Director of Operations for Food and Beverage | Marrakech (Morocco)

Es Saadi Marrakech Resort stands out for a culture strongly driven by collaboration, where people, well-being and the quality of human relationships are central. Teams operate in a supportive environment built on trust, solidarity and close management that acts as a mentor and facilitator. This culture is balanced by innovation and organizational dimensions, encouraging creativity and initiative while ensuring structured processes and operational reliability. Competition plays a limited role, with the emphasis clearly placed on collective engagement and collaboration in delivering an outstanding guest experience.

Operations Management
• Develop a strategic food and beverage vision based on future luxury industry trends and strategic thinking.
• Ensure monitoring of the operating account and implementation of improvement action plans in terms of profitability.
• Ensure operational monitoring of all food and beverage outlets within the hotel and the Palace.
• Guarantee excellent coordination with other resort departments (kitchen, accommodation, housekeeping, spa, security, technical, etc.) for a smooth and harmonious guest experience.
• Ensure compliance with quality standards and procedures in all food and beverage outlets and oversee their development.

Management and Leadership
• Supervise and provide bilateral support to food and beverage department heads.
• Participate in developing a management culture based on gastronomic excellence, culinary innovation, and employee engagement.
• Be an exemplary and visible leader on the ground, ensuring closeness and setting an example for both teams and guests.

Guest Experience & Quality
• Ensure ultra-personalization of the guest experience, especially for VIP clientele.
• Anticipate gastronomic expectations, collect and analyze guest feedback to translate suggestions into concrete improvements based on the operational PDCA principle (Plan, Do, Check, and Act), aiming to enhance service performance.
• Manage sensitive situations (complaints, incidents, etc.) with elegance, diplomacy, and responsiveness within the food and beverage department.

Optimization & Strategy
• Develop and consolidate food and beverage budgets and forecasts.
• Analyze performance indicators (quality, productivity, guest satisfaction) and identify areas for improvement, ensuring systematic reporting.
• Propose operational innovations or adjustments to increase efficiency, guest comfort, or profitability.
• Actively participate in strategic discussions.

• • Hold a Master's degree (Bac + 5) in Hotel Management.
  • Proven experience in an Operations Director or Assistant General Manager role in a Palace or an international 5-star establishment.

  
  
  

• • Solid operational experience in luxury hospitality: F&B, Consulting, multi-department management.
  • Recognized leadership: ability to unite, engage, inspire, support, and develop teams and their performance.
  • Keen sense of detail, customer service, and standards.
  • Strategic thinking and results-oriented approach.
  • Proficiency in planning and project management tools.
  • Perfect command of French and English, both spoken and written; any additional language is a plus.

  
  
  

• • Excellent written and interpersonal communication skills.
  • Neat presentation, interpersonal ease, and natural discretion.