Director of Food & Beverage

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts’ prestigious Vignette Collection, is set to redefine luxury as the world’s tallest hotel. The First Group’s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by award-winning architectural firm NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

About The First Group Hospitality

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Director of Food & Beverage is responsible for overseeing all aspects of the hotel's food and beverage operations, ensuring exceptional guest experiences, maximizing revenue, and maintaining high service and quality standards. This role involves strategic planning, financial management, team leadership, and collaboration with other hotel departments to align with the hotel's overall goals.

• Develop and implement F&B strategies to enhance revenue, guest satisfaction, and operational efficiency.
• Prepare and manage the department's budget, ensuring profitability and cost control.
• Analyze financial reports, including revenue, cost analysis, and P&L statements, and take corrective action as needed.
• Identify opportunities for growth, including new revenue streams, menu enhancements, and promotions.
• Oversee the daily operations of restaurants, bars, in-room dining, banquets, and other F&B outlets.
• Maintain high standards of food quality, presentation, and service across all outlets.
• Ensure compliance with health, safety, and hygiene regulations, including HACCP standards.
• Implement service standards and procedures to enhance guest satisfaction and brand reputation.
• Recruit, train, mentor, and motivate the F&B team to achieve operational excellence.
• Conduct performance evaluations and provide coaching to enhance team productivity.
• Foster a positive work environment that encourages collaboration and innovation.
• Work closely with the sales and marketing team to develop promotional activities, events, and partnerships.
• Implement loyalty programs, special events, and seasonal promotions to drive F&B revenue.
• Ensure strong relationships with suppliers and negotiate contracts for quality and cost-effectiveness.
• Ensure adherence to brand and corporate standards, as well as local and international regulations.
• Monitor guest feedback and implement improvements based on reviews and surveys.
• Develop sustainability initiatives within the F&B department to align with the hotel’s corporate responsibility goals.

• Bachelor's degree in Hospitality Management, Business, or a related field (preferred).
• Minimum of 5-7 years of progressive F&B leadership experience in a luxury or upscale hotel.
• Strong financial acumen with experience managing budgets and P&L statements.
• Exceptional leadership, communication, and problem-solving skills.
• In-depth knowledge of food safety regulations, menu planning, and beverage operations.
• Ability to thrive in a fast-paced environment and manage multiple outlets simultaneously.