وظائف مدير سياحة - البحر الأحمر مصر

Job Summary We are seeking an experienced Restaurant Manager to lead operations at our upscale Indian restaurant. The role involves delivering exceptional dining and a la carte experiences while managing the overall restaurant performance, team, and guest satisfaction.<br>Key Responsibilities Oversee daily restaurant operations, ensuring high standards of food quality, service, and ambiance Manage a la carte and dining service, including table management, reservations, and guest flow Lead, train, and motivate the front-of-house and service teams Maintain excellent guest relations and handle complaints professionally Control costs, manage inventory, and achieve revenue and profitability targets Coordinate closely with the kitchen team to ensure seamless service Ensure compliance with health, safety, and hygiene standards Drive upselling and enhance the overall guest dining experience<br>Qualifications & Experience Minimum 2–5 years of experience as a Restaurant Manager in an upscale or fine-dining restaurant Proven experience in a la carte service operations Strong understanding of upscale dining standards and hospitality protocols<br>Skills & Competencies Excellent leadership and team management skills Strong guest service orientation and problem-solving ability Good financial and operational acumen Effective communication and interpersonal skills Ability to work under pressure in a fast-paced environment Passion for delivering high-quality dining experiences

Department: Sales & Marketing Location: Egypt - Safaga<br><br>Description<br><br>SCOPE<br><br>The overall scope of the Marketing Manager & Communications is to the Director of Sales & Marketing to position, promote and enhance awareness of Kempinski Hotel Soma Bay and its outlets as a market leader through Marketing & Communications activities as well as to ensure compliance with the brand Kempinski.<br><br>OVERALL OBJECTIVES<br><br>The job of Marketing Manager is executed satisfactorily when:<br><br> Marketing & PR activities are created, planed, coordinated and implemented.<br><br> Targeted goals as defined in the hotel marketing plan are reached.<br><br> Kempinski’s brand is protected and the awareness of the Kempinski brand as defined in the strategic marketing plan is enhanced.<br><br>At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of our Managers’ daily activities.<br><br> Plan, coordinate and implement direct marketing, both on- and offline.<br><br> Maintain guest database for mailings.<br><br> Liaise with F&B department to promote F&B outlets.<br><br> Create, coordinate and maintain give-aways and collateral.<br><br> Ensure picture storage and distribution systems are maintained (Picture Park & VFM Leonardo).<br><br> Provide content and images for websites according to Corporate Identity.<br><br> Ensure content and photography of 3rd party websites is maintained.<br><br> Ensure compliance with Corporate Identity guidelines.<br><br> Act as brand custodian for hotel and Kempinski brand.<br><br> Ensure all creative are reviewed and approved by Corporate Marketing in a timely manner before advertising agency or printer proceeds.<br><br> Attend to and deliver all requirements of Corporate Marketing within the given deadlines.<br><br> Coordinate between hotel and Corporate Marketing and agencies whenever necessary.<br><br> Maintain updates of Corporate Marketing guidelines and inform colleagues.<br><br> Communicate and coordinate with internal departments, especially sales, Public Relations and web as well as creative agencies and suppliers.<br><br> Bring ideas and participate in the preparations of the promotional theme events, other promotional activities and invitation lists.<br><br> Pro-actively promote Rooms, Food and Beverage including Banquet/Conferences, or any other current or forthcoming activities which lead to potential sources of business.<br><br><br><br>Key Responsibilities<br><br>MAIN RESPONSIBILITIES<br><br>Under the supervision of the Director of Sales & Marketing create the hotel media and marketing plan.<br><br>Implement media and marketing plan and coordinate with agencies.<br><br>Determine overall marketing campaign ROI. Monitor and review the response rates in order to improve and take corrective measures (where applicable).<br><br>Play a significant role in developing the hotel Marketing budget and maintain budget control.<br><br>Under the guidance of the Director of Sales & Marketing create and implement all Marketing activities, including but not limited to:<br>Creation and print of collateral<br>Promotions and packages<br>Advertising<br>Market analysis<br>Photo-shootings<br><br>Plan, coordinate and implement direct marketing, both on- and offline.