Director of Food and Beverage

About the role

Accor is looking for an experienced and visionary Director of Food and Beverage to lead its F&B operations in Alexandria, Egypt. The role covers all aspects of food and beverage services, from strategy and profitability to guest experience, and includes restaurants, bars, banquet facilities and room service.

Key responsibilities

• Develop and execute an F&B operating strategy aligned with the organization's business objectives
• Create an atmosphere across all outlets that meets or exceeds guest expectations
• Recruit, onboard and mentor the F&B leadership team
• Oversee operations and ensure adherence to procedures, policies and quality standards
• Analyze sales, costs and profitability, and manage budgets and financial forecasts
• Monitor quality, presentation and service, and implement corrective actions
• Run staff training, performance reviews and regular departmental meetings
• Design menus and beverage offerings, manage inventory, procurement and equipment maintenance
• Run promotions and coordinate banquet operations
• Ensure compliance with food safety, quality and health and safety regulations, and take part in food safety committees
• Implement sustainability initiatives such as waste reduction and energy conservation
• Contribute to hotel-wide initiatives, income planning and marketing programs

Required profile

• Bachelor's degree in Hospitality Management, Hotel Management, Culinary Arts, Business Administration or a related field
• At least 6 years of progressive F&B operations management experience, or 2 years as a Director of Food and Beverage
• International or overseas hospitality experience preferred
• Proven track record managing multiple F&B outlets and large-scale operations
• Demonstrated experience in budget management, financial analysis and revenue optimization
• Professional-level English

Required skills

• Microsoft Office (Word, Excel, PowerPoint)
• Food safety management systems and quality assurance protocols
• F&B management software and point-of-sale (POS) systems
• Menu development, culinary trends and beverage management
• Financial analysis and analytical decision-making