Internship Jobs in Egypt
836 Jobs Found
Egypt - Cairo
ABOUT ABDUL LATIF JAMEELAbdul Latif Jameel… a place to realize your potential Through Respect, Continuous Improvement, Pioneering Spirit, and Empowerment, we are proud of our culture which sees ideas blossom, people thrive and success flourish. Abdul Latif Jameel is a global investor and 80-year-old network of internationally diversified businesses shaping the future of core sectors driving the global economy including Mobility, Energy, Environmental Services, Financial Services and Health; together with land & real estate development, logistics, electronics retailing and media services. Established in 1945, Abdul Latif Jameel has a presence in more than 35 countries employing over 11,000 people from more than 85 nationalities.<br><br>ABOUT THE ROLEThe Senior HR Specialist – HRBP Support role required to act as the operational backbone of the HRBP function, ensuring the smooth execution, coordination, and follow-up of day-to-day HR activities across the employee lifecycle. The purpose of this role is to bridge the gap between strategic HR business partnering and operational HR delivery by taking ownership of transactional execution, system administration, data tracking, and stakeholder coordination. This enables HR Business Partners to focus on strategic workforce planning, leadership advisory, talent decisions, and employee relations, while maintaining high standards of accuracy, timeliness, and compliance.<br>The Senior HR Specialist plays a critical role in:Ensuring on-time delivery of HR cycles (performance management, objective setting, leave management, etc.) Reducing operational risk through disciplined follow-ups and data validation Enhancing employee and manager experience by providing responsive, structured HR support Driving consistency and adherence to HR policies, SOPs, and governance standards Supporting scalability of the HR function as business demands and complexity increase Overall, this role is designed to increase HR effectiveness, protect delivery quality, and elevate the impact of HRBPs by enabling a clear separation between strategic advisory work and operational execution.<br>KEY ACCOUNTABILITIES: 1. HR Cycle Execution & Follow-UpCoordinate and support the execution of core HR cycles (Performance Management, Objective Setting, Leave Management, Contract Renewals, etc.). Track timelines, milestones, and completion status across assigned HR activities. Proactively follow up with managers, associates, and stakeholders to ensure timely completion of actions.2. HR Systems & Data Management Maintain and update HR data across relevant systems (e.g., Success Factors, Calamari, Appian, Qiwa). Validate data accuracy, identify discrepancies, and coordinate corrections with relevant teams. Prepare and maintain trackers, dashboards, and reports to support HRBP decision-making.3. Stakeholder Coordination & Communication Act as a coordination point between HRBPs and internal/external stakeholders (Payroll, Teleperformance, Talent & Capability, Legal, PM Team). Support communication related to HR processes, timelines, and requirements. Escalate risks, delays, or issues to HRBPs with clear status updates and recommended actions.4. Employee & Manager Support Provide first-level support for HR operational queries and guide employees and managers on standard HR processes. Coordinate scheduling of HR-related meetings (1:1s, calibration sessions, reviews). Ensure consistent application of HR policies, procedures, and guidelines.5. Reporting & Performance Support Prepare regular progress updates and reports on HR cycle execution and operational activities. Support HRBPs with data insights and summaries for leadership reviews and calibration sessions. Contribute to improved cycle outcomes and stakeholder satisfaction.6. Collaboration & Team Enablement Work closely with HRBPs to align on priorities and workload planning. Support onboarding and guidance of interns or junior HR support resources, where applicable. Contribute positively to a collaborative and high-performance HR team environment.<br> QUALIFICATION/EDUCATION, EXPERIENCE, AND SKILLS: Bachelor’s degree in Human Resources, Business Administration, or a related field. Minimum of 3-4 years’ experience in HR Operations, HR Generalist, HR Coordinator, or a similar HR support role. Hands-on experience supporting HR processes and operational activities. Experience working with HR systems and maintaining HR data is required. Demonstrated ability to manage multiple HR projects and operational priorities concurrently, while maintaining accuracy, stakeholder alignment, and on-time delivery.
