Jobs in Tourism Sector in Egypt

<p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma</p><p>Experience: At least 2 years of experience in the industry.</p><p>Foreign Language: English is required.</p><p>Courses and Training: Vocational trainings and seminars.</p><p>Computer Literacy: Not required.</p><p>Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</p>

<p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma</p><p>Experience: At least 2 years of experience in the industry.</p><p>Foreign Language: English is required.</p><p>Courses and Training: Vocational trainings and seminars.</p><p>Computer Literacy: Not required.</p><p>Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</p>

<p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma</p><p>Experience: At least 2 years of experience in the industry.</p><p>Foreign Language: English is required.</p><p>Courses and Training: Vocational trainings and seminars.</p><p>Computer Literacy: Not required.</p><p>Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</p>

<p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a high school or vocational diploma</p><p>Experience: At least 2 years of experience in the industry.</p><p>Foreign Language: English is required.</p><p>Courses and Training: Vocational trainings and seminars.</p><p>Computer Literacy: Not required.</p><p>Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).</p>

<p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma.</p><p>Experience: Can learn the job in 3 year and perform duties at expected level.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</p>

<p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. Carry out all other duties assigned by managers and hotel management not specified in the job description.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: At least a primary school diploma.<br>Experience: Can learn the job in 3 year and perform duties at expected level.<br>Foreign Language: Not required.<br>Courses and Seminars: Prior attendance in trainings in the related field.<br>Computer Literacy: Not required.<br>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsible for specific stations in the restaurants or bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station. Assigned to work in the restaurant or bars. Prepare the restaurants and bars, taking into account the service flow in these areas. Take and serve orders from customers. Inform customers about order alternatives and encourage the sales of targeted services. Deliver maximum service in each unit, keeping in line with service rules. Prepare the service plates needed throughout service, collect the empty plates, and instruct the Bus Boys and interns. Maintain and any personal belongings of customers that have been left in the workstation and hand such belongings over to his/her supervisors. Comply with the departmental instructions and procedures published by the F&amp;B Department. Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager. Comply with operational rules. Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours. Attend the orientation training. Undergo two performance assessments each year. Strive to achieve 100% customer satisfaction. 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. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities. 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: At least a primary school diploma.</p><p>Experience: Can learn the job in 3 year and perform duties at expected level.</p><p>Foreign Language: Not required.</p><p>Courses and Seminars: Prior attendance in trainings in the related field.</p><p>Computer Literacy: Not required.</p><p>Skills: Has knowledge of and is capable of using the products, kitchen and equipment. Expected to use non-standard, specific tools and devices related to the job and that can be learned in a few months.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Responsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Managing Bar/Lounge Operations</strong> </p> <p> Implements agreed upon beverage policy and procedures throughout the property.</p> <p> Manages in compliance with all local, state and Federal beverage and liquor laws.</p> <p> Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue &amp; returns, food standards, and period end inventory.</p> <p> Monitors adherence to all liquor control policies and procedures.</p> <p> Attends pre- and post-convention meetings as needed to understand group needs</p> <p> Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.</p> <p> Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</p> <p> Manages to achieve or exceed budgeted goals.</p> <p> Ensures compliance with all Bar/Lounge policies, standards and procedures.</p> <p> Maintains food handling and sanitation standards.</p> <p> Manages inventories according to budget and business levels.</p> <p> Assists with developing menus and promotions as necessary.</p> <p> </p> <p> <strong>Leading Bar/Lounge Team</strong> </p> <p> Trains staff on liquor control policies and procedures.</p> <p> Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Communicates critical information to the Bar/Lounge staff regarding each event.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Responds effectively to guest problems and complaints.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</p> <p> Provides feedback to individuals in an effort to improve service performance.</p> <p> Reviews comment cards and guest satisfaction results with employees.</p></div></section>