<br><br>Maintain guest database for mailings.<br><br>Liaise with F&B department to promote F&B outlets.<br><br>Create, coordinate and maintain give-aways and collateral.<br><br>Ensure picture storage and distribution systems are maintained (Picture Park & VFMLeonardo).<br><br>Provide content and images for websites according to Corporate Identity.<br><br>Ensure content and photography of 3rd party websites is maintained.<br><br>Ensure compliance with Corporate Identity guidelines.<br><br>Act as brand custodian for hotel and Kempinski brand.<br><br>Ensure all creatives are reviewed and approved by Corporate Marketing in a timely manner before the advertising agency or printer proceeds.<br><br>Attend to and deliver all requirements of Corporate Marketing within the given deadlines.<br><br>Coordinate between the hotel and Corporate Marketing and agencies whenever necessary.<br><br>Maintain updates of Corporate Marketing guidelines and inform colleagues.<br><br>Communicate and coordinate with internal departments, especially sales, Public Relations and web as well as creative agencies and suppliers.<br><br>Bring ideas and participate in the preparations of the promotional theme events, other promotional activities and invitation lists.<br><br>Proactively promote Rooms, Food and Beverage including Banquet/Conferences, or any other current or forthcoming activities which lead to potential sources of business.<br><br>Contribute to my.kempinski to share best Marketing practices, the best practices can be collateral, successful promotions, outlet launches etc, this provides a channel for inter-hotel learning and also creates motivation.<br><br>Conduct competition checks, benchmarking and follow up on market trends on a regular basis.<br><br>Keep up to date with Marketing trends and tools to enhance the continual learning process and make recommendations to the Director of Sales & Marketing.<br><br>Follow the sales and marketing results and propose corrective actions if needed.<br><br>Take part in sales and marketing training programmes.<br><br>Keep up to date with the latest developments in the hotel including all activities, promotions, rates of the hotel.<br><br>Provide administrate support for the Marketing office in the absence of a coordinator.<br><br>Skills, Knowledge and Expertise<br><br>Experience:Minimum of 3 to 4 years experience in a similar position. Preferably in an international, luxury five-star hotel. Fluency in English – excellent oral and written skills. A minimum of 3 years experience in Marketing. Language:Arabic & English COMPETENCIES:<br>Proficient understanding of the Marketing Principal fundamentals, concepts, tools and practices. Copywriting skills Experience in developing and running Marketing campaigns and their analysis Proven project management skills<br>TECHNICAL:<br><br>COMPETENCIES. Excellent skills in Microsoft office. Creative programmed such as photo-shop, InDesign etc. is a plus.<br><br>About Kempinski<br><br>Founded in Germany, 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 accommodations, superb cuisine, and unrivaled 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 ambiance with the international standards of service and luxury that Kempinski guests have come to expect.

Sales and Service inside Etisalat branches. Only graduates with higher qualifications and completion of military service are required for youth. Medical and social insurances are provided. Work 8 variable hours (5 days + 2 rotating days). <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 2</li><li>Shifts: morning and evening</li><li>Benefits: health insurance, social insurance</li></ul>

The company has introduced programs that integrate insurance with investment in gold investment funds. Job requirements: • A decent appearance and excellent communication skills. • Basic English and computer literacy. • A higher qualification. • Age up to 40 years. Details of shift: • Full-time 8 hours. • Part-time available. Incentives: • Fixed salaries from start of employment • Attractive commission without a cap • Clear and promising career path + periodic promotions • Monthly incentives and bonuses • Training on all technical and professional skills ️ (no experience required) • Opportunity to improve performance continuously. Responsibilities: • Applications close 15 days after publication date • Those who do not meet the requirements are requested not to apply. Benefits: • Opportunity to work in a leading and innovative company in the Egyptian market • Combining insurance and investment in gold – a profitable and promising field • Work within a professional and supportive team. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: mornings only</li><li>Benefits: health insurance, social insurance</li></ul>

