وظائف مساعد مدير مطعم - البحر الأحمر مصر

Job Purpose Support the end-to-end development of real estate projects, from initial feasibility and concept development through design, approvals, construction, launch, and handover. The Assistant Manager coordinates across development, design, commercial, finance, construction, sales, and external consultants to ensure projects are delivered in line with the approved business plan, quality standards, budget, and schedule. Key Responsibilities1. Development & Project Planning Support the Development Manager in managing real estate projects throughout the development lifecycle. Assist in defining project objectives, development strategies, product mix, positioning, and key project parameters. Coordinate the preparation and updating of project development plans, schedules, budgets, and key milestones. Monitor project progress and highlight critical issues, risks, and required actions. Support the preparation of project briefs, development programs, and approval documents.2. Feasibility & Financial Analysis Assist in preparing and updating project feasibility studies and financial models. Analyze development assumptions including land value, construction costs, sales prices, development costs, phasing, cash flow, margins, IRR, NPV, and other key investment metrics. Coordinate with Finance and Commercial teams to validate project assumptions and financial projections. Conduct sensitivity and scenario analysis to assess the impact of changes in costs, pricing, exchange rates, sales velocity, and project timelines. Support investment committee and management presentations with relevant financial and development analysis.3. Design & Consultants’ Management Coordinate with architects, masterplanners, landscape architects, engineers, interior designers, and other specialist consultants. Review design deliverables to ensure alignment with the approved development brief, commercial objectives, design guidelines, budget, and project vision. Coordinate design reviews and workshops with internal and external stakeholders. Track consultant deliverables, approvals, comments, and required revisions. Support the selection, appointment, and management of consultants, including scope of work, fees, deliverables, and timelines.4. Commercial & Product Development Support the development of product strategies for residential, hospitality, retail, and mixed-use projects. Analyze market trends, competitor projects, customer preferences, and pricing to inform product development. Assist in defining unit mix, areas, specifications, amenities, and product positioning. Coordinate with Sales and Marketing teams to ensure the product offering is aligned with market requirements. Support pricing exercises, re-pricing initiatives, and product optimization.6. Stakeholder Management Act as a key coordination point between Development and internal departments including Finance, Sales, Marketing, Construction, Procurement, Legal, and Operations. Coordinate with external consultants, contractors, operators, and other project stakeholders. Prepare agendas, presentations, meeting minutes, action trackers, and follow-up reports. Ensure decisions and actions are clearly communicated and followed through. Qualifications & Experience Bachelor’s degree in architecture, Engineering, or Finance.1–5 years of relevant experience in real estate development, development management, project management. Experience working for a real estate developer, consultancy, investment firm. Strong understanding of the real estate development lifecycle. Experience in financial feasibility, project analysis, and development planning. Experience coordinating multidisciplinary design and project teams. Strong understanding of construction, design, commercial, and development processes.

Tropical needs a Barista Assistant to support daily operations at the juice shop. Assisting with fruit preparation, ingredients, and juice inventory Supporting the barista during rush hours; preparing simple beverages Maintaining cleanliness and order of the space Shift: from 12 PM to 12 AM Working system: 22 working days and 8 days off Suitable for fresh graduates/no experience; the important thing is willingness to learn Salary based on experience + a share of tips (pooled) <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Evening-only</li><li>Benefits: transportation allowance, housing, overtime</li></ul>

Tripecies needs a Barista Assistant to support daily operations at the juice shop. Assisting in preparing fruits and ingredients and juice stock Support for the barista during peak times; prepare simple drinks Maintain cleanliness and organization of the space Shift: 12 PM to 12 AM Work system: 22 working days and 8 days off Suitable for fresh graduates/no experience, the important thing is the willingness to learn Salary depends on experience + a share of tips included <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Evening only</li><li>Benefits: transportation allowance, housing, overtime</li></ul>

