Food and Beverage Manager

Food & Beverage Manager

Department: Food & Beverage

Location: Heliopolis, Cairo, Egypt

Reports to: General Manager

About the Role

A well-established international hospitality group is seeking an experienced Food & Beverage Manager to lead and oversee its F&B operations, ensuring outstanding guest experiences while driving revenue growth, profitability, operational excellence, and service quality.

The successful candidate will provide strategic and operational leadership across the F&B function, working closely with the General Manager and other hotel departments to achieve business objectives and continuously enhance the overall guest experience.

Key Responsibilities

F&B Operations & Business Performance

• Lead and oversee the day-to-day Food & Beverage operations, ensuring consistent delivery of high-quality products and services.
• Drive F&B revenue, profitability, and operational performance in line with the hotel's business plan.
• Develop and implement strategies to maximize revenue through upselling, menu optimization, promotions, packages, and effective outlet management.
• Establish and monitor departmental KPIs, targets, operating standards, and performance objectives.
• Monitor sales performance, productivity, guest feedback, and operational results, providing regular reports and recommendations to management.
• Identify opportunities for continuous improvement across F&B outlets and operations.

Cost & Financial Management

• Manage the F&B operation within approved budgets and financial guidelines.
• Monitor and analyze food and beverage costs, labor costs, productivity, and departmental expenses.
• Identify negative cost deviations and implement corrective actions to improve profitability.
• Work closely with the Executive Chef and relevant departments to maintain optimal food cost and service productivity.
• Ensure effective purchasing, inventory management, portion control, and cost-conscious operational practices.

Guest Experience & Service Excellence

• Maintain consistently high standards of guest service, food quality, presentation, and overall F&B experience.
• Proactively identify guest needs and respond effectively to feedback, concerns, and service recovery situations.
• Ensure VIP guests, hotel arrivals, conferences, events, and special functions are properly coordinated with the F&B team.
• Review outlet reservations, arrival lists, conference guest lists, and VIP information to ensure teams are fully prepared.
• Drive a strong service culture focused on guest satisfaction and hospitality excellence.

People Leadership & Development

• Lead, motivate, and develop the F&B team to achieve operational and commercial objectives.
• Participate in recruitment and selection of F&B talent.
• Establish clear performance expectations and conduct regular performance reviews.
• Identify training and development needs and support continuous employee development.
• Foster a positive ownership, accountability, teamwork, and service-oriented culture.
• Ensure appropriate staffing levels and effective workforce planning across F&B operations.

Menu, Product & Revenue Development

• Work closely with the Executive Chef to develop and continuously improve menus based on guest preferences, market trends, profitability, and operational feasibility.
• Identify opportunities for new F&B concepts, promotions, packages, and revenue-generating initiatives.
• Collaborate with Sales, Rooms Division, and other hotel departments to develop and coordinate in-house activities, events, promotions, and packages.
• Ensure F&B offerings remain competitive while maintaining the hotel's quality and brand standards.

Compliance & Operational Standards

• Ensure compliance with all applicable health, safety, hygiene, food safety, and hotel standards.
• Establish and maintain effective F&B policies, procedures, and operating standards.
• Ensure all outlets operate efficiently and consistently according to established guidelines.
• Support audits, inspections, and corrective action plans as required.

Candidate Profile

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Proven experience in Food & Beverage management, preferably within an upscale, luxury, or international hotel environment.
• Strong experience managing multiple F&B outlets and/or high-volume operations.
• Solid understanding of F&B P&L, revenue management, food cost, labor cost, budgeting, and financial controls.
• Strong commercial mindset with a demonstrated ability to drive revenue and profitability.
• Excellent leadership, team management, coaching, and staff development skills.
• Strong knowledge of F&B service standards, food safety, hygiene, and operational procedures.
• Excellent guest-service and problem-solving skills.
• Strong communication and stakeholder-management capabilities.
• Ability to work effectively with the General Manager, Executive Chef, Sales, Rooms Division, and other senior stakeholders.
• Excellent command of English, both written and spoken.
• Strong analytical, organizational, and decision-making skills.
• Ability to operate effectively in a fast-paced, guest-focused hospitality environment.

Why This Opportunity

• Leadership role within a well-established international hospitality environment.
• Direct exposure to the General Manager and senior hotel leadership.
• Opportunity to influence F&B revenue, profitability, guest experience, and operational strategy.
• Broad responsibility across F&B operations, people leadership, commercial performance, and service excellence.