Food & Beverage Manager
Wyndham Hotels & Resorts EMEA
Role:Summary
F&B Manager for functional assistance and direction to the Food and Beverage operations and interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community. Coordinates functions and activities with other department heads as appropriate. The Job incumbent works in line with the hotels guidelines and business plan, and Wyndham Corporate policies and procedures, and according to local requirements and regulations.
Accountabilities
KEY RESPONSIBILITIES
Planning and Organizing
Assists the Director of Food and Beverage on all operational procedures, to plan and organize all recruitment, to plan in order to increase revenue of the Food and Beverage Department and to plan on consistency in service and quality improvement.
Assists the Director of Food and Beverage to plan the yearly F&B revenue target
Assists the Director of Food and Beverage to plan and get the desired food and beverage cost price.
Assists the Director of Food and Beverage to plan on upgrading the standards within the F&B Department
Assists the Director of Food and Beverage to plan the marketing strategy for the Food and Beverage Department
To recommend and implement changes or innovations in policies, procedures, equipment or service style to the Director of Food and Beverage
To confer with the Director of Food and Beverage and assist in the development of appropriate F&B reports, sales forecast, operational budget and policy changes.
Assist the Director of Food and Beverage to project business opportunities in order to increase revenue
Assists the Director of Food and Beverage to plan develop and implement formal training plans for Food and Beverage department personnel
To prepare business activity plan for each outlet in conjunction with the Director of Food and Beverage
To participate in preparation of the hotels strategic plan, marketing plan and goals program
Communication
Assisting the Director of Food and Beverage and ensuring all staff are aware of the goals and objectives of the Food and Beverage Department. To achieve and maintain good relationship amongst the Food and Beverage personnel.
Assists the Director of Food and Beverage to operate an efficient and accurate administration process in order to meet statutory, legal and internal requirements
To take charge of daily briefings in the absence of the Director of Food and Beverage to ensure that the department receive the following information.
Changes in procedure
Relevant key points discussed in the Executive meeting
VIP arrivals
Special Promotions
Theme Nights
Daily Banqueting Functions or Conference
Additional staff requirements during busy seasons
All outlets are aware of the monthly targets with regard to revenue.
To take charge of weekly briefings in the absence of the Director of Food and Beverage relating to, but not limited to, the following:
Overall Food and Beverage financial results and profitability.
Projected business and opportunities
Operations results and problems
Changes in procedures
New Management policies
Quality improvements and upgrades
Sales improvement
Productivity improvement
To attend all other meetings as required by the administrative
To ensure and maintain good relations with clients and suppliers
Coordinates with the Executive Chef/Outlet Managers and Outlet Chefs in analyzing, evaluating and writing of attractive and creative menus
Coordinates with Outlet Managers and implement systematic testing of new products and experimental projects to upgrade the services or procedures at the hotel
To achieve strong effective selling through trained and motivated associates and to maintain records of all trainings conducted within the outlets.
Budgeting & Costing
To ensure that adequate funds are available for smooth operations and also to ensure adequate amount of resources
Assists the Director of Food and Beverage to delegate and control the departmental expense budget throughout the year.
Assists the Director of Food and Beverage to control Payroll and Business Expenses of the Food and Beverage Department
Assists the Director of Food and Beverage to prepare and derive the required food and beverage cost for the year
Assists the Director of Food and Beverage to prepare the Food and Beverage budget for the year
Assists the Director of Food and Beverage to ensure that there is no over production
Assists the Director of Food and Beverage to implement methods to control wastage and over production
Assists the Director of Food and Beverage to select suppliers with the most competent prices.
Assists the Director of Food and Beverage to ensure that the payroll does not exceed the budget
Assists the Director of Food and Beverage to set the profit margin targets and achieves them
Assists the Director of Food and Beverage to analyze potential costs
Assists the Director of Food and Beverage to consider aspects of re-investment
Assists the Director of Food and Beverage to co-ordinate and manage in pricing and preparation of menus
To analyze the market needs and trends
Sales improvement
To ensure improvement in productivity
Assists the Director of Food and Beverage to co-ordinate and determine the minimum and maximum Food and Beverage par stocks
To ensure that all outlets have a clear market profile and that services and products meet the identified need
To agree operational expenses and cost control budget for each outlet and ensure minimum cost
To develop and positively promote sales awareness within the Food and Beverage Department and maximize sales opportunities
To help control operating costs within the standards set under the direction of the Director of Food and Beverage
Personnel & Development
Ensures all requirements of staff are met & updated
To assist in the recruitment of Food and Beverage staff and maintain staff costs, rotas and development plans
To comply with statutory and legal requirements for fire, health and safety, licensing and employment. Also to check that the associates of the Food and Beverage Department are also aware of these requirements and are working in accordance to them.
To ensure regular progress update & reviews are conducted for all managers & staff
Assists the Director of Food and Beverage to conduct performance appraisal for all the Outlet Managers, Assistant Food and Beverage Manager and Food and Beverage Administrator.
