Director - Food and Beverage Operations

and beverage services at the property, excluding catering sales. The position is responsible for daily operational performance, financial planning, workforce leadership, service quality, regulatory compliance, and guest retention.

This role connects culinary execution with commercial performance. The successful candidate will manage budgets, control operating costs, develop departmental plans, coach managers and employees, resolve guest concerns, and ensure that restaurant, beverage, banquet, and in-room dining services consistently meet Marriott standards.

Key Responsibilities

* Direct all culinary, restaurant, beverage, banquet, and room service operations across the property.
* Develop and implement the annual food and beverage business plan.
* Manage departmental budgets, financial targets, cost controls, employee engagement plans, and guest satisfaction initiatives.
* Maintain a positive cost management index across kitchen and restaurant operations.
* Use approved budgets and financial reports to understand objectives and guide operational decisions.
* Monitor revenue, labour costs, food costs, beverage costs, productivity, and operating expenses.
* Supervise managers, team leaders, culinary employees, restaurant staff, beverage teams, and room service personnel.
* Maintain sufficient operational knowledge to support or perform essential duties during employee absences.
* Establish clear departmental priorities, performance expectations, and service goals.
* Coordinate daily operations to ensure efficient staffing, smooth service delivery, and consistent quality.
* Lead employees through visible, ethical, and commercially responsible decision-making.
* Create a workplace culture built on motivation, empowerment, teamwork, trust, and continuous improvement.
* Provide coaching, counselling, mentoring, and practical development support to employees.
* Monitor employee productivity and take corrective action when performance falls below expectations.
* Recognize strong performance and confirm that appropriate rewards are provided when employees exceed agreed standards.
* Respond promptly and constructively to employee concerns.
* Conduct timely performance reviews and document development requirements.
* Identify skills gaps and create formal training programs, classes, or on-the-job learning activities.
* Develop action plans based on employee engagement and guest satisfaction results.
* Align employees and managers with Marriott\'s service culture and guest experience standards.
* Set clear service expectations for internal and external customers.
* Respond proactively to guest feedback, complaints, and operational service failures.
* Take ownership of guest concerns until they are resolved or assigned to the appropriate manager.
* Verify that banquet functions meet operating standards and exceed guest expectations.
* Guide employees in understanding guest needs through feedback, instruction, and individual coaching.
* Review daily service performance and confirm that quality standards are consistently achieved.
* Maintain compliance with food and beverage laws, health requirements, safety procedures, and applicable regulations.
* Follow Marriott International\'s accounting controls and corporate financial procedures.
* Analyze operational information, evaluate available options, and select effective solutions.
* Maintain clear departmental communication through operating logs, team briefings, management meetings, email, and property meetings.
* Provide accurate information to supervisors, colleagues, and employees through written, verbal, electronic, and in-person communication.
* Promote fair treatment, open communication, professional conduct, confidentiality, and workplace inclusion.
* Complete other reasonable management duties required to support the property\'s business objectives.

Ideal Profile

* High school diploma or G.E.D. with at least 4 years of experience in food and beverage, culinary operations, restaurants, or a related professional field.

OR

* Two-year degree from an accredited institution in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related discipline.
* At least 2 years of relevant experience in food and beverage, culinary operations, or a comparable hospitality function.
* Demonstrated experience managing restaurant, kitchen, beverage, banquet, or room service teams.
* Strong knowledge of food and beverage laws, health regulations, hygiene requirements, and operational controls.
* Proven ability to manage budgets, costs, employee productivity, and departmental financial targets.
* Experience leading employees, setting performance standards, and conducting reviews.
* Ability to coach, motivate, counsel, and develop multicultural hospitality teams.
* Strong guest recovery skills with the confidence to resolve complaints and service failures.
* Commercial awareness and sound judgment when balancing quality, guest satisfaction, and profitability.
* Effective planning, prioritization, organization, and problem-solving abilities.
* Clear written and verbal communication skills.
* Ability to coordinate several food and beverage outlets and service areas simultaneously.
* Professional integrity with a practical, visible, and hands-on leadership style.
* Commitment to Marriott service standards, workplace fairness, and continuous operational improvement.

Skills Set

* Food and beverage operations
* Restaurant management
* Culinary operations
* Beverage operations
* Room service management
* Banquet operations
* Hospitality leadership
* Departmental budgeting
* Food cost control
* Beverage cost control
* Labour cost management
* Revenue management
* Profitability analysis
* Business planning
* Guest satisfaction
* Service quality management
* Guest complaint resolution
* Employee engagement
* Team leadership
* Performance management
* Coaching and counselling
* Training program development
* Workforce productivity
* Operational planning
* Financial reporting
* Corporate accounting compliance
* Food safety compliance
* Hospitality regulations
* Quality assurance
* Departmental communication
* Restaurant service standards
* Continuous improvement

Why Join Us

This position offers the opportunity to lead a major operational department within Dubai\'s competitive Hospitality sector. The role provides broad responsibility across restaurants, culinary services, beverages, banquets, room service, employee development, guest satisfaction, and financial performance.

Marriott International offers an established environment for experienced food and beverage professionals to expand their leadership capabilities, manage complex hotel operations, and progress toward broader executive hospitality positions. The company\'s focus on training, associate recognition, service excellence, and inclusive career development supports long-term professional growth.

About the Company

Marriott International is a global hospitality organization operating hotels, resorts, and luxury properties across a diverse international brand portfolio. Marriott Hotels and JW Marriott combine established service traditions with modern guest experiences, professional development, and operational excellence.