Food & Beverage Senior Manager
Skills
About This Role
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, caf s, 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 caf s 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/caf s beyond staff accommodation residents, without impacting core services, for example:
- Catering for Qiddiya events and internal functions
- Corporate catering to nearby assets/entities
- Retail caf 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.
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