Job Purpose:<br>Design review, design in house, coordinate, review company projects from conception stage to construction realization providing a high-quality product in targeted time with the required value engineer with minimum costs.<br>Responsibilities:Manage translation of development projects programs into applicable design over the complete project cycle from conception stage to construction, and make sure that each task is done on time within the assigned budget. Review and approve mechanical designs received from consultants, and lead coordination works with operation teams to guarantee the networks harmony. Review and supervise all design phases and deliverable to ensure that all the development objectives and concepts are delivered as planned Manage- in cooperation with project management team -conducting clear explanation for different projects and replying to quires and RFIs raised by the contractors. Follow up and supervise full implementation of contracts with consultants. In the case of in-house design, perform the design in accordance with the project plan, and Orascom vision. Manage the mechanical team while coordination with other disciplines to maintain and achieve Orascom vision. Review and approve technical submittals for mechanical systems. Document all relevant discussions thoroughly in letters, memos, or meetings reports.<br>Qualifications:BSC. Of Mechanical Power Engineering. Experience: 8-13 years, mainly in mechanical systems Design HVAC, Plumbing & Firefighting systems, infrastructure works…etc. experience in construction field, and real estate projects is a must. Computer skills: Perfect command of Auto CAD & RIVIT& Microsoft office & internet. Language Skills: Perfect command of English.

pastries and bakery chef for the mine site (Bakery & Pastry Chef) The job role is to operate and manage the pastries and bakery department in the kitchen to produce high-quality daily menus for the workforce on site. This role includes preparing ingredients, innovating a wide range of fresh pastries, and decorating desserts to present them attractively, in addition to handling related administrative and paperwork tasks. Working under company directives, the successful holder of the role will uphold excellent food safety and hygiene standards while collaborating with the chief chef of the section to ensure an efficient and high-performing work environment. • Job site: On-site at Marsa Alam • Contract type: Permanent, full-time • Work system (shifts): 20 working days / 10 days off • Benefits and compensation: competitive salary and comprehensive benefits package Main duties and responsibilities • Operating the department and executing the menus: managing and running the pastries and bakery section in the kitchen, preparing desserts, pastries, and pastries according to specified recipes to meet daily menus. Developing new innovative recipes for seasonal dessert menus. • Baking and ingredient preparation: preparing raw ingredients, testing food flavors to ensure exceptional taste, and safely handling commercial baking and kitchen equipment. • Plating and presentation: decorating and presenting desserts and pastries to ensure they are presented in a beautiful, appetizing, and appealing way for residents at the camp and site workers. • Commitment to safety, health, hygiene, and food safety: adhering to strict cleanliness and safety standards on site. Ensuring the department complies with health regulations, maintaining cleanliness of the workstation, applying proper storage methods for raw materials, and meeting internal and external audit requirements. • Departmental administration and documentation: using basic management skills to handle required kitchen documents and paperwork. Identifying and reporting all required equipment maintenance work, and proactively recommending tools or materials that would facilitate or improve task completion. Qualifications and requirements • Educational qualification: a diploma or above from a tourism and hotels school/institute, or an equivalent field. A valid and recognized Hygiene Certificate is preferred. • Practical experience: at least 5 years of hands-on experience in the production of pastries and bakery products. Strongly preferred for those with specific experience in large-scale catering, or remote-site camps, or high-volume food production environments. Prior experience in the gold mining sector is not required. • Knowledge and skills: practical and in-depth familiarity with global food safety standards and compliance, and knowledge of commercial kitchen equipment. Basic administrative abilities and readiness to complete routine production paperwork. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: mornings only</li><li>Benefits: health insurance, social security, transportation allowance, meals, housing, overtime</li></ul>

