food beverage manager

PNS Industries Private Limited

Food &amp; Beverage Manager will be responsible for1. Sales Promotion &amp; Sales Growth2. Customer Satisfaction &amp; NPS3. Team Management, Discipline and Time Management4. Inventory Management5. Departmental Coordination, Planning &amp; Execution6. Cost Controls &amp; Savings7. Effective usage of Manpower &amp; periodic breaks8. Outlet presentation and upkeep at all timesJob Types: Full-time, PermanentPay: ₹30,000.00 - ₹45,000.00 per monthBenefits:<ul><li>Food provided</li><li>Paid sick time</li><li>Paid time off</li><li>Provident Fund</li></ul>Work Location: In person

Food & Beverage Manager

Rixos

<div>Company Description<ul><li> 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</li></ul>
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description<ul><li> 
Senior manager in the Food and Beverage Department responsible for all operations related to food and beverages.</li><li>Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.</li><li>Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure implementation of these decisions in the best manner.</li><li>Manage all business and functions of the F&amp;B Department.</li><li>Maximise the department&rsquo;s profitability through operations.</li><li>Manage operations to ensure the highest quality delivery of food and beverage products and service.</li><li>Control and analyse the below points:</li></ul>
 Sales and costs
 Display quality and service standards of F&amp;B products
 Ensure proper use, protection and maintenance of departmental utensils.
 Conduct activities to increase customer satisfaction and, enhance service quality.<ul><li>Consolidate business relationships between employees in the department.</li><li>Responsible for preparing training programmes for the F&amp;B Department and the trainings of employees in his/her department.</li><li>Organise meetings to obtain data and achieve results.</li><li>Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region.</li><li>Make plans with department managers in order to deliver successful organisations within the hotel.</li><li>Attend departmental meetings and the Head Office meeting according to the hotel management calendar.</li><li>Update the below areas related to food and beverages according to the hotel&rsquo;s policies and procedures:</li></ul>
 Finance, standards, employees and trainings, outlets and recreation/entertainment
 Conduct promotional activities to increase sales and conduct meetings for banquet organisations
 Ensure protection, maintenance and replacement of materials and utensils.<ul><li>Prepare and monitor monthly and annual F&amp;B departmental budget.</li><li>Arrange for minimum and maximum storage of materials and utensils that belong to the F&amp;B Department.</li><li>Contribute to preparing the hotel&rsquo;s income plans and marketing programmes.</li><li>Research opportunities for professional self-development.</li><li>Deliver the income and expenses of the F&amp;B Department in line with the facility&rsquo;s budget discipline. Develop plans based on data of previous years.</li><li>Determine staffing requirements (such as permanent, seasonal and interns etc.) for the following year, in line with the budget availability and upon the General Manager&rsquo;s approval.</li><li>Create the necessary motivational environment to ensure and increase productivity and success of current staff and develop necessary arguments to ensure F&amp;B Department employees&rsquo; commitment to the facilities.</li><li>Ensure order and control of communication, as effective communication will also increase productivity in the F&amp;B Department.</li><li>Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis.</li><li>Conduct brainstorming sessions and group work to unleash employees&rsquo; talents.</li><li>Take part in the Food Safety Team and attend MR meetings.</li><li>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</li><li>To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</li><li>Carry out all responsibilities related to the quality management and food safety systems implemented at the facilities.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li></ul> 
Qualifications 
 Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in a lower position and experience with applying the main principles and/or different methods.
 Foreign Language: Sufficient level of English to communicate effectively with guests and employees.
 Courses and Training: Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field.
 Computer Literacy: MS Office applications.
 Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</div>

Paradise Inn Group

<div><div>Job Details and Benefits:</div><ul><li>
5+ YEARS IN THE SAME POSITION in Hotels is a MUST.</li><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> 

Job Description:</div><ul><li>
We are looking for an experienced F&amp;B Manager who will be in charge of managing all F&amp;B operations and offering top-notch service to guests.</li><li>
Take care of the personnel, the finances, and the orders for food and beverages.</li><li>
Forecast, plan, and manage all of the selected candidates while putting a strong emphasis on employee morale and client satisfaction. Our main objective is to boost revenue.</li><li>
Establish goals, KPIs, timetables, rules, and regulations.</li><li>
Maintain top-notch internal and external customer service standards.</li><li>
Provide a report on sales performance and productivity to the central management.</li></ul><div> 

