Director of Food & Beverage

About the role

The Director of Food & Beverage is a senior member of the executive team at Park Hyatt Dubai, responsible for leading all dining, beverage, banquet and in‑room dining operations. The role focuses on delivering commercial performance, service excellence and brand positioning across every outlet while driving the successful reopening and repositioning of renovated venues.

Key responsibilities

• Provide strategic oversight and leadership for all Food & Beverage operations, aligning with commercial objectives and brand standards.
• Direct the performance of restaurants, bars, lounges, banquet facilities and in‑room dining to achieve operational excellence and financial targets.
• Lead planning, execution and reopening of renovated outlets, ensuring operational readiness, staffing structures and guest engagement strategies.
• Develop and launch new dining concepts, menu engineering initiatives and promotional campaigns to strengthen market presence.
• Formulate business plans, forecasting models and revenue‑optimization strategies to maximise profitability.
• Monitor financial performance indicators (revenue, GOP, food & beverage cost, labour productivity) and implement corrective actions.
• Collaborate with Culinary, Sales & Marketing, Revenue Management and Operations teams to sustain performance post‑renovation.
• Establish operational controls, procurement, inventory management and cost‑containment measures.
• Ensure compliance with health, safety, HACCP, food safety, licensing and regulatory requirements.
• Lead, mentor and develop departmental leaders through performance management and talent development.
• Analyse industry trends and competitor activity to identify innovation and growth opportunities.

Required profile

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration or a related field.
• Minimum 3–4 years of experience in a senior Food & Beverage leadership role.
• Proven ability to drive commercial performance and manage multi‑outlet operations.
• Strong financial acumen with experience in budgeting, forecasting and cost control.
• Demonstrated success in launching new concepts and repositioning existing venues.
• Excellent stakeholder management and collaborative skills.

Required skills

• HACCP and food safety compliance knowledge.
• Budgeting and financial forecasting.
• Menu engineering.
• Inventory management.