OVERVIEW

At Rosewood Red Sea, the Assistant Director of Food and Beverage supports the Director of Food and Beverage in leading a diverse collection of restaurants, bars, lounges, pool and beach experiences, in-room and villa dining, events and private dining operations across the resort.

This opportunity requires a refined luxury Food and Beverage leader with strong floor presence, operational discipline, financial understanding and the ability to develop managers and associates across multiple concepts. The successful candidate will help maintain consistency, personalization and attention to detail across every guest experience.

The position is central to building service culture, supporting operational readiness, driving standards and maintaining close coordination with Culinary, Beverage, Rooms, Events and other resort departments.

KEY RESPONSIBILITIES

Support the Director of Food and Beverage in the daily leadership and coordination of all Food and Beverage operations.
Maintain visible leadership across restaurants, bars, lounges and service areas, especially during peak periods, VIP movements and key guest moments.
Drive the execution of Rosewood brand standards, Forbes standards and LQA requirements across the division.
Support operational readiness, service flow, guest engagement and product consistency across all assigned areas.
Work closely with Culinary and Beverage leadership to maintain quality, timing, presentation and concept integrity.
Monitor guest feedback and support immediate service recovery with ownership, discretion and professionalism.
Support budget discipline, forecasting, productivity, cost control and revenue enhancement initiatives.
Coach and develop outlet managers, supervisors and associates to build a confident, polished and accountable service culture.
Support recruitment, onboarding, training plans, performance follow-up and succession planning within the division.
Act on behalf of the Director of Food and Beverage when required, ensuring continuity of leadership and operational control.

QUALIFICATIONS & EXPERIENCE

Minimum 5 to 7 years of progressive Food and Beverage experience, including senior leadership experience in luxury or ultra-luxury hotels or resorts.
Strong exposure to multi-outlet resort operations, including restaurants, bars, lounges, pool and beach operations, in-room dining and events.
Pre-opening experience in a luxury or ultra-luxury environment is highly preferred.
Proven ability to lead managers and multicultural teams with presence, maturity and consistency.
Strong knowledge of Forbes, LQA or equivalent luxury service standards.
Solid financial understanding, including budgeting, forecasting, payroll productivity, cost control and performance review.
Excellent guest engagement and communication skills.
Highly organized, detail-driven and comfortable operating in a complex destination resort environment.