Food and Beverage Manager

Food and Beverage Manager AmaalaCLINIQUE LA PRAIRIE Umluj, Tabuk, Saudi Arabia (On-site)Job Title: Food and Beverage Manager – Health Resort Amaala

Location: Saudi Arabia, AmaalaDEFINITION OF THE FUNCTION AND MISSIONSince its foundation in 1931 in Montreux, Switzerland, Clinique La Prairie has established an international reputation as an award-winning destination renowned for delivering the most progressive health and longevity programs in an atmosphere of unparalleled luxury Swiss hospitality.MISSION Food and Beverage Manager designs, builds and leads the Food and beverage program of Clinique La Prairie AMAALA across all outlets, and is the senior manager on duty for the F&B service team.With no alcohol served on site, the role carries the expertise and authority that a sommelier or bar director would hold elsewhere.

He/She ensures that every food & beverage, from tea and water to functional and fermented drinks, is part of the guest's longevity journey, executed to an ultra-luxury standard and commercially controlled.The Food and Beverage Manager acts as a key ambassador of the brand and embodies the values of excellence, discretion, innovation, and premium service.He/She works closely with the Executive Head Chef, the Nutrition team and CLP Headquarters in Montreux, ensuring that the AMAALA food & beverage program is an elevation of the CLP Longevity Handbook, not a departure from it, and remains aligned with corporate standards.RESPONSIBILITIESFood and Beverage Program & ConceptDesign, develop and own the food and beverage program of the All Day Dining bar, the Juice Bar and the Tea Lounge, built on the CLP Longevity Bar Handbook and adapted to the AMAALA context.Create signature food and beverages (functional shots, infused waters, fermented drinks, mocktails, smoothies) and non-alcoholic pairings for the dining experience.Develop a distinctive tea program combining international wellness teas with Saudi and Arabian herbal heritage.Curate the water and coffee programs, including the premium water selection and the barista standard of the All Day Dining bar.Extend the food and beverage program to all F&B touchpoints without dedicated beverage staff (Room Service, Beach Club, in-room amenities), in line with the operating model of each.Build the storytelling behind each food and beverage (origin, ingredients, functional intent, ritual of service), using wording validated by the Nutrition team.Integrate local and regional ingredients where they support the functional intent of the recipe and are validated by CLP Headquarters.Longevity & Nutrition IntegrationEnsure that every food and beverage offered is compatible with the CLP programs and that program requirements translate into clear, appealing food and beverage options for each guest.Work with the Nutrition team to validate the functional and nutritional positioning of each recipe. He/She does not prescribe or modify any nutritional or medical recommendation.Ensure that program, dietary and allergen information reaches the service teams accurately and discreetly, in full respect of guest medical confidentiality.Make program restrictions feel like a curated choice for the guest, never a limitation.Sourcing & Supplier ManagementIdentify, source and qualify specialist suppliers (rare teas, botanicals, premium waters, coffee, fermentation cultures, functional ingredients), in coordination with Procurement.Build regional and international supply plans that account for lead times, import and customs requirements, SFDA and halal compliance, shelf life and remote-location logistics.Define product specifications and par levels, and contribute to supplier negotiations and performance reviews.Service LeadershipLine manage the F&B Supervisors, setting objectives, conducting performance reviews and supporting their development.Act as the manager on duty when no Supervisor is on duty, and cover one Supervisor shift per week.Deputise for the Director of Food & Beverage in his/her absence.Act as the escalation point for guest feedback and lead service recovery.Build and deliver the beverage training curriculum (tea, coffee, juices, fermentation, program knowledge, storytelling) for the whole service team.Foster one F&B culture, working hand in hand with the culinary team and the service teams.Operational ExcellenceWrite and maintain food and beverage SOPs and standard recipe cards, and ensure compliance with brand standards and LQA requirements.Ensure consistent execution across all outlets through regular floor presence, tastings and quality audits.Ensure that food and beverage production, particularly fresh juices and fermented drinks, complies with HACCP and the food safety system led by the Executive Head Chef.Define food and beverage equipment, glassware and teaware requirements, and oversee their maintenance and renewal.Pre-OpeningDeliver the food and beverage program in line with the F&B pre-opening critical path: concept, recipes, suppliers, OS&E, SOPs and training completed ahead of the Dry Run.Organize tasting and validation sessions with the Executive Head Chef, the Nutrition team and CLP Headquarters, and take part in the commissioning of food and beverage equipment.Guest Experience & Service ExcellenceDesign food and beverage rituals and moments across the guest journey, from arrival to post-treatment and in-room experiences.Engage personally with guests, anticipate preferences and ensure that they are recorded in the guest profile.Identify opportunities for food and beverage retail (teas, blends, take-home rituals), subject to approval.Commercial & Financial ManagementPrepare and manage the food and beverage budget (cost of sales, OS&E, training) with the Director of Food & Beverage.Cost every recipe and monitor food and beverage cost per guest, cost of sales and wastage against targets.Ensure accurate stock control and monthly inventories, and report regularly on beverage performance and costs.PROFILE REQUIRED FOR THE POSITIONHas a minimum of 6 years' experience in beverage roles within luxury hotels or resorts, including at least 2 years in a supervisory or management role (Beverage Manager, Bar Manager, Head Sommelier or equivalent).Has proven experience in building a premium non-alcoholic, tea or wellness beverage program.Holds a recognized tea qualification (UK Tea Academy or equivalent); a coffee qualification (SCA or equivalent) is an asset.Has strong knowledge of non-alcoholic mixology, fermentation and functional ingredients.Holds a valid food safety qualification (HACCP Level 3 or equivalent).Shows a genuine interest in nutrition and longevity, and the ability to work credibly with nutrition and medical teams.Pre-opening experience is strongly desired.Possesses strong commercial awareness: recipe costing, inventory control and budget management.Is a natural trainer and storyteller, with excellent communication and interpersonal skills.Maintains impeccable presentation, discretion, and professionalism.Knowledge of Saudi and Gulf beverage traditions (coffee, tea, herbal heritage) is an asset.Is fluent in English; Arabic is a strong asset.Embodies the Clinique La Prairie values of excellence, innovation, and premium service.