Reception desk at a medical center in Marsa Alam city with housing, meals, and an on-site restaurant<p><strong>Additional details</strong></p><ul><li>Number of vacancies: 3</li><li>Shift system: morning and evening</li><li>Benefits: health insurance, travel allowance, meals, housing, overtime</li></ul>

Join us at Nile Projects Company in the Kaotshi team as Assistant Exhibition Manager (Administrative). The work will be at one of the following branches: (Kafr El-Alou, Badr, Master, Kafr El-Bateekh, Hurghada New, Hurghada Old, El-Emara, Morgham, Minya). Job responsibilities: - Responsible for tire sales and car accessories at the branch - Manage the workshop technicians at the showroom - Supervise the workshop - Conduct external visits - Work as an in-branch accountant to monitor showroom accounts - Interact with customers politely and professionally Why work with us at Nile Projects Company? 1) Competitive salaries + commissions 2) The company provides private medical insurance and social insurance 3) The company provides two bonuses per year 4) The company provides housing for expatriates 5) Two days off per week 6) Discounts up to 20% on battery and tire changes <strong>Additional Details</strong> <ul> <li>Number of vacancies: 30</li> <li>Shift system: morning and evening</li> <li>Benefits: health insurance, social insurance, housing</li> </ul>

Key ResponsibilitiesSupervise and manage architectural finishing works on site.Ensure execution is in accordance with approved drawings, specifications, and quality standards.Coordinate with consultants, subcontractors, and site teams.Review and follow up on shop drawings and material approvals.Monitor work progress and ensure completion according to the project schedule.Inspect finishing works and ensure proper quality and workmanship.Coordinate different finishing activities and resolve site technical issues.Prepare and follow up on site reports, work inspections, and snag lists.Ensure proper use and installation of finishing materials.Support the Project Manager in achieving project quality, cost, and schedule targets.RequirementsBachelor’s degree in Architecture or Civil Engineering.5+ years of relevant experience in architectural finishing works.Strong experience in finishing works, site execution, and construction activities.Good knowledge of finishing materials, methods, and quality standards.Strong knowledge of shop drawings and technical specifications.Proficient in AutoCAD and relevant engineering software.Strong communication, coordination, and problem-solving skills.<p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 3</li><li>Shift system: Morning shift only</li><li>Benefits: Health insurance, social insurance, transportation allowance, overtime</li></ul>

<p>Implementing quality and food safety standards in depots</p> <p>Audit on storage practices and personnel hygiene in depots</p> <p>Good Warehouse Practices (GWP)</p> <p>Audit on sales trucks: ambient twice/week and cold trucks</p> <p>Weekly trade audit on markets</p> <p>Implementing training plan for logistics and sales teams</p> <p>Follow-up and verifying closure of nonconformities resulting from regular audits and daily operations</p> <p>Daily check on receiving shipments from plant</p> <p>Daily check and follow-up on pest control system</p> <p>Daily control and monitoring of returns and their classification</p> <p>Daily inspection of receiving lots for physical status and product release</p> <p>Daily follow-up on preparing orders, loading, and shipping shipments</p> <p>Follow-up on orders for premium customers based on special requirements</p> <p>Follow-up on customer complaint closure on time and customer visits</p> <p>Follow-up on implementing cleaning and sanitation program in depot and personnel hygiene</p> <p>Record all required data of daily operational processes according to ISO 9001:2015 documentation</p> <p>Daily follow-up for cold stores and daily registration of data logger records</p> <p>Take immediate corrective action in case of cold store temperature violation</p> <p>Raising regular reports to the direct manager on a regular basis according to procedure</p> <p>Implementing an efficient traceability system</p> <p><strong>Details</strong></p> <ul> <li>Number of vacancies: 1</li> <li>Shift system: Morning only</li> <li>Benefits: Health insurance, social security, transportation allowance, meals, accommodation, overtime</li> </ul>

