Culinary and F&B Operations Manager

Company Description

Dhiaffa is the National Omani Hospitality Company, headquartered in Muscat, and a subsidiary of OMRAN. Specializing in luxury hotels and resorts, Dhiaffa manages prestigious brands including Marriott, IHG, Barceló, and Alila. The company also operates Omran's hotels such as Atana and Atana Stay and focuses on developing additional hospitality brands in Oman. Our expertise extends to food and beverage management, driving revenue growth, and enhancing overall performance. We are dedicated to delivering hospitality excellence and luxury stays, attracting international clientele and tourists to Oman.

Role Description

This is a full-time, on-site role located in Wilayat As Seeb for a Culinary and F&B Operations Manager. The Culinary and F&B Operations Manager will lead the creation of innovative F&B concepts across Dhiaffa's portfolio, enhancing the food and beverage offerings of the hospitality assets. This role will be responsible for developing and implementing new restaurant concepts, improving existing F&B operations, and ensuring alignment with local Omani culture and international standards. The manager will collaborate with cross-functional teams to elevate the dining experience for guests while supporting the operational excellence of F&B outlets.

Responsibilities

F&B Concept Creation

Lead the ideation, development, and implementation of new F&B concepts for Dhiaffa and OMRAN hotels.

Research global F&B trends and incorporate them into culturally relevant concepts for the Omani market.

Work with chefs, designers, and marketing teams to create unique culinary experiences that blend local traditions with modern dining trends.

Ensure concepts are operationally viable, cost-effective, and aligned with brand positioning.

Operational Support for F&B Assets

Support the F&B operations of existing hospitality assets, driving continuous improvement in quality, service, and profitability.

Collaborate with property-level F&B managers and executive chefs to implement best practices and optimize performance.

Conduct operational audits of F&B outlets to assess efficiency, guest satisfaction, and adherence to brand standards.

Ensure the implementation of high hygiene and safety standards across all F&B operations.

Financial and Strategic Planning

Develop business plans for new F&B ventures, including financial forecasting, capital expenditure (CapEx), and return on investment (ROI) projections.

Identify opportunities to maximize revenue through menu optimization, pricing strategies, and innovative promotional activities.

Provide strategic insights on market positioning and competitive analysis for F&B concepts.

Manage relationships with suppliers to ensure consistent quality and cost management.

Collaboration & Leadership

Work closely with the corporate marketing team to create marketing strategies for F&B outlets and new concepts.

Collaborate with Dhiaffa's design and technical teams to ensure that restaurant designs meet operational needs and enhance guest experience.

Provide leadership and training for property-level F&B teams to ensure operational excellence and consistency.

Play a key role in pre-opening support for new hospitality projects, ensuring timely and efficient launches of F&B operations.

Cultural Integration & Innovation

Ensure that all F&B concepts reflect Omani culture, heritage, and values while appealing to an international audience.

Innovate through partnerships with local suppliers, artisans, and chefs to promote authentic culinary experiences.

Develop and oversee sustainability initiatives for F&B operations, focusing on reducing waste and promoting local sourcing.

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Key Performance Indicators

Successful launch of new F&B concepts aligned with budget, brand standards, and guest satisfaction targets.

Increase in F&B revenue and profitability across Dhiaffa's hospitality assets.

Improvement in guest satisfaction scores for F&B outlets.

Reduction in operational costs without compromising quality.

Achievement of sustainability goals in F&B operations.

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Key Skills & Competencies

Functional

Expertise in F&B concept development, including ideation, design, and operational implementation.

Deep understanding of global and local food trends with the ability to create culturally relevant and innovative dining experiences.

Experience in managing F&B operations, optimizing performance, and improving profitability.

Ability to implement and monitor high standards of hygiene and safety in all F&B operations.

Strategic thinking and ability to drive continuous improvement in existing operations.

Proven ability to work collaboratively with cross-functional teams (e.g., chefs, designers, marketing teams).

Skilled in menu optimization and revenue-enhancing strategies

Behavioral

Strong leadership skills with the ability to train and mentor F&B teams.

Excellent communication and interpersonal skills.

Detail-oriented, with the ability to manage multiple projects simultaneously.

Customer-focused, ensuring guest satisfaction is at the core of F&B offerings.

Culturally aware, integrating Omani heritage and international standards into F&B concepts.

Innovative mindset with a passion for sustainability and promoting local sourcing.

Education & Experience

Bachelor's degree in Hospitality Management, Culinary Arts, or a related field; Master's degree is a plus.

10+ years of experience in F&B management, concept development, and operations in the hospitality industry.

Proven track record in creating and launching successful F&B concepts.

Strong financial acumen with experience in budgeting, forecasting, and ROI analysis for F&B operations.

Ability to lead cross-functional teams, manage multiple projects, and drive operational excellence.

Deep understanding of global and local food trends, with a passion for culinary innovation.

Strong interpersonal, communication, and leadership skills.

Knowledge of Omani culture and traditions is highly desirable.

Fluency in English required; knowledge of Arabic is a plus.

Key Relationships

Internal

Property-level F&B managers and executive chefs.

Corporate marketing teams for developing marketing strategies for F&B outlets.

Dhiaffa's design and technical teams to ensure restaurant design aligns with operational needs.

Managing Director (reports directly).

External

Local and international suppliers to ensure consistent quality and cost management.

Local artisans, chefs, and suppliers for partnerships in promoting authentic culinary experiences.

Regulatory bodies for hygiene and safety compliance.

External contractors and consultants for pre-opening support and new concept development.