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director of food & beverage Jobs in Egypt

director of food & beverage

executive chef

b2b account manager - kitchen equipment Jobs in Egypt

b2b account manager - kitchen equipment

banquet chef

Marriott International

<div>Additional Information 
Job Number25145595 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Cairo, 1189 Nile Corniche Downtown, Cairo, Egypt, Egypt 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Attends daily Banquet Event meetings to review culinary requirements.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily Banquet Event Order production needs.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Manages BEO process including menu development, pricing, tracking and ordering.</li></ul>
<ul><li>Manages food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Plans food quantities and plating requirements for all banquet functions.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul> 
Managing Culinary Teams
<ul><li>Communicates production needs to key personnel.</li></ul>
<ul><li>Communicates regularly with employees to ensure performance expectations are clear.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Supervises banquet kitchen shift operations.</li></ul>
<ul><li>Utilizes an &quot;open door&quot; policy to identify and address employee problems or concerns.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul> 

Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Manages to achieve or exceed budgeted goals.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Responds effectively to guest problems and complaints.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).</li></ul>
<ul><li>Ensures disciplinary procedures and documentation support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Additional Responsibilities
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Banquet Chef

Paradise Inn Group

<div><div>Garde Manger Chef:</div><ul><li>
Position Title: Garde Manger Chef / Cold Kitchen Chef.</li><li>
Reports To: Executive Chef.</li></ul><div> 

Summary:</div><ul><li>
As a Garde Manger Chef, you would be overseeing the culinary operations in the Garde Manger section by following hotel standards and procedures.</li><li>
Responsible for managing the food production and quality control for all meat, fish, fowl and other food items prepared in the cold kitchen.</li><li>
Also, responsible for creating exceptional cuisine as well as for other food and beverage outlets.</li><li>
Take care of all physical aspects of the cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of the work area.</li><li>
Location: Alexandria, Egypt.</li></ul><div> 

 Benefits:</div><ul><li>
Attractive and competitive salary packages.</li><li>
Luxury accommodation for non-resident hires.</li><li>
Monthly performance-based bonuses.</li><li>
Private health insurance.</li><li>
Life insurance coverage.</li></ul><div></div><div> 
Company Overview:</div><div>
Our hotel chain is renowned for providing exceptional service and creating unforgettable experiences for our guests. With a strong commitment to excellence, we operate a network of luxury hotels in Alexandria, offering world-class amenities, exquisite dining options, and unparalleled comfort. 
</div><div>
Position: Garde Manger Chef. 
 
Key Responsibilities:</div><ul><li>
Oversee the consistency of various preparations within the cold kitchen to ensure a quality product and adherence to standard recipes.</li><li>
Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.</li><li>
Ensures that assigned work area has the proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquet events.</li><li>
Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.</li><li>
Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.</li><li>
Checks and controls the proper storage of products, checking on portion control, especially in specific cuts of meat, to maintain quality products.</li><li>
Strong communication, leadership, and conflict-resolution skills.</li><li>
Perform all other job-related duties as requested by the management!</li></ul><div></div><div> 
Qualifications and Requirements:</div><ul><li>
Working knowledge of the fundamentals of cooking.</li><li>
Working knowledge of knives and knife skills.</li><li>
Work varied shifts, including weekends and holidays.</li><li>
3-6 years of experience in the same position.</li><li>
Relevant Education degree.</li><li>
Strong communication, leadership, and conflict-resolution skills.</li></ul><div> 

Note: Only shortlisted candidates will be contacted for further evaluation.</div><div></div><div> 
Join our exceptional team and be part of an organization that values talent, growth, and excellence in the hospitality industry. Apply now and embark on a rewarding career journey with us.</div> 

About Paradise Inn Group: 
Luxury hotel Dating back to the early 20th century, this historic hotel is right on Alexandria&rsquo;s waterfront where breakfast can be enjoyed on the rooftop terrace with panoramic Corniche views.Accommodations: The hotels have 5 room categories, All Rooms are fully renovated and decorated with Luxurious Fabrics: Standard, Deluxe, Superior, Junior Suite, and Royal Suite.Amenities: Coffee tray, Satellite Tv, Free Wi-Fi, Daily newspapers, Mini bar, Private bathroom, Toiletries kit, Sippers, Hair dryer, and a Balcony.Facilities: 24 hours room service, Laundry, Dry cleaning, 24 hours security, Valet parking.Halls: Queen Elizabeth, Prince of Wales, King EdwardOutlets: Blue harbor Cafe &amp; Restaurant - Skyroof Rooftop LoungeLocations: The hotel is situated a 2-minute walk from the El Raml Train Station and the sandy beaches. The library of Alexandria is 1.5 km away, located 1 km from Constantine Cavafy Museum, 2 km from the Opera, 2 km from Qaitbait CitadelNear to The Central Bank of Egypt, Embassies and Consulates, Tourist Organizations, 24 mins / 8 km to City Centre Alexandria.</div>

