Director of Food and Beverage at Accor

Cairo, Cairo, Egypt -

Full Time

Start Date

Immediate

Expiry Date

29 Dec, 25

Salary

0.0

Posted On

30 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Strategic Planning, Budget Management, Financial Reporting, Team Leadership, Customer Relationship Management, Operational Efficiency, Service Standards, Guest Complaint Handling, Marketing Coordination, Networking, Communication, Emotional Intelligence, High Performance, Team Culture Building, Recruitment, Cost Control

Industry

Hospitality

Description

Job Description Main Duties: 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. Qualifications 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.

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Responsibilities

The Director of Food and Beverage is responsible for developing and implementing strategic plans to achieve departmental goals while overseeing all food and beverage operations. This role includes managing budgets, ensuring operational efficiency, and maintaining high service standards across all outlets and banquets.