Pool Bar & Grill Manager

About

Reporting to the F&B Manager, the Pool Bar & Grill Manager oversees daily outlet operations and service delivery at Fairmont Red Sea. The role leads the outlet team, manages guest satisfaction, compliance, inventory and financial performance, and requires a relevant bachelor's degree plus 4–6 years of progressive outlet, food and beverage, or hospitality management experience. Terms of service: Permanent. Reference: REF125154K. Duty station: FAIRMONT RED SEA, Umluj, Saudi Arabia.

How to apply

Apply online through the official advert page on Accor Careers.

Responsibilities

• Oversee the daily operations of the assigned outlet, ensuring seamless, efficient, and consistent service delivery in line with established operational standards and procedures.
• Lead, motivate, and supervise the outlet team, ensuring effective scheduling, training, coaching, performance management, and continuous colleague development.
• Foster a positive, inclusive, and high-performing team culture that promotes colleague engagement, well-being, and excellence.
• Ensure the highest standards of guest service and satisfaction by consistently implementing and monitoring outlet standards, procedures, and service expectations.
• Anticipate guest needs and deliver personalized, attentive, and memorable experiences that exceed expectations within a luxury resort environment.
• Handle guest feedback, requests, and complaints promptly and professionally, taking appropriate action to ensure effective resolution and guest satisfaction.
• Ensure full compliance with health, safety, hygiene, food safety, environmental standards, and company policies and procedures.
• Monitor outlet performance, including revenue, labor costs, food and beverage costs, inventory, and other key operational indicators, taking corrective action where required.
• Manage inventory and procurement processes effectively, ensuring appropriate stock levels, minimizing wastage, and maintaining product quality and consistency.
• Support the preparation and management of outlet budgets, forecasts, and financial targets, providing accurate and timely reports to senior management.
• Work closely with Culinary, Front Office, Housekeeping, Stewarding, Engineering, and other hotel departments to ensure seamless operations and an integrated guest experience.
• Conduct regular briefings and departmental meetings, ensuring clear communication of operational priorities, guest feedback, business updates, and service standards.
• Monitor colleague performance and provide regular coaching and feedback to drive accountability, engagement, and professional growth.
• Ensure accurate use of POS and operational systems, maintaining reliable records, reporting, and transaction controls.
• Maintain comprehensive and accurate documentation related to outlet operations, staffing, inventory, financial performance, and compliance.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or related field.
• Minimum 4-6 years of progressive experience in outlet management, food and beverage operations, or hospitality management.
• Strong knowledge of health, safety, hygiene, and food safety regulations and best practices.
• Excellent leadership and team management skills with the ability to motivate and develop staff.
• Exceptional customer service orientation with demonstrated ability to resolve guest concerns professionally.
• Proficiency in hospitality management software and point-of-sale (POS) systems.
• Strong communication and interpersonal skills in English; additional languages preferred.
• Proven Food and Beverage leadership experience with demonstrated success in managing outlet operations.
• Strong proficiency in Microsoft Windows applications and general computer literacy.
• Excellent written and spoken English communication skills.
• Outstanding organizational and time management abilities.
• Strong interpersonal and problem-solving skills with the ability to analyze situations and make decisive decisions.
• Ability to work effectively under pressure in a fast-paced, dynamic environment.
• Ability to remain calm, courteous, and focused on guest needs at all times.
• High level of responsibility, reliability, and professional integrity.