Director of Food & Beverage

Director of Food & Beverage

Sofitel Cairo Downtown Nile, Cairo, Egypt

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

Qualifications

• 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

• Additional Information

• experience is an asset

• Prior experience working with Opera or a related system

• Fluency in English

• additional languages are a plus