Company Description Life Style Furniture (LSF) is a family-founded bespoke furniture manufacturer established in 2003, producing custom loose furniture, fixed joinery, and millwork for the luxury hospitality and contract markets. From our facility in Cairo we deliver complete FF&E packages — guestrooms, suites, F&B outlets, spas, lobbies, and back-of-house — for hotel operators, developers, and main contractors across Egypt and the Gulf, including Orascom, Travco, and Redcon. LSF pairs a fully equipped production floor with an in-house technical office, translating designers' intent into manufacturable detail without diluting it. Precision engineering, material intelligence, and craftsmanship are the standards we hold on every package. Role Description The Technical Office Engineer is a full-time, on-site role. You will own the translation of interior design packages into production-ready documentation. Core responsibilities include:Preparing, reviewing, and issuing shop drawings for loose furniture, fixed joinery, and millwork, including sections, joinery details, and hardware specifications Interpreting FF&E specification packages, finish schedules, and consultant drawings, and raising RFIs where information is missing or conflicting Producing and verifying BOQs, material take-offs, cut lists, and bills of materials — sheet goods, solid timber, veneer, stone, metal, glass, upholstery, and hardware Supporting cost estimation, value engineering proposals, and variation analysis Coordinating with production, CNC, finishing, and upholstery to confirm buildability before release, and resolving issues that surface on the floor Managing prototypes, mockup rooms, and sample submittals through client and consultant approval Coordinating with site fit-out, MEP, and main contractor teams on interfaces — service integration into casegoods, wall conditions, and site dimensions Maintaining drawing registers, revision control, submittals, and as-built documentation Tracking technical progress against project programmes and flagging risks to delivery Qualifications Bachelor's degree in Architecture, Interior Design, Production/Mechanical Engineering, or a related discipline2+ years in a technical office within furniture manufacturing, joinery, or interior fit-out (hospitality projects strongly preferred) Demonstrated ability to produce joinery-level shop drawings — not just general arrangement drawings Strong BOQ preparation, quantity take-off, and material estimation skills Working knowledge of furniture materials, joinery methods, finishes, and hardware systems, and how each affects cost and lead time Fluent English, written and spoken — you will be reading consultant packages and corresponding with international design firms Precision, self-discipline in revision control, and the ability to hold a line with production and clients alike

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals Hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Responsibilities</h4> <p><strong>Sales strategy & business development:</strong></p> <ul> <li>Develop and implement comprehensive sales strategies to drive revenue across the hotel.</li> <li>Identify and pursue new business opportunities, focusing on corporate, group, and leisure segments.</li> <li>Maintain and strengthen relationships with key clients to ensure repeat business and satisfaction.</li> </ul> <p><strong>Account management:</strong></p> <ul> <li>Serve as the primary point of contact for major accounts, ensuring their needs are met and expectations exceeded.</li> <li>Negotiate and manage contracts, ensuring favorable terms for the hotel while meeting client requirements.</li> <li>Monitor account performance, providing regular reports and insights to senior management.</li> </ul> <p><strong>Collaboration & coordination:</strong></p> <ul> <li>Work closely with the marketing team to develop promotional materials and campaigns tailored to target markets.</li> <li>Coordinate with the revenue management team to optimize pricing strategies and availability.</li> <li>Collaborate with operational departments to ensure seamless service delivery for clients.</li> </ul> <p><strong>Financial management:</strong></p> <ul> <li>Develop and manage departmental budgets, ensuring financial targets are met.</li> <li>Analyze financial data to inform business decisions and identify areas for improvement.</li> <li>Ensure timely and accurate billing and collection processes for accounts.</li> </ul> <p><strong>Additional responsibilities:</strong></p> <ul> <li>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</li> </ul> <h4>Qualifications</h4> <p><strong>Abilities, key competencies and skills</strong></p> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <p><strong>Experience, certificates and education</strong></p> <ul> <li>Experience: At least 3–5 years of experience in revenue management or related roles in the hospitality industry, ideally in a luxury hotel setting.</li> <li>Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field.</li> </ul> <p><strong>Skills & attributes:</strong></p> <ul> <li>Strong knowledge of revenue management principles, including forecasting, pricing strategies, and market segmentation.</li> <li>Experience with revenue management software (e.g., IDeaS, Revinate, RMS), and proficiency in using Excel for data analysis and reporting.</li> <li>Solid understanding of hotel distribution channels, GDS systems, OTAs, and direct booking platforms.</li> <li>Strong analytical and problem-solving skills with the ability to interpret data and make data-driven decisions.</li> <li>Excellent communication and interpersonal skills to collaborate effectively with other departments and external partners.</li> <li>Knowledge of the Dubai hospitality market and trends would be an advantage.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Portaluna, a Morgans Originals hotel</p> <p>Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know – connecting people to the city, the culture and the moment.