysis and forecasting to identify trends and opportunities for optimization.

Team Leadership & Development

Recruit, train, and mentor a high-performing team of Food & Beverage professionals.
Conduct regular performance evaluations, providing constructive feedback and career development opportunities.
Promote a collaborative and inclusive work environment that aligns with Accor's core values.
Organize regular training sessions to ensure the team is equipped with the latest industry knowledge and skills.

Health, Safety & Compliance

Ensure strict adherence to local and international health, safety, and hygiene regulations.
Conduct regular audits and inspections to maintain compliance with standards.
Train staff on safety protocols including emergency response and safe handling of equipment and food.
Lead initiatives to promote sustainability and eco-friendly practices within the Food & Beverage operations.

Administrative Responsibilities

Oversee the implementation of technology and systems to streamline operations and enhance efficiency.
Ensure all departmental documentation complies with company policies and regulatory requirements.

Qualifications :

Qualifications & Requirements

Bachelor's degree in Hospitality Management, Business Administration, or a related field.
Minimum 5 years of experience in Food & Beverage management, preferably in a luxury or five-star hotel environment.
Exceptional leadership, communication, and organizational skills.
In-depth knowledge of international cuisines, wines, and mixology.
Proficiency in financial management, revenue analysis, and budgeting.
Strong commitment to guest satisfaction and service excellence.

Remote Work :

No

Employment Type :

Full-time

Are you a dynamic and experienced food and beverage professional ready to take the next step in your career with a prestigious brand Pullman Dubai Jumeirah Lakes Towers is looking for a passionate Assistant F&B Manager to join our vibrant team and contribute to an exceptional dining and guest experience.

Key Responsibilities:

• Operational Excellence: Oversee daily F&B operations across all outlets ensuring smooth service flow impeccable quality control and strict adherence to Pullman brand standards.

• Team Leadership & Development: Supervise train mentor and motivate F&B staff fostering a positive professional and productive work environment that encourages growth.

• Guest Experience Enhancement: Actively engage with our international guests handle feedback proactively and resolve any issues swiftly and gracefully to ensure memorable dining experiences that reflect Pullmans luxury standards.

• Inventory & Cost Control: Assist in managing inventory levels minimizing waste optimizing purchasing and controlling costs to meet budgetary goals for all F&B operations.

• Compliance & Safety: Ensure all health safety and hygiene regulations (local and international) are strictly followed across all F&B areas maintaining a safe environment for both guests and colleagues.

• Menu & Promotion Support: Contribute creatively to menu development special promotions themed nights and event planning to keep our offerings fresh and engaging.

• Administrative Tasks: Assist with staff scheduling performance reporting sales analysis and other administrative duties as required to support efficient F&B management.

Qualifications :

• Proven experience (2 years) in assistant management role within a reputable 4 or 5-star hotel F&B department preferably in a fast-paced international setting.

• Strong understanding of upscale F&B operations including service standards cost control inventory management and HACCP/hygiene regulations.

• Exceptional leadership communication and interpersonal skills with the ability to inspire and manage a diverse team.

• A genuine passion for hospitality a keen eye for detail and a commitment to delivering outstanding guest service consistent with the Pullman brand.

• Ability to work effectively under pressure adapt to changing demands and manage multiple priorities in a dynamic environment.

• Flexibility to work various shifts including evenings weekends and public holidays as per operational needs.

• Proficiency in English (written and spoken) is essential; knowledge of additional languages (e.g. Arabic Russian French) is a significant advantage.

• Relevant hospitality management qualifications or certifications are highly desirable.

Remote Work :

No

Employment Type :

Full-time

1. F&B Operations Management

• Oversee all day-to-day food and beverage operations within the Chill Out Store.
• Ensure smooth coordination with the team.
• Monitor and maintain service flow, table turnover, and overall guest experience.

2. Team Supervision & Development

• Lead, train, and supervise all F&B staff.
• Create staff schedules, manage shift coverage, and monitor attendance and performance.
• Conduct onboarding and ongoing training to maintain service standards.

3. Guest Experience

• Ensure a consistently high level of customer service aligned with Chill Out’s unique concept.
• Handle guest complaints, special requests, and feedback promptly and professionally.
• Engage with guests on the floor to maintain a welcoming environment.

4. Inventory & Procurement

• Manage ordering, receiving, and stock control of all F&B items.
• Ensure correct stock levels are maintained based on business needs.
• Liaise with suppliers and coordinate with procurement for product availability and pricing.

5. Sales & Financial Performance

• Monitor daily sales, track key performance indicators (KPIs), and report variances.
• Implement strategies to increase sales, such as promotions and upselling.
• Minimize wastage and contribute to cost control and profitability.

