Hospitality & F&B Concept Designer
Dohuk, Iraq
Full-time
Creative & Design
Due 18/10/2026 (14 days left)
Position Summary
DDK
Collection is seeking a creative and commercially aware Hospitality &
F&B Concept Designer to develop and refine hospitality and food and
beverage concepts from initial idea through operational readiness. The role
will translate management direction into practical concepts covering guest
experience, service style, spatial requirements, menu and product direction,
ambience, branding applications, equipment, and presentation, while coordinating
with relevant operational and support departments.
Key Requirements
• Bachelor’s
degree in Interior Design, Architecture, Hospitality Management, F&B
Management, Design, or a related field; relevant professional experience may
also be considered
• Minimum 2
years of relevant experience in hospitality concept development, F&B
concept design, interior or spatial design, restaurant/café development, or a
closely related field
• Strong
understanding of hospitality and F&B operations, guest experience, service
flow, and concept implementation
• Ability to
develop and communicate concepts through presentations, mood boards, visual
references, layouts, specifications, and other concept materials
• Good
understanding of furniture, fixtures, equipment, tableware, signage, packaging,
materials, and other hospitality-related requirements
• Strong
communication and coordination skills with the ability to work effectively with
management, operations, designers, engineers, suppliers, Marketing, and
Procurement
• Good
command of English; Kurdish and Arabic are considered an advantage
Preferred Skills
• Previous
experience developing or supporting restaurant, café, hotel, lounge, retail
F&B, or other hospitality concepts
• Strong
visual judgment and ability to create clear, professional concept presentations
•
Understanding of customer flow, staff movement, seating, service efficiency,
preparation areas, storage, and equipment placement
• Experience
sourcing furniture, fixtures, equipment, decorative elements, tableware,
packaging, or related hospitality items
• Commercial
awareness with the ability to consider quality, cost, practicality, and guest
experience when developing recommendations
• Awareness
of current hospitality, F&B, design, branding, and customer-experience
trends
Key Responsibilities
• Develop
hospitality and F&B concepts for new outlets, amenities, facilities, and
approved business opportunities in line with management direction
• Translate
business objectives into clear concept proposals covering target customers,
positioning, service model, atmosphere, product direction, and overall guest
experience
• Prepare
concept presentations, mood boards, visual references, layouts, material
references, furniture concepts, equipment requirements, and supporting
materials for management review
• Develop the
intended guest journey and review proposed layouts from an operational
perspective, considering customer flow, staff movement, seating, service
efficiency, storage, preparation areas, and equipment placement
• Coordinate
with management and relevant F&B personnel on menu direction, product
categories, presentation concepts, packaging requirements, and service models
• Coordinate
with architects, interior designers, engineers, contractors, suppliers, Marketing,
Procurement, and other relevant teams to support accurate implementation of
approved concepts
• Identify
and source suitable furniture, fixtures, equipment, tableware, decorative
elements, packaging, signage, and other concept-related items, obtaining and
comparing quotations where required
• Conduct
market and competitor research and identify relevant hospitality trends,
customer preferences, service innovations, and opportunities for
differentiation
• Support
preliminary cost assessment, implementation, pre-opening activities, and
concept-readiness reviews while identifying material deviations or missing
elements requiring correction
• Maintain
organized records of approved concepts, specifications, drawings, references,
quotations, supplier information, and revisions
• Review
existing hospitality and F&B concepts when requested and recommend
practical improvements to guest experience, layout, service flow, product
presentation, ambience, equipment, or branding