Egypt - South Sinai
Company Description<br><br>"Why work for Accor?<br><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"<br><br>Job Description<br><br>Develops and implements the mixology and bar operating strategy that is aligned with the brand’s business strategy and leads its execution. Ensures integration of bar operational goals within the overall Food & Beverage game plans. Creates an atmosphere in all bar areas that meets or exceeds guest expectations. Hires bar leadership team members who demonstrate strong technical expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. Ensures new hires participate in the department’s orientation program and receive appropriate bar and mixology training to successfully perform their job. Controls the bar operations according to the principles determined by Rixos Hotels Egypt management. Monitors bar operations in line with procedures determined by hotel management, sets targets, communicates these targets and ensures adoption. Communicates decisions from general management to subordinate employees and ensures proper implementation. Manages all business and functions of the Bar and Mixology Department. Maximises the department’s profitability through beverage operations. Manages operations to ensure the highest quality delivery of beverages and bar service. Controls and analyses the below points: Beverage sales and costs Presentation quality and service standards of beverage products Proper use, protection and maintenance of bar equipment and utensils Activities to increase guest satisfaction and enhance service quality Monthly employees turnover within the bar team Consolidates business relationships between employees within the bar department. Responsible for preparing training programmes for the Bar Department and conducting mixology trainings for employees. Organises meetings to obtain operational data and achieve departmental targets. Prepares and offers new cocktail menus and beverage lists, taking into account guest purchasing power and regional market trends. Makes plans with department managers in order to deliver successful organisations and events within the hotel. Attends departmental meetings and Management meetings according to the hotel management calendar. Updates the below areas related to bar and mixology operations according to hotel policies and procedures: Finance, standards, employees and trainings, outlets and entertainment Conduct promotional activities to increase beverage sales and support banquet organisations Ensure protection, maintenance and replacement of bar materials and equipment Prepares and monitors monthly and annual beverage departmental budget. Arranges minimum and maximum storage levels of bar materials, spirits, and equipment. Contributes to preparing the hotel’s income plans and marketing programmes related to beverage operations. Researches opportunities for professional self-development in mixology trends and innovations. Delivers income and expenses of the Bar Department in line with the facility’s budget discipline. Develops plans based on previous years’ data. Determines staffing requirements (permanent, seasonal, interns, etc.) for the following year, in line with budget availability and upon General Manager approval. Creates the necessary motivational environment to ensure and increase productivity and success of bar staff and develops necessary actions to ensure employees’ commitment to the facility. Ensures order and control of communication, as effective communication increases productivity within the Bar Department. Reviews departmental reports, income statements, guest relations reports, technical service reports and communication logs on a daily basis. Conducts brainstorming sessions and group work to unleash employees’ creativity and talents in mixology. Takes part in Food Safety Team and attends MR meetings when required. Identifies and understands issues, problems and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives, solve problems and choose appropriate courses of action. Predicts environmental impacts of purchased equipment and bar operations; participates in activities to protect biodiversity; shares responsibilities to increase environmental awareness; ensures minimum consumption of materials (paper, printouts, etc.). Implements necessary warnings and departmental trainings to save energy within bar areas. Carries out decisions related to energy saving and evaluates energy efficiency of purchased equipment. Implements responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects, and leads staff by example. Ensures chemicals are carried, stored and used safely in accordance with laws; controls and reduces chemical pollution. Carries out all responsibilities related to quality management and food safety management systems implemented at the facility. Carries out all other duties assigned by managers and hotel management not specified in this job description. <br><br>Qualifications<br><br>Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods. Foreign Language: Sufficient level of English to communicate effectively with guests and employees. Courses and Training: Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field. Computer Literacy: MS Office applications. Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields. <br><br>Additional Information<br><br>Your team and working environment:<br><br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br><br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br><br>Our commitment to Diversity & Inclusion:<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Egypt
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<span>Siemens Mobility (SMO) is the world’s leading provider of mobility solutions that enable the efficient, safe, and environmentally friendly transport of people and goods - and help improve the quality of everyday life for millions of people on all continents. Motivated by innovation, we develop intelligent solutions for the growing digitalization of the transport sector. Our range of offerings includes rail vehicles, rail automation, road traffic management systems, rail electrification and services. Today, we are recruiting for a Talent Acquisition Working Student - Full Time to join our team in Egypt. This is an excellent career opportunity for professionals looking to join a truly international team in one of the biggest projects of Siemens Mobility. What are my responsibilities? Work closely with our Talent Acquisition team to assist them in their daily operational tasks. Support the recruitment process as per the strategy that has been