Food & Beverage Senior Manager- Property Management Staff Accommodation-003-CDU3

Overview

1) Strategy, Operating Model & Service Design

• + Define and own the F&B strategy for Staff Accommodation aligned to resident expectations, and portfolio growth.
• + Design and implement the cook‑at‑site and serve operating model, including kitchen workflows, production schedules, service formats, and peak‑time planning.
• + Establish a portfolio-wide F&B governance framework: service standards, SOPs, QA/QC, and escalation pathways.
• + Develop the dining experience blueprint across dining halls, cafés, beverage services, and resident engagement programs.

2) Operator Procurement, Mobilization & Contract Governance

• + Lead (with Procurement/Legal) the selection and appointment of catering service provider(s), ensuring capability to serve 50+ nationalities with consistent quality at scale.
• + Define the commercial and operational structure: scope, pricing model, staffing commitments, performance KPIs/SLAs, penalties/credits, reporting requirements.
• + Oversee mobilization plans: site readiness, equipment commissioning, staffing ramp-up, supply chain setup, trial runs, and go‑live stabilization.
• + Govern contract compliance including variations, claims, performance remedies, and continuous improvement commitments.

3) Menu Governance, Cultural Inclusion & Nutrition

• + Ensure diverse, culturally representative menus reflecting major resident demographics, culinary traditions, and dietary needs.
• + Establish rules for menu rotation, variety targets, and event-based programming (festivals, cultural days, wellness themes).
• + Ensure nutritional transparency (calorie/allergen information where applicable), special diets, and balanced meal planning.
• + Implement resident feedback loops to adjust menus without compromising standards, cost discipline, or operational feasibility.
• 4) Food Production, Service Delivery & Hospitality Standards
• + Maintain consistently high-quality food prepared on site with strong controls on taste, temperature, freshness, and presentation.
• + Ensure dining services are welcoming, efficient, and aligned with hospitality standards (service etiquette, queue management, cleanliness).
• + Ensure cafés and beverage services complement daily needs (availability, product mix, pricing where applicable, service hours).
• + Establish service coverage standards across breakfast/lunch/dinner, late-night/shift requirements where relevant.
• 5) Food Safety, Hygiene, Cleaning & Regulatory Compliance
• + Implement and enforce HACCP-based food safety management and hygiene systems, including training, audits, and incident response.
• + Ensure full compliance with applicable local regulations and QIC governance requirements:
• + - Food handling and storage controls
• Pest control
• Cleaning and sanitation programs
• Traceability and supplier assurance
• Non‑conformance management and corrective actions
• + Lead regular internal audits and support external inspections; ensure readiness, documentation integrity, and corrective closure.

6) Digital Enablement & Resident Experience

• + Drive implementation of digital tools that enhance transparency, convenience, and engagement, such as:
• + - Digital menus with allergens/nutrition information
• Meal feedback and satisfaction surveys
• QR-based service logging and issue reporting
• Demand forecasting / waste tracking
• Queue monitoring / service timing dashboards
• + Use data to drive improvements in quality, satisfaction, throughput, and cost-to-serve.

7) Operational Efficiency, Cost Control & Sustainability

• + Own and optimize the F&B cost structure: staffing productivity, procurement strategies, portion controls, and waste reduction.
• + Implement sustainability initiatives: responsible sourcing, packaging reduction, water/energy efficiency, food waste minimization, recycling systems.
• + Monitor consumption patterns and demand planning to improve production accuracy and reduce overproduction.

8) Resident Wellbeing, Engagement & Community Activation

• + Position dining as a well-being lever—supporting morale, productivity, and a sense of community.
• + Deliver resident engagement initiatives through food (theme nights, cultural celebrations, wellness menus, cooking demos, feedback forums).
• + Manage complaint resolution and service recovery standards to protect trust and resident satisfaction.

9) Monetization Beyond Residents (Commercial Growth)

• + Develop and execute approved monetization strategies that leverage kitchens/cafés beyond staff accommodation residents, without impacting core services, for example:
• + - Catering for Qiddiya events and internal functions
• Corporate catering to nearby assets/entities
• Retail café concepts accessible to adjacent worker populations (where permitted)
• Packaged meal programs / grab-and-go offerings
• + Create commercial guardrails: pricing, capacity thresholds, service-level protection, margin targets, compliance requirements, and reporting.
• + Partner with Finance/AM/PM to structure business cases and ensure profitability and governance.

10) People Leadership & Capability Building

• + Lead a high-performing F&B oversight team and set clear performance expectations for operator teams.
• + Ensure training and competence standards (food safety, service quality, cultural sensitivity).
• + Build succession and capability pipelines to support scaling to 2030.

11) Performance Reporting & Governance Cadence

• + Establish a structured performance rhythm with weekly/monthly reporting across quality, safety, resident satisfaction, cost performance, waste, compliance, and operator KPIs.
• + Provide executive updates to QIC leadership and ensure decision-grade reporting, risk/issues logs, and corrective action tracking.

Requirements

• Bachelor’s degree in hospitality management, Industrial catering, Culinary Arts, Food Service Management, Business Administration, or a related field.
• Ability to operate effectively in a fast-paced, dynamic work environment with evolving priorities and cross-functional demands.
• HACCP Certification (required/strongly preferred) and demonstrable implementation experience. Any recognized hospitality leadership accreditation (advantage).
• Food safety certifications such as ServSafe (Manager) or equivalent recognized food safety credential.
• ISO 22000 / Food Safety Management Systems exposure/certification (advantage).
• 10+ years of progressive experience and leadership in delivering **high-volume, multi-site, multi-shift** catering operations (preferably for residential communities, workforce accommodation, hospitals, cruise liners, campuses, or large hotels).
• 5+ years in a senior leadership capacity (Executive Chef/ Head of F&B)
• Demonstrated experience in **mobilization / pre-opening / transitions**, including operator appointment and go-live readiness.
• GCC/KSA experience preferred
• **Benefits**
• Join Qiddiya's team and enjoy a dynamic work environment that offers growth opportunities, a collaborative culture, and the chance to make a significant impact as our future Playmaker !