</p> <p>This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt.</p> <h4>Job description</h4> <h4>Sales strategy & business development:</h4> <ul> <li>Develop and implement comprehensive sales strategies to drive revenue across the hotel.</li> <li>Identify and pursue new business opportunities, focusing on corporate, group, and leisure segments.</li> <li>Maintain and strengthen relationships with key clients to ensure repeat business and satisfaction.</li> </ul> <h4>Account management:</h4> <ul> <li>Serve as the primary point of contact for major accounts, ensuring their needs are met and expectations exceeded.</li> <li>Negotiate and manage contracts, ensuring favorable terms for the hotel while meeting client requirements.</li> <li>Monitor account performance, providing regular reports and insights to senior management.</li> </ul> <h4>Collaboration & coordination:</h4> <ul> <li>Work closely with the marketing team to develop promotional materials and campaigns tailored to target markets.</li> <li>Coordinate with the revenue management team to optimize pricing strategies and availability.</li> <li>Collaborate with operational departments to ensure seamless service delivery for clients.</li> </ul> <h4>Financial management:</h4> <ul> <li>Develop and manage departmental budgets, ensuring financial targets are met.</li> <li>Analyze financial data to inform business decisions and identify areas for improvement.</li> <li>Ensure timely and accurate billing and collection processes for accounts.</li> </ul> <h4>Additional responsibilities:</h4> <p>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p> <h4>Qualifications</h4> <h4>Abilities, key competencies and skills</h4> <p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience.</p> <ul> <li>Leading myself</li> <li>Positive orientation</li> <li>Operational decision making</li> <li>Self-development & management</li> <li>Leading others</li> <li>Developing an empowered team</li> <li>Leading an engaged and diverse team</li> <li>Communication</li> <li>Leading the business</li> <li>Advocating guest passion</li> <li>Business planning and analysis</li> <li>Business improvement and change</li> </ul> <h4>Experience, certificates and education</h4> <ul> <li>Experience: At least 3–5 years of experience in revenue management or related roles in the hospitality industry, ideally in a luxury hotel setting.</li> <li>Education: Bachelor’s degree in hospitality management, business administration, or a related field.</li> </ul> <h4>Skills & attributes:</h4> <ul> <li>Strong knowledge of revenue management principles, including forecasting, pricing strategies, and market segmentation.</li> <li>Experience with revenue management software (e.g., IDeaS, Revinate, RMS), and proficiency in using Excel for data analysis and reporting.</li> <li>Solid understanding of hotel distribution channels, GDS systems, OTAs, and direct booking platforms.</li> <li>Strong analytical and problem-solving skills with the ability to interpret data and make data-driven decisions.</li> <li>Excellent communication and interpersonal skills to collaborate effectively with other departments and external partners.</li> <li>Knowledge of the Dubai hospitality market and trends would be an advantage.</li> </ul> <h4>Additional information</h4> <p><strong>What awaits you...</strong></p> <ul> <li>The opportunity to join an international, innovative, and fast-growing group, committed not only to building new hotels but to creating a global brand.</li> <li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li> <li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li> <li>A competitive package and plenty of development opportunities.</li> </ul></p><p></p>

<p><h4>Company description</h4> <p>Why work for Accor?<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 Accoru2019s 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.<br> Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p>Oversee and support A/V operations across assigned hotels, resorts, convention centers, and event venues.<br> Establish and maintain regional operational standards, policies, and best practices.<br> Conduct regular site visits and operational audits to ensure service excellence and compliance.<br> Ensure successful planning and execution of meetings, conferences, weddings, exhibitions, and corporate events.<br> Support property teams with complex technical requirements and event production needs.<br> Standardize event technology processes and workflows across the region.<br> Recruit, train, coach, and mentor property-based A/V managers and technical teams.<br> Develop training programs focused on technical skills, customer service, safety, and operational excellence.<br> Build strong relationships with hotel leadership teams, event planners, corporate clients, and venue partners.<br> Oversee regional inventory management and asset utilization.<br> Ensure proper maintenance, repair, and replacement of A/V equipment.<br> Ensure compliance with company policies, safety regulations, and hospitality industry standards.<br> Conduct safety audits and risk assessments.</p> <h4>Qualifications</h4> <ul> <li>Minimum 5 years of experience in audio visual, event technology, or hospitality operations.</li> <li>Minimum 3 years in a supervisory or management role.</li> <li>Experience supporting multiple hospitality venues or regional operations is preferred.</li> <li>Strong background in hotel, resort, convention center, or conference venue operations.</li> <li>Professional audio systems</li> <li>Video presentation and display technologies</li> <li>Lighting and stage production systems</li> <li>Video conferencing and hybrid event platforms</li> <li>Event networking infrastructure</li> <li>Digital signage and content management systems</li> <li>Event production software and scheduling tools</li> </ul> <h4>Additional information</h4> <p>The Audio Visual (A/V) Manager u2013 Regional Office is responsible for providing strategic leadership, operational oversight, and technical support for audio-visual and event technology services across multiple hospitality properties within the region. This role ensures consistent service standards, operational efficiency, technology innovation, and revenue growth while supporting hotel-based A/V teams in delivering exceptional guest and client experiences.<br> The A/V Manager serves as the primary regional resource for event technology operations, team development, equipment management, and client satisfaction, working closely with property management, sales teams, event planners, and technical staff.</p></p><p></p>