agreed with the relevant TA. Responsible for initial screening of candidates prior to Hiring Manager review (CV screening, telephone interviews as required). Schedule interviews for the shortlisted candidates to the hiring managers Support in creating marketing campaigns, website content and social media updates to promote the Siemens Mobility brand on social media channels and writing posts. Participate in projects and other tasks as agreed by Talent Acquisition led to drive excellence in the TA function and the onboarding process. What do I need to qualify for this job? Third-year undergraduate Business Administration student. Interested in pursuing a career in Human Resources and Talent Acquisition. Ability to work 5 days/week in the office. Ability to work proactively and have a good sense of teamwork. You have excellent interpersonal and communication skills and have strong influence and impetus. Familiar to Microsoft Word, Excel, Power Point, and Outlook. Fluency in English language both written and spoken. Ability to prioritize and organize tasks effectively. Work independently, safely, and responsibly; take ownership of challenges and ideas and are looking to develop your ability to drive and lead change. What else do I need to know? As a world leader in developing and producing the most advanced technologies, we improve lives and further human achievements worldwide, while also protecting the climate - all thanks to our employees. Working with us, you have the foundation to develop personally and professionally. We give you the chance to do something significant, that benefits society and human progress. We give you the chance to create a difference. At Siemens we are always challenging ourselves to build a better future. We need the most innovative and diverse Digital Minds to develop tomorrow ‘s reality. Find out more about the Digital world of Siemens here: www.siemens.com/careers/digitalminds Diversity at Siemens is our source of creativity and innovation. Having different types of talent and experiences makes us more ambitious and better prepared to respond successfully to the demands of the Society. Therefore, we value the candidates that reflect the Diversity that we enjoy in our Company. Please find more information at www.siemens.com We are looking forward to receiving your online application. Please note: Only complete applications can be considered in the selection process.</span> </div>
Confidential
Egypt - Egypt
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p>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 Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation Ensures new hires participate in the department s orientation program and receive the appropriate new hire training to successfully perform their job Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management. Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure implementation of these decisions in the best manner. Manage all business and functions of the F&B Department. Maximise the department s profitability through operations. Manage operations to ensure the highest quality delivery of food and beverage products and service. Control and analyse the below points: Sales and costs Display quality and service standards of F&B products Ensure proper use, protection and maintenance of departmental utensils. Conduct activities to increase customer satisfaction and, enhance service quality. Mentor and Follow-up monthly employees turnover Consolidate 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. Organise meetings to obtain data and achieve results. Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region. Make plans with department managers in order to deliver successful organisations within the hotel. Attend departmental meetings and the Management meeting according to the hotel management calendar. Update the below areas related to food and beverages according to the hotel s policies and procedures: Finance, standards, employees and trainings, outlets and recreation/entertainment Conduct promotional activities to increase sales and conduct meetings for banquet organisations Ensure protection, maintenance and replacement of materials and utensils. Prepare and monitor monthly and annual F&B departmental budget. Arrange for minimum and maximum storage of materials and utensils that belong to the F&B Department. Contribute to preparing the hotel s income plans and marketing programmes. Research opportunities for professional self-development. Deliver the income and expenses of the F&B Department in line with the facility s budget discipline. Develop plans based on data of previous years. Determine staffing requirements (such as permanent, seasonal and interns etc.) for the following year, in line with the budget availability and upon the General Manager s approval. Create the necessary motivational environment to ensure and increase productivity and success of current staff and develop necessary arguments to ensure F&B Department employees commitment to the facilities. Ensure order and control of communication, as effective communication will also increase productivity in the F&B Department. Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis. Conduct brainstorming sessions and group work to unleash employees talents. Take part in the Food Safety Team and attend MR meetings. Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is 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. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods. Foreign Language: Sufficient level of English to communicate effectively with guests and employees. Courses and Training: Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field. Computer Literacy: MS Office applications. Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</p><p></p></section>
Confidential
Egypt - Egypt
