Director of Food & Beverage

The Director of Food & Beverage drives the end-to-end commercial conceptualisation, operational launch, and brand positioning of all dining venues and room service operations. This role leads venue design workflows, menu architecture, procurement, vendor selection, team recruitment, and staff training. The Director of Food & Beverage ensures every outlet delivers top-tier luxury hospitality, strong profitability, and market differentiation across Bahrain's competitive dining scene.

• Finalise, launch, and refine venue concepts, service styles, and marketing positioning across all speciality restaurants, all-day dining outlets, bars/lounges, pool decks, and extensive MICE/Banqueting spaces.
• Collaborate with the Executive Chef to design profitable menus, beverage lists, and pricing strategies based on regional market analysis and target demographics.
• Oversee the selection, specification, sourcing, and setup of all OS&E items (tableware, glassware, linen, service equipment) in line with Kempinski guidelines.
• Coordinate with architectural, interior design, and MEP teams on kitchen and venue layouts, service flows, POS installations, and back-of-house logistics before property handover.
• Formulate and manage the Pre-Opening F&B departmental budget, OS&E allocation, launch expenses, and initial operating revenue forecasts.
• Set operational KPIs, target food and beverage cost ratios, average checks, covers, and labor cost metrics.
• Design revenue-generating promotions, high-end guest experiences, catering packages, and local membership initiatives to drive non-resident dining traffic.

• Formulate and manage the Pre-Opening F&B departmental budget, OS&E allocation, launch expenses, and initial operating revenue forecasts.
• Set operational KPIs, target food and beverage cost ratios, average checks, covers, and labor cost metrics.
• Design revenue-generating promotions, high-end guest experiences, catering packages, and local membership initiatives to drive non-resident dining traffic.

• Establish Departmental Standard Operating Procedures (SOPs), service manuals, and luxury service protocols across all front-of-house F&B touchpoints.
• Drive complete implementation of HACCP (Hazard Analysis Critical Control Point), food safety, hygiene standards, and local municipality health/licensing requirements.

• Build, recruit, and onboard a high-performing F&B service team, selecting qualified outlet managers.
• Execute pre-opening service training academies covering service sequence, product knowledge.
• Foster a high-energy, culture-driven workplace focused on service excellence and team retention.