<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 hotel's cigar programme in alignment with the brand's Food &amp; Beverage strategy and luxury service standards.</li><li>Curates, manages and updates the premium cigar collection based on guest preferences, market trends and business objectives.</li><li>Ensures proper storage, preservation and rotation of cigars by maintaining optimal humidity and temperature conditions.</li><li>Maintains the cigar humidor and ensures all products are presented in excellent condition and meet quality standards.</li><li>Monitors inventory levels, establishes minimum and maximum stock quantities and conducts regular inventory counts.</li><li>Controls cigar purchasing activities in accordance with hotel procurement policies and approved suppliers.</li><li>Maximises departmental revenue through premium cigar sales, upselling techniques and luxury guest experiences.</li><li>Recommends suitable cigar pairings with wines, whiskies, cognacs, rums and other premium beverages.</li><li>Provides professional cigar cutting, lighting and serving services according to international standards.</li><li>Conducts cigar tastings and pairing events for guests, VIPs and special hotel occasions.</li><li>Builds and maintains strong relationships with approved cigar suppliers and distributors.</li><li>Trains and coaches Food &amp; Beverage employees on cigar knowledge, storage procedures, service techniques and responsible tobacco service.</li><li>Ensures compliance with local tobacco laws, hotel policies and responsible service regulations.</li><li>Monitors guest satisfaction related to cigar service and implements corrective actions to continuously improve the guest experience.</li><li>Maintains the cleanliness, organization and maintenance of cigar lounges, humidors and cigar accessories.</li><li>Protects and maintains cigar equipment, cutters, lighters, ashtrays and related service items.</li><li>Prepares monthly reports covering cigar sales, inventory, purchasing activities and profitability.</li><li>Assists in preparing annual budgets and revenue forecasts related to cigar operations.</li><li>Supports promotional campaigns, luxury events and VIP functions by creating exclusive cigar experiences.</li><li>Coordinates with restaurant, bar and banquet teams to ensure seamless cigar and beverage service.</li><li>Researches industry trends, new cigar brands and innovations to continuously enhance the hotel's cigar programme.</li><li>Promotes effective communication within the Food &amp; Beverage Department to improve operational efficiency.</li><li>Conducts regular quality inspections to ensure all cigars meet hotel presentation and quality standards.</li><li>Supports sustainability initiatives by reducing waste and ensuring responsible disposal of tobacco-related materials.</li><li>Ensures chemicals used for cleaning storage areas and accessories are handled and stored safely.</li><li>Participates in Food Safety and Quality Management System activities as required.</li><li>Identifies operational issues, analyses performance data and implements continuous improvement plans.</li><li>Maintains the highest standards of professionalism, personal appearance and guest interaction.</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 a lower position and experience with applying the main principles and/or different methods.</li><li><strong>Foreign Language:</strong>&nbsp; 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 &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Responsibilities</p><p>Assist in the preparation and cooking of ingredients and dishes as directed by the senior chefs.</p><p>Prepare vegetables, fruits, meats, and other food items for cooking and presentation.</p><p>Follow recipes and cooking techniques to ensure food quality and consistency.</p><p>Help with mise en place (preparing the kitchen and ingredients before service).</p><p>Monitor the quality and freshness of ingredients, ensuring they are stored correctly.</p><p>Support senior kitchen associates by setting up workstations and keeping them organized.</p><p>Maintain a clean and safe working environment, including following all hygiene and safety regulations.</p><p>Clean, sanitize, and organize kitchen equipment, tools, and utensils.</p><p>Ensure proper storage of food products to maintain freshness and reduce waste.</p><p>Rotate between different stations in the kitchen, including but not limited to starters, mains, or pastry (depending on the establishment).</p><p>Assist the senior chefs with any tasks as necessary, such as plating, preparation, or cooking.</p><p>Ensure food is cooked to the correct specifications and served on time.</p><p>Follow proper food safety and sanitation standards to prevent contamination and ensure quality control.</p><p>Ensure all work areas are kept tidy and free of hazards to avoid accidents.</p><p>Handle food and kitchen equipment safely, adhering to the health and safety guidelines of the establishment.