Responsibilities and Duties: - Prepare and cook all hot dishes and meals (grills, stews, fish, meats, poultry, pastas) according to standard recipes. - Prepare and set up hot sauces, broths, and special dressings for main meals. - Ensure foods are cooked at correct temperatures and maintain speed and quality in plate output. - Monitor line setup readiness and coordinate with other kitchen departments during peak times and shifts. - Strictly adhere to personal hygiene standards, sanitize kitchen tools, and apply health, safety, and HACCP food safety requirements. - Keep cooking equipment (grills, ovens, fryers) clean and minimize ingredient waste. Requirements: - Gender: male and female - Educational qualification: secondary / high school / higher education (preferably graduates of hospitality/hotel management or culinary institutes) - Experience: 1 to 3 years in hot kitchen in hotels or well-known restaurants - Ability to work under pressure, handle high temperatures, and quick thinking Benefits: - We provide housing for expatriates / full accommodation - Daily meals during shifts - Transportation provided - Social insurances <p><strong>Additional Details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning shifts only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

Job requirements and conditions: Gender: Male Educational qualification: Intermediate, higher intermediate, or higher qualification (prefers graduates of Tourism and Hospitality / Kitchen Department). Age: typically between 18 and 35 years old. Experience: 6 months to at least 1 year in kitchens (hot/cold, preparation, or quick preparation). Skills: basic knowledge of food safety standards (HACCP / Food Safety), and the ability to use kitchen tools and work under pressure. Main duties and responsibilities: Prepare and process daily ingredients (vegetable cutting, meat/chicken preparation, season food). Assist the Head Chef or Chef de Partie in preparing and plating dishes. Adhere to cleaning and disinfection instructions in the preparation area and kitchen equipment. Organize internal kitchen stock and monitor ingredient shelf life and expiration dates. Store and preserve foods at the required temperatures (freezing/refrigeration). Benefits: Accommodation and meals: provide housing for expatriates + daily meals during shifts. Transportation: provide transportation or travel allowance. Salary: basic salary Working hours: 8 to 9 hours <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: morning shifts only</li><li>Benefits: transportation allowance, meals, housing</li></ul>

Responsibilities: - Prepare and cook all hot dishes and meals (grills, stews, fish, meats, poultry, pastas) according to Standard Recipes. - Prepare and set up hot sauces, gravies, and special dressings for main courses. - Ensure foods are cooked at correct temperatures and maintain speed and quality in plate output. - Monitor Line Setup readiness and coordinate with other kitchen sections during peak periods and shifts. - Strict adherence to personal hygiene standards and sanitization of kitchen tools, and comply with health and food safety requirements (HACCP). - Maintain cleanliness of cooking equipment (grills, ovens, fryers) and minimize food waste. Requirements: Gender: Male and Female. Education: Intermediate / Upper Intermediate / Higher Education (preferably Tourism & Hotels graduates / Culinary institutes). Experience: 1 to 3 years of hot kitchen experience in hotels or well-known restaurants. Ability to work under pressure, handle high temperatures, and quick decision making. Benefits: We provide housing for expatriates / full accommodation. Daily meals during shifts. Transportation provisions. Social insurance. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 1</li><li>Shift system: Morning only</li><li>Benefits: social insurance, transportation allowance, meals, housing</li></ul>

