Company description

Founded in 2000 in Antalya by award-winning Turkish entrepreneur Fettah Tamince, who desired to create cities within cities.

Encapsulating traditional Turkish hospitality, where each Rixos destination is a rich living space where guests and residents can find everything they need, always in a carefree atmosphere.

In 2017 Rixos Hotels announced a strategic partnership with Accor Hotels, and in 2022 Rixos became part of Ennismore’s “Immersive Resorts” and became the backbone of the “All Inclusive Collection”.

Brand network:

Currently 35 hotels (13,000+ rooms) operating and more than 20 hotels (12,000+ rooms) in the pipeline.

With a global presence, Rixos Hotels & Resorts are renowned for providing guests of all ages and interests with the ultimate all-inclusive experience.

With all-inclusive, all-exclusive programming and services, we cater for every member of the family and we are always where our guests want us to be!

What is special about Rixos service?

A culture of noticing the little things and knowing that the little things have always been the big things!

Are you ready to join our amazing multicultural environment, work in real luxury hotels with ongoing career growth and development opportunities, as well as the most competitive salary and benefits?

Apply now, join Rixos and make a difference in others’ life!

Job description

Operational expertise:

Proven expertise in managing high-volume, multi-outlet all-inclusive resort operations, including:

• All-day dining restaurants
• Specialty restaurants
• Bars and lounges
• Snack outlets
• Events and banquet operations

Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

Ensures integration of departmental goals in game plans.

Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.

Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.

Controls the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.

Monitors the food and beverage operations in line with the procedures determined by the hotel management, sets targets and communicates and ensures adoption of these targets.

Communicates decisions from the general management to subordinate employees, implements and ensures implementation of these decisions in the best manner.

Manages all business and functions of the F&B department.

Manages operations to ensure the highest quality delivery of food and beverage products and service.

Controls and analyses the below points:

• Sales and costs
• Display quality and service standards of F&B products
• Ensure proper use, protection and maintenance of departmental utensils
• Mentor and follow-up monthly employees turnover

Consolidates business relationships between employees in the department.

Responsible for preparing training programmes for the F&B department and the trainings of employees in his/her department.

Organizes meetings to obtain data and achieve results.

Attends departmental meetings and the management meeting according to the hotel management calendar.

Prepares and monitors monthly and annual F&B departmental budget.

Arranges for minimum and maximum storage of materials and utensils that belong to the F&B department.

Contributes to preparing the hotel’s income plans and marketing programmes.

Researches opportunities for professional self-development.

Delivers the income and expenses of the F&B department in line with the facility’s budget discipline. Develops plans based on data of previous years.

Creates the necessary motivational environment to ensure and increase productivity and success of current staff and develops necessary arguments to ensure F&B department employees’ commitment to the facilities.

Ensures order and control of communication, as effective communication will also increase productivity in the F&B department.

Reviews the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis.

Conducts brainstorming sessions and group work to unleash employees’ talents.

Takes part in the Food Safety Team and attends MR meetings.

Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.

Predicts that all activities and purchased equipment and belongings may create disease for the environment, joins all activities which are organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings.

Provides minimum consumption of currently used stuff and equipment (paper, printed out etc.).

Implements necessary warnings and departmental trainings in order to save energy inside the facility. Carries on implementing decisions which were taken for saving energy. Predicts effects of environment and efficiency of energy on purchased equipment.

Implements responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and leads staffs.

Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities.

Carries out all other duties assigned by hotel management not specified in the job description.

Qualifications

Education: Bachelor’s degree in hospitality management, business administration, or a related field.

Experience:

• 5 to 7 years of progressive leadership experience within food & beverage operations.
• Minimum 3 to 5 years of experience as a food & beverage director in an international 4-star or 5-star all-inclusive resort or large-scale hospitality environment.

Language requirements: Full professional proficiency in English and Russian is mandatory to effectively serve our key guest demographics.

Technical skills: Proficient in computer applications, including email and Microsoft Office Suite.

Core competencies:

• Strong financial acumen with proven experience in:
• All-inclusive P&L management
• Cost-per-cover analysis and control
• Menu and concept development
• High-volume buffet and à la carte operations
• HACCP compliance and food safety standards
• Cross-cultural team leadership and development
• Bars and beverage knowledge

Additional information

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.