</p><p>Assist with inventory checks to ensure proper stock levels of ingredients and supplies.</p><p>Report any low stock or missing items to the senior chefs.</p><p>Help with stock rotation, ensuring older items are used before newer deliveries.</p><p>Assist with other kitchen tasks, including cleaning dishes, washing utensils, and maintaining cleanliness in the kitchen.</p><p>Help with prepping food for service and ensuring the timely delivery of orders.</p><p>Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.</p><p>Qualifications</p><p>Abilities/Key Competencies/Skills</p><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p>Experience/Certificates/Education</p><ul><li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li><li>A basic understanding of food safety and kitchen hygiene practices.</li><li>A passion for food and cooking with a willingness to learn.</li><li>Ability to work well under pressure in a fast-paced environment.</li><li>Strong attention to detail and a commitment to high-quality standards.</li><li>Good communication and teamwork skills.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li></ul><p>Physical Requirements</p><ul><li>Must be able to stand for extended periods.</li><li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li><li>Must be able to work in hot and potentially noisy kitchen conditions.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Abilities/Key Competencies/Skills</p><p>Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.</p><ul><li>Leading Myself</li><li>Positive Orientation</li><li>Operational Decision Making</li><li>Self-Development &amp; Management</li><li>Leading Others</li><li>Developing an Empowered Team</li><li>Leading an Engaged and Diverse Team</li><li>Communication</li><li>Leading the Business</li><li>Advocating Guest Passion</li><li>Business Planning and Analysis</li><li>Business Improvement and Change</li></ul><p>Experience/Certificates/Education</p><ul><li>Minimum of 2 years of relevant experience in a culinary role preferably in a high-end restaurant or a luxury hospitality environment.</li><li>A basic understanding of food safety and kitchen hygiene practices.</li><li>A passion for food and cooking with a willingness to learn.</li><li>Ability to work well under pressure in a fast-paced environment.</li><li>Strong attention to detail and a commitment to high-quality standards.</li><li>Good communication and teamwork skills.</li><li>Willingness to work flexible hours, including nights, weekends, and holidays.</li></ul><p>Physical Requirements</p><ul><li>Must be able to stand for extended periods.</li><li>Ability to lift heavy items, such as boxes of ingredients or kitchen equipment.</li><li>Must be able to work in hot and potentially noisy kitchen conditions.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Key Responsibilities</strong></p><p><strong>Overall Hotel Operations</strong></p><ul><li>Lead and oversee daily operations across all hotel departments to ensure efficiency, consistency, and service excellence.</li><li>Ensure alignment of all operational activities with brand standards, values, and guest experience expectations.</li><li>Act as the primary operational point of contact in the absence of the General Manager.</li><li>Drive collaboration and communication between departments to deliver seamless guest journeys.</li></ul><p><strong>Food &amp; Beverage Operations</strong></p><ul><li>Oversee all Food &amp; Beverage outlets, including restaurants, bars, in-room dining, events, and experiential dining concepts.</li><li>Partner closely with Culinary leadership to ensure menu execution, quality, creativity, and cost control.</li><li>Monitor F&amp;B performance, service standards, and guest satisfaction while driving revenue opportunities.</li></ul><p><strong>Rooms, Front Office &amp; Guest Experience</strong></p><ul><li>Oversee Front Office, Housekeeping, and Guest Experience teams to ensure smooth arrivals, stays, and departures.</li><li>Ensure room readiness, cleanliness, and maintenance meet brand and quality standards.</li><li>Champion personalized service and experiential hospitality throughout the guest journey.</li></ul><p><strong>Engineering, Maintenance &amp; Security</strong></p><ul><li>Oversee Engineering and Maintenance operations to ensure facilities, assets, and infrastructure are maintained to the highest standards.</li><li>Ensure preventative maintenance programs are in place and adhered to.</li><li>Oversee Security operations to ensure guest and team member safety, emergency preparedness, and compliance with local regulations.</li></ul><p><strong>Financial &amp; Commercial Performance</strong></p><ul><li>Support the General Manager in managing departmental budgets, forecasts, and P&amp;L performance.</li><li>Monitor labor costs, operating expenses, and productivity across departments.</li><li>Identify opportunities to improve operational efficiency, revenue generation, and cost optimization.</li></ul><p><strong>Team Leadership &amp; People Development</strong></p><ul><li>Ensure appropriate staffing levels, scheduling, and workforce planning.</li><li>Foster a positive, inclusive, and performance-driven culture aligned with Our Habitas values.</li><li>Support recruitment, onboarding, training, and development initiatives.</li></ul><p><strong>Health, Safety &amp; Compliance</strong></p><ul><li>Ensure full compliance with local laws, health and safety regulations, food safety standards, and brand policies.</li><li>Maintain high standards of cleanliness, hygiene, sustainability, and environmental responsibility.</li><li>Conduct regular inspections, audits, and risk assessments.</li></ul><p><strong>Brand, Culture &amp; Sustainability</strong></p><ul><li>Embed sustainability, wellness, and community engagement into daily operations.