160 Rooms, 6 OutletsReporting to: General ManagerDuties & Responsibilities:Managing operations of all food and beverage outlets to deliver an excellent guest and member experience. Manage, train, and develop team members and work within all budgeted guidelines. Responsible for performing the following tasks to the highest standards:- Recruit, manage, train and develop the Food and Beverage team- Manage all Food and Beverage Outlet operations- Lead by example and exceed guests’ satisfaction - Maintain exceptional levels of customer service- Ensure compliance of brand standards- Manage guest queries in a timely and efficient manner- Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll- Set departmental targets and objectives, work schedules, budgets, policies and procedures- Accountable for monthly stock takes- Incentivise team members to maximize sales and revenue- Carry out annual and mid-year appraisals - Purchase and control of inventory- Designed & implemented new menus, food & beverage promotions- Monitors and maintains all outlet sanitation, storage and rotation of inventory- Monitor revenues and expenses to maximize sales Assist other departments wherever necessary and maintain good working relationships- Evaluate guest satisfaction levels with a focus on continuous improvement- Ensure communication meetings are conducted and post-meeting minutes generated- Negotiate with clients for use of facilities for catering, parties, banquets- Comply with hotel security, fire regulations and all health and safety legislation

260 Rooms, 13 Outlets Reporting to: General ManagerDuties & Responsibilities:Managing operations of all food and beverage outlets to deliver an excellent guest and member experience. Manage, train, and develop team members and work within all budgeted guidelines. Responsible for performing the following tasks to the highest standards:- Manage all Food and Beverage Outlet operations.- Maintain exceptional levels of customer service.- Ensure compliance of brand standards.- Recruit, manage, train and develop the Food and Beverage team.- Manage guest queries in a timely and efficient manner.- Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll.- Set departmental targets and objectives, work schedules, budgets, and policies and procedures.- Develop menus with other members of Food and Beverage team.- Incentivize team members to maximize sales and revenue.- Evaluate guest satisfaction levels with a focus on continuous improvement.- Ensure communication meetings are conducted and post-meeting minutes generated.- Assist other departments wherever necessary and maintain good working relationships.- Purchase and control of inventory.- Monitors and maintains all outlet sanitation, storage and rotation of inventory.- Monitor revenues and expenses to maximize sales.- Negotiate with clients for use of facilities for catering, parties, banquets.- Comply with hotel security, fire regulations and all health and safety legislation.

300 Rooms, 10 OutletsReporting to: General ManagerManaging all F&B operations and for delivering an excellent guest experience. Plan and manage all F&B orders,Staff and finance. Maximize sales and revenue through customer satisfaction and employee engagement.- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.- Preserve excellent levels of internal and external customer service.- Design exceptional menus, purchase goods and continuously make necessary improvements.- Identify customers’ needs and respond proactively to all of their concerns.- Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, schedules, policies and procedures.- Provide two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.- Comply with all health and safety regulations.- Report on management regarding sales results and productivity.- Proven food and beverage management experience.- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)- 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.

212 Rooms, 8 Outlets Reporting to: General ManagerDuties & Responsibilities:Responsible for the management and achievement of profit for all food and beverage operations in the hotel including restaurants, bars, kitchen operations, catering and banquet operations. Promotes the desired work culture around the five core values of Trust, Integrity, Respect, One Team and Service of the Hotel.- Oversee the management of restaurants, bars and outlets- Oversee the management of the kitchen operations- Oversee the management of catering operations- Oversee the management of banquet operations- Manage staff within the hotel’s organization structure and human resource and hotel policies- Communicate regularly with food and beverage staff and conduct effective staff briefings- Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals- Establish systems which monitor the achievement of departmental goals- Ensure compliance with business operations and hospitality laws- Work with sales to manage the development of new products and services- Develop quality management systems- With Purchasing Manager, develop and monitor the implementation of purchasing procedures- Manage the delivery of high-quality service to guests

432 Rooms, 8 Outlets Reporting to: Food & Beverage ManagerDuties & Responsibilities:Handle the day to day operations of restaurant. Play a key role on team work by hiring, scheduling, and managing the restaurant staff as well as overseeing the success and profitability of the business.- Recruit, train, supervise, and develop restaurant staff, including hosts, servers, cooks, bartenders, and dishwashers.- Create employee schedules to ensure adequate staffing of the restaurant at all times.- Handle paperwork and other administrative duties.- Maintain stock levels and order supplies when necessary.- Manage the budget and keep relevant statistical and financial records.- Plan new restaurant menus. Address customer inquiries and complaints.- Ensure that the restaurant complies with all necessary hygiene, health and safety, and licensing requirements and guidelines.- Promote and market the business, while consistently assessing profitability and identifying areas for improvement.- Handle complaints, conflicts, questions, and suggestions from restaurant employees.

492 Rooms, 11 Outlets - Supervises and coordinates activities of dining room personnel to serve food, Assigns duties, work stations, and responsibilities to personnel and directs their performances.- Inspects dining tables and work areas for cleanliness.- Greets guests and shows them to dining tables.- Requisitions supplies, such as glassware, china, and silverware. - Requisitions supplies, such as glassware, china, and silverware.

Sol Sharm HotelSol Cyrene Hotel (Opening) 214 + 207 Rooms, 12 Outlets - Running of shifts in both restaurants and bars.- Ordering of stock.- Training of new staff.- Setting up of Restaurants.- Running of Breakfast, Lunch and Dinner shifts

Nubian Village Hotel Island Nubian Hotel (Opening)291 + 229 Rooms, 12 Outlets- Providing excellent customer services that promote satisfaction.- Greeting customers and presenting menu.- Service of food and drinks.