مدير الأغذية والمشروبات

Overview

Ciel Dubai Marina, Vignette Collection is a lifestyle luxury hotel located in the Dubai Marina district of Dubai, United Arab Emirates. Standing at 377 meters, Ciel is the tallest hotel in the world boasting 1,004 guestrooms featuring floor-to-ceiling panoramic glass windows, eight dining destinations, three outdoor swimming pools including one of the world's highest infinity pools, a luxury spa, and a state-of-the-art gymnasium.

Designed by award-winning architects Norr, the skyscraper is a global symbol of modern engineering and luxury. Ciel is strategically located at the gateway to Dubai Marina, offering direct access to key tourist attractions, beaches, retail centres, and transport networks. The property was developed by The First Group, a renowned UAE-based global property investment firm and is part of IHG Hotels & Resorts’ Vignette Collection. Discover more at https://www.vignettecollectionhotels.com/cieldubai.

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

Job Description

The Director of Food & Beverage is responsible for leading and managing all food and beverage operations within the hotel, including restaurants, bars, banquets, room service, catering, kitchens, and other related outlets. The role ensures exceptional guest experiences, strong financial performance, compliance with health and safety standards, and the consistent delivery of the hotel’s service standards.

KEY RESPONSIBILITIES:

• Plan, direct, and oversee all food and beverage operations.
• Develop and implement departmental strategies, policies, procedures, and service standards.
• Ensure consistently high standards of food quality, presentation, service, and guest satisfaction.
• Prepare and manage annual budgets, forecasts, operating plans, and financial reports.
• Monitor revenue, food costs, beverage costs, payroll, expenses, and departmental profitability.
• Identify opportunities to increase revenue and improve operational efficiency.
• Collaborate with the Executive Chef on menu planning, pricing, promotions, and cost control.
• Oversee purchasing, inventory management, stock control, and supplier performance.
• Ensure all outlets comply with food hygiene, health, safety, licensing, and HACCP requirements.
• Recruit, train, supervise, motivate, and evaluate food and beverage employees.
• Develop training programs to improve product knowledge, service quality, and employee performance.
• Establish staffing schedules according to business levels, events, and operational requirements.
• Review guest feedback and resolve complaints promptly and professionally.
• Coordinate with Sales, Marketing, Finance, Purchasing, Housekeeping, Front Office, and other departments.
• Develop seasonal menus, promotions, packages, and dining concepts.
• Conduct regular inspections of restaurants, bars, kitchens, storage areas, and banquet facilities.
• Maintain accurate operational, financial, inventory, and employee records.
• Prepare and present departmental performance reports to senior management.
• Monitor industry trends, competitor activity, and changing guest preferences.

Desired Skill & Expertise

• Bachelor’s degree or diploma in Hospitality Management, Hotel Management, or a related field.
• Minimum 8–10 years of food and beverage management experience, including experience in a senior leadership role.
• Previous experience in a five-star hotel, luxury resort, or leading hospitality environment.
• Strong knowledge of restaurant, bar, banquet, catering, and in-room dining operations.
• Proven experience in budgeting, forecasting, revenue management, and cost control.
• Excellent leadership, communication, organisational, and problem-solving skills.
• Strong commercial awareness with a focus on revenue generation and profitability.
• Knowledge of international luxury service standards and food safety regulations.
• Ability to work in a fast-paced, multicultural, and guest-focused environment.