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OVERVIEW/BASIC FUNCTION:

The Assistant Director of Food & Beverage for Rosewood Amaala, located along Saudi Arabia’s pristine west coast, is responsible for overseeing the daily operations of all food and beverage outlets, including restaurants, bars, and lounges, ensuring seamless service delivery and exceptional guest experiences. This role drives operational excellence, aligning with Rosewood’s ultra-luxury standards and Amaala’s vision of holistic wellness, sustainability, and regenerative tourism. The Operation Manager will lead outlet teams, fostering a culture of service excellence, efficiency, and innovation to deliver culturally inspired, wellness-focused dining experiences in one of the world’s most exclusive luxury destinations.

RESPONSIBILITIES

• Oversee the daily operations of all food and beverage outlets, ensuring consistent delivery of Rosewood’s ultra-luxury service standards and achieving a minimum of 95% guest satisfaction scores in internal and external audits, including guest feedback surveys.
• Lead and motivate outlet teams, including servers, bartenders, and hosts, fostering a collaborative, guest-centric culture that prioritizes exceptional service and attention to detail.
• Manage staffing schedules, ensuring optimal labor allocation based on business demands, seasonal trends, and occupancy forecasts while maintaining high service quality.
• Monitor and control outlet budgets, managing variable costs such as food, beverage, and supplies to maximize profitability and operational efficiency.
• Implement sustainable practices, such as reducing waste, using eco-friendly products, and sourcing local ingredients, in alignment with Amaala’s commitment to environmental stewardship.
• Collaborate with culinary, beverage, and wellness teams to ensure menus and service offerings reflect Amaala’s wellness-focused vision and the region’s cultural heritage.
• Ensure compliance with Rosewood brand standards, local health and safety regulations, and food hygiene protocols, maintaining a safe and welcoming environment for guests and staff.
• Utilize point-of-sale (POS) systems, inventory management tools, and other technologies to streamline operations, track performance, and enhance guest interactions.
• Coordinate with other departments, including front office and marketing, to align outlet operations with resort-wide initiatives, ensuring a cohesive guest experience.
• Drive continuous improvement through staff training, guest feedback analysis, and operational audits to elevate service standards and guest satisfaction.

QUALIFICATIONS

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field; certifications in food and beverage management or hospitality operations are a plus.
• Minimum of 5-7 years of progressive experience in food and beverage operations, with at least 2 years in a supervisory or managerial role within a luxury hotel, resort, or wellness-focused property.
• Proven ability to lead and motivate diverse teams, with strong interpersonal and communication skills to foster collaboration and maintain a service-oriented culture.
• Strong understanding of luxury dining trends, guest expectations, and wellness-oriented service practices, with a passion for creating memorable dining experiences.
• Experience implementing sustainable operational practices, such as waste reduction or eco-friendly sourcing, preferably in luxury or environmentally sensitive destinations.
• Familiarity with food and beverage management systems (e.g., POS systems, inventory software) and emerging hospitality technologies to optimize operations and guest satisfaction.
• Fluency in English is required; proficiency in Arabic or additional languages