Director of Food & Beverage - Sofitel Cairo Downtown Nile

• 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.