Director of Food and Beverage

Swissotel Sharm El Sheikh All-Inclusive Collection resort offers an unforgettable vacation for its guests with a sense of luxury service nested with nature, with a wide range of accommodation types, from rooms, and suites featuring contemporary designs, including a unique side for adults.

All this in the peaceful surroundings of beautiful gardens, swimming pools, magnificent landscapes, a wide variety of à la carte restaurants, and particular spa services. Esteemed guests are welcome to relax and unwind in a quiet and elegant setting in the resort and enjoy a genuine experience of leisure, pleasure, and successful meetings.

Join our motivated and vibrant Team and build your career with us.

• Develop and implement strategic plans to achieve departmental goals.
• Oversee the planning and execution of all food and beverage operations.
• Create and manage budgets, forecasts, and financial reports
• To ensure that each outlet is managed by a Management Team (Restaurant Manager / Chef de Cuisine) who are totally accountable for their profitability.
• To co‑ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To monitor all costs and recommend measures to control them.
• To ensure that the Department Operational Budget is strictly adhered to.
• To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To represent the Food and Beverage Department on the hotel's Executive Committee.
• To recruit and select Food and Beverage Heads of Department who are able to work within the decentralized management philosophy.
• To monitor service and food and beverage standards in all outlets and banquets. 
• To work with the Restaurant Managers, Banquet Manager and respective Chef de Cuisines to take corrective action where necessary.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship.
• To ensure that all Departmental Operations Manuals are prepared and updated.
• To co‑ordinate the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

• A luxury service focus, distinguished presence and elevated emotional intelligence is essential
• Five years in a food and beverage senior leadership role in a large operational team with multiple outlets
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field
• Strong networking skills with proven ability to build and maintain stakeholder relationships
• Ability to communicate clearly
• Experience in building a strong team culture
• A record of high performance and achievement.