# Director of Operations - F&B at Kempinski

> Onsite · Qatar · Director+ · Other · open. Source: https://alderhq.app/jobs/pinpoint%3Akempinski%3A609348 (read 2026-11-08).

## Facts (observed)

- Company: [Kempinski](https://alderhq.app/companies/kempinski)
- Location text: Qatar - Doha, Doha
- Where it can be done from (inferred): Onsite · Qatar (evidence: "Location: Qatar - Doha, Doha")
- Posted: already open when tracking began; date unknown
- First seen by alder: 2026-11-04 · last verified: 2026-11-08
- Reposted: 0 times · edited: 0 times
- Apply on the employer's site: https://kempinski.pinpointhq.com/en/postings/16f8ffaf-c323-49a5-9f47-5b5d81133a27

## Pay and sponsorship

- Posted pay: not posted

## Description (the employer's text)

The Director of Operations – Food & Beverage serves as the strategic, operational, and commercial leader of the resort’s entire culinary and beverage ecosystem. Overseeing 11 distinct dining and drinking venues alongside an extensive, high-volume conference, catering, and gala banquet footprint, this executive is responsible for delivering world-class guest experiences, setting benchmarks in luxury service, driving multi-million-dollar top-line revenue, and maximizing departmental profitability while nurturing high-performing talent.

### Responsibilities

### 1. Strategic Leadership & Concept Development

- Direct the strategic positioning of all 11 food and beverage venues (ranging from fine dining, beach clubs, pool bars, all-day dining, to specialty destination concepts) to ensure distinct market identities and competitiveness.
- Conceptualize, pilot, and refresh seasonal menus, beverage programs, guest activation series, and signature culinary pop-ups in close alignment with the Executive Chef and Head Sommelier.
- Champion luxury brand service rituals and ensure flawless execution across both casual luxury and ultra-fine-dining environments.
2. Large-Scale Banqueting & Event Management

- Provide executive oversight for large-scale banquet spaces, beachfront event lawns, and private ballroom facilities handling high-profile galas, international summits, multi-day incentive groups, and high-end luxury weddings.
- Partner with the Director of Sales & Marketing and Director of Catering & Conference Services to structure yield-optimized banquet packages, maximize space utilization, and capture premium private dining revenue.
- Enforce rigorous production, staging, and service standards capable of catering to simultaneous events running across separate wings and outdoor venues of the resort.
3. Financial Stewardship & Commercial Acumen

- Assume full P&L accountability for the multi-outlet F&B operation, establishing annual operating budgets, capital expenditure (CapEx) forecasts, and monthly financial reviews.
- Control cost of goods sold (COGS—Food & Beverage), operational labor margins, and operating expenses without compromising guest experience or product quality.
- Drive aggressive beverage and average check maximization through upselling programs, dynamic pricing, and targeted culinary masterclasses or pairing experiences.
4. Operational Excellence & Quality Assurance

- Oversee procurement quality, supply chain integrity, par-level management, and vendor relations across domestic and international specialty food distributors.
### Establish standard operating procedures (SOPs) and luxury service touchpoints matching leading global auditing standards (e.g., Forbes Travel Guide)

- Maintain rigorous adherence to local and international health, safety, food handling, HACCP, and hygiene regulations across all service prep areas, bars, satellite kitchens, and banquet setups.
### 5. Talent Management & Team Development

Lead, mentor, and build a diverse team of hospitality professionals, instilling a culture of pride, empowerment, hospitality craft, and career growth.

- Design and execute tailored luxury service training academies covering table-side service techniques, sommelier skills, mixology trends, and conflict resolution.
- Manage workforce scheduling, productivity models, and succession planning across all operational tiers.
### Skills

Experience: Minimum of 8–10 years in senior luxury hospitality operations, with at least 3–5 years as Director of F&B or Director of Operations in a recognized 5-star international hotel or luxury resort.

Volume & Luxury Competency: Proven track record running complex multi-unit resort properties alongside high-volume banqueting and high-end convention operations.

Education: Bachelor’s Degree in Hospitality Management, Business Administration, Culinary Arts, or equivalent practical experience; Master’s or relevant executive certificates preferred.

Financial Mastery: Advanced understanding of departmental P&L statements, budgeting, labor scheduling algorithms, and inventory control software (e.g., Opera/Micros Simphony, BirchStreet, Infrasys).

Certifications: HACCP / Management certification required; WSET Level 2/3 or Court of Master Sommeliers certification preferred.

Leadership Traits: Exceptional executive presence, intercultural diplomacy, clear communication skills, and high emotional intelligence under high-pressure resort operating conditions.

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Data: alder (https://alderhq.app). Cite https://alderhq.app/jobs/pinpoint%3Akempinski%3A609348 and the date you read it. Observed facts come from the employer's own listing; location reach, level, family and skills are inferences.