6. Hygiene, Health & Safety Compliance

• Ensure full compliance with HACCP, Dubai Municipality guidelines, and internal health standards.
• Conduct daily hygiene checks in the kitchen, dining area, and cold zones.
• Lead safety briefings and maintain up to date first aid and emergency protocols.

7. Visual Standards & Merchandising

• Maintain visual presentation of the dining area, aligning with Chill Out’s brand and concept.
• Ensure menus, signage, and display items are clean, accurate, and updated.

8. Reporting & Communication

• Prepare daily and weekly reports on operations of all the staff and feedback.
• Communicate regularly with senior management or head office on challenges, updates, and support needs.
• Participate in meetings and provide input on improvement opportunities.

Qualifications:

• Proven experience in a supervisory or management role in the Food & Beverage industry (minimum 3–5 years).
• Strong leadership skills with the ability to manage, train, and motivate a diverse team.
• Excellent communication and interpersonal skills, with a customer-focused mindset.
• Ability to work independently and make sound operational decisions without direct supervision.
• Solid understanding of restaurant operations, inventory control, food safety, and hygiene standards (HACCP knowledge preferred).
• Hands-on experience with POS systems and basic F&B reporting tools.
• Ability to manage high-pressure situations and resolve customer issues professionally.
• Strong organizational and time management skills.
• Flexible with working hours, including weekends and public holidays.
• Certification in Food Safety, First Aid, or Fire Safety is a plus.
• Experience working in a themed or experiential venue (e.g., ice lounges, entertainment dining) is an advantage.

You will assist the Director of Food & Beverage 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 offering. You will manage the financial aspects of the department to achieve the budgeted revenues, profit, and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level, grooming good to great and achieving the targeted team member satisfaction. You will work closely with the sales & catering, marketing, and banquet teams to maximize the business results.

Qualifications:

• College Diploma in Hotel Management or related field
• 3 years in a managerial role within a luxury international Hotel brand.
• Advanced diplomas or certifications in F&B operations, wine, spirits, or service excellence
• Eye for detail to achieve operational excellence
• Experience leading diverse teams and managing multiple outlets
• Strong skills in training, motivating, and retaining talent.
• Able to foster a culture of excellence, elegance, and personalization.
• Deep understanding of luxury guest expectations. Familiarity with luxury branding, guest engagement strategies, and dining trends.
• Ability to curate memorable dining experiences and manage VIP requests with discretion.
• Skilled in personalizing service, anticipating needs, and resolving complaints gracefully.
• Strong knowledge of revenue generation, upselling, and marketing strategies.
• Data-driven decision-making using KPIs, guest feedback, and operational reports.

Remote Work: No

Employment Type: Full-time

Direct message the job poster from Ejadah

Job Purpose:

• Leading all aspects of operations independently as per the set DWTC standards and managing the event including set up, service delivery and post event closure
• People management and coordination of resources within the section including people, assets etc.
• To adopt a proactive approach to cost-efficiency to ensure targets are met in line with the budget, deliver efficient service and smooth execution of the events within or outside DWTC.
• Serving customers in a manner that enhances the business and image of the facility to support customer satisfaction, sales growth and maintain a professional rapport in order to have repeat business
• Ensuring compliance with government regulations, adhere to company guidelines, policies and standard practices

Duties and Responsibilities:

• Maintain productivity , quality service, creativity and innovation
• Manages and executes the event as per the approved event details including setting appropriate work schedules on advance planning for the team
• Adopt a proactive approach to create, develop, recommend and implement innovative ideas in line with market trends
• Hands on operation is very much needed and close monitoring on task assigned to subordinates to ensure jobs are carried out
• Proactive approach to prepare presentations as per company guidelines including presentation for sales department, pre-event brief/training presentation and able to present in an innovative and engaging manner
• Strong product and operation knowledge along with information related to the events within the Department
• To upsell our products and services pertaining to our operation (mocktails, various beverages etc.) during the Food Tastings and interaction with the guests in pre-event meetings
• Perform and plan all other duties assigned by the Line Manager
• Assist other sections of VSM – Hospitality Operation whenever necessary and maintain good working relationship

Minimum Qualifications/Education/Experience/Training/Knowledge:

• High school Diploma or Degree or Hotel School Management Qualification or A minimum of 2 years’ experience in similar role or 3 years’ experience at Operations Management looking to move to the next level in well-established Hospitality Industry
• Special Qualification: Fluent in English, Arabic Speaking is an added advantage
• A minimum of 2 years’ experience in similar role or 3 years’ experience at Operations Management looking to move to the next level in well-established Hospitality Industry
• Knowledge/Familiarity in Micros (Preferable)
• Experience in Management and Leadership roles
• Financial understanding of profit and loss statements
• Strong customer orientation
• Time management including multi-tasking and productivity
• Excellent interpersonal and highly effective communication skills
• Excellent team building skills and demonstrate teamwork and the ability to enhance team members' performance
• Proven ability to create, develop and implement innovative ideas in line with market trends
• Understanding Hotel/ Outlet Food and Beverage Operations

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionOther
• IndustriesFacilities Services

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We are looking for a passionate Food & Beverage leader to lead the department of our cluster hotels.

