Assistant Director of Food & Beverage.-InterContinental The Red Sea Resort

Assistant Director of Food & Beverage-InterContinental The Red Sea Resort

Job Summary
The Assistant Director of Food & Beverage supports the Food & Beverage Manager in the overall management and daily operation of the hotel’s Food & Beverage outlets. The role is responsible for ensuring high standards of guest service, operational efficiency, colleague performance, quality, and compliance with hotel and IHG standards.

Key Responsibilities

• Assistant Director of Food & Beverage in managing the daily operations of all Food & Beverage outlets.

• Ensure exceptional guest service and maintain high standards of hospitality at all times.
• Supervise and support Food & Beverage supervisors, team leaders, and colleagues.
• Monitor service standards, food quality, presentation, cleanliness, and overall outlet performance.
• Ensure compliance with hotel policies, IHG standards, health and safety regulations, and food hygiene requirements.
• Assist with staffing, scheduling, attendance, training, coaching, and performance management.
• Conduct regular outlet inspections and ensure operational standards are consistently maintained.
• Handle guest feedback and complaints professionally and ensure timely resolution.
• Assist in monitoring Food & Beverage revenue, costs, inventory, and departmental expenses.
• Support inventory control, stock-taking, ordering, and proper storage of Food & Beverage items.
• Coordinate with Kitchen, Front Office, Housekeeping, Engineering, Finance, and other departments to ensure smooth operations.
• Assist in planning and executing events, functions, promotions, and special guest experiences.
• Monitor colleague adherence to grooming, service, and professional standards.
• Prepare and review operational reports and provide feedback to the Food & Beverage Manager.
• Support the implementation of departmental goals, initiatives, and business strategies.
• Act as the Food & Beverage Manager in their absence when required.
• Perform any other duties and responsibilities assigned by management.

Qualifications & Experience

• Bachelor’s degree or diploma in Hospitality Management, Food & Beverage Management, or a related field.
• Minimum of 3–5 years of relevant Food & Beverage experience, preferably within a luxury hotel or resort environment.
• Previous supervisory or management experience in Food & Beverage operations.
• Strong knowledge of Food & Beverage service standards and hotel operations.
• Excellent leadership, communication, and interpersonal skills.
• Strong organizational and problem-solving abilities.
• Good financial and cost-control awareness.
• Proficiency in English; additional languages are an advantage.
• Ability to work flexible shifts, weekends, and public holidays according to operational requirements.

Key Competencies

• Leadership & Team Management
• Guest Focus
• Operational Excellence
• Communication Skills
• Problem Solving
• Cost & Revenue Awareness
• Planning & Organization
• Quality & Service Orientation
• Coaching & Development
• Attention to Detail