Food & Beverage Manager

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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®.

2.1 Senior manager in the Food and Beverage Department responsible for all operations related to food and beverages.

2.2 Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.

2.3 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 the implementation of these decisions in the best manner.

2.4 Manage all business and functions of the F&B Department.

2.5 Maximizing the department’s profitability through operations.

2.6 Manage operations to ensure the highest quality delivery of food and beverage products and services.

2.7 Control and analyse the following 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.

2.8 Consolidate business relationships between employees in the department.

2.9 Responsible for preparing training programmes for the F&B Department and the training of employees in his/her department.

2.10 Organise meetings to obtain data and achieve results.

2.11 Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region.

2.12 Make plans with department managers in order to deliver successful organisations within the hotel.

2.13 Attend departmental meetings and the Head Office meeting according to the hotel management calendar.

2.14 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 organisations

* Ensure protection, maintenance and replacement of materials and utensils.

2.15 Prepare and monitor monthly and annual F&B departmental budget.

2.16 Arrange for minimum and maximum storage of materials and utensils that belong to the F&B Department.

2.17 Contribute to preparing the hotel’s income plans and marketing programmes.

2.18 Research opportunities for professional self-development. 2.19 Deliver the income and expenses of the F&B Department in line with the facility’s budget discipline. Develop plans based on data from previous years.

2.20 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.

2.21 Create the necessary motivational environment to ensure and increase the productivity and success of current staff and develop necessary arguments to ensure F&B Department employees’ commitment to the facilities.

2.22 Ensure order and control of communication, as effective communication will also increase productivity in the F&B Department.

2.23 Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs daily.

2.24 Conduct brainstorming sessions and group work to unleash employees’ talents.

2.25 Take part in the Food Safety Team and attend MR meetings.

2.26 To predict that all activities and to purchase all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environmental knowledge and to carry on necessary trainings. To provide minimum consumption of currently used all stuffs and equipment (paper, printed out etc.).

2.27 To implement necessary warnings and departmental training in order to save energy inside the facility. To carry on implementing decisions that were taken to save energy. To predict the effects of the environment and the efficiency of energy on purchased equipment.

2.28 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 staff.

2.29 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling and reducing chemical dirtiness.

2.30 Carry out all responsibilities related to the quality management and food safety systems implemented at the facilities.

2.31 Carry out all other duties assigned by managers and hotel management not specified in the job description.

Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years of work experience in a lower 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 a 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.

General Scope of Duty: To plan and ensure continuous and excellent flow of services and carry out activities to increase sales.