Director of Food & Beverage (Pre-opening) Raffles The Red Sea

Raffles & Fairmont The Red Sea, positioned in the Kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. The resort will be situated next to an 18 hole championship golf course, reflecting Fairmont’s association as a world class golf destination. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

The Director of Food & Beverage must be creative, dynamic, enthusiastic, and passionate. They will lead with vision and innovation, ensuring world-class dining experiences while driving profitability. The Director will work to achieve maximum sales and profits, as well as enhance guest satisfaction and employee engagement, while adhering to established company policies and luxury brand standards. They will establish strong cross-functional collaboration, forming a close working relationship with the Executive Committee and Department Heads. Proven ability to drive accurate revenue forecasts, enhance profitability, and develop strong leadership within the team is essential.

What You’ll Do

• The Director of Food & Beverage will strategically plan and oversee the hotel's food and beverage operations, ensuring the optimal balance between exceptional guest service, profitability, and team development.
• Lead a high-performing pre-opening team, overseeing multiple food and beverage outlets, bars, and an expansive events space.
• Develop and implement revenue-generating strategies, working closely with the leadership team to optimize commercial opportunities and maximize financial performance.
• Take full ownership of the P&L, managing budgets with precision, and continuously identify cost-saving solutions without compromising quality or guest experience.
• Collaborate closely with the Executive Chef to drive menu innovation, sustainability initiatives, and food quality assurance.
• Lead from the front, actively engaging with guests and employees to foster a dynamic and service-oriented culture.
• Play a key role in executive decision-making, contributing actively in Executive Committee and Revenue Management meetings to align F&B operations with the hotel’s broader goals.

• Proven experience in leading large, diverse teams across restaurants, bars, and kitchens, with a demonstrated ability to inspire trust, drive performance, and cultivate a culture of excellence.
• Strong financial acumen, including multi-departmental budgeting, forecasting, and P&L management, with a deep understanding of revenue optimization strategies.
• Exceptional ability to analyze financial data, identify trends, and make data-driven decisions that enhance operational efficiency and profitability.
• Ability to lead in a fast-paced, high-volume luxury environment, ensuring meticulous attention to detail and seamless service execution.
• A deep passion for hospitality, committed to delivering world-class guest experiences and fostering strong team engagement.
• A strategic thinker with an innovative mindset, able to identify new trends and implement forward-thinking F&B concepts.
• Highly collaborative leadership style, with the ability to motivate and empower teams while maintaining accountability.

• Lead the Food & Beverage function for an exciting new hospitality concept launching in The Red Sea.
• Be part of an innovative, fast-growing international group, committed to not just building new hotels, but a global hospitality brand.
• Work in an environment that fosters creativity, challenges conventions, and rewards innovation.
• Join a passionate leadership team, dedicated to expanding a diverse portfolio of luxury brands and redefining hospitality excellence.