Develop and execute a comprehensive Food & Beverage strategy aligned with the hotels overall vision and business goals.
Analyze market trends, guest preferences, and competitor activities to identify opportunities for innovation and growth.
Collaborate with the General Manager to establish performance objectives and KPIs for the department.

Ensure seamless daily operations across the cluster Food & Beverage outlets.

Maintain the highest standards of food quality, presentation, and service in line with Accor brand standards.

Oversee inventory management, procurement, and cost control to maximize profitability while minimizing waste.
Implement and regularly review standard operating procedures (SOPs) to enhance efficiency and compliance with health, safety, and hygiene regulations.

Regularly review guest feedback through surveys, reviews, and direct interactions to identify areas for improvement.
Collaborate with the culinary team to design innovative menus and curate memorable dining experiences.

Prepare and manage the Food & Beverage department's budget, ensuring alignment with financial goals.

Develop strategies to drive revenue growth through promotional activities, special events, and partnerships.

Qualifications :

Bachelor's degree in Hospitality Management, Business Administration, or a related field.
Minimum 5 years of experience in Food & Beverage management.

Exceptional leadership, communication, and organizational skills.
In-depth knowledge of international cuisines, wines, and mixology.
Proficiency in financial management, revenue analysis, and budgeting.
Strong commitment to guest satisfaction and service excellence.

Additional Information :

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit, and promote diverse talent.

Remote Work :

No

Employment Type :

Full-time

Hotel: Dubai The Palm (DXBDP), Plot number PJCRC08_200

As Food & Beverage Manager, I will assume full responsibility for the efficient operation of the Food & Beverage department to provide exceptional product and service within brand operating standards.

The duties and responsibilities will include:

• Continually focus on the rejuvenation of the food & beverage experience.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Constantly assess menus and wine lists to remain relevant and in line with Six Senses wellness and sustainability practices.
• Instill a cost-focused philosophy through training and education.
• Achieve budgeted revenues, prepare monthly forecasts, monitor and control food, beverage, and labor costs, and maximize profitability within all areas of the food and beverage department.
• Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.
• Operate the department in compliance with all legal, statutory, and financial requirements, reporting systems, contractual obligations, security and safety protocols, communication standards, product and service standards, host management practices, and budgetary controls to ensure successful hotel operation.

Qualifications

To execute the role of Food & Beverage Manager, the candidate must have the required qualifications, technical skills, and experience in a similar role in luxury hotels with proven results, including:

• A Bachelor’s degree in Hotel Management, Culinary Arts, or related field, plus two or more years of related management experience, or an equivalent combination of education and experience. A Diploma in Catering or Business and more than three years’ experience in a similar role are preferred.
• Fluent in English; additional languages are a plus.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state regulations.
• Previous Dubai experience is required.

The above overview is not exhaustive and does not include all duties and responsibilities inherent in the position.

Six Senses Dubai is an equal opportunity employer. This policy applies to all terms and conditions of employment.

Interested candidates who do not meet every requirement are encouraged to apply. We look forward to your application.

JOB SUMMARY

Were looking for a passionate and hands-on Banquet Manager to lead unforgettable events at Le Mridien Dubai Hotel & Conference Centre just minutes from Dubai International Airport. With 24 unique venues and over 44000 square feet of stylish flexible event space youll be at the heart of everything from elegant weddings and high-profile galas to intimate boardroom meetings. Youll work closely with our culinary team event planners and service staff to ensure every detail is flawlessly executedbringing our signature hospitality to life. If you thrive in a fast-paced guest-focused environment and love creating memorable experiences wed love to meet you.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the food and beverage culinary 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; 2 years experience in the food and beverage culinary or related professional area.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence.

Maintains service and sanitation standards in restaurant bar/lounge and room service areas.

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

Leading Food and Beverage Team

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust respect and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Identifies the developmental needs of others and coaches mentors or otherwise helps others to improve their knowledge or skills.

Develops specific goals and plans to prioritize organize and accomplish your work.

Ensures and maintains the productivity level of employees.

Provides the leadership vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

Ensures compliance with all food & beverage policies standards and procedures by training supervising follow-up and hands on management.

Ensures compliance with all applicable laws and regulations.

Ensures compliance with food handling and sanitation standards.

Ensures staff understands local state and Federal liquor laws.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Establishes guidelines so employees understand expectations and parameters.