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p>Develops and implements the mixology and bar operating strategy that is aligned with the brand s business strategy and leads its execution. Ensures integration of bar operational goals within the overall Food & Beverage game plans. Creates an atmosphere in all bar areas that meets or exceeds guest expectations. Hires bar leadership team members who demonstrate strong technical expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. Ensures new hires participate in the department s orientation program and receive appropriate bar and mixology training to successfully perform their job. Controls the bar operations according to the principles determined by Rixos Hotels Egypt management. Monitors bar operations in line with procedures determined by hotel management, sets targets, communicates these targets and ensures adoption. Communicates decisions from general management to subordinate employees and ensures proper implementation. Manages all business and functions of the Bar and Mixology Department. Maximises the department s profitability through beverage operations. Manages operations to ensure the highest quality delivery of beverages and bar service. Controls and analyses the below points: Beverage sales and costs Presentation quality and service standards of beverage products Proper use, protection and maintenance of bar equipment and utensils Activities to increase guest satisfaction and enhance service quality Monthly employees turnover within the bar team Consolidates business relationships between employees within the bar department. Responsible for preparing training programmes for the Bar Department and conducting mixology trainings for employees. Organises meetings to obtain operational data and achieve departmental targets. Prepares and offers new cocktail menus and beverage lists, taking into account guest purchasing power and regional market trends. Makes plans with department managers in order to deliver successful organisations and events within the hotel. Attends departmental meetings and Management meetings according to the hotel management calendar. Updates the below areas related to bar and mixology operations according to hotel policies and procedures: Finance, standards, employees and trainings, outlets and entertainment Conduct promotional activities to increase beverage sales and support banquet organisations Ensure protection, maintenance and replacement of bar materials and equipment Prepares and monitors monthly and annual beverage departmental budget. Arranges minimum and maximum storage levels of bar materials, spirits, and equipment. Contributes to preparing the hotel s income plans and marketing programmes related to beverage operations. Researches opportunities for professional self-development in mixology trends and innovations. Delivers income and expenses of the Bar Department in line with the facility s budget discipline. Develops plans based on previous years data. Determines staffing requirements (permanent, seasonal, interns, etc.) for the following year, in line with budget availability and upon General Manager approval. Creates the necessary motivational environment to ensure and increase productivity and success of bar staff and develops necessary actions to ensure employees commitment to the facility. Ensures order and control of communication, as effective communication increases productivity within the Bar Department. Reviews departmental reports, income statements, guest relations reports, technical service reports and communication logs on a daily basis. Conducts brainstorming sessions and group work to unleash employees creativity and talents in mixology. Takes part in Food Safety Team and attends MR meetings when required. Identifies and understands issues, problems and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives, solve problems and choose appropriate courses of action. Predicts environmental impacts of purchased equipment and bar operations; participates in activities to protect biodiversity; shares responsibilities to increase environmental awareness; ensures minimum consumption of materials (paper, printouts, etc.). Implements necessary warnings and departmental trainings to save energy within bar areas. Carries out decisions related to energy saving and evaluates energy efficiency of purchased equipment. Implements responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects, and leads staff by example. Ensures chemicals are carried, stored and used safely in accordance with laws; controls and reduces chemical pollution. Carries out all responsibilities related to quality management and food safety management systems implemented at the facility. Carries out all other duties assigned by managers and hotel management not specified in this job description.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods. Foreign Language: Sufficient level of English to communicate effectively with guests and employees. Courses and Training: Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field. Computer Literacy: MS Office applications. Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</p><p></p></section>
toto
Egypt - Egypt
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p>1 Senior manager in the Food and Beverage Department responsible for all operations related to food and beverages. 2 Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management. 3 Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure the implementation of these decisions in the best manner. 4 Manage all business and functions of the F&B Department. 5 Maximizing the department s profitability through operations. 6 Manage operations to ensure the highest quality delivery of food and beverage products and services. 7 Control and analyse the following points: Sales and costs Display quality and service standards of F&B products Ensure proper use, protection, and maintenance of departmental utensils Conduct activities to increase customer satisfaction and enhance service quality. 8 Consolidate business relationships between employees in the department. 9 Responsible for preparing training programmes for the F&B Department and the training of employees in his/her department. 10 Organise meetings to obtain data and achieve results. 11 Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region. 12 Make plans with department managers in order to deliver successful organisations within the hotel. 13 Attend departmental meetings and the Head Office meeting according to the hotel management calendar. 14 Update the below areas related to food and beverages according to the hotel s policies and procedures: Finance, standards, employees and trainings, outlets and recreation/entertainment Conduct promotional activities to increase sales and conduct meetings for banquet organisations Ensure protection, maintenance and replacement of materials and utensils. 15 Prepare and monitor monthly and annual F&B departmental budget. 16 Arrange for minimum and maximum storage of materials and utensils that belong to the F&B Department. 17 Contribute to preparing the hotel s income plans and marketing programmes. 18 Research opportunities for professional self-development. 2.19 Deliver the income and expenses of the F&B Department in line with the facility s budget discipline. Develop plans based on data from previous years. 