Assists the Director of Food and Beverage to ensure associate grievances, disciplinary procedure are monitored
To ensure that regular On-Job Trainings are conducted within the department and a record of all the trainings conducted are maintained
To actively participate in the quality circle within the hotel
To assist, co-ordinate with the Food and Beverage Administrator and prepare job descriptions for all personnel in the Food and Beverage Department
General
To carry out the Duty Manager shift in order to meet management requirements
To direct and organize the set-up, breakdown, decoration and implementation of the new Food and Beverage incentive program
Assists the Director of Food and Beverage to implement in co-ordination with the outlet SOPs and ensure adequate training to the personnel in their Food and Beverage Department
Assists the Director of Food and Beverage to manage the functioning of all Food and Beverage associates, facilities, sales and costs, to ensure maximum departmental profit is achieved
Ensures regular upgrades of the resources of the Food and Beverage department
Assists the Director of Food and Beverage to manage the preparation, presentation and service of food products to ensure the highest quality at all times
To monitor and check guest satisfaction
Assists the Director of Food and Beverage to control operating and merchandising costs
Assists the Director of Food and Beverage to maintain highest standards of Food Hygiene
Assists the Director of Food and Beverage to maintain good Health and Safety Standards
Assists the Director of Food and Beverage to implement a daily and monthly checklist for all Food and Beverage departments. Ensure proper follow-up to attain maximum quality and efficiency
Assists the Director of Food and Beverage to coordinate all sales activities which are conducted in partnership with our partners
To assist the activities of the Food and Beverage operational and administrative departments to constantly maintain and improve productivity, food quality and food service.
To consistently strive for innovation and creativity in product and service that will increase volume sales and profit and provide consistent quality service to our guests and diners.
To establish with the Director of Food and Beverage schedules for the operation of all restaurants and bars to achieve a consistent and productive service with profitable results
Maintains up to date knowledge of trends, practices and equipment in F&B presentation and equipment
To actively engage and participate in effective communications within the hotel
To adhere to all the hotel standards and procedures at any given time
Assists the Director of Food and Beverage to ensure that all Food and Beverage Standards are being adhered to, by training all Food and Beverage personnel and monitoring their compliance
Assists the Director of Food and Beverage to maintain and update standard recipe file for all Food and Beverage, items to include
Sales history
Sales Mix
Actual costs
Production time
Potential costs
Par stock
Additional Duties
Ensures that all potential and real hazards are reported appropriately immediately.
Fully understands the hotel’s fire and emergency procedures.
Follows emergency procedures.
Works in a safe manner that does not harm or injure self or others.
Anticipates possible and probable hazards and conditions and notifies his/her Superior.
Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.
Leadership
Maintaining a business environment based on the Code of Conduct and Company Vision
Maintain and enhance the open door policy to all associates providing advice and guidance when needed in regards to their issues or concerns and/or grievances
Responsible for People leadership of direct reports (recruitment and selection, performance management (Appraisal/PDP), associate development and motivation, counselling / disciplinary issues.
Conduct regular coaching sessions/1:1s with direct reports
Human Resources
Ensure that the hotels are fully compliant with Wyndham people processes and deadlines that govern all Wyndham properties. E.g. AES, Success Matters, Probation reviews etc.
Ensure that the administration of the probation review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties
Talent Reviews taken place as per the communicated timeline and are live in the business
Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers are positively encouraged
Control the LTO, Absence and Payroll in conjunction with the HR Leader on property to ensure that any areas of concern and monitored and rectified to meet the HR BSC Targets.
Manage the AES process ensure that the follow up meetings are done and the associates have timely feedback.
Conduct interviews for relevant roles in conjunction with HR
Review manning and re-recruitment of all positions in conjunction with HR
Ensure that you dine in the Associate restaurant at least three times a week and provide HR Leader on property feedback
Support WYNcom with quarterly People, Community and Sustainability engagement events
Communication
To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.
Conducted documented 121’s with all direct reports
Share all relevant information with GM & HR in 121’s
Quarterly Hotel Meeting
Finance
Plan and track departmental budget
Plan and track departmental holidays and lieu days as per the needs of the business
Review with the Finance Leader/HR Leader the payroll figures
Ensure that the payroll is submitted to HR on the agreed date
Skills & Competencies
He/She should have an efficient administration, along with excellent communication skills.
He/She should be an excellent leader to make strategic decisions effectively in the interest of the Hotel industry.
Apart from this he/she should have all round knowledge about every department in the industry.
An excellent planner for a successful food and beverage business.
He/She should have excellent listening skills, with a patience to come up with solutions to the problems faced by the associates.
An open leader who welcomes change and works as a team respects each individual always boosts the sales goals of the hospitality business.
Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience to our customers, guests, partners and communities as well as to each other.
Experience, Certificate & Education
Degree in Business Administration or relevant field and a preferable marketing certificate to ensure your place in the industry.
Experience counts and an essential fact is your responsibility to lead and direct.
In-depth knowledge about the various skills required and performed by the staff.
- Salary
- BHD 1,000.000/mo - BHD 1,200.000/mo
