Director, Food & Beverage

Fairmont The Palm, a luxury resort on Dubai's Palm Jumeirah, is seeking a seasoned Director of Food & Beverage. The property includes 391 guest rooms and suites, with dedicated Fairmont Gold and lounge, and 11 dining venues offering international options. Highlights include Michelin Guide recommended Little Miss India for 2022 and 2023, plus Frevo - Brazilian Churrasco, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and other outlets. The resort also features a large pool and beach area, a health club, Serenity Spa Dubai - The Art Of Well Being, and the Fairmont Falcons Kids’ Club. Accor oversees this property. The role reports to The Hotel Manager and is based onsite in Dubai, suited for someone who has steered luxury hotel F&B operations and enjoys enhancing the guest experience across multiple venues.

The successful candidate will run the day-to-day operations of the Food & Beverage division, making sure service standards are consistently met across all outlets while delivering professional, warm, engaging guest service. They will spearhead innovative promotions, menus and concepts to make the property a destination for both hotel guests and external guests, while guiding the departments toward financial and operational targets. The role includes preparing annual budgets and managing costs across food, beverage, labour and operating expenses, and contributing to the annual strategic plan and its goals. The focus is on upholding guest service standards, continually refining product and service, and growing volumes and profits through careful oversight and continuous improvement.

In addition, the director will oversee the recruitment, training and development of all colleagues to ensure timely staffing and clear career progression. They will enforce department policies and service standards and ensure safety policies are followed. There will also be other duties as assigned.

Steering the kitchen and dining teams from the top

Steering the F&B operation day to day means aligning eleven dining venues and their teams toward a cohesive guest experience, while maintaining high service standards across outlets. It also means translating the hotel’s business goals into actionable plans for promotions, menu refreshes and concept development that draw both hotel guests and local visitors. The role combines financial stewardship with hands-on leadership to keep food, beverage and labour costs in check, support the broader strategic plan and drive profitable growth. It’s about balancing guest satisfaction with operational efficiency, continually seeking ways to improve the offering and the way it’s delivered.

As a leader, this role involves shaping the culture of the F&B team, guiding recruitment and development so colleagues grow within the property and beyond, following established policies and safety guidelines, and performing additional duties as needed.

Must-have requirements

Here's what the team needs from candidates.

• Seven to ten years of progressive leadership in luxury hotel F&B operations, with experience in a union environment
• Proficiency with Microsoft Windows and standard office software
• A university or college degree in a related discipline
• Strong interpersonal and problem-solving abilities
• High levels of responsibility and reliability
• Ability to work well under pressure in a busy environment
• Ability to work cohesively as part of a team
• Ability to focus on guest needs while remaining calm and courteous at all times

Pay, benefits and practical details

The role is full-time and onsite in Dubai, AE. The employer offers an employee benefit card with discounted rates across Accor properties worldwide, access to learning programs through Accor Academies with opportunities to earn qualifications while working, and a path to develop talent within the property and across the world. The company also supports CSR activities, inviting involvement in the local community.

Advice for applicants

Lead your resume with the kind of luxury-hospitality leadership that this role demands, and call out your experience running F&B across multiple venues in a union-enabled environment.

Show concrete examples of budgeting and cost control, outlining how you managed food, beverage, labour and operating expenses to meet targets and safeguard margins.

Prepare stories about launching promotions and new menus or concepts that attracted guests and boosted volumes while maintaining service standards across outlets.

When you interview, be ready to discuss how you would work with Hotel Operations, HR and other departments to execute the annual strategic plan, and ask a focused question such as what current F&B targets the property is aiming for and how success is measured.