Chef Garde Manger

Hilton

<div>Executive Sous Chef - Waldorf Astoria Cairo Heliopolis
Waldorf Astoria has continued to pioneer exceptional experiences that redefine the art of hospitality; Join our team and be part of a legacy where we shape the future of luxury hospitality.
It's not just a job vacancy, we will help you elevate your career by offering a variety of learning &amp; development programs, career growth &amp; thousands of opportunities all around the world. Take the next step and be the star of your own success story!
What we offer:
Thriving work environment.
Team members' special rates for Hilton hotels worldwide.
Thousand opportunities for career growth and development.
Comprehensive learning &amp; development programs that fits all fields.
Opportunity to give back to the community and have a bigger social impact through Social Responsibility Hilton programs.
Competitive compensation and benefits.
Life insurance. 
 
 
What will I be doing? 
As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.</li></ul>
<ul><li>Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities.
</li></ul><ul><li>Analyze feedback from clients and team members, make judgments and act to implement suggestions for improvement.
</li></ul><ul><li>Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.</li></ul>
<ul><li>Monitor team performance, product quality and production flow; foster continuous improvement where necessary.</li></ul>
<ul><li>Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
</li></ul><ul><li>Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.
</li></ul><ul><li>Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
</li></ul><ul><li>Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes</li></ul>
<ul><li>Assist Executive Chef in estimating annual food budget</li></ul>
<ul><li>Monitor outlets during peak periods to oversee production flow and presentation</li></ul>
<ul><li>Report any equipment in need of repair or replacement to Property Operations</li></ul>
<ul><li>Perform other duties as requested, such as VIP parties and staff meetings</li></ul>
What are we looking for? 
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Previous culinary experience; preferably in a luxury hotel setup.</li>
<li>Extensive knowledge of menu development, insight into marketing, cost and wage control</li>
<li>Extensive knowledge of food products, standard recipes, and proper preparation</li>
<li>Strong supervisory skills</li>
<li>Positive attitude</li>
<li>Excellent communication skills</li>
<li>Committed to delivering a high level of customer service</li>
<li>Excellent planning and organising skills</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Relevant qualifications for role</li>
<li>Ability to work a variety of shifts including weekends, days, afternoons and evenings</li> 
</ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Sous Chef - Waldorf Astoria Cairo Heliopolis

<div>Conference and Banqueting Director/Manager
A Conference and Banquet Director is responsible for overseeing all aspects of Conference and Banqueting operations to deliver an excellent Guest and Member experience while ensuring department targets are met. 
 
 
What will I be doing? 
As a Conference and Banquet Director, you are responsible for overseeing all aspects of Conference and Banqueting operations to deliver an excellent Guest and Member experience. A Conference and Banquet Director will also be required to set budgets and provide leadership to the team to ensure targets are met. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul>
<li>Oversee and manage all Conference and Banqueting operations</li>
<li>Maintain exceptional levels of customer service</li>
<li>Ensure compliance of brand standards</li>
<li>Evaluate guest satisfaction levels with a focus on continuous improvement</li>
<li>Aware of trends and propose ideas to build the range and quality of Conference and Banquet</li>
<li>Optimise sales and contain costs, identifying any areas for action</li>
<li>Set achievable budgets and other short- and long-term functional goals</li>
<li>Provide effective leadership to the Conference and Banquet teams to ensure targets are met and exceeded both for the hotel and individual development</li>
<li>Ensure communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the Front Office team</li></ul>
What are we looking for? 
A Conference and Banquet Operations Coordinator serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Strong knowledge of hotel/leisure/service sector</li>
<li>Record of success in Conference and Beverage, specifically the ability to deliver profit, control costs, and build customer loyalty</li>
<li>Exceptional communication skills</li>
<li>Exceptional leadership skills to create a winning team</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>Conference and Banquet Operations experience in a managerial position in hotel/Events Centre or similar</li>
<li>Degree or diploma in Hotel Management or equivalent</li>
<li>Passion for delivering exceptional levels of guest service</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Conference and Banqueting Director/Manager

