A Food and Beverage Director is responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines. You will collaborate with the Culinary and Commercial teams to develop attractive F&B concepts, menus, promotions and services, in line with brand guidelines and the F&B trends of world’s leading dining destinations to support achievement of the hotel’s commercial targets. What will I be doing? A Food and Beverage Director is responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines. You will collaborate with the Culinary and Commercial teams to develop attractive F&B concepts, menus, promotions and services, in line with brand guidelines and the F&B trends of world’s leading dining destinations to support achievement of the hotel’s commercial targets. Develop and achieve a commercial F&B business plan, considering market strategy, revenue generation, operating costs, and guest experience to support the hotel plan. Manage all Food and Beverage operations including 13 Outlets/Bars and Banqueting Operations. Prepare and manage the F&B budget to achieve departmental and hotel targets.This includes carrying out regular reviews of performance against budget targets and taking corrective actions whenever needed, as well as providing accurate forecasts, FFE. Recruit, manage, train and develop the Food and Beverage team and ensure the team delivers great guest experiences by maintaining consistently high service standards. Setdepartmental targets and objectives, work schedules, budgets, and policies. Collaborate with the Executive Chef to develop attractive menus and promotions, in line with brand identity. Collaborate with the Commercial team on the F&B sales, marketing strategy and the development of new services. Maintain good communication and work relationships in all hotel areas Ensure the F&B operations and team strictly comply with all applicable regulations and attend all the required trainings. Establish and maintain an efficient F&B workforce plan, identifying current and future workforce needs in line with business volumes and manning budget. Be environmentally aware and Comply with hotel security, fire regulations and all health and safety legislation Carry out Annual Performance Reviews with Managers and maintain effective people management practices, including talent development, succession planning, recruitment and effective training. Maintain up-to-date product knowledge, including current and future trends, equipment and suppliers, and make appropriate adjustments to food and beverage plans accordingly. With the Purchasing team, Ensure efficient and cost-effective purchasing procedures and identify suitable suppliers where required. Maintain exceptional levels of customer service. What are we looking for? A Food and Beverage Director serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Strong, Energetic leader who is passionate about food and beverage, with at 7-10 years’ experience in a similar role. Preferably with previous Middle East experience. Creative spirit and passion to create special dining for an exceptional guest experience. Commercial focus, with a demonstrated ability to deliver exceptional business performance and results. Inspirational leadership and people management skills, with experience in leading, developing and motivating a large team and collaborating effectively across functions. Excellent verbal and written communication skills, with the ability to deliver a compelling message for the right audience. Guest focus experienced in implementing and maintaining the highest standards of service and quality to deliver memorable guest experiences. Effective relationship management skills to build and maintain good working relationships with key stakeholders, internally and externally, including suppliers and hotel ownership. Creativity, strategic thinking and problem-solving skills, with the ability to work effectively in a fast-paced environment.