<p><strong>Department: </strong>Food &amp; Beverage</p><p><strong>Location: </strong>Egypt - Safaga<br><br></p><strong>Description<br><br></strong>The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Responsible to Assistant Restaurant Manager / Restaurant Manager</li><li>Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li><li>A courteous, professional, and efficient service is provided at all times.</li><li>All duties and tasks are performed as per the tasks required at the outlet.</li><li>Be knowledgeable of all services and products offered by the hotel.</li><li>Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.</li><li>Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.</li><li>Monitor operating supplies, and equipment and reduce spoilage and wastage successfully.</li><li>Ensure that the place of work and surrounding area is kept clean and organized at all times.</li><li>Successfully perform opening and closing procedures established for the assigned outlet</li><li>Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.</li><li>Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.</li><li>Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.</li><li>Understand and strictly adhere to the rules &amp; regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health &amp; safety.</li><li>Maintain a good rapport and work relations with staff in the assigned department and within the hotel.</li><li>Attend and contribute to all staff meetings, departmental training, and hotel-initiated training scheduled.</li><li>Undertake reasonable tasks and secondary duties as assigned by the Department Head.</li><li>Respond to any changes in the department as dictated by the hotel management.</li><li>Assist in carrying out scheduled inventories of products and operating equipment.</li><li>Perform any other assigned reasonable duties and responsibilities as assigned.</li><li>Project at all times a positive and motivated attitude and exercise self-control.</li><li>Maintain and update the restaurant's guest history.</li><li>Maintain a legible and up-to-date reservation book.</li><li>Maintain and coordinate the printing of the respective restaurant menus.</li><li>Performs any other duties as assigned to /her by management.<br><br></li></ul><strong>Job Requirements<br><br></strong><ul><li>Minimum of 1 to 2 years experience in a similar position.</li><li>Preferably in an international, luxury five-star hotel.</li><li>English - excellent communication skills.<br><br><br></li></ul><strong>About Kempinski<br><br></strong>Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.<br><br>Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.<br><br>For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.<br><br>In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

<p><strong>Department: </strong>Food &amp; Beverage</p><p><strong>Location: </strong>Egypt - Safaga<br><br></p><strong>Description<br><br></strong>The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.<br><br><strong>Key Responsibilities<br><br></strong><ul><li>Responsible to Assistant Restaurant Manager / Restaurant Manager</li><li>Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li><li>A courteous, professional, and efficient service is provided at all times.</li><li>All duties and tasks are performed as per the tasks required at the outlet.</li><li>Be knowledgeable of all services and products offered by the hotel.</li><li>Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.</li><li>Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.</li><li>Monitor operating supplies, and equipment and reduce spoilage and wastage successfully.</li><li>Ensure that the place of work and surrounding area is kept clean and organized at all times.</li><li>Successfully perform opening and closing procedures established for the assigned outlet</li><li>Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.</li><li>Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.</li><li>Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.</li><li>Understand and strictly adhere to the rules &amp; regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health &amp; safety.</li><li>Maintain a good rapport and work relations with staff in the assigned department and within the hotel.</li><li>Attend and contribute to all staff meetings, departmental training, and hotel-initiated training scheduled.</li><li>Undertake reasonable tasks and secondary duties as assigned by the Department Head.</li><li>Respond to any changes in the department as dictated by the hotel management.</li><li>Assist in carrying out scheduled inventories of products and operating equipment.</li><li>Perform any other assigned reasonable duties and responsibilities as assigned.</li><li>Project at all times a positive and motivated attitude and exercise self-control.</li><li>Maintain and update the restaurant's guest history.</li><li>Maintain a legible and up-to-date reservation book.</li><li>Maintain and coordinate the printing of the respective restaurant menus.</li><li>Performs any other duties as assigned to /her by management.<br><br></li></ul><strong>Job Requirements<br><br></strong><ul><li>Minimum of 1 to 2 years experience in a similar position.</li><li>Preferably in an international, luxury five-star hotel.</li><li>English - excellent communication skills.<br><br><br></li></ul><strong>About Kempinski<br><br></strong>Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.<br><br>Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.<br><br>For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.<br><br>In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

