Director of Food and Beverage

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

• 1.  Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
  2.    Ensures integration of departmental goals in game plans
  3. Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations
  4. Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation
  5. Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job
  6. Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.
  7. Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure implementation of these decisions in the best manner.
  8. Manage all business and functions of the F&B Department.
  9. Maximize the department’s profitability through operations.
  10. Manage operations to ensure the highest quality delivery of food and beverage products and service.
  11. Control and analyses the below points:
• Sales and costs
• Display quality and service standards of F&B products
• Ensure proper use, protection and maintenance of departmental utensils.
• Conduct activities to increase customer satisfaction and, enhance service quality.
• Mentor and Follow-up monthly employees' turnover 
  1. Consolidate business relationships between employees in the department.
  2. Responsible for preparing training programmed for the F&B Department and the trainings of employees in his/her department.
  3. Organize meetings to obtain data and achieve results.
  4. Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region.
  5. Make plans with department managers in order to deliver successful organizations within the hotel.
  6. Attend departmental meetings and the Management meeting according to the hotel management calendar.
  7. Update the below areas related to food and beverages according to the hotel’s policies and procedures:

• Finance, standards, employees and trainings, outlets and recreation/entertainment
• Conduct promotional activities to increase sales and conduct meetings for banquet organizations
• Ensure protection, maintenance and replacement of materials and utensils.
  1. Prepare and monitor monthly and annual F&B departmental budget.
  2. Arrange for minimum and maximum storage of materials and utensils that belong to the F&B Department.
  3. Contribute to preparing the hotel’s income plans and marketing programmed.
  4. Research opportunities for professional self-development.
  5. Deliver the income and expenses of the F&B Department in line with the facility’s budget discipline. Develop plans based on data of previous years.
  6. Determine staffing requirements (such as permanent, seasonal and interns etc.) for the following year, in line with the budget availability and upon the General Manager’s approval.
  7. Create the necessary motivational environment to ensure and increase productivity and success of current staff and develop necessary arguments to ensure F&B Department employees’ commitment to the facilities.
  8. Ensure order and control of communication, as effective communication will also increase productivity in the F&B Department.
  9. Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis.
  10. Conduct brainstorming sessions and group work to unleash employees’ talents.
  11. Take part in the Food Safety Team and attend MR meetings.
  12. Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
  13. To predict all activities and to be purchased all equipment and belongings may create disease for the environment.
  14. To join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings.
  15. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
  16. To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
  17. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.
  18. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.
  19. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
  20. Carry out all other duties assigned by managers and hotel management not specified in the job description.
  21. Carry out all responsibilities related to Protection from pandemic disease & action response implemented at the F&B facilities

• Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods.
• Foreign Language:  Sufficient level of English to communicate effectively with guests and employees.
• Courses and Training: Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field.
• Computer Literacy: MS Office applications.
• Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.