Director of Food & Beverage - Sofitel Cairo Downtown Nile

Job description

Oversee all F&B outlets including restaurants, bars, banquets, in-room dining, and pool/beach service operations Own the department P&L: forecast revenue, manage food and labor cost percentages, analyze variances, and present results to hotel leadership Partner with the Executive Chef on menu development, food cost targets, kitchen labor management, and culinary quality standards Develop and monitor standard operating procedures for service quality, food safety compliance, and guest experience consistency Drive outlet performance through pricing strategy, upselling programs, packaging, and local marketing support Manage vendor relationships for beverage, equipment, linen, and service supply purchasing within budget parameters Coordinate banquet and catering operations with Convention Services, ensuring F&B event delivery meets contracted specifications Review and act on guest satisfaction scores, comment cards, and online reviews to identify and correct service pattern issues Maintain compliance with health department standards, liquor licensing requirements, and OSHA food safety regulations Develop and implement strategies for the food and beverage department to achieve the organization’s financial and operational goals Monitor and review the product quality and service standards in the food and beverage department Manage and forecast budget requirements, inventory, and costs Recruit, train, manage, and evaluate staff performance Coordinate with the chef to create and update menus and ensure consistency in taste and presentation of food and beverages Coordinate with sales and marketing teams to promote the organization’s food and beverage services Stay informed about trends and innovations in the food and beverage industry Bachelor's degree in hospitality management, culinary arts management, or business preferred + 5 Years F&B management experience, demonstrated experience managing a multi-outlet F&B operation Ability to spot and resolve problems efficiently Mastery in delegating multiple tasks Communication and leadership skills Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets Guest-oriented and service-minded Banquet operations: BEO execution, event staffing, buffet production management, F&B minimum tracking Food safety: HACCP principles, temperature logging, allergen management, health department inspection preparation Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets Guest-oriented and service-minded experience is an asset Prior experience working with Opera or a related system Fluency in English additional languages are a plus Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.