<strong>Company Description</strong> Stella Makadi Hotels &amp; Resorts offers high-quality accommodation and hospitality services across Stella Beach Resort &amp; Spa and Stella Gardens Resort &amp; Spa in Makadi Bay on the Red Sea Riviera. The resorts are known for their warm climate, direct beach access, and exceptional coral reefs, attracting sun-seekers and water sports enthusiasts year-round. Located about 30 km south of Hurghada International Airport, the properties provide convenient access to Hurghada and nearby natural attractions such as Giftun Island Marine National Park. Stella Gardens features pools, a spa, shopping arcade, discotheque, and a variety of food and beverage outlets offering international and regional cuisines. Guests enjoy comfortable rooms with modern amenities, and a broad range of leisure and dining experiences.<br><strong>Role Description</strong> The Restaurant Manager is responsible for overseeing daily restaurant operations within Stella Makadi Hotels &amp; Resorts, ensuring a high standard of service, food quality, and guest satisfaction. This full-time, on-site role is based in Hurghada and includes managing staff scheduling, supervising service delivery, and coordinating closely with kitchen and bar teams. The Restaurant Manager monitors guest feedback, resolves service issues, and implements initiatives to enhance the dining experience. The role also involves managing inventory and ordering, controlling costs, maintaining hygiene and safety standards, and ensuring compliance with resort policies. The Restaurant Manager collaborates with hotel leadership to support menu development, promotional activities, and overall food and beverage performance.<br><strong>Qualifications<br></strong> <ul><li>Demonstrated ability to maintain high levels of Customer Satisfaction and deliver excellent Customer Service</li><li>Experience in Hiring, training, and supervising restaurant and food &amp; beverage staff</li><li>Strong Communication skills for interacting with guests, team members, and management</li><li>Solid knowledge of Food &amp; Beverage operations, standards, and safety practices</li><li>Previous experience as a Restaurant Manager or in a similar supervisory role, preferably in resorts or hotels</li><li>Proficiency in basic budgeting, cost control, and inventory management</li><li>Good command of English; additional languages are an asset</li><li>Ability to work flexible hours, including evenings, weekends, and holidays</li><li>Relevant hospitality or tourism education is preferred but not mandatory</li></ul>

<p><strong>Company Description</strong> Granada Restaurant &amp; Pub is a fine dining establishment specializing in international cuisine, offering guests an elevated dining experience in Hurghada. The venue combines a refined atmosphere with high-quality food and beverage offerings, attracting both local residents and travelers. Team members work in a professional setting focused on exceptional service, presentation, and hospitality. Granada Restaurant &amp; Pub values reliability, teamwork, and a commitment to creating memorable guest experiences.</p><p><strong>Role Description</strong> The Restaurant Manager is responsible for overseeing daily operations to ensure smooth service, high standards, and consistent guest satisfaction in a fine dining environment. This full-time, on-site role in Hurghada includes managing staff schedules, supervising front-of-house and food &amp; beverage service, and ensuring adherence to health, safety, and quality standards. The Restaurant Manager will handle hiring and onboarding of team members, provide ongoing training and coaching, and support a positive, inclusive work culture. The role also involves monitoring customer feedback, resolving guest concerns, coordinating with the kitchen and bar teams, and assisting with inventory control, cost management, and basic reporting. The Restaurant Manager will work closely with ownership to implement service improvements and uphold the restaurant’s brand and reputation.</p><p><strong>Qualifications</strong></p><p> </p><ul><li>Strong customer-focused skills, including Customer Satisfaction and Customer Service, with a proven ability to handle guest inquiries and concerns professionally.</li><li>Experience in Hiring and team supervision, including training, performance feedback, and supporting an inclusive, respectful work environment.</li><li>Effective Communication skills for interacting with guests, team members, and leadership, and for coordinating between front-of-house and kitchen operations.</li><li>Hands-on Food &amp; Beverage knowledge, including fine dining service standards, menu understanding, and basic wine and beverage service familiarity.</li><li>Previous experience in restaurant or hospitality management, preferably in a fine dining or upscale setting.</li><li>Strong organizational and time-management abilities, with attention to detail and capability to work in a fast-paced environment.</li><li>Basic understanding of budgeting, cost control, and inventory management is beneficial.</li><li>Proficiency in relevant point-of-sale (POS) systems and general computer skills.</li><li>Ability to work flexible hours, including evenings, weekends, and holidays as needed.</li><li>Fluency in English; additional languages commonly spoken by guests in Hurghada are an advantage.</li></ul>

