Food & Beverage Manager

Role overview

The Food & Beverage Manager is responsible for running and coordinating all front-of-house food and beverage activities in line with the annual business strategy and financial plan. The role also covers supervision of related F&B operations such as concessions and joint-venture oversight, while using business analysis to help protect and grow market share.

Key responsibilities

• Lead day-to-day F&B operations and maintain operational excellence in line with senior and divisional direction.
• Create recurring product cycles, including menu planning and composition calendars, to support stronger commercial performance.
• Set up and manage F&B sales data processes to balance price and quality effectively.
• Oversee all front-of-house and landside outlets and ensure smooth daily operations.
• Put operational policies and procedures into practice and make sure required standards are consistently followed.
• Maintain safe food-service practices for handling, cleaning, and hygiene in accordance with HACCP requirements.
• Deliver financial targets set in the annual operating plan and work to improve revenue and profitability.
• Keep customer service standards high for both internal stakeholders and external guests.
• Ensure all in-store promotions and marketing initiatives are clearly briefed and executed properly.
• Build the team’s commercial understanding through monthly business reviews and apply departmental financial controls, including cash-handling procedures.
• Develop an individual business-unit profit approach to improve net operating income by location based on changing guest profiles.
• Review gaps against financial targets, take corrective action, and provide sales and performance data.
• Identify cost-saving opportunities and margin improvements across all revenue streams.
• Monitor par levels for outlets and merchandise to control stock and costs efficiently.
• Prepare and present monthly outlet performance reports.
• Drive continuous product improvement with the Executive Head Chef so the F&B offer remains fresh, relevant, innovative, and commercially strong.
• Keep the F&B proposition aligned to brand standards and help achieve regional and global recognition for quality.
• Support joint-venture companies and concession partners with brand and menu development, HACCP, training, marketing, logistics, and landlord coordination while ensuring contractual compliance.
• Carry out additional departmental duties assigned by the Head of Department.
• Increase sales through product placement and promotional activity, and suggest improvements to operational performance through better campaign execution.

Requirements

• A university or college qualification at bachelor’s level is required.
• Formal training in food preparation and service, such as City & Guilds 7103 and 4425 or an equivalent qualification, is needed.
• HACCP certification is required.
• Professional membership with the Institute of Hospitality, or an equivalent credential, is expected.
• Experience with FSA or HACCP certification is required.
• At least 7 years of relevant experience is needed.
• Current experience as a Food and Beverage Manager in a similar environment, such as an international airport, hotel, or shopping complex, is required.
• Proven ability to handle a varied and innovative brand mix in a fast-moving setting.
• Evidence of improving guest satisfaction, team engagement, and financial outcomes.
• Strong standards in food service and hygiene implementation.
• Experience in succession planning.
• Ability to work closely with an Executive Chef to maintain quality and service consistency.
• Advanced competence with electronic point-of-sale systems.
• Working knowledge of multi-currency management.
• Strong decision-making and problem-solving ability.
• Commercial awareness and sound financial judgment.
• Diplomatic approach with cultural sensitivity.
• Adaptable, responsive, and able to work in changing conditions.
• Effective communication skills with partners, customers, and colleagues at all levels.
• Ability to react quickly, positively, and with integrity in a demanding environment.
• Solid managerial ability, including delegation, direction-setting, and workflow control.
• Strong mentoring, coaching, training, and team-building skills.

Additional information

Reference number: 223280

Location: Qatar, Doha

Job family: Customer Service

Closing date: 2026-07-14

About the employer

The organization describes itself as a fast-growing global group that began with four aircraft and now operates across 12 businesses. It emphasizes ambition, innovation, and delivering excellence through a worldwide community, encouraging people to contribute their best ideas and help build its continuing growth story.

Role context

This position involves overseeing food and beverage operations in a demanding, fast-paced, and internationally oriented environment. The role requires strong commercial control, brand stewardship, service leadership, and coordination with internal teams as well as external partners and tenants.