Job Requirements:</div><ul><li>
5+ YEARS IN THE SAME POSITION in Hotels is a MUST or Experience in luxury French Restaurants.</li><li>
Demonstrated expertise in managing food and beverages.</li><li>
A bachelor's degree in a relevant area of study.</li><li>
Practical experience with a variety of computer software applications (MS Office, restaurant management software, POS).</li><li>
Expertise in assigning a variety of duties.</li><li>
Updated with best practices and trends in food and beverage.</li><li>
The ability to fulfil financial goals and manage personnel.</li><li>
Customer-focused and service-oriented.</li><li>
The capacity to identify issues quickly and find solutions.</li><li>
Advanced level of leadership and communication abilities.</li><li>
Excellent standards for grooming.</li><li>
Willingness to grow personally and as a team member.</li></ul><div> 

About Paradise Inn Group for Hotels and Resorts:</div><ul><li>
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.</li><li>
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.</li><li>
Amenities: Coffee tray, Satellite TV, Free Wi-Fi, Daily newspapers, Mini bar, Private bathroom, Toiletries kit, Sippers, Hair dryer, and a Balcony.</li><li>
Facilities: 24-hour room service, Laundry, Dry cleaning, 24-hour security, and Valet parking.</li><li>
Halls: Queen Elizabeth, Prince of Wales, King Edward.</li><li>
Outlets: Blue Harbor Cafe &amp; Restaurant - Skyroof Rooftop Lounge.</li><li>
Locations: 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 Citadel.</li><li>
Near to the Central Bank of Egypt, Embassies and Consulates, and Tourist Organizations, 24 mins / 8 km to the City Centre of Alexandria.</li></ul><div> 
Paradise Inn Group for Hotels and Resorts 
Chain of 3 hotels in Alexandria, Egypt
 
 
Le Metropole Hotel. Windsor palace hotel and Paradise inn beach resort, maamoura
 
 
Le Metropole Hotel:
 
Built in 1902 as a heritage hotel, French style all rooms are newly renovated, facing the Mediterranean coast, including sky-view fine dining restaurants serving the finest cuisines and wine with live music and luxurious halls: Les Versailles, Salon Soulous.
 
 
Locations: 52 Saad Zaghloul St, Raml Station
 
 
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, and 2 km from Qaitbait Citadel. Near the Central Bank of Egypt, Embassies and Consulates, and Tourist Organizations, 24 mins / 8 km to the City Centre, Alexandria.
 
 
Windsor Palace Hotel:
 
Built in 1906 as a heritage hotel, English style, all rooms are newly renovated, facing the Mediterranean coast, including two restaurants: Blue Harbor Sea View ( casual dining )
 
Skyroof rooftop lounge, sea view ( lounge and nightclub,) and luxurious halls such as Queen Elizabeth, Prince of Wales, King Edward. 
 
Locations: 17 El Shuhada St, Alexandria
 
 
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, and 2 km from Qaitbait Citadel. Near the Central Bank of Egypt, Embassies and Consulates, and Tourist Organizations, 24 mins / 8 km to the City Centre of Alexandria.
 
 
Paradise Inn Beach Resort Maamoura:
 
Built in 1999 next to Al Montazah Gardens, in El Maamoura, the resort offers the ultimate modern style, coupled with unparalleled services. The hotel is rich with its own private sandy beach, an outdoor pool, and a kids pool, all surrounded by a spacious garden, filled with colorful flowers and trees, and includes 3 wedding venues (Blue Star Indoor Hall, Flamingo Beach, Florence garden) 
 
Location: El-Shaheed Yousef El-Sebaey Maamoura Beach, Maamoura, Alexandria.Egypt</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>

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25192836
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 The St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Position responsible for all the food and beverage operations ultra-luxury resort, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
 </li>
 <li>
 Proven experience in luxury/upscale hotels or resorts
 </li>
 <li>
 &ensp;Strong leadership and people management skills
 </li>
 <li>
 &ensp;Solid background in GCC/MEA markets (preferred)
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Developing and Maintaining Budgets
 
 
 
 <ul>
 <li>
 Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
 </li>
 <li>
 Maintains a positive cost management index for kitchen and restaurant operations.
 </li>
 <li>
 Utilizes budgets to understand financial objectives.
 
