Director of Food and Beverage

Director of Food and Beverage - Luxury Hotel Operations Job Snapshot - Role: Director of Food and Beverage - Location: Dubai, United Arab Emirates - Industry: Hospitality - Function: Food Services-Hospitality - Experience: Minimum 8 years of progressive Food and Beverage experience, including senior leadership responsibilities - Job Type: Full Time - Work Arrangement: On-site

Position Overview Accor is seeking an accomplished Director of Food and Beverage to lead the hotel 's dining, beverage, banqueting, events, and culinary operations in Dubai, United Arab Emirates. This senior leadership position is responsible for shaping the Food and Beverage (F&B) strategy, delivering exceptional luxury dining experiences, and achieving the department 's commercial and operational objectives. The Director of Food and Beverage will oversee multiple outlets and large teams, manage budgets and profitability, introduce innovative dining concepts, and ensure consistent compliance with Accor brand standards and food safety regulations. The successful candidate must bring at least eight years of progressive luxury hotel F&B experience, including senior management responsibilities. Previous senior F&B leadership experience within the UAE hospitality industry is mandatory.

Job Details

• Country: United Arab Emirates
• City: Dubai
• Industry: Hospitality
• Function: Food Services-Hospitality
• Salary: Not disclosed
• Gender: No Preference
• Candidate Nationality: Not specified
• Job Type: Full Time
• Work Arrangement: On-site
• Food and Beverage Leadership

• Provide strategic direction and operational leadership across all hotel Food and Beverage departments.
• Oversee restaurants, bars, banqueting facilities, events, and culinary operations.
• Ensure daily operations consistently reflect the hotel 's luxury service expectations and Accor brand standards.
• Develop and implement departmental strategies aligned with the hotel 's overall business objectives.
• Establish clear operational priorities, performance expectations, and accountability across F&B teams.
• Maintain efficient coordination between dining outlets, banquet operations, and culinary departments.
• Conduct regular operational reviews, outlet inspections, and departmental meetings.
• Identify opportunities to strengthen operational efficiency, service consistency, and business performance.

Revenue Growth and Financial Performance

• Drive F&B revenue, profitability, and achievement of budgeted financial targets.
• Prepare and implement annual departmental budgets, business plans, and commercial strategies.
• Monitor financial results, operating expenses, revenue performance, and departmental profitability.
• Identify opportunities to increase revenue through dining experiences, promotions, events, and other F&B initiatives.
• Apply effective budgeting, cost control, and revenue management practices.
• Review departmental performance against established financial targets and operational KPIs.
• Implement corrective actions when financial or operational results fall below expectations.
• Maintain strong commercial awareness and identify opportunities for sustainable business growth.

Luxury Guest Experience

• Oversee the complete guest dining experience across restaurants, bars, banqueting, and events.
• Maintain exceptional service standards that reflect luxury hospitality expectations.
• Ensure guests receive personalized, attentive, and professional service.
• Monitor guest feedback and identify opportunities to improve dining satisfaction.
• Oversee the resolution of guest complaints and service-related concerns.
• Encourage a guest-focused culture throughout the Food and Beverage division.
• Introduce service improvements that strengthen guest loyalty and overall hotel reputation.
• Maintain consistent service quality across different outlets and dining occasions.

Culinary Collaboration and Menu Innovation

• Work closely with the Executive Chef to maintain food quality, consistency, and presentation standards.
• Support menu innovation and the development of attractive dining experiences.
• Review menu performance and profitability in collaboration with culinary leadership.
• Identify opportunities to introduce new concepts that reflect changing guest preferences.
• Ensure culinary offerings support the hotel 's positioning and commercial objectives.
• Coordinate with culinary teams to conduct consistency across restaurants, banqueting, and events.

Market Development and Commercial Opportunities

• Monitor developments in Dubai 's Food and Beverage market.
• Identify emerging culinary trends, customer preferences, and com