</li><li>Collaborate with Experience, Marketing, and Community teams on activations, events, and storytelling initiatives.</li></ul><p><strong>Key Skills &amp; Competencies</strong></p><ul><li>Strong multi-departmental hotel operations leadership.</li><li>Proven ability to manage diverse teams and complex operations.</li><li>Solid financial and commercial acumen.</li><li>Guest-centric mindset with high emotional intelligence.</li><li>Strong organizational, communication, and problem-solving skills.</li><li>Ability to thrive in a dynamic, experiential, and remote destination environment.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 7 10 years of progressive hotel operations experience, preferably in luxury, lifestyle, or resort hospitality.</li><li>Previous experience as an Operations Manager, Hotel Manager, or similar senior leadership role.</li><li>Strong background in Food &amp; Beverage combined with rooms and hotel operations exposure.</li><li>Fluent in English</li></ul><p></p></section>

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

<p><b>We're Hiring: IT Manager Restaurant Chain</b></p><p>Location: Cairo, Egypt</p><p>Industry: Food &amp; Beverage / Restaurant Chain</p><p>Jadeer is hiring on behalf of one of the biggest and most reputable clients in Egypt's Food &amp; Beverage and Restaurant Chain industry. We are looking for an experienced IT Manager to lead technology operations across multiple restaurant locations, ensuring the reliability, security, and efficiency of all IT systems while driving digital transformation and supporting business growth.</p><p>What You'll Do</p><ul><li>Lead IT operations across multiple restaurant branches and the head office.</li><li>Manage POS systems, networks, servers, cybersecurity, and cloud infrastructure.</li><li>Ensure business continuity and high system availability.</li><li>Support digital transformation initiatives and technology projects.</li><li>Lead the IT team and manage external vendors.</li><li>Oversee IT budgets, procurement, and technology planning.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>What We're Looking For</p><ul><li>Bachelor's degree in Information Technology, Computer Science, or a related field.</li><li>5 8+ years of IT experience, including leadership responsibilities.</li><li>Previous experience in the Food &amp; Beverage, Hospitality, Retail, or multi-branch restaurant industry is highly preferred.</li><li>Strong expertise in POS systems, networking, Microsoft technologies, cybersecurity, and IT infrastructure.</li><li>Excellent leadership, communication, and project management skills.</li></ul><p>Why Join?</p><ul><li>Competitive salary and benefits package.</li><li>Opportunity to join one of Egypt's leading restaurant groups.</li><li>Career growth and professional development.</li><li>Dynamic, collaborative, and fast-paced work environment.</li><li>Be part of a company committed to innovation and operational excellence.</li></ul><p>Apply Now</p><p>If you're ready to take the next step in your career and make an impact within one of the leading names in the Food &amp; Beverage industry, we'd love to hear from you. Send your CV to [Insert Email] with the subject: IT Manager Restaurant Chain or apply directly through LinkedIn.</p>

<p><br></p><p>Job Description Prepare, produce, and present a variety of sushi and Japanese cold kitchen items according to approved recipes, hotel standards, and food safety requirements. Prepare different types of sushi, including Nigiri, Maki, Uramaki, Temaki, Sashimi, and other Japanese specialties according to the menu and established standards. Prepare all required mise en place for the Sushi section, ensuring that all ingredients are fresh, properly prepared, and available before service. Select and check the quality, freshness, appearance, and condition of fish, seafood, rice, vegetables, and other ingredients used in sushi preparation. Ensure that raw fish and seafood are handled, stored, and prepared according to HACCP, food safety, and hotel standards. Prepare sushi rice according to the approved recipe, ensuring the correct cooking, seasoning, temperature, texture, and consistency. Prepare and maintain all sauces, dressings, garnishes, fillings, and accompaniments required for daily sushi production. Follow standard recipes and established preparation methods to ensure consistency in taste, texture, quality, portion size, and presentation. Ensure accurate cutting, slicing, shaping, rolling, and portioning of sushi products according to established standards. Pay close attention to the presentation, appearance, color, balance, and decoration of all sushi dishes and ensure they meet the hotel's presentation standards. Prepare sushi according to daily buffet, la carte, banquet, special event, and guest requirements. Maintain the highest standards of personal hygiene, food safety, cleanliness, and sanitation within the Sushi section. Follow all HACCP and Food Safety Management System procedures when receiving, preparing, storing, and serving raw fish, seafood, rice, and other food products. Ensure that refrigerators, freezers, sushi counters, cutting boards, knives, utensils, and other equipment are maintained at the required hygiene and temperature standards. Ensure that all ingredients and prepared products are properly covered, labeled, dated, stored, and maintained at the correct temperature. Check the quality and availability of ingredients before production and inform the Chef in Charge of any shortages, quality issues, or unsuitable products. Ensure proper stock rotation according to FIFO principles and minimize food waste and product spoilage. Control portion sizes and product usage