Director of Food

2 weeks ago

Doha, Baladīyat ad Dawḩah, Qatar RIXOS RIXOS DOHA QETAIFAN ISLAND Full time

Rixos Qetaifan Island North


Opening in 2023, Rixos Qetaifan Island North will comprise a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark.

The resort will boast panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country's biggest draws will be Qetaifan Island North's Waterpark attraction. The Icon Tower is the world's highest tower of its kind, reaching 82 metres.

Director of Food & Beverage


Reporting to the Director of Operations/General Manager, the role holder contribute to the performance of their departments by facilitating the hiring and retention of exceptional talent as well as driving colleague engagement, learning and development, performance and talent within their departments by strategically leading through their Department Heads.

They will have a desire to be the best at what they do and achieve operational excellence in their departments through all the metrics that are measured.


What's in it for you:

  • Be part of a unique and complex resort in Qatar
  • Take advantage of opportunities to be recognized for your professional contributions
  • Employee benefit card offering discounted rates in Accor worldwide
  • Learning programs through our academies
  • Opportunity to develop your talent and grow within your property and across the world
  • Ability to make a difference through our Corporate Social Responsibility activities like Planet 21

What you will be doing:

  • Responsible for and oversees all Food & Beverage areas, ensuring that all hotel guests and visitors are met, and guest satisfaction is maintained across the resort.
  • Maintains a high level of communication and feedback within the departments
  • To ensure that all policies and SOP's are in place for the Food and Beverage Department and that they are regularly checked upon, filed correctly and adhered to at all times
  • To make sure that appropriate fire evacuation procedures are in place, that all colleagues are aware of them and that regular fire drills are carried out
  • To ensure regular team, section and departmental meetings are held in the Food and Beverage Department and that the results/outcomes are recorded, filed and followed up
  • To be aware of local market competition, to monitor trends within the industry and make suggestions how these could be implemented in our hotel.
  • To carry out regular quality control functions in all areas of the Food and Beverage Department to ensure a consistent high quality of all services is maintained.
  • To be innovative, suggesting new ideas and investigating new ways of doing things or new services for our guests
  • To provide advice to the hotel's management team on all aspects of the hotel's operations, environmental health & safety matters as well as the operational efficiency of the property
  • To carry out quality control functions in all areas of the department daily to ensure a consistent high quality of all services is maintained
  • To ensure the timely and correct preparation and submission of all administration and audit reports
  • To handle guest complaints, comments, problems and requests in a professional & efficient manner, to document all complaints properly and to ensure that other HODs and Managers are fully informed about complaints/issues concerning their areas of responsibility
  • To carry out Duty Manager shifts/tasks when required and to perform any other duties that may be assigned from time to time by the Management
  • To make sure that all working materials/equipment, areas, signage and vehicles are always in good condition and cleaned/maintained regularly and that all faulty equipment, repair matters and health & safety concerns are immediately reported to the appropriate departments for rectification
  • Together with the Executive Chef, to establish the pricing policy for all F&B outlets and to initiate price changes if and when required
  • Based on sales figures by menu items, to review the profitability and popularity of dishes on the menu and to make changes where applicable together with the Executive Chef
  • To ensure that cost effectiveness, technical efficiency and overall quality of all services performed, and all work carried out
  • To coordinate and control issues related to costs, expenses, wastage, breakages, security and stock control
  • To ensure regular inventories of the Department are carried out on time.

Your experience and skills include:

  • Educated to bachelor's degree level or beyond, most likely within a business or hospitality management related discipline, or experience equivalent
  • Prior experience as a Department Head in a large, fast paced organisation
  • Fluency in verbal and written English is essential an additional language eg Arabic would be an advantage
  • Must be a highly capable user of Microsoft office programmes including Excel, Word, PowerPoint and Outlook.

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