Director of F&B

Job description / Role

Purpose: The F & B director is responsible for developing and implementing a strategy to fulfill the objective of increased sales and is also responsible for the overall operation of Food & Beverage and its team.

Position Overview:

The F&B Director is responsible for giving direction to the entire food & beverage operational departments, which include Banquets, Restaurant, Room service, Lounge, Bakery, and the Kitchen. The F&B Director is responsible for continually focusing on achieving hotel profitability through revenue generation and effective cost controls.

They must achieve guest satisfaction targets and team member satisfaction goals. In addition, they are responsible for developing and training F&B operational managers and supervisors, analyzing current trends and making recommendations accordingly. The F&B Director contributes to the overall business planning and development of the hotel.

Key Responsibilities:

• Oversees the operational activities of the Restaurant, Bar, Room Service, Banquets and Kitchen
• Development of all budgets, forecasts and schedules in line with the hotel business plan
• Implements guidelines, policies, and procedures for those operating departments
• Guides operations and establish a work environment to achieve goals and objectives
• Manages performance issues that arise within the respective operating departments
• Is an integral part of the business team, attends all scheduled meetings and contributes actively with proper preparation
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees/managers according to company standards
• Effectively communicates with team members
• Conducts a daily briefing with team members on current key activities
• Evaluate changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary
• Ensures guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance
• Anticipate and address guest issues and establish proactive processes to promote guest satisfaction
• Be an inspiration to all hotel staff to achieve luxury levels of performance
• Interacts in a positive way with other departments to ensure a luxury guest experience
• Ensures compliance with local health and safety regulations
• Must be an example of the Sofitel Values, brand standards, and a champion of grooming and appearance guidelines

Requirements

Level of Education
Bachelor / Licence

Areas of study
Hospitality Management

Professional experiences
11 to 20 years

Languages essential
English (Primary tongue)

Optional languages
• Arabic (Working level)
• French (Intermediate)

ESSENTIAL AND OPTIONAL REQUIREMENTS
• Access
• Excel
• Power Point
• Word
• HACCP
• Micros
• Opéra

About the Company

Perched on the quiet Southern tip of El Gezirah island, close to the city center and Zamalek. 433 luxurious rooms including 50 suites, stunning ballroom perfect for weddings, flexible meeting rooms and exquisite restaurants and bars.

Welcome to a 5-star luxury hotel on the Nile: a haven in the center of Cairo where you are made to feel at home. Discover 433 luxurious rooms including 50 sumptuous suites, a stunning ballroom perfect for weddings, and flexible meeting rooms.

Wander down the leafy Promenade to exquisite restaurants and bars, pamper yourself in SoSPA, and soak in an infinity pool overlooking the Nile. The excitement and mysteries of Egypt's capital lie steps from the light-flooded lobby.