Assistant Food & Beverage Manager

Company Description

Join us at Accor,  where life pulses  with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a  work of  heart , ​
Join us and  become a  Heartist ®.

Job Description

• 1. Control the food and beverage operations and ensure that the operations are conducted in the best manner according to the principles determined by Rixos Hotels Egypt management.
  2. 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 the Food and Beverage Manager’s decisions to subordinate employees and ensure implementation of these decisions in the best manner.
  3. Manage all business and functions of the F&B Department.
  4. Manage operations to ensure the highest quality delivery of food and beverage products and service.
  5. Control and analyse the below points:
• Sales and costs
• Display quality and service standards of F&B products
• Ensure proper use, protection and maintenance of departmental utensils and equipment
• Conduct activities to increase customer satisfaction and, enhance service quality.
• Consolidate business relationships between employees in the department.
  1. Manage pre-interviews, recruitment, performance upgrades, leadership, disciplinary action and business follow-up.
  2. Responsible for preparing training programmes for the F&B Department and the trainings of employees in his/her department.
  3. Organise meetings to obtain data and achieve results.
  4. Make plans with department managers in order to deliver successful organisations within the hotel.
  5. Assist the Food and Beverage Manage in updating the below areas related to food and beverages according to the hotel’s policies and procedure:

• 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.
  1. Research opportunities for professional self-development.
  2. Monitor and prepare reports on the work schedules and performance assessments of subordinate supervisor and employees.
  3. Implements and monitors employee-related decisions made during the management meetings.
  4. Make effort and ensure others make effort to make the facility’s image understood, remembered and enhanced through top-notch services both inside and outside of the facility.
  5. Responsible for supervisors and employees at all levels in the department.
  6. Maintain good relationship with service or product suppliers.
  7. Find solutions to employee issues and problems, continuously create an atmosphere of working in unity and collaboration, and inspire the spirit of teamwork.
  8. Take part in the Food Safety Team and attend MR meetings.
  9. 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.).
  10. 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.
  11. 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.
  12. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.
  13. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
  14. Carry out all other duties assigned by managers and hotel management not specified in the job description.
  15. Carry out all responsibilities related to Protection from pandemic disease & action response implemented at the F&B facilities

Qualifications

• Education: 4-year bachelor's degree
• Experience: At least 10 years’ experience in the industry.
• Foreign Language: Sufficient level of English to communicate effectively with guests and employees.
• Courses and Training: Requires comprehensive theoretical and practical background and attendance in courses and seminars in the related field.
• Computer Literacy: MS offıce applications.
• Skills: Good command of legislation, laws and procedures related to the job and other departmental processes. Required to follow up changes, identify their impact on the department, and suggest suitable solutions. Expected to manage an important unit on a facility basis.