20 Determine staffing requirements (such as permanent, seasonal and interns, etc.) for the following year, in line with the budget availability and upon the General Manager s approval. 21 Create the necessary motivational environment to ensure and increase the productivity and success of current staff and develop necessary arguments to ensure F&B Department employees commitment to the facilities. 22 Ensure order and control of communication, as effective communication will also increase productivity in the F&B Department. 23 Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs daily. 24 Conduct brainstorming sessions and group work to unleash employees talents. 25 Take part in the Food Safety Team and attend MR meetings. 26 To predict that all activities and to purchase all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environmental knowledge and to carry on necessary trainings. To provide minimum consumption of currently used all stuffs and equipment (paper, printed out etc.). 27 To implement necessary warnings and departmental training in order to save energy inside the facility. To carry on implementing decisions that were taken to save energy. To predict the effects of the environment and the efficiency of energy on purchased equipment. 28 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staff. 29 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling and reducing chemical dirtiness. 30 Carry out all responsibilities related to the quality management and food safety systems implemented at the facilities. 31 Carry out all other duties assigned by managers and hotel management not specified in the job description.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years of work experience in a lower position and experience with applying the main principles and/or different methods. Foreign Language: Sufficient level of English to communicate effectively with guests and employees. Courses and Training: Requires a sufficient theoretical and practical background and attendance in courses and seminars in the related field. Computer Literacy: MS Office applications. Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</p><p></p></section>
Egypt
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<br>Company Description<br><br><p>"Why work for Accor?</p><br><p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Develops and implements the mixology and bar operating strategy that is aligned with the brand’s business strategy and leads its execution.</li><li>Ensures integration of bar operational goals within the overall Food & Beverage game plans.</li><li>Creates an atmosphere in all bar areas that meets or exceeds guest expectations.</li><li>Hires bar leadership team members who demonstrate strong technical expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</li><li>Ensures new hires participate in the department’s orientation program and receive appropriate bar and mixology training to successfully perform their job.</li><li>Controls the bar operations according to the principles determined by Rixos Hotels Egypt management.</li><li>Monitors bar operations in line with procedures determined by hotel management, sets targets, communicates these targets and ensures adoption. Communicates decisions from general management to subordinate employees and ensures proper implementation.</li><li>Manages all business and functions of the Bar and Mixology Department.</li><li>Maximises the department’s profitability through beverage operations.</li><li>Manages operations to ensure the highest quality delivery of beverages and bar service.</li><li>Controls and analyses the below points:</li><li>• Beverage sales and costs</li><li>• Presentation quality and service standards of beverage products</li><li>• Proper use, protection and maintenance of bar equipment and utensils</li><li>• Activities to increase guest satisfaction and enhance service quality</li><li>• Monthly employees turnover within the bar team</li><li>Consolidates business relationships between employees within the bar department.</li><li>Responsible for preparing training programmes for the Bar Department and conducting mixology trainings for employees.</li><li>Organises meetings to obtain operational data and achieve departmental targets.</li><li>Prepares and offers new cocktail menus and beverage lists, taking into account guest purchasing power and regional market trends.</li><li>Makes plans with department managers in order to deliver successful organisations and events within the hotel.</li><li>Attends departmental meetings and Management meetings according to the hotel management calendar.</li><li>Updates the below areas related to bar and mixology operations according to hotel policies and procedures:</li><li>• Finance, standards, employees and trainings, outlets and entertainment</li><li>• Conduct promotional activities to increase beverage sales and support banquet organisations</li><li>• Ensure protection, maintenance and replacement of bar materials and equipment</li><li>Prepares and monitors monthly and annual beverage departmental budget.</li><li>Arranges minimum and maximum storage levels of bar materials, spirits, and equipment.</li><li>Contributes to preparing the hotel’s income plans and marketing programmes related to beverage operations.</li><li>Researches opportunities for professional self-development in mixology trends and innovations.</li><li>Delivers income and expenses of the Bar Department in line with the facility’s budget discipline. Develops plans based on previous years’ data.</li><li>Determines staffing requirements (permanent, seasonal, interns, etc.) for the following year, in line with budget availability and upon General Manager approval.</li><li>Creates the necessary motivational environment to ensure and increase productivity and success of bar staff and develops necessary actions to ensure employees’ commitment to the facility.</li><li>Ensures order and control of communication, as effective communication increases productivity within the Bar Department.</li><li>Reviews departmental reports, income statements, guest relations reports, technical service reports and communication logs on a daily basis.</li><li>Conducts brainstorming sessions and group work to unleash employees’ creativity and talents in mixology.</li><li>Takes part in Food Safety Team and attends MR meetings when required.</li><li>Identifies and understands issues, problems and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives, solve problems and choose appropriate courses of action.