 
 </li>
 </ul>
 
 Leading Food and Beverage Team
 
 
 
 <ul>
 <li>
 Manages the Food and Beverage departments (not catering sales).
 </li>
 <li>
 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <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>
 <li>
 Oversees all culinary, restaurant, beverage and room service operations.
 </li>
 <li>
 Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
 </li>
 <li>
 Provides excellent customer service to all employees.
 </li>
 <li>
 Responds quickly and proactively to employee's concerns.
 </li>
 <li>
 Provides a learning atmosphere with a focus on continuous improvement.
 </li>
 <li>
 Provides proactive coaching and counseling to team members.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Monitors and maintains the productivity level of employees.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish work.
 </li>
 <li>
 Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
 </li>
 <li>
 Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides excellent customer service.
 </li>
 <li>
 Responds quickly and proactively to guest's concerns.
 </li>
 <li>
 Understands the brand's service culture.
 </li>
 <li>
 Drives alignment of all employees, team leaders and managers to the brand's service culture.
 </li>
 <li>
 Sets service expectations for all guests internally and externally.
 </li>
 <li>
 Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
 </li>
 <li>
 Verifies all banquet functions are up to standard and exceed guest's expectations.
 </li>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Conducts performance reviews in a timely manner.
 </li>
 <li>
 Promotes both Guarantee of Fair Treatment and Open Door policies.
 </li>
 <li>
 Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
 </li>
 <li>
 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
 </li>
 <li>
 Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Complies with all corporate accounting procedures.
 </li>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluates results to choose the best solution and solve problems.
 </li>
 <li>
 Drives effective departmental communication and information systems through logs, department meetings and property meetings.
 
 
 </li>
 </ul>
 
 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>Additional Information 
Job Number25192836 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Al Mouj Muscat Resort, Al Mouj, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Position responsible for all the food and beverage operations ultra-luxury resort, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>
<ul><li>Proven experience in luxury/upscale hotels or resorts</li></ul>
<ul><li>Strong leadership and people management skills</li></ul>
<ul><li>Solid background in GCC/MEA markets (preferred)</li></ul> 
CORE WORK ACTIVITIES 
Developing and Maintaining Budgets
<ul><li>Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.</li></ul>
<ul><li>Maintains a positive cost management index for kitchen and restaurant operations.</li></ul>
<ul><li>Utilizes budgets to understand financial objectives.</li></ul> 
Leading Food and Beverage Team
<ul><li>Manages the Food and Beverage departments (not catering sales).</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>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>
<ul><li>Oversees all culinary, restaurant, beverage and room service operations.</li></ul>
<ul><li>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</li></ul>
<ul><li>Provides excellent customer service to all employees.</li></ul>
<ul><li>Responds quickly and proactively to employee's concerns.</li></ul>
<ul><li>Provides a learning atmosphere with a focus on continuous improvement.</li></ul>
<ul><li>Provides proactive coaching and counseling to team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Monitors and maintains the productivity level of employees.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish work.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides excellent customer service.</li></ul>
<ul><li>Responds quickly and proactively to guest's concerns.</li></ul>
<ul><li>Understands the brand's service culture.</li></ul>
<ul><li>Drives alignment of all employees, team leaders and managers to the brand's service culture.</li></ul>
<ul><li>Sets service expectations for all guests internally and externally.</li></ul>
<ul><li>Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.</li></ul>
<ul><li>Verifies all banquet functions are up to standard and exceed guest's expectations.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Conducts performance reviews in a timely manner.</li></ul>
<ul><li>Promotes both Guarantee of Fair Treatment and Open Door policies.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps 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 teaches or instructs others.</li></ul>
<ul><li>Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.</li></ul> 
Additional Responsibilities
<ul><li>Complies with all corporate accounting procedures.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Drives effective departmental communication and information systems through logs, department meetings and property 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.
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>

