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