</li><li>Predicts environmental impacts of purchased equipment and bar operations; participates in activities to protect biodiversity; shares responsibilities to increase environmental awareness; ensures minimum consumption of materials (paper, printouts, etc.).</li><li>Implements necessary warnings and departmental trainings to save energy within bar areas. Carries out decisions related to energy saving and evaluates energy efficiency of purchased equipment.</li><li>Implements responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects, and leads staff by example.</li><li>Ensures chemicals are carried, stored and used safely in accordance with laws; controls and reduces chemical pollution.</li><li>Carries out all responsibilities related to quality management and food safety management systems implemented at the facility.</li><li>Carries out all other duties assigned by managers and hotel management not specified in this job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education/Experience: </strong>4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods.</li><li><strong>Foreign Language:</strong> Sufficient level of English to communicate effectively with guests and employees.</li><li><strong>Courses and Training:</strong> Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy:</strong> MS Office applications.</li><li><strong>Skills:</strong> Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity & Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>
AccorHotels
Egypt - Egypt
<p><h4>Company description</h4>
<p>Why work for Accor?</p>
<p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p>
<p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p>
<p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p>
<h4>Job description</h4>
<p>Develops and implements the mixology and bar operating strategy that is aligned with the brand’s business strategy and leads its execution.</p>
<p>Ensures integration of bar operational goals within the overall food & beverage game plans.</p>
<p>Creates an atmosphere in all bar areas that meets or exceeds guest expectations.</p>
<p>Hires bar leadership team members who demonstrate strong technical expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</p>
<p>Ensures new hires participate in the department’s orientation program and receive appropriate bar and mixology training to successfully perform their job.</p>
<p>Controls the bar operations according to the principles determined by management.</p>
<p>Monitors bar operations in line with procedures determined by hotel management, sets targets, communicates these targets and ensures adoption. Communicates decisions from general management to subordinate employees and ensures proper implementation.</p>
<p>Manages all business and functions of the bar and mixology department.</p>
<p>Maximises the department’s profitability through beverage operations.</p>
<p>Manages operations to ensure the highest quality delivery of beverages and bar service.</p>
<p>Controls and analyses the below points:</p>
<ul>
<li>Beverage sales and costs</li>
<li>Presentation quality and service standards of beverage products</li>
<li>Proper use, protection and maintenance of bar equipment and utensils</li>
<li>Activities to increase guest satisfaction and enhance service quality</li>
<li>Monthly employee turnover within the bar team</li>
</ul>
<p>Consolidates business relationships between employees within the bar department.</p>
<p>Responsible for preparing training programmes for the bar department and conducting mixology trainings for employees.</p>
<p>Organises meetings to obtain operational data and achieve departmental targets.</p>
<p>Prepares and offers new cocktail menus and beverage lists, taking into account guest purchasing power and regional market trends.</p>
<p>Makes plans with department managers in order to deliver successful organisations and events within the hotel.</p>
<p>Attends departmental meetings and management meetings according to the hotel management calendar.</p>
<p>Updates the below areas related to bar and mixology operations according to hotel policies and procedures:</p>
<ul>
<li>Finance, standards, employees and trainings, outlets and entertainment</li>
<li>Conduct promotional activities to increase beverage sales and support banquet organisations</li>
<li>Ensure protection, maintenance and replacement of bar materials and equipment</li>
</ul>
<p>Prepares and monitors monthly and annual beverage departmental budget.</p>
<p>Arranges minimum and maximum storage levels of bar materials, spirits, and equipment.</p>
<p>Contributes to preparing the hotel’s income plans and marketing programmes related to beverage operations.</p>
<p>Researches opportunities for professional self-development in mixology trends and innovations.</p>
<p>Delivers income and expenses of the bar department in line with the facility’s budget discipline. Develops plans based on previous years’ data.</p>
<p>Determines staffing requirements (permanent, seasonal, interns, etc.) for the following year, in line with budget availability and upon general manager approval.</p>
<p>Creates the necessary motivational environment to ensure and increase productivity and success of bar staff and develops necessary actions to ensure employees’ commitment to the facility.</p>
<p>Ensures order and control of communication, as effective communication increases productivity within the bar department.</p>
<p>Reviews departmental reports, income statements, guest relations reports, technical service reports and communication logs on a daily basis.</p>
<p>Conducts brainstorming sessions and group work to unleash employees’ creativity and talents in mixology.</p>
<p>Takes part in food safety team and attends meetings when required.</p>
<p>Identifies and understands issues, problems and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives, solve problems and choose appropriate courses of action.</p>
<p>Predicts environmental impacts of purchased equipment and bar operations; participates in activities to protect biodiversity; shares responsibilities to increase environmental awareness; ensures minimum consumption of materials (paper, printouts, etc.).</p>
<p>Implements necessary warnings and departmental trainings to save energy within bar areas. Carries out decisions related to energy saving and evaluates energy efficiency of purchased equipment.</p>
<p>Implements responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects, and leads staff by example.</p>
<p>Ensures chemicals are carried, stored and used safely in accordance with laws; controls and reduces chemical pollution.</p>
