Director of Food

Shangri-La Barr Al Jissah Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La's Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.

The Director of Food & Beverage is responsible for the strategic direction, operational efficiency, and overall profitability of the F&B division. This role ensures exceptional guest experiences through outstanding service and product quality across all F&B outlets, banqueting, and culinary operations. The incumbent will lead a team of professionals while working collaboratively with other departments to drive performance and uphold Shangri-La's standards of excellence.

Key Responsibilities:

Quality Standards of Service, Food and Beverage

Ensure consistency in the quality of service across all restaurants and outlets.

Conduct daily walkthroughs of all F&B areas (front and back of house) to monitor standards.

Identify and address shortcomings in both hardware and software affecting service quality.

Implement and maintain service guidelines with a strong focus on guest satisfaction.

Coordinate daily with the Executive Chef to ensure food meets agreed standards consistently.

Ensure uniformity in the quality, taste, presentation, and temperature of beverages.

Promote creativity in the presentation of wines, cocktails, and mocktails.

General Hygiene and Sanitation

Enforce Shangri-La's food safety standards (SFS) and hygiene protocols in all F&B areas.

Ensure strict adherence to personal hygiene and cleanliness in all outlets.

Administration, Reports, and Communication

Review overnight reports to stay updated on operational status.

Share key information from other divisions with the F&B team to ensure operational alignment.

Conduct daily briefings with outlet leaders to highlight priorities and updates.

Attend daily Executive Committee (EXCOM) operational briefings.

Analyze F&B-related data and reports for informed decision-making.

Meetings & Monthly Reviews

Lead monthly F&B meetings to review:

Maintenance status updates from Engineering

Purchasing updates and expense reports

Achievements, ongoing challenges, and issues

Staff training needs and topics

Budgeting & Forecasting

Prepare F&B budgets based on analysis of historical and current performance data.

Gather key data related to occupancy, reservations, and upcoming events or festive periods.

Monitor and analyze daily sales, covers, and average check amounts.

Provide three-month rolling forecasts on covers and average checks to RGM and DOF.

Strategic Leadership

Develop and implement both short- and long-term business plans aligned with hotel strategy.

Monitor market trends and competitors to identify new F&B business opportunities.

Drive innovation in F&B offerings while maintaining brand consistency.

Operational Management

Oversee day-to-day operations of all F&B outlets, including restaurants, lounges, in-room dining, banquets, and stewarding.

Maintain high service standards and guest satisfaction across all touchpoints.

Ensure consistent implementation of health, safety, hygiene, and quality protocols.

Financial Oversight

Manage F&B financials including budget planning, cost control, and profitability analysis.

Set KPIs, analyze financial reports, and implement strategies to achieve targets.

Optimize purchasing and inventory control to manage cost of goods sold (COGS).

Team Development

Lead, train, and mentor the F&B leadership team to deliver top-tier service.

Foster a positive and collaborative work environment with strong employee engagement.

Ensure effective succession planning and staff development programs.

Guest Engagement & Experience

Champion a guest-centric approach throughout the F&B department.

Interact regularly with guests to gather feedback and ensure service excellence.

Implement service recovery strategies to address guest issues promptly and professionally.