Director Of Food & Beverage Sofitel Cairo Downtown

Job Summary

• Oversee all F&B outlets including restaurants bars banquets in-room dining and pool/beach service operations
• Own the department P&L: forecast revenue manage food and labor cost percentages analyze variances and present results to hotel leadership
• Partner with the Executive Chef on menu development food cost targets kitchen labor management and culinary quality standards
• Develop and monitor standard operating procedures for service quality food safety compliance and guest experience consistency
• Drive outlet performance through pricing strategy upselling programs packaging and local marketing support
• Manage vendor relationships for beverage equipment linen and service supply purchasing within budget parameters
• Coordinate banquet and catering operations with Convention Services ensuring F&B event delivery meets contracted specifications
• Review and act on guest satisfaction scores comment cards and online reviews to identify and correct service pattern issues
• Maintain compliance with health department standards liquor licensing requirements and OSHA food safety regulations
• Develop and implement strategies for the food and beverage department to achieve the organizations financial and operational goals
• Monitor and review the product quality and service standards in the food and beverage department
• Manage and forecast budget requirements inventory and costs
• Recruit train manage and evaluate staff performance
• Coordinate with the chef to create and update menus and ensure consistency in taste and presentation of food and beverages
• Coordinate with sales and marketing teams to promote the organizations food and beverage services
• Stay informed about trends and innovations in the food and beverage industry

Qualifications :

• Bachelors degree in hospitality management culinary arts management or business preferred
• 5 Years F&B management experience demonstrated experience managing a multi-outlet F&B operation
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded
• Banquet operations: BEO execution event staffing buffet production management F&B minimum tracking
• Food safety: HACCP principles temperature logging allergen management health department inspection preparation
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded

Additional Information :

experience is an asset
Prior experience working with Opera or a related system
Fluency in English
additional languages are a plus
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.

Remote Work :

No

Employment Type :

Full-time

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