<p>Carries out all responsibilities related to quality management and food safety management systems implemented at the facility.</p>
<p>Carries out all other duties assigned by managers and hotel management not specified in this job description.</p>
<h4>Qualifications</h4>
<p><strong>Education and experience:</strong> Four-year bachelor's degree with a minimum of six years of related work experience or two years work experience in the same position and experience with applying the main principles and/or different methods.</p>
<p><strong>Foreign language:</strong> Sufficient level of English to communicate effectively with guests and employees.</p>
<p><strong>Courses and training:</strong> Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field.</p>
<p><strong>Computer literacy:</strong> MS Office applications.</p>
<p><strong>Skills:</strong> Good command of systems and legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems, programmes or software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</p>
<h4>Additional information</h4>
<p><strong>Your team and working environment:</strong></p>
<p>In one or two sentences, introduce the team, property or office environment in a way that reflects the culture.</p>
<p><strong>Our commitment to diversity and inclusion:</strong></p>
<p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>
AccorHotels
Egypt - Egypt
<p><h4>Company description</h4>
<p>Why work for Accor?</p>
<p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p>
<p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p>
<p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p>
<h4>Job description</h4>
<p>Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.</p>
<p>Ensures integration of departmental goals in game plans.</p>
<p>Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.</p>
<p>Hires food and beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.</p>
<p>Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.</p>
<p>Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.</p>
<p>Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure implementation of these decisions in the best manner.</p>
<p>Manage all business and functions of the F&B Department.</p>
<p>Maximise the department’s profitability through operations.</p>
<p>Manage operations to ensure the highest quality delivery of food and beverage products and service.</p>
<p>Control and analyse the below points:</p>
<ul>
<li>Sales and costs</li>
<li>Display quality and service standards of F&B products</li>
<li>Ensure proper use, protection and maintenance of departmental utensils</li>
</ul>
<p>Conduct activities to increase customer satisfaction and enhance service quality.</p>
<p>Mentor and follow-up monthly employees turnover.</p>
<p>Consolidate business relationships between employees in the department.</p>
<p>Responsible for preparing training programmes for the F&B Department and the trainings of employees in his/her department.</p>
<p>Organise meetings to obtain data and achieve results.</p>
<p>Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region.</p>
<p>Make plans with department managers in order to deliver successful organisations within the hotel.</p>
<p>Attend departmental meetings and the management meeting according to the hotel management calendar.</p>
<p>Update the below areas related to food and beverages according to the hotel’s policies and procedures:</p>
<ul>
<li>Finance, standards, employees and trainings, outlets and recreation/entertainment</li>
</ul>
<p>Conduct promotional activities to increase sales and conduct meetings for banquet organisations.</p>
<p>Ensure protection, maintenance and replacement of materials and utensils.</p>
<p>Prepare and monitor monthly and annual F&B departmental budget.</p>
<p>Arrange for minimum and maximum storage of materials and utensils that belong to the F&B Department.</p>
<p>Contribute to preparing the hotel’s income plans and marketing programmes.</p>
<p>Research opportunities for professional self-development.</p>
<p>Deliver the income and expenses of the F&B Department in line with the facility’s budget discipline. Develop plans based on data of previous years.</p>
<p>Determine staffing requirements (such as permanent, seasonal and interns etc.) for the following year, in line with the budget availability and upon the General Manager’s approval.</p>
<p>Create the necessary motivational environment to ensure and increase productivity and success of current staff and develop necessary arguments to ensure F&B Department employees’ commitment to the facilities.</p>
<p>Ensure order and control of communication, as effective communication will also increase productivity in the F&B Department.</p>
<p>Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis.</p>
<p>Conduct brainstorming sessions and group work to unleash employees’ talents.</p>
<p>Take part in the Food Safety Team and attend MR meetings.</p>
<p>Identify and understand issues, problems, and opportunities; obtain and compare information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.</p>
<p>Predict that all activities and purchased equipment and belongings may create disease for the environment; join all activities which are organized to protect biological diversity and share the responsibilities, share the individual responsibilities in order to increase environment knowledge and carry on necessary trainings.</p>
<p>Provide minimum consumption of currently used items and equipment such as paper and printed materials.</p>
<p>Implement necessary warnings and departmental trainings in order to save energy inside the facility. Carry on implementing decisions which were taken for saving energy. Predict effects of environment and efficiency of energy on purchased equipment.</p>
<p>Implement responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staff.</p>
<p>Provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling and reducing chemical dirtiness.</p>
<p>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</p>
<p>Carry out all other duties assigned by managers and hotel management not specified in the job description.</p>
<h4>Qualifications</h4>
<p><strong>Education/Experience:</strong> 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods.</p>
<p><strong>Foreign language:</strong> Sufficient level of English to communicate effectively with guests and employees.</p>
<p><strong>Courses and training:</strong> Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field.</p>
<p><strong>Computer literacy:</strong> MS Office applications.</p>
<p><strong>Skills:</strong> Good command of systems and legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems, programmes or software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</p>