Key Responsibilities Culinary Leadership & Menu Development Design and continuously refine menus for all à la carte outlets, banqueting, room service, and special events, reflecting the boutique hotel's identity and guest profile Ensure consistency in taste, presentation, and portioning across all outlets Oversee daily operations of all kitchens, ensuring smooth service during peak hours across multiple outlets Implement and maintain HACCP, food safety, and hygiene standards in line with local regulations Manage kitchen equipment maintenance and coordinate with Engineering on repairs/upgrades Manage food cost budgets, monitor food cost percentage, and implement corrective actions Oversee inventory control, portion control, and waste reduction initiatives Prepare and control the kitchen department's operating budget Monitor guest feedback related to food quality and outlet experience; drive continuous improvement Collaborate with F&B Director and outlet managers to align culinary offerings with service standards Work closely with Purchasing, F&B Service, and Events teams to ensure seamless execution of banquets and special functions Requirements Education & Experience Culinary degree/diploma from a recognized culinary institute Minimum 15 years of progressive culinary experience, including at least 5–7 years as Executive Chef or Executive Sous Chef Experience in boutique hotels or multi-outlet à la carte restaurant environments strongly preferred Skills & Competencies Strong culinary creativity balanced with cost-conscious execution Proven experience managing multiple outlet concepts simultaneously Solid understanding of food cost control, budgeting, and P&L management Strong leadership and team-building skills Knowledge of international cuisine with ability to adapt to local/regional guest preferences HACCP certification and strong food safety knowledge

Key Responsibilities Culinary Leadership & Menu Development Design and continuously refine menus for all à la carte outlets, banqueting, room service, and special events, reflecting the boutique hotel's identity and guest profile Ensure consistency in taste, presentation, and portioning across all outlets Oversee daily operations of all kitchens, ensuring smooth service during peak hours across multiple outlets Implement and maintain HACCP, food safety, and hygiene standards in line with local regulations Manage kitchen equipment maintenance and coordinate with Engineering on repairs/upgrades Manage food cost budgets, monitor food cost percentage, and implement corrective actions Oversee inventory control, portion control, and waste reduction initiatives Prepare and control the kitchen department's operating budget Monitor guest feedback related to food quality and outlet experience; drive continuous improvement Collaborate with F&B Director and outlet managers to align culinary offerings with service standards Work closely with Purchasing, F&B Service, and Events teams to ensure seamless execution of banquets and special functions Requirements Education & Experience Culinary degree/diploma from a recognized culinary institute Minimum 15 years of progressive culinary experience, including at least 5–7 years as Executive Chef or Executive Sous Chef Experience in boutique hotels or multi-outlet à la carte restaurant environments strongly preferred Skills & Competencies Strong culinary creativity balanced with cost-conscious execution Proven experience managing multiple outlet concepts simultaneously Solid understanding of food cost control, budgeting, and P&L management Strong leadership and team-building skills Knowledge of international cuisine with ability to adapt to local/regional guest preferences HACCP certification and strong food safety knowledge

