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Fairmont Le Manoir Richelieu Logo Fairmont Le Manoir Richelieu · Hospitality and Tourism

Director of Food & Beverages

Saudi Arabia, Madinah · Job Posted January 05, 2026
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Job Description

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS.

Job Responsibility

  • Maintain and develop guest hospitality as a prime goal
  • Exercise strong leadership and visible management in front areas
  • Maintain standards of quality, service, and facilities
  • Ensure smooth and economical running of the entire Food & Beverage department
  • Assist management in implementing Operational Standards and hotel rules
  • Organize F&B administration
  • Compile and adhere to financial budgets
  • Co-operate with hotel’s Rooms Division Guest Relation
  • Co-ordinate with Sales Offices
  • Oversee commercial/sales activities
  • Oversee kitchen and food production, storage
  • Oversee stewarding & buffets
  • Oversee administration / F&B control / purchasing
  • Oversee quality / product / image
  • Work in harmony with colleagues, Housekeeping, Sales & Accounting
  • Plan yearly targets and financial budgets for F&B area
  • Plan annual food promotions
  • Monitor new offers
  • Initiate and supervise staff sales training
  • Control and analyze quality levels, guest satisfaction, costs, cleanliness
  • Check Room Service and mini bar procedures
  • Supervise outside catering and in-house parties
  • Co-ordinate and monitor tour group dining
  • Control quality standard of food
  • Ensure food preparation follows recipes and presentation standards
  • Supervise Chef on staff productivity, schedules, procedures, food cost
  • Check storage of F&B
  • Follow stewarding procedures
  • Control consumption of china, glass and cutlery
  • Check work schedules
  • Advise purchasing
  • Sign purchase orders
  • Supervise Food Cost Controller
  • Administer discounts and complimentary according to policy
  • Co-ordinate with Housekeeping, Sales and Accounting
  • Ensure staff know emergency procedures
  • Execute regular technical/skills training
  • Review reservation books daily
  • Maintain monthly overview of vacation- and public holiday balance
  • Assume responsibility of MOD when scheduled

Requirements

  • Hotel Management Degree / Diploma in Food & Beverages
  • Minimum 2 years of relevant experience in a similar capacity
  • Excellent reading, writing and oral proficiency in English language
  • Ability to speak other languages
  • Good working knowledge of MS Excel, Word, & PowerPoint
  • Strong leadership, interpersonal and training skills
  • Good communication and customer contact skills
  • Results and service oriented with an eye for details
  • Ability to multi-task, work well in stressful & high-pressure situations
  • A team player & builder
  • A motivator & self-starter
  • Well-presented and professionally groomed at all time
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