<h4>Additional information</h4>
<p><strong>Your team and working environment:</strong></p>
<p>In one to two sentences, introduce the team, property or office environment in a way that reflects the culture.</p>
<p><strong>Our commitment to diversity and inclusion:</strong></p>
<p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>
Egypt
<h2 class="h5">Job description</h2>
<div class="t-break" data-jb-field="description">
<br>Company Description<br><br><p>"Why work for Accor?</p><br><p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><ul><li>Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.</li><li>Ensures integration of departmental goals in game plans</li><li>Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations</li><li>Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation</li><li>Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job</li><li>Control the food and beverage operations according to the principles determined by Rixos Hotels Egypt management.</li><li>Monitor the food and beverage operations in line with the procedures determined by the hotel management, set targets and communicate and ensure adoption of these targets. Communicate decisions from the general management to subordinate employees, implement and ensure implementation of these decisions in the best manner.</li><li>Manage all business and functions of the F&B Department.</li><li>Maximise the department’s profitability through operations.</li><li>Manage operations to ensure the highest quality delivery of food and beverage products and service.</li><li>Control and analyse the below points:</li><li>Sales and costs</li><li>Display quality and service standards of F&B products</li><li>Ensure proper use, protection and maintenance of departmental utensils.</li><li>Conduct activities to increase customer satisfaction and, enhance service quality.</li><li>Mentor and Follow-up monthly employees turnover </li><li>Consolidate business relationships between employees in the department.</li><li>Responsible for preparing training programmes for the F&B Department and the trainings of employees in his/her department.</li><li>Organise meetings to obtain data and achieve results.</li><li>Prepare and offer new menus and beverage lists, taking into account the purchasing power of guests and the region.</li><li>Make plans with department managers in order to deliver successful organisations within the hotel.</li><li>Attend departmental meetings and the Management meeting according to the hotel management calendar.</li><li>Update the below areas related to food and beverages according to the hotel’s policies and procedures:</li><li>Finance, standards, employees and trainings, outlets and recreation/entertainment</li><li>Conduct promotional activities to increase sales and conduct meetings for banquet organisations</li><li>Ensure protection, maintenance and replacement of materials and utensils.</li><li>Prepare and monitor monthly and annual F&B departmental budget.</li><li>Arrange for minimum and maximum storage of materials and utensils that belong to the F&B Department.</li><li>Contribute to preparing the hotel’s income plans and marketing programmes.</li><li>Research opportunities for professional self-development.</li><li>Deliver the income and expenses of the F&B Department in line with the facility’s budget discipline. Develop plans based on data of previous years.</li><li>Determine staffing requirements (such as permanent, seasonal and interns etc.) for the following year, in line with the budget availability and upon the General Manager’s approval.</li><li>Create the necessary motivational environment to ensure and increase productivity and success of current staff and develop necessary arguments to ensure F&B Department employees’ commitment to the facilities.</li><li>Ensure order and control of communication, as effective communication will also increase productivity in the F&B Department.</li><li>Review the departmental reports, income statements, guest relations reports, technical service reports, and departmental communication logs on a daily basis.</li><li>Conduct brainstorming sessions and group work to unleash employees’ talents.</li><li>Take part in the Food Safety Team and attend MR meetings.</li><li>Identifying and understanding issues, problems, and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.</li><li>To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is 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. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).</li><li>To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.</li><li>To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.</li><li>To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.</li><li>Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.</li><li>Carry out all other duties assigned by managers and hotel management not specified in the job description.</li></ul><br>Qualifications<br><br><ul><li><strong>Education/Experience: </strong>4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods.</li><li><strong>Foreign Language:</strong> Sufficient level of English to communicate effectively with guests and employees.</li><li><strong>Courses and Training:</strong> Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field.</li><li><strong>Computer Literacy:</strong> MS Office applications.</li><li><strong>Skills:</strong> Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.</li></ul><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>Our commitment to Diversity & Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>
ايتاليكس ميتال
Egypt - Cairo
- نوظف متدربين مبتدئين في مجال الإنتاج للانضمام إلى فريق مصنعنا.- وظيفة بدوام كامل.- سيتلقى المتدرب التدريب اللازم، وسيتم نقله إلى القسم الأنسب له بعد انتهاء فترة التدريب.المسؤوليات الرئيسية:- المساعدة في مختلف أقسام تصنيع المعادن.- تطوير المهارات الحرفية في مختلف الأقسام.- تشغيل الآلات مثل المكابس، والمقصات، وآلات التلميع، إلخ.- التنسيق بين الأقسام والتعامل مع المواد المرسلة من وإلى الأقسام.- المساعدة في الحفاظ على نظافة وتنظيم منطقة العمل.- دعم فرق الإنتاج عند الحاجة.المتطلبات:- العمر: من 25-30 سنة.- إتمام الدراسة.- الانتهاء من الخدمة العسكرية أو الإعفاء منها.- لياقة بدنية وصحة جيدة.- غير مدخن.- الجدية والانضباط والرغبة في التعلم.- القدرة على العمل في بيئة المصنع.ما نقدمه:- وظيفة بدوام كامل و إستقرار.- مكافآت بناءً على الأداء.- تطوير المهارات والتدريب العملي. - فرصة للترقية داخل قسم الإنتاج.<p><strong>تفاصيل إضافية</strong></p><ul><li>عدد الشواغر: 30</li><li>نظام الورديات: صباحية فقط</li><li>المزايا: تأمين اجتماعي، ساعات إضافية</li></ul>