Director of Food & Beverage

About the role

Rixos Hotels, part of the Accor group, is looking for a Director of Food & Beverage for its resort in Cairo. The role manages all business and functions of the F&B department, develops the department's operating strategy aligned with the brand's business strategy and ensures the highest quality delivery of food and beverage products and service.

Key responsibilities

• Manage high-volume, multi-outlet all-inclusive resort operations: all-day dining restaurants, specialty restaurants, bars and lounges, snack outlets, events and banquet operations.
• Set targets, monitor operations and communicate decisions from general management to staff, ensuring adoption of targets and decisions.
• Prepare training programmes, organise meetings and mentor staff, including following up monthly employee turnover.
• Prepare and monitor the monthly and annual F&B budget, contribute to income plans and marketing programmes, and deliver income and expenses within budget.
• Control sales and costs, display quality and service standards, and ensure proper use, protection and maintenance of utensils.
• Review daily reports, income statements, guest relations reports, technical service reports and communication logs, and hold brainstorming sessions.
• Take part in the Food Safety Team and MR meetings, and carry out quality management and food safety management system duties.
• Implement environmental and energy-saving measures, including waste reduction and staff training.

Required profile

• Bachelor's degree in hospitality management, business administration or a related field.
• 5 to 7 years of progressive leadership experience in Food & Beverage operations.
• At least 3 to 5 years as a Food & Beverage Director in an international 4-star or 5-star all-inclusive resort or large-scale hospitality environment.
• Full professional proficiency in English and Russian is mandatory.

Required skills

• Proficiency in computer applications, including email and Microsoft Office Suite.
• All-inclusive P&L management, cost-per-cover analysis and control, menu and concept development.
• HACCP compliance and food safety standards, cross-cultural team leadership, and knowledge of bars and beverage.