Accor

<div>Company Description 
Welcome to Sofitel Cairo Downtown, a new destination in the heart of Cairo, combining luxury, elegance, and French art de vivre. We are far more than a worldwide leader. We are seeking a dynamic and innovative Digital &amp; Ecommerce Manager to join our team in Cairo, Egypt. As a key member of our organization, you will be responsible for driving our digital and e-commerce strategies to enhance our online presence and boost sales performance. 
Job Description 
<ul><li>
Receiving, handling, and converting Meetings, Events, and Group inquiries.</li><li>
 Planning events in conjunction with the client, contact Meeting Planner by mail, telephone, customer outings, and site inspections.</li><li>
 Presenting and Selling available and suitable banquet/event options to the highest possible standard, ensuring the complete administration and execution of all planned events.</li><li>
Negotiate space, dates, and rates to obtain booking goals while focusing on shoulder and off-season business.</li><li>
 Assist in the development and solicitation of Banquet and event package plans aimed at conference business and encourage repeat business.</li><li>
 Attend trade and travel shows of various market areas for promoting hotel event business.</li><li>
 Actively manage business bookings, record denials, and make network referrals.</li><li>
 Make commercial decisions to maximize MICE income daily.</li><li>
Encouraging repeat business through excellent customer service and inquiry handling.</li><li>
 Helping the hotel to identify new avenues of business and bring in more banquet events to the hotel.</li></ul> 
Qualifications 
<ul><li>
3 to 5 Years Experience in hotel sales Banquet sales or event sales</li><li>
Strong analytical skills to understand key business indicators and competitive trends and develop approaches to these challenges</li><li>
Excellent selling capability and an ability and desire to coach selling techniques to their team</li><li>
Excellent organizational and planning skills</li><li>
Accountable and resilient</li><li>
Flexibility to respond to a range of different work situations</li></ul> 

Additional Information 
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 &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Group, Conference and Events Sales Manager

<div>Additional Information 
Job Number25139060 
Job CategoryEvent Management 
LocationCairo Marriott Hotel &amp; Omar Khayyam Casino, 16 Saray El Gezira Street, Cairo, Egypt, Egypt, 11211 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Banquet Operations
<ul><li>Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).</li></ul>
<ul><li>Applies knowledge of all laws, as they relate to an event.</li></ul>
<ul><li>Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.</li></ul>
<ul><li>Adheres to and reinforces all standards, policies, and procedures.</li></ul>
<ul><li>Maintains established sanitation levels.</li></ul>
<ul><li>Manages departmental inventories and maintains equipment.</li></ul>
<ul><li>Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.</li></ul>
<ul><li>Schedules banquet service staff to forecast and service standards, while maximizing profits.</li></ul>
<ul><li>Assists team in developing lasting relationships with groups to retain business and increase growth.</li></ul> 
Participating in and Leading Banquet Teams
<ul><li>Sets goals and delegates tasks to improve departmental performance.</li></ul>
<ul><li>Conducts monthly department meetings with the Banquet team.</li></ul>
<ul><li>Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.</li></ul>
<ul><li>Acts as a liaison to the kitchen staff.</li></ul>
<ul><li>Leads shifts and actively participates in the servicing of events.</li></ul> 
Ensuring and Providing Exceptional Customer Service
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Reviews comment cards and guest satisfaction results with employees.</li></ul> 
Conducting Human Resources Activities
<ul><li>Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals.</li></ul>
<ul><li>Monitors progress and leads discussion with staff each period.</li></ul>
<ul><li>Participates in the development and implementation of corrective action plans.</li></ul>
<ul><li>Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Banquet Manager

<div><div>Company Description</div> 
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&reg;, and let your heart guide you in this world where life beats faster.<div> 
Job Description</div> 
<ul><li>
To ensure that each food and beverage outlet and banquet is managed successfully as an independent profit center.</li><li>
To ensure that each outlet is managed by a Management Team (Outlet Manager) who are totally accountable for their profitability.</li><li>
To co&#8209;ordinate the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&amp;E requirements in line with the compilation of the Annual Business Plan.</li><li>
To monitor all costs and recommend measures to control them.</li><li>
To ensure that the Department Operational Budget is strictly adhered to.</li><li>
To ensure that all the outlets and banquet is managed efficiently according to the established concept statements.</li><li>
To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.</li><li>
To represent the Food and Beverage Department on the hotel's Executive Committee.</li></ul><div> 
Qualifications</div> 
Minimum three years experience required
Managerial Skills
Communication Skills
Leadership Skills
Fluent at English
Luxury Attitude
Egyptian nationality<div> 
Additional Information</div> 
experience is an asset 
Prior experience working with Opera or a related system 
Strong interpersonal and problem solving abilities 
Fluency in English, additional languages are a plus</div>

Director of Food & Beverage

Explore 35+ Banquet chef in Egypt this September. Find roles across top companies and apply now to boost your career.