Monitors alcohol beverage service in compliance with local laws.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Manages day-to-day operations ensures the quality standards and meets the expectations of the customers on a daily basis.

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Empowers employees to provide excellent customer service.

Acts 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.

Handles guest problems and complaints.

Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage service levels and overall satisfaction.

Ensures corrective action is taken to continuously improve service results.

Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g. greeting from hostess speed of order taking and food and beverage delivery fulfillment of special requests collection of payment & invitation to return).

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates including setting performance standards and monitoring performance.

Identifies the educational needs of others develops formal educational or training programs or classes and teaches or instructs others.

Ensures employees are treated fairly and equitably. Strives to improve employee retention.

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

Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Strives to improve service performance.

Ensures recognition is taking place across areas of responsibility.

Additional Responsibilities

Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Assists servers and hosts on the floor during meal periods and high demand times.

Recognizes good quality products and presentations.

Supervises daily shift operations in absence of Assistant Restaurant Manager.

Oversees the financial aspects of the department including purchasing and payment of invoices.

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:

Manager

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Ensure that the Food and Beverage outlets and Banqueting Department are managed as successful independent profit for Al Khoory Hotels, ensuring maximum guest satisfaction consistent with Al Khoory Hotels Standards, through planning, organizing, directing, and controlling the Food and Beverage operation and administration.

II.Main Duties and Responsibilities

• Ensure that each Food and Beverage outlet and Banquet are managed successfully as an independent profit centers
• Ensure that each outlet is managed by a Management Team (Outlet Manager/ Executive Chef) who are totally accountable for their profitability.
• Co-ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF & E requirements
• Ensure that the Departmental Operations Budget is strictly adhered to and manager Profit & Loss
• Ensure that all the outlets and Banquets are managed efficiently, according to the established concept statements.
• Ensure that correct operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• Assign responsibilities to his assistant and outlet teams and monitor their performance periodically
• Represent the Food and Beverage Department on the Hotel's Executive Committee
• Monitor service and standards in all outlet and Banquets and to assist during peak periods. To work with the Outlet Managers and respective Sous Chef to take corrective action where necessary.
• Handle all guest complaints, requests and enquiries on food, beverage and service.
• Verifies frequently that only fresh products are used in food preparation. Liaise daily with Executive Chef/ Chef De Cuisine on food trends, quality and creative ideas
• Establish and strictly adhere to the par stocks for all operating equipment, supplies and to ensure that the outlet is adequately equipped.
• Ensure that all Departmental Operations Manuals are prepared and updated.
• Control the requisitioning, storage and careful use of all operating equipment and supplies.
• Ensure that all Food and Beverage Forms and reports are forwarded to the Corporate/Area Food and Beverage Departments
• Conduct daily operations briefings with the Outlet Managers/ F&B service Staff; Conduct monthly Food and Beverage Meeting.
• Identify market needs for both hotel guests and the local market.
• Monitor and analyze the activities and trends of competitive restaurants and other hotels' banqueting departments
• Ensure that all Outlet Management Teams and Banquet Department are fully aware of market needs and trends and that their products meet these requirements.
• Recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy
• Ensure that proper cash management controls are followed by all Food & Beverage staff members, as per policy
• Train and develop Outlet Heads so that they are able to operate independently within their own profit centers.
• Ensure that each Outlet plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
• Develop departmental trainers and assign training responsibilities with coordination with the Human Resources Department.
• Conduct yearly performance appraisals of management personnel.
• Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Carry out quarterly, bi-yearly, yearly inventory of operating equipment.
• Ensure all kitchens and eating areas are organized and maintain a high level of cleanliness
• Ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
• Ensure that all employees provide a courteous and professional service at all times.
• Assist in the training of the employees ensuring that they the necessary skills to perform their duties with the maximum efficiency.
• Supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operation Manual.
• Ensure that all employees have a complete understanding of and adhere to the Hotel Employee Rules and Regulations.
• Carry out any other reasonable duties and responsibilities as assigned.
• Undertake duties of the Duty Manager as dictated by Hotel’s Duty Managers Roster.

III.JOB ACCOUNTABILITIES

• Ensure that waste is minimized and properly recorded.
• Ensure that the Department’s Operational Budget is strictly adhered to and that all costs are strictly controlled.
• Ensure that all employees have a complete understanding of and adhere to the hotel's policies relating to Fire, Hygiene, Health and Safety.
• Reducing Food Cost up to _30__%
• Increase of Outlet Profit _10_%
• Increase of Banquet Operations Profit _10_%
• Decrease of Employee Turnover
• Adherence to the Budget

V.COMMUNICATION & WORKING RELATIONSHIPS

External:

Guests; VIP Guests

Internal:

F & B Staff

Owners

• Seniority levelDirector

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesHospitality

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