Director of Food & Beverage

Department: Food & Beverage Location: Kingdom of Bahrain - Manama Description The Director of Food & Beverage drives the end-to-end commercial conceptualisation, operational launch, and brand positioning of all dining venues and room service operations. This role leads venue design workflows, menu architecture, procurement, vendor selection, team recruitment, and staff training. The Director of Food & Beverage ensures every outlet delivers top-tier luxury hospitality, strong profitability, and market differentiation across Bahrain's competitive dining scene. Key Responsibilities How You Will Make a Difference; What We’re Looking For Pre-Opening Concept Development & Planning • Finalise, launch, and refine venue concepts, service styles, and marketing positioning across all speciality restaurants, all-day dining outlets, bars/lounges, pool decks, and extensive MICE/Banqueting spaces. • Collaborate with the Executive Chef to design profitable menus, beverage lists, and pricing strategies based on regional market analysis and target demographics. • Oversee the selection, specification, sourcing, and setup of all OS&E items (tableware, glassware, linen, service equipment) in line with Kempinski guidelines. • Coordinate with architectural, interior design, and MEP teams on kitchen and venue layouts, service flows, POS installations, and back-of-house logistics before property handover. 2. Financial & Commercial Performance • Formulate and manage the Pre-Opening F&B departmental budget, OS&E allocation, launch expenses, and initial operating revenue forecasts. • Set operational KPIs, target food and beverage cost ratios, average checks, covers, and labor cost metrics. • Design revenue-generating promotions, high-end guest experiences, catering packages, and local membership initiatives to drive non-resident dining traffic. 3. Operational Execution & Compliance • Establish Departmental Standard Operating Procedures (SOPs), service manuals, and luxury service protocols across all front-of-house F&B touchpoints. • Drive complete implementation of HACCP (Hazard Analysis Critical Control Point), food safety, hygiene standards, and local municipality health/licensing requirements. 4. Talent Acquisition & Team Leadership • Build, recruit, and onboard a high-performing F&B service team, selecting qualified outlet managers. • Execute pre-opening service training academies covering service sequence, product knowledge. • Foster a high-energy, culture-driven workplace focused on service excellence and team retention. Skills, Knowledge and Expertise What Makes You a Great Fit; Who We’re Looking For • Experience: Minimum 5–8 years as a Director of Food & Beverage or Executive Assistant Manager i/c of F&B in a luxury hotel. • Pre-Opening Track Record: Demonstrated experience successfully taking luxury hotel F&B operations from pre-opening build-out to operational launch. • GCC / Regional Market Knowledge: Prior Middle East experience preferred; familiarity with local Bahrain/GCC dining trends, guest expectations, and local supplier networks. • Education: Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. • Technical & Beverage Expertise: Strong financial acumen (P&L management, food cost control) alongside deep knowledge of international culinary trends, wine, and mixology programs. • Languages: Business fluency in English is required; Arabic language skills are a plus. Why Join Kempinski Kempinski emphasises talent development and offers career progression within its global network, with properties in over 30 countries. There are opportunities to work in diverse cultural environments whilst continuing your professional growth. We are proud to foster a culture where employees feel valued, heard, and are empowered to deliver exceptional guest experiences. Be part of a legacy, build your future. Discover the possibilities at Kempinski. Show more Show less

Minimum 5–8 years as a Director of Food & Beverage or Executive Assistant Manager i/c of F&B in a luxury hotel. Pre-Opening Track Record: Demonstrated experience successfully taking luxury hotel F&B operations from pre-opening build-out to operational launch. GCC / Regional Market Knowledge: Prior Middle East experience preferred; familiarity with local Bahrain/GCC dining trends, guest expectations, and local supplier networks. Education: Degree in Hospitality Management, Culinary Arts, Business Administration, or a related field. Technical & Beverage Expertise: Strong financial acumen (P&L management, food cost control) alongside deep knowledge of international culinary trends, wine, and mixology programs. Languages: Business fluency in English is required; Arabic language skills are a plus.

Pre-Opening Concept Development & Planning: Finalise, launch, and refine venue concepts, service styles, and marketing positioning across all speciality restaurants, all-day dining outlets, bars/lounges, pool decks, and extensive MICE/Banqueting spaces. Collaborate with the Executive Chef to design profitable menus, beverage lists, and pricing strategies based on regional market analysis and target demographics. Oversee the selection, specification, sourcing, and setup of all OS&E items (tableware, glassware, linen, service equipment) in line with Kempinski guidelines. Coordinate with architectural, interior design, and MEP teams on kitchen and venue layouts, service flows, POS installations, and back-of-house logistics before property handover. Financial & Commercial Performance: Formulate and manage the Pre-Opening F&B departmental budget, OS&E allocation, launch expenses, and initial operating revenue forecasts. Set operational KPIs, target food and beverage cost ratios, average checks, covers, and labor cost metrics. Design revenue-generating promotions, high-end guest experiences, catering packages, and local membership initiatives to drive non-resident dining traffic. Operational Execution & Compliance: Establish Departmental SOPs, service manuals, and luxury service protocols across all front-of-house F&B touchpoints. Drive complete implementation of HACCP, food safety, hygiene standards, and local municipality health/licensing requirements. Talent Acquisition & Team Leadership: Build, recruit, and onboard a high-performing F&B service team, selecting qualified outlet managers. Execute pre-opening service training academies covering service sequence, product knowledge. Foster a high-energy, culture-driven workplace focused on service excellence and team retention.