Job description

The candidate must have an extensive Food & Beverage Background in Luxury Hospitality.

The Hotel Manager is responsible for the coordination of all operative outlets of the Marsa Malaz Kempinski, to ensure a smooth course of daily business including the aspect of profitability, quality- insurance as well as quality-improvement, communication and staff leadership. During the absence of the General Manager he is responsible to substitute him. He is responsible for the development and realization of projects and concepts within the team.


The candidate must have an extensive Food & Beverage Background in Luxury Hospitality.
●Responsible for the optimization of sales.
● Substitute the General Manager in his absence and acquisition of representative tasks.
● Responsible for coordination, initiation and control of all operational processes as well as appropriate delegation and control of the individual tasks.
● Link between the General Manager and the Department Heads and Team Leaders.
● Ensure an optimal communication between GM and Department / Department heads in the form of meetings, etc.
● Implement annual reviews for the subordinate Department and Head of Department, as well as promotion, development, and career planning; Initiate corrective / disciplinary action in collaboration with the GM.
● Responsible for the implementation and adoption of projects in collaboration with the GM.
● Responsible for leadership in all matters in relation to safety and protection in the hotel.
● Budget coordination, creation, control operations.
● Cost control, sales optimization through promotional activities.
● Develop and constantly monitor all security-relevant measures and facilities especially fire protection and rules of conduct in emergency situations, taking into account the current requirements by authorities and legislation.
● Achieve or exceed budget, ensuring a permanent improvement of quality standards and optimization of work processes in the operational area.
● Monitor and Control sales of the room rate in terms of Logis.
● Monitor quality of all public and non-public spaces.
● Monitor the technical condition of the departments.
● Handle the daily monitoring of all departments.
● Initiate cross-cutting projects.
● Ensure own personal and professional training.
● Acquire Manager on duty services during the week and on weekends.
● Develop and assure standards in the areas of Logis and F&B.
● Handle forecast and yield management for the Logis area in collaboration with the GM and FOM.
● Secure the realization of quantitatively as qualitatively optimal utilization of the 
Logis range.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.