to maintain consistency and support effective food cost control. Prepare daily production according to business volume, reservations, buffet requirements, banquets, special events, and expected guest demand. Coordinate with the Executive Chef, Sous Chef, Pastry, Hot Kitchen, Stewarding, and other relevant sections to ensure smooth and timely service. Assist in creating new sushi dishes, combinations, presentations, and decorative concepts under the direction of the Executive Chef or Sushi Chef. Maintain the cleanliness and organization of the Sushi workstation, preparation areas, storage areas, equipment, and utensils throughout the shift. Ensure that sushi knives, cutting boards, rice cookers, refrigeration equipment, and other tools are used safely, correctly, and hygienically. Guide and assist junior kitchen employees in sushi preparation techniques, food handling, portion control, hygiene, and presentation standards when required. Monitor the quality and consistency of sushi products throughout service and immediately correct any product that does not meet the required standards. Complete and maintain all records related to food preparation, temperature control, storage, cleaning, and food safety as required by the Food Safety Management System. Implement departmental instructions and training related to energy conservation and ensure responsible use of refrigeration equipment, water, electricity, and other resources. Implement responsibilities related to the proper separation, collection, and disposal of waste and support efforts to reduce food waste and environmental pollution. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. Carry out all other duties assigned by managers and hotel management that are not specified in the job description.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p>Education: At least a high school or vacation diploma.<br>Experience: At least 8 years of practical experience.<br>Foreign Language: Not required.<br>Courses and Seminars: Prior attendance in courses and seminars in the related field.<br>Computer Literacy: Not required.<br>Skills: Is an expert on the products and cooking techniques in the related department.<br>Has basic knowledge about the other kitchen sections and processes.<br>Expected to possess technical knowledge and work experience related to the methods, advanced techniques and work processes in the related field.<br>Expected to perform jobs that require technical expertise and experience in the field, concern more than one unit/process, and are similar in nature.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an experienced and dynamic Outlet Manager to lead our food and beverage operations in Cairo, Egypt. Reporting to the Director of Food &amp; Beverage, you will be responsible for overseeing all aspects of outlet operations while maintaining exceptional service standards and driving revenue growth. This is an exciting opportunity to lead a talented team, innovate service delivery, and create memorable experiences for our guests in a fast-paced, collaborative environment.</p><br><ul><li>Oversee the daily operations of assigned outlet(s), ensuring smooth and efficient service delivery in accordance with Fairmont standards</li><li>Lead and mentor the outlet team, fostering a supportive and inclusive culture that encourages professional development and excellence</li><li>Ensure strict compliance with health, safety, hygiene, and food safety regulations and company policies</li><li>Consistently deliver professional, friendly, and engaging service while setting the tone for outstanding guest experiences</li><li>Manage all operational aspects of the outlet, including scheduling, inventory management, and adherence to established policies and procedures</li><li>Handle guest concerns with empathy and professionalism, responding quickly and decisively to ensure satisfaction and resolution</li><li>Recruit, train, and develop outlet colleagues, ensuring they possess the skills and knowledge to deliver exceptional service</li><li>Maximize revenue by collaborating with the Food and Beverage team to implement strategic initiatives, promotions, and best practices</li><li>Maintain comprehensive knowledge of all outlet menus, pricing, and promotional offerings</li><li>Analyze and manage departmental budgets, identifying opportunities for cost optimization without compromising quality</li><li>Ensure strict adherence to all safety, sanitation, and food handling policies and procedures</li><li>Attend regularly scheduled departmental meetings and communicate transparently with leadership and team members</li><li>Balance operational efficiency, administrative responsibilities, and colleague well-being to create a harmonious work environment</li><li>Utilize point of sale systems and other technology tools to streamline operations and enhance reporting accuracy</li><li>Remain flexible and resilient, adapting to changing circumstances while maintaining focus on organizational goals</li><li>Maintain detailed records and documentation related to operations, staffing, and financial transactions</li><li>Represent the outlet and hotel in a professional manner, embodying Fairmont values and hospitality excellence</li></ul><br>Qualifications<br><br><p>Required Qualifications:</p><br><ul><li>Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or related field</li><li>Minimum 4-6&nbsp;years of progressive experience in outlet management, food and beverage operations, or hospitality management</li><li>Proven track record of successfully managing P&amp;L statements and achieving financial targets</li><li>Strong knowledge of health, safety, hygiene, and food safety regulations and best practices</li><li>Excellent leadership and team management skills with the