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