Senior Director

Job SnapshotSenior Director - Food and Beverage DevelopmentRole: Senior Director - Food and Beverage DevelopmentLocation: Dubai, United Arab EmiratesIndustry: HospitalityFunction: Business-Strategic ManagementExperience: 10-15 years in international food and beverage leadership or developmentJob Type: Full-timePosition OverviewAccor is hiring a Senior Director - Food and Beverage Development in Dubai, United Arab Emirates, for a Hospitality leadership opportunity shaping distinctive dining concepts across the Raffles and Fairmont portfolios.

This corporate role will transform brand strategy, market intelligence, and commercial targets into restaurants, bars, and guest experiences suitable for new hotels, renovations, and strategic development projects. The successful candidate will guide each concept from early positioning and business-case preparation through design, construction, pre-opening, and post-launch evaluation.

The position carries significant influence over portfolio differentiation, owner confidence, guest satisfaction, operational viability, and food and beverage revenue.

Job DetailsCountry: United Arab EmiratesCity: DubaiIndustry: HospitalityFunction: Business-Strategic ManagementSalary: 40000-60000 Estimated salary range based on similar jobs in Dubai; please confirm the final offer with the employer. Gender: AnyCandidate Nationality: AnyJob Type: Full-timeRole ContextThis position provides strategic direction for food and beverage development across two internationally recognized luxury hotel brands.

It connects creative concept building with financial discipline, technical planning, operational readiness, and brand governance. Every proposed venue must offer a clear market position while remaining practical to build, operate, scale, and promote. The Senior Director will therefore balance emerging dining trends and original ideas with investment expectations, local demand, service standards, and long-term commercial performance. Key ResponsibilitiesDirect the complete development cycle for new and renovated food and beverage outlets.

Create commercially viable concepts that reflect Raffles and Fairmont brand identities.

Define the positioning, target audience, guest proposition, and competitive advantage of each venue.

Translate broad brand direction into detailed restaurant, bar, lounge, and experiential dining plans.

Conduct international market research covering consumer behaviour, culinary movements, lifestyle trends, and competitor activity.

Identify portfolio opportunities supported by credible market and commercial evidence.

Prepare business cases incorporating revenue forecasts, operating requirements, capital considerations, risks, and expected returns.

Establish measurable objectives for proposed concepts before approval and development begins.

Once a project is approved, the Senior Director will maintain alignment between the creative vision and its operational delivery. This includes working through design decisions, construction requirements, equipment planning, service models, and opening preparations.

Oversee project progress against agreed budgets, schedules, quality expectations, and approval milestones.

Partner with Development, Design, Technical Services, Operations, Procurement, Marketing, and culinary teams. Advise design and construction stakeholders on workflow, capacity, operational efficiency, and guest movement.

Ensure kitchens, bars, service areas, storage facilities, and customer spaces support the intended concept.

Develop pre-opening plans covering operating manuals, service procedures, staffing assumptions, and outlet readiness.

Coordinate initial menu direction with culinary leaders while protecting the concept 's market positioning.

Identify operational risks early and lead practical resolution before they affect opening dates.

Support project teams during testing, commissioning, training, and launch preparation.

Owner engagement and disciplined governance are central to the appointment. Recommendations must be commercially clear, evidence-based, and understandable to stakeholders with different priorities.

Serve as the principal food and beverage development contact for hotel owners and key partners.

Present project direction, financial rationale, progress, risks, and required decisions.

Secure stakeholder support while managing expectations throughout the project lifecycle.

Establish governance standards for concept review, approval, documentation, and change control.

Confirm that proposed outlets meet brand requirements, financial targets, and operational feasibility tests.

Evaluate chefs, restaurateurs, consultants, and third-party operators for potential partnerships.

Structure productive relationships with external specialists without weakening brand ownership or project accountability. Mai