Assistant Director of Food & Beverage.-InterContinental The Red Sea Resort

Job description

Assistant Director of Food & Beverage-InterContinental The Red Sea Resort Job Summary The Assistant Director of Food & Beverage supports the Food & Beverage Manager in the overall management and daily operation of the hotel’s Food & Beverage outlets. The role is responsible for ensuring high standards of guest service, operational efficiency, colleague performance, quality, and compliance with hotel and the employer standards. Key Responsibilities • Assistant Director of Food & Beverage in managing the daily operations of all Food & Beverage outlets. • Ensure exceptional guest service and maintain high standards of hospitality at all times. • Supervise and support Food & Beverage supervisors, team leaders, and colleagues. • Monitor service standards, food quality, presentation, cleanliness, and overall outlet performance. • Ensure compliance with hotel policies, the employer standards, health and safety regulations, and food hygiene requirements. • Assist with staffing, scheduling, attendance, training, coaching, and performance management. • Conduct regular outlet inspections and ensure operational standards are consistently maintained. • Handle guest feedback and complaints professionally and ensure timely resolution. • Assist in monitoring Food & Beverage revenue, costs, inventory, and departmental expenses. • Support inventory control, stock-taking, ordering, and proper storage of Food & Beverage items. • Coordinate with Kitchen, Front Office, Housekeeping, Engineering, Finance, and other departments to ensure smooth operations. • Assist in planning and executing events, functions, promotions, and special guest experiences. • Monitor colleague adherence to grooming, service, and professional standards. • Prepare and review operational reports and provide feedback to the Food & Beverage Manager. • Support the implementation of departmental goals, initiatives, and business strategies. • Act as the Food & Beverage Manager in their absence when required. • Perform any other duties and responsibilities assigned by management.

Requirements

• Bachelor’s degree or diploma in Hospitality Management, Food & Beverage Management, or a related field
• Minimum of 3–5 years of relevant Food & Beverage experience, preferably within a luxury hotel or resort environment
• Previous supervisory or management experience in Food & Beverage operations
• Strong knowledge of Food & Beverage service standards and hotel operations
• Excellent leadership, communication, and interpersonal skills
• Strong organizational and problem-solving abilities
• Good financial and cost-control awareness
• Proficiency in English
• additional languages are an advantage
• Ability to work flexible shifts, weekends, and public holidays according to operational requirements
• Key Competencies
• Leadership & Team Management
• Guest Focus
• Operational Excellence
• Problem Solving
• Cost & Revenue Awareness
• Planning & Organization
• Quality & Service Orientation
• Coaching & Development
• Attention to Detail

Skills