Food & Beverage Manager

SOFITEL JABAL OMAR MAKKAH Manage the day-to-day operations of all food and beverage outlets. Ensure outstanding guest satisfaction through high-quality service and prompt resolution of guest concerns. Develop and implement service standards, operating procedures, and quality assurance programs. Oversee restaurant, bar, banquet, room service, and catering operations, where applicable. Prepare and manage departmental budgets, forecasts, and financial performance. Monitor food, beverage, labor, and operating costs to achieve profitability targets. Collaborate with the Executive Chef to develop menus, promotions, and seasonal offerings. Ensure compliance with food safety, sanitation, health, and local regulatory requirements. Recruit, train, coach, and evaluate managers, supervisors, and team members. Monitor inventory levels, purchasing, and supplier relationships to optimize stock control. Analyze sales reports, guest feedback, and operational KPIs to identify opportunities for improvement. Coordinate with Sales, Marketing, Front Office, Housekeeping, and Events teams to ensure seamless guest experiences. Lead quality assurance initiatives and prepare for brand audits and inspections

Minimum of 3–6 years of progressive Food & Beverage experience, with at least 3 years in a management role. Experience in luxury, upscale, or international hotel brands is preferred. Strong knowledge of restaurant, banquet, and catering operations. Understanding of food safety regulations (HACCP or equivalent) and sanitation standards. Proficiency in POS systems, inventory management software, and Microsoft Office. Excellent leadership, communication, financial, and organizational skills.

Manage the day-to-day operations of all food and beverage outlets. Ensure outstanding guest satisfaction through high-quality service and prompt resolution of guest concerns. Develop and implement service standards, operating procedures, and quality assurance programs. Oversee restaurant, bar, banquet, room service, and catering operations, where applicable. Prepare and manage departmental budgets, forecasts, and financial performance. Monitor food, beverage, labor, and operating costs to achieve profitability targets. Collaborate with the Executive Chef to develop menus, promotions, and seasonal offerings. Ensure compliance with food safety, sanitation, health, and local regulatory requirements. Recruit, train, coach, and evaluate managers, supervisors, and team members. Monitor inventory levels, purchasing, and supplier relationships to optimize stock control. Analyze sales reports, guest feedback, and operational KPIs to identify opportunities for improvement. Coordinate with Sales, Marketing, Front Office, Housekeeping, and Events teams to ensure seamless guest experiences. Lead quality assurance initiatives and prepare for brand audits and inspections