Food & Beverage Manager

Raffles & Fairmont the Red Sea, positioned in the kingdom’s groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa.

Fairmont the Red Sea will be situated next to an 18-hole championship golf course, reflecting Fairmont’s association as a world class golf destination. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

Reporting to the Cluster Director of Food & Beverage, the Food & Beverage Manager is responsible for the smooth running and financial success of the F&B Outlets operations whilst at the same time ensuring the highest level of standard and service provided to the guests. He/she also takes responsibility for creating and maintaining a professional operation and control expenses relative to operations, supervising the F&B team onboard and periodically recommends appropriate actions including promotions and performance reviews.

Key Roles & Responsibilities

• Oversee daily operations of all F&B outlets, including restaurants, lounges, in-room dining, and banqueting.
• Ensure smooth coordination between kitchen, service, and support departments.
• Maintain high standards of service quality, hygiene, and guest satisfaction in accordance with Fairmont and Accor policies.
• Analyze performance metrics to maximize profitability while maintaining luxury service standards.
• Lead, mentor, and motivate a multicultural team to achieve operational excellence.
• Conduct training programs focused on guest experience, product knowledge, and service culture.
• Foster a culture of engagement, empowerment, and continuous improvement.
• Ensure all F&B experiences reflect Fairmont’s commitment to luxury, authenticity, and innovation.
• Handle guest feedback promptly and effectively, ensuring personalized and memorable service recovery.
• Collaborate with culinary and marketing teams to create unique dining concepts and seasonal offerings.
• Develop, monitor, and manage departmental budgets, forecasts, and cost controls, to assist the Cluster Director of F&B.
• Monitor inventory, procurement, and wastage to optimize profitability.
• Champion sustainable practices in line with Accor’s and Red Sea Global’s environmental commitments.
• Introduce innovative concepts that enhance the resort’s reputation as a leading luxury eco-destination
• Other responsibilities as assigned by the Management

• Bachelor’s Degree in Hospitality Management or a related field.
• 5–7 years of progressive experience in F&B management within luxury hotels or resorts.
• Strong leadership, interpersonal, and communication skills.
• Proven ability to manage multiple outlets and large-scale operations.
• Financial acumen with experience in budgeting and cost control.
• Excellent command of English; Arabic and additional languages are an asset.
• Experience in pre-opening environments is highly desirable.