Job Role: The person in this role will be the head chef of the Desserts and Pastry department, responsible for operating and managing the desserts and pastries section of the kitchen to produce high-quality daily menus for on-site staff. The role includes preparing ingredients, innovating a wide range of fresh pastries, and decorating desserts for an appealing presentation, as well as handling related administrative and paperwork tasks. Working in line with company directives, the successful candidate will uphold excellent food safety and hygiene standards while collaborating with the Head of Department to ensure an efficient and high-performing work environment. • Work location: On-site at Marti Al Alam site (On-site) • Contract type: Permanent, Full-time • Work system (shifts): 20 working days / 10 days off • Benefits and compensation: Competitive salary and comprehensive benefits package Main duties and responsibilities: • Department operation and menu execution: Manage and operate the Desserts and Pastry section in the kitchen, prepare desserts, pastries, and pastries according to specified recipes to meet daily menus. Develop innovative new recipes for seasonal dessert menus. • Baking and ingredients preparation: Prepare raw ingredients, test food flavors to ensure exceptional taste, and safely handle baking and commercial kitchen equipment. • Aesthetic presentation: Decorate and present desserts and pastries to ensure they are beautifully and appetizingly presented to residents of the camp and site workers. • Occupational health and safety and cleanliness and food safety adherence: Adhere to strict cleanliness and safety standards on site. Ensure the department complies with health regulations, maintain cleanliness of the workstation, apply correct methods for storing raw materials, and meet internal and external audit and inspection requirements. • Department work management and documentation: Use basic management skills to handle required kitchen documents and paperwork. Identify and report all required maintenance for equipment, and proactively recommend tools or materials to facilitate or improve work completion. Qualifications and requirements: • Educational qualification: A mid-level or higher diploma from a Tourism and Hotels school/institute, or an equivalent field. Ideally hold a valid Hygiene Certificate (food safety). • Practical experience: At least 5 years of hands-on experience in confectionery and pastry production. Strongly preferred is experience in large-scale catering, or campsites in remote locations, or high-volume food production environments. Prior experience in gold mining sector is not required. • Knowledge and skills: Practical and deep familiarity with global food safety standards and compliance, and knowledge of commercial kitchen equipment. Basic administrative abilities and readiness to complete routine production paperwork. <p><strong>Additional details</strong></p><ul><li>Number of vacancies: 5</li><li>Shift system: Morning shifts only</li><li>Benefits: Health insurance, social security, transportation allowance, meals, housing, overtime</li></ul>

Chef of Desserts and Pastries for the mine in Sukari (Bakery & Pastry Chef)<br><br>&nbsp;<br><br>Job Description<br><br>The Bakery and Pastry Chef is responsible for operating and managing the Bakery and Pastry Department in the kitchen to produce high-quality daily menus for on-site staff. This role includes preparing ingredients, innovating a wide range of fresh baked goods, and decorating desserts for an appealing presentation, as well as handling related administrative and paperwork tasks. Working according to company guidelines, the successful occupant will maintain excellent food safety and hygiene standards while collaborating with the Chief Chef of the department to ensure an efficient and high-performance work environment.<br><br>• Work location: On-site at Marsa Alam site (On-site)<br><br>• Contract type: Permanent, full-time<br><br>• Working system (shifts): Rotations (20 working days / 10 days off)<br><br>• Benefits and compensation: Competitive salary and comprehensive benefits package<br><br>Main duties and responsibilities<br><br>• Running the department and executing menus: Manage and operate the Bakery and Pastry Department in the kitchen, prepare desserts, pastries, and bakery items according to specified recipes to meet daily menus. Develop innovative new recipes for seasonal dessert menus.<br><br>• Baking and ingredient preparation: Prepare raw ingredients, test flavor profiles to ensure exceptional taste, and safely handle baking and commercial kitchen equipment.<br><br>• Aesthetic presentation: Decorate and display desserts and pastries to ensure they are presented beautifully, appetizingly, and attractively for camp residents and site workers.<br><br>• Compliance with safety, health, hygiene, and food safety: Adhere to strict cleanliness and safety standards on-site. Ensure the department complies with health regulations, maintain cleanliness of the workstation, apply proper storage methods for raw materials, and meet internal and external audit and inspection requirements.<br><br>• Department administration and documentation: Use basic management skills to handle kitchen documents and paperwork. Identify and report all required equipment maintenance, and proactively recommend tools or materials to facilitate or improve work completion.<br><br>Qualifications and requirements<br><br>• Educational qualification: A diploma or equivalent from a tourism and hotels school/institute, or in an equivalent field. Preference for a valid and accredited Hygiene Certificate (Food Health & Safety).<br><br>• Practical experience: At least 5 years of practical experience in the production of desserts and pastries. Strongly preferred for those with specific experience in large-scale catering, or campsites, or high-volume food production environments. Prior experience in the gold mining sector is not required.<br><br>• Knowledge and skills: Practical and in-depth knowledge of global food safety standards and compliance, and familiarity with commercial kitchen equipment. Basic administrative capabilities and readiness to complete routine production paperwork.<br><br>&nbsp;<br><br>To apply, send CV to &nbsp;&nbsp;***********