F&B Manager at Kerten Hospitality

Cairo, West Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

0.0

Posted On

02 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

F&B Operations Management, Menu Development, Cost Control, Budgeting, Inventory Management, Team Leadership, Staff Training, Guest Satisfaction, Health and Safety Compliance, Procurement, Operational KPIs, Pre-opening Execution

Industry

Hospitality

Description

F&B Manager Egypt ABOUT KERTEN HOSPITALITY Kerten Hospitality (KH) is an end-to-end lifestyle hospitality operator creating bespoke destinations, lodging, experiences and communities while optimising operations and driving profitability for savvy investors with a strong commitment to sustainability. KH transforms destinations through impactful partnerships with Lodging, Food & Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, which connect International & local travellers. The Group’s current pipeline of lodging includes projects in numerous countries in the Middle East, Europe, and North Africa region. An expanding development pipeline of more than 55 lodging projects representing over 4,500 keys planned across our international development pipeline. Our Impact Every destination we develop and every concept we bring to life is driven by purpose and rooted in ESG, locality, sustainability, innovation, meaningful collaborations, that nurture ecosystems supporting community growth, guided by our values of Connection, Curation, Innovation, and Leading the Way. ABOUT THE ROLE KEY RESPONSIBILITIES Oversee and manage all food and beverage operations across outlets, ensuring high service standards, consistency, and guest satisfaction. Lead day-to-day operations of restaurants, bars, and events, ensuring smooth service flow and operational efficiency. Develop and implement menus, concepts, and service standards in collaboration with the Executive Chef and hotel leadership. Monitor food and beverage costs, labor productivity, and inventory levels to achieve budgeted targets and maximize profitability. Prepare operational reports, forecasts, and performance analyses, identifying opportunities for improvement. Ensure compliance with health, safety, hygiene, and food safety regulations at all times. Recruit, train, schedule, and motivate the F&B team, fostering a positive culture of teamwork and continuous development. Coordinate with suppliers and vendors, managing procurement, quality standards, and cost control. Support pre-opening activities, including outlet setup, SOP development, team training, and soft-opening execution. Collaborate closely with Rooms, Sales & Marketing, and Finance teams to enhance the overall guest experience. EXPERIENCE & SKILLS Bachelor's degree in Hospitality Management, Business Administration, or a related field. Minimum of 5 years of progressive experience in food and beverage operations, with at least 2 years in a managerial role. Pre-opening or new outlet launch experience is a strong advantage. Strong leadership, communication, and team management skills. Solid understanding of F&B cost control, budgeting, inventory management, and operational KPIs. Hands-on, guest-focused, and results-driven approach with strong attention to detail. Fluent in English and Arabic. JOINING OUR TEAM MEANS Competitive Compensation: A rewarding package tailored to your experience. Career Growth: Opportunities for advancement within our dynamic organisation. Inclusive Environment: A vibrant and inclusive workplace that encourages collaboration. Shared Purpose: Working with passionate people who live our values every day — connecting, innovating, curating, and leading the way together. Apply CRAFT YOUR CAREER. - Kerten Hospitality

Responsibilities

Oversee all food and beverage operations to ensure high service standards, guest satisfaction, and operational efficiency across outlets. Manage budgeting, cost control, and team leadership while collaborating with the Executive Chef and other hotel departments.