Food & Beverage Operations Manager at Accor

Doha, , Qatar -

Full Time

Start Date

Immediate

Expiry Date

03 Jan, 26

Salary

0.0

Posted On

05 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operational Leadership, Financial Management, Team Management, Guest Experience, Service Excellence, Strategic Collaboration, Compliance, Safety, Interpersonal Skills, Leadership Skills, Communication Skills, F&B Management, P&L Management, Cultural Awareness, Problem Solving, Training, Mentoring

Industry

Hospitality

Description

Company Description #BeLimitless 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 Description Job Summary The Food & Beverage Operations Manager is responsible for leading and overseeing the daily operations of all F&B outlets at Raffles & Fairmont Doha. This role ensures the highest level of guest satisfaction, operational efficiency, financial performance, and team development. With a commitment to luxury hospitality, innovation, and service excellence, the F&B Operations Manager supports the strategic direction of the Food & Beverage division and ensures alignment with the brand standards of both Raffles and Fairmont. Key Responsibilities Operational Leadership Supervise the day-to-day operations of all F&B venues including restaurants, bars, lounges, and in-room dining. Maintain consistency in quality, service delivery, and guest experience across all touchpoints. Collaborate with the Chefs and Restaurant Managers to ensure smooth coordination between kitchen and service operations. Monitor service standards and implement improvement plans where needed. Financial Management Drive revenue growth through upselling, promotions, and cost control initiatives. Support in the development and execution of the F&B budget, forecasting, and performance analysis. Optimize labor productivity and manage departmental expenditures in line with forecasts. Team Management & Development Lead, train, and mentor a multicultural and dynamic F&B team. Promote a positive, respectful, and inclusive work culture in line with company values. Conduct regular performance reviews and support professional development plans. Ensure adequate staffing levels and succession planning across outlets. Guest Experience & Service Excellence Uphold and enhance service excellence in line with Forbes and LQA standards. Resolve guest complaints promptly and professionally, ensuring total satisfaction. Implement and support guest feedback systems and monitor trends. Strategic Collaboration Work closely with the Assistant Director of F&B to execute departmental strategies and goals. Participate in F&B innovation projects, menu planning, and promotional initiatives. Liaise with Marketing and Events teams to develop seasonal campaigns and activations. Compliance & Safety Ensure compliance with local health and safety regulations, HACCP standards, and corporate policies. Uphold brand, legal, and ethical standards in all F&B operations. Qualifications Bachelor’s degree in Hospitality Management or related field Minimum 5 years of progressive F&B leadership experience in luxury hotel/s and/or resort/s; GCC experience preferred Experience in high volume F&B operations and management Proven financial acumen and experience with P&L management Exceptional interpersonal, leadership, and communication skills Proficiency in English; additional languages are a plus Familiarity with relevant F&B POS and management systems

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Responsibilities

The Food & Beverage Operations Manager oversees daily operations of all F&B outlets, ensuring guest satisfaction and operational efficiency. This role involves collaboration with chefs and restaurant managers to maintain service standards and drive revenue growth.