Key Responsibilities Culinary Leadership & Menu Development Design and continuously refine menus for all à la carte outlets, banqueting, room service, and special events, reflecting the boutique hotel's identity and guest profile Ensure consistency in taste, presentation, and portioning across all outlets Oversee daily operations of all kitchens, ensuring smooth service during peak hours across multiple outlets Implement and maintain HACCP, food safety, and hygiene standards in line with local regulations Manage kitchen equipment maintenance and coordinate with Engineering on repairs/upgrades Manage food cost budgets, monitor food cost percentage, and implement corrective actions Oversee inventory control, portion control, and waste reduction initiatives Prepare and control the kitchen department's operating budget Monitor guest feedback related to food quality and outlet experience; drive continuous improvement Collaborate with F&B Director and outlet managers to align culinary offerings with service standards Work closely with Purchasing, F&B Service, and Events teams to ensure seamless execution of banquets and special functions Requirements Education & Experience Culinary degree/diploma from a recognized culinary institute Minimum 15 years of progressive culinary experience, including at least 5–7 years as Executive Chef or Executive Sous Chef Experience in boutique hotels or multi-outlet à la carte restaurant environments strongly preferred Skills & Competencies Strong culinary creativity balanced with cost-conscious execution Proven experience managing multiple outlet concepts simultaneously Solid understanding of food cost control, budgeting, and P&L management Strong leadership and team-building skills Knowledge of international cuisine with ability to adapt to local/regional guest preferences HACCP certification and strong food safety knowledge

<br><p><strong>About the Company</strong></p><p><br></p><p><br></p><p>Job Location: Gouna The Chedi Resort El Gouna is seeking an energetic, passionate, and service-oriented Front Office Manager to lead our Front Office team and deliver an exceptional guest experience in line with international luxury hospitality standards.</p><p><br></p><p><br></p><p><strong>About the Role</strong></p><p><br></p><p>The Front Office Manager will lead and manage the Front Office team, ensuring exceptional guest satisfaction and service quality in line with international luxury hospitality and Steigenberger brand standards, while closely collaborating with other departments to maximize operational efficiency.</p><p><br></p><p><br></p><p><strong>Responsibilities</strong></p><p><br></p><ul><li>Lead and manage all Front Office operations, ensuring exceptional guest satisfaction.</li><li>Maintain and enhance service quality in accordance with Steigenberger brand standards.</li><li>Coach, motivate, and develop the Front Office team.</li><li>Ensure efficient management of arrivals, departures, guest requests, and VIP experiences.</li><li>Work closely with Housekeeping, Reservations, Revenue, and other departments to maximize operational efficiency.</li><li>Monitor departmental KPIs, guest feedback, and quality standards while implementing continuous improvements.</li></ul><p><br></p><p><br></p><p><strong>Qualifications</strong></p><p><br></p><ul><li>Minimum of 10 years of Front Office experience, including at least 2 years as Front Office Manager or Assistant Front Office Manager in a 5-star hotel or international hotel chain.</li></ul><p><br></p><p><strong>Required Skills</strong></p><p><br></p><ul><li>Fluency in English and German (spoken and written) is mandatory.</li><li>Excellent leadership, communication, and interpersonal skills.</li><li>Strong background in guest relations, room operations, and revenue awareness.</li><li>Excellent problem-solving and decision-making abilities.</li><li>Hands-on leadership style with a strong focus on guest satisfaction.</li><li>Well-presented, dynamic, and highly motivated personality.</li><li>Proficient in hotel PMS systems (Opera experience is mandatory ).</li><li>Willingness to work in a fast-paced luxury resort environment.</li></ul><p><br></p><p><strong>Preferred Skills</strong></p><p><br></p><ul><li>Early to mid-career professional with the energy and ambition to grow within an international hospitality company.</li><li>High level of professionalism, emotional intelligence, and attention to detail.</li><li>Passion for developing and coaching teams.</li><li>Strong organizational and multitasking skills.</li></ul><p><br></p><p><br></p>