<div>Additional Information 
Job Number25200410 
Job CategoryFood and Beverage &amp; Culinary 
LocationHurghada Marriott Beach Resort, El Corniche Road, P.O.Box 38, Hurghada, Egypt, Egypt, 12654 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Developing and Maintaining Budgets
<ul><li>Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.</li></ul>
<ul><li>Maintains a positive cost management index for kitchen and restaurant operations.</li></ul>
<ul><li>Utilizes budgets to understand financial objectives.</li></ul> 
Leading Food and Beverage Team
<ul><li>Manages the Food and Beverage departments (not catering sales).</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>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>
<ul><li>Oversees all culinary, restaurant, beverage and room service operations.</li></ul>
<ul><li>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.</li></ul>
<ul><li>Provides excellent customer service to all employees.</li></ul>
<ul><li>Responds quickly and proactively to employee's concerns.</li></ul>
<ul><li>Provides a learning atmosphere with a focus on continuous improvement.</li></ul>
<ul><li>Provides proactive coaching and counseling to team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Monitors and maintains the productivity level of employees.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish work.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides excellent customer service.</li></ul>
<ul><li>Responds quickly and proactively to guest's concerns.</li></ul>
<ul><li>Understands the brand's service culture.</li></ul>
<ul><li>Drives alignment of all employees, team leaders and managers to the brand's service culture.</li></ul>
<ul><li>Sets service expectations for all guests internally and externally.</li></ul>
<ul><li>Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.</li></ul>
<ul><li>Verifies all banquet functions are up to standard and exceed guest's expectations.</li></ul>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Conducts performance reviews in a timely manner.</li></ul>
<ul><li>Promotes both Guarantee of Fair Treatment and Open Door policies.</li></ul>
<ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps 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 teaches or instructs others.</li></ul>
<ul><li>Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.</li></ul> 
Additional Responsibilities
<ul><li>Complies with all corporate accounting procedures.</li></ul>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Drives effective departmental communication and information systems through logs, department meetings and property 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>

Projects Access and Scaffolding

Job Title: Assistant Food &amp; Beverage ManagerLocation: -Star Luxury Resort, Budaiya Experience Required: 5&ndash;10 Years in Luxury Hospitality Employment Type: Full-Time.We are seeking a sophisticated and driven Assistant Food &amp; Beverage Manager to join our leadership team. In this role, you will be responsible for upholding the impeccable standards of our 5-star resort, overseeing diverse dining outlets, and ensuring an unparalleled guest experience. You will support the F&amp;B Director in operational excellence, financial performance, and team mentorship.Key Responsibilities<ul><li>Operational Excellence: Oversee daily operations of multiple outlets (Fine Dining, All-Day Dining, and Room Service) ensuring 5-star service standards are met consistently.</li><li>Team Leadership: Recruit, train, and mentor a high-performing team. Foster a culture of excellence, professional growth, and attention to detail.</li><li>Guest Relations: Act as a brand ambassador, engaging with guests to ensure satisfaction and resolving any concerns with grace and efficiency.</li><li>Financial Oversight: Assist in budget management, cost control (COGS), and driving revenue through strategic upselling and promotional initiatives.</li><li>Quality Control: Conduct regular audits of service procedures, hygiene standards (HACCP), and presentation to ensure they align with global luxury benchmarks.</li></ul>Candidate Requirements<ul><li>Experience: 5&ndash;10 years of progressive experience in F&amp;B management, specifically within 5-star hotels or luxury resorts.</li><li>Education: Degree in Hospitality Management or a related field is preferred.</li><li>Skills: Strong financial acumen, expert knowledge of wines and spirits, and proficiency in POS systems.</li><li>Attributes: Exceptional communication skills in English and Arabic, a polished professional presence, and the ability to thrive in a fast-paced, high-pressure environment.</li><li>Leadership: A &quot;hands-on&quot; leader who inspires their team by example.</li></ul>Please submit your CV and a brief cover letter outlining your experience in luxury resort.Job Type: Full-time

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