ability to motivate and develop staff</li><li>Exceptional customer service orientation with demonstrated ability to resolve guest concerns professionally</li><li>Proficiency in hospitality management software and point-of-sale (POS) systems</li><li>Strong communication and interpersonal skills in English; additional languages preferred</li><li>Proven Food and Beverage leadership experience with demonstrated success in managing outlet operations</li><li>Strong proficiency in Microsoft Windows applications and general computer literacy</li><li>Excellent written and spoken English communication skills</li><li>Outstanding organizational and time management abilities</li><li>Strong interpersonal and problem-solving skills with the ability to analyze situations and make decisive decisions</li><li>Ability to work effectively under pressure in a fast-paced, dynamic environment</li><li>Ability to remain calm, courteous, and focused on guest needs at all times</li><li>High level of responsibility, reliability, and professional integrity</li><li>Demonstrated success in revenue management and cost optimization initiatives</li><li>Knowledge of inventory management systems and vendor relationship management</li></ul><br>Additional Information<br><br><p>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an experienced and dynamic Outlet Manager to lead our food and beverage operations in Cairo, Egypt. Reporting to the Director of Food &amp; Beverage, you will be responsible for overseeing all aspects of outlet operations while maintaining exceptional service standards and driving revenue growth. This is an exciting opportunity to lead a talented team, innovate service delivery, and create memorable experiences for our guests in a fast-paced, collaborative environment.</p><br><ul><li>Oversee the daily operations of assigned outlet(s), ensuring smooth and efficient service delivery in accordance with Fairmont standards</li><li>Lead and mentor the outlet team, fostering a supportive and inclusive culture that encourages professional development and excellence</li><li>Ensure strict compliance with health, safety, hygiene, and food safety regulations and company policies</li><li>Consistently deliver professional, friendly, and engaging service while setting the tone for outstanding guest experiences</li><li>Manage all operational aspects of the outlet, including scheduling, inventory management, and adherence to established policies and procedures</li><li>Handle guest concerns with empathy and professionalism, responding quickly and decisively to ensure satisfaction and resolution</li><li>Recruit, train, and develop outlet colleagues, ensuring they possess the skills and knowledge to deliver exceptional service</li><li>Maximize revenue by collaborating with the Food and Beverage team to implement strategic initiatives, promotions, and best practices</li><li>Maintain comprehensive knowledge of all outlet menus, pricing, and promotional offerings</li><li>Analyze and manage departmental budgets, identifying opportunities for cost optimization without compromising quality</li><li>Ensure strict adherence to all safety, sanitation, and food handling policies and procedures</li><li>Attend regularly scheduled departmental meetings and communicate transparently with leadership and team members</li><li>Balance operational efficiency, administrative responsibilities, and colleague well-being to create a harmonious work environment</li><li>Utilize point of sale systems and other technology tools to streamline operations and enhance reporting accuracy</li><li>Remain flexible and resilient, adapting to changing circumstances while maintaining focus on organizational goals</li><li>Maintain detailed records and documentation related to operations, staffing, and financial transactions</li><li>Represent the outlet and hotel in a professional manner, embodying Fairmont values and hospitality excellence</li></ul><br>Qualifications<br><br><p>Required Qualifications:</p><br><ul><li>Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or related field</li><li>Minimum 4-6&nbsp;years of progressive experience in outlet management, food and beverage operations, or hospitality management</li><li>Proven track record of successfully managing P&amp;L statements and achieving financial targets</li><li>Strong knowledge of health, safety, hygiene, and food safety regulations and best practices</li><li>Excellent leadership and team management skills with the ability to motivate and develop staff</li><li>Exceptional customer service orientation with demonstrated ability to resolve guest concerns professionally</li><li>Proficiency in hospitality management software and point-of-sale (POS) systems</li><li>Strong communication and interpersonal skills in English; additional languages preferred</li><li>Proven Food and Beverage leadership experience with demonstrated success in managing outlet operations</li><li>Strong proficiency in Microsoft Windows applications and general computer literacy</li><li>Excellent written and spoken English communication skills</li><li>Outstanding organizational and time management abilities</li><li>Strong interpersonal and problem-solving skills with the ability to analyze situations and make decisive decisions</li><li>Ability to work effectively under pressure in a fast-paced, dynamic environment</li><li>Ability to remain calm, courteous, and focused on guest needs at all times</li><li>High level of responsibility, reliability, and professional integrity</li><li>Demonstrated success in revenue management and cost optimization initiatives</li><li>Knowledge of inventory management systems and vendor relationship management</li></ul><br>Additional Information<br><br><p>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>