Responsibilities<ul><li>Manage the manager’s calendar, appointments, and daily priorities, resolving conflicts and ensuring effective use of the manager’s time.</li><li>Screen, prioritize, and respond to emails, calls, and correspondence on behalf of the manager, escalating urgent matters as needed.</li><li>Arrange local and international travel, including flights, accommodation, itineraries, visas, and ground transportation.</li><li>Prepare, proofread, and format reports, presentations, letters, and briefing notes in line with company standards.</li><li>Coordinate and organize meetings, including agendas, materials, minutes, action items, and follow-up on decisions.</li><li>Track assignments and deadlines across departments, and follow up with Heads of Marketing, Customer Experience, Facility Management, Sports, and Golf Operations to ensure timely delivery.</li><li>Support the preparation of periodic performance updates and KPI dashboards by collecting and consolidating data from departments.</li><li>Act as the first point of contact for VIP guests, investors, sponsors, tourism boards, and other key stakeholders, ensuring a professional and welcoming experience.</li><li>Support the planning and logistics of destination events, tournaments, sponsorship activities, and industry conferences attended by the manager.</li><li>Coordinate site visits, inspections, and stakeholder tours, ensuring all arrangements and hospitality details are in place.</li><li>Assist with budget-related administration, including purchase requests, invoice processing, expense reports, and tracking of the manager’s office budget.</li><li>Liaise with Finance, HR, and IT teams on approvals, access requests, and administrative requirements for the manager’s office.</li><li>Maintain organized, confidential filing systems, both digital and physical, for contracts, agreements, correspondence, and records.</li><li>Handle sensitive and confidential information with the highest level of discretion and integrity.</li><li>Monitor industry news, market developments, and competitor activity relevant to Soma Bay, and prepare brief summaries for the manager.</li><li>Support the manager in representing Soma Bay at external engagements by preparing briefing packs, talking points, and background information.</li><li>Continuously improve office processes, templates, and workflows to increase efficiency and responsiveness.</li></ul>SpecificationsEducation &amp; Qualifications<ul><li>Bachelor’s degree in Business Administration.</li></ul>Experience<ul><li>Minimum 10–12 years of experience as a Personal or Executive Assistant, preferably supporting C-level executives.</li><li>Proven ability to manage complex calendars, travel arrangements, and multiple priorities in a fast-paced environment.</li><li>Strong command of Microsoft Office (Word, Excel, PowerPoint, Outlook) and digital collaboration tools.</li><li>Excellent written and spoken English and Arabic; additional languages are an advantage.</li></ul><p><br></p>

<strong>Company Description<br><br></strong>The Novotel 5 stars resort located directly on the red sea with a beach area of 646m ; 268 rooms including 4 suites and 80 family rooms; 5 outlets and Spa, offers a wonderful experience that can cater perfectly for all tastes<br><br><strong>Job Description<br><br></strong><ul><li> Sort all the correspondence in the order of priority and process the reservation to the set standard</li><li> Input, modify or cancel phone reservations into the system direcly and file accordingly</li><li> Access the GDS / CRS / Internet regularly and input these reservations into the system</li><li> Ensure that all the reservation requests are processed and confirmation and or cancellation letters, faxes or e-mails are sent out within 24 hour period.</li><li> File all correspondence in a chronological and alphabetical order on a daily basis.</li><li> Check all the reservations for the next days arrival and ensure that all the pertinent information regartding the stay and special requests are being fulfilled.</li><li> Acquaint self with regular callers and acknowldge them by name.</li><li> Answer complaints regarding reservation and refer any problems to the Assistant Reservations Manager and / or FOM.</li><li> Answer inquiries and / or promote hotel services and facilities. Answer questions on rates and room type availability.</li><li> Ascertain callers needs though open ended questions and try to sell higher yield rooms.</li><li> Use the correct guest history when making a reservation.</li><li> Remain up to date with all the new promotions for the hotel as well as the ACCOR Group.</li><li> Refer to the Credit Manager if credit facilities are required.</li><li> Obtain approval from the Front Desk for same day reservation or on near sell-out dates.</li><li> Refer requests for extension or change of payment for in-house guests to Front Desk.</li><li> Perform any other duties that may be assigned from time to time by the management.<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li> Good interpersonal skills and self-confident.</li><li> Guest oriented and service minded, with attention to quality.</li><li> Good sales skills.</li><li> Dynamic.</li><li> Good presentation.</li><li> A thorough and organized approach.</li></ul>

<strong>Company Description</strong> JAZ Hotel Group is the hospitality arm of Travco Group International, Egypt’s largest travel conglomerate, and offers distinctive stays across a variety of destinations. The group focuses on thoughtfully designed experiences that emphasize warmth, comfort, and authentic service. Through brands such as JAZ Elite, JAZ, and JAZ Neo, JAZ Hotel Group caters to a wide range of guest preferences, from serene retreats to vibrant, contemporary escapes. Each property is crafted to provide personal, memorable experiences that reflect the unique character of its location. Team members join a culture committed to exceptional service and continuous improvement in guest satisfaction.<br><strong>Role Description</strong> The Assistant Chief Engineer is a full-time, on-site position based in Hurghada, supporting the overall operation and maintenance of the hotel’s engineering and maintenance functions. This role assists in planning, coordinating, and supervising preventive and corrective maintenance for mechanical, electrical, plumbing, HVAC, and building systems to ensure safety, efficiency, and minimal downtime. The Assistant Chief Engineer collaborates with the Chief Engineer to monitor energy usage, implement cost-effective solutions, and maintain compliance with local regulations and company standards. Daily responsibilities include supervising engineering team members, assigning tasks, conducting inspections, responding to guest and operational maintenance requests, and maintaining accurate records of maintenance activities and inventories. The role also participates in project implementation, equipment upgrades, and continuous improvement initiatives to support optimal guest comfort and smooth hotel operations.<br><strong>Qualifications<br></strong> <br><ul><li>Strong technical knowledge in hotel engineering systems, including mechanical, electrical, plumbing, HVAC, and building maintenance.</li><li>Experience in supervising maintenance teams, coordinating schedules, and overseeing contractors or service providers.</li><li>Ability to apply preventive and corrective maintenance practices, troubleshoot issues, and implement practical solutions.</li><li>Awareness of safety, health, and environmental standards, with commitment to regulatory compliance and safe work practices.</li><li>Effective communication and interpersonal skills for collaborating with cross-functional hotel teams and interacting with guests when needed.</li><li>Proficiency in using maintenance management tools or software and maintaining clear documentation and reports.</li><li>BSc in engineering (mechanical or electrical); hospitality or facility management experience is an advantage.</li><li>Previous experience in a similar engineering leadership role within hotels or large facilities is strongly preferred.</li><li>Ability to work flexible hours, respond to emergencies, and support operations during peak periods.</li><li>Commitment to continuous improvement, energy efficiency, and high standards of guest comfort and service.</li></ul>

<p><strong>We’re Hiring – Assistant Cost Controller &amp; Purchasing Officer</strong></p><p>We are looking for an experienced candidate to join our team in El Gouna.</p><p><strong>Requirements</strong></p><p></p><p><strong>Key responsibilities:</strong></p><ul><li><p>Monitor food and beverage costs, inventory and wastage</p></li><li><p>Enter purchase orders, invoices and stock movements in Foodics</p></li><li><p>Conduct inventory counts and investigate variances</p></li><li><p>Manage purchasing and coordinate with suppliers</p></li><li><p>Prepare cost-control reports and Excel analyses</p></li><li><p>Verify recipe costs and supplier prices</p></li></ul><p><strong>Requirements:</strong></p><ul><li><p>Previous cost-control or purchasing experience in F&amp;B or hospitality</p></li><li><p>Strong Excel skills</p></li><li><p>Foodics experience is highly preferred</p></li><li><p>Detail-oriented, analytical and able to identify inaccurate figures</p></li><li><p>Based in or able to work in El Gouna/Hurghada</p></li></ul><p></p>