JOB SUMMARY

The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations including banqueting and outside catering, while maintaining a profitable F&B department and high quality products and service levels.

He/she is expected to market ideas to promote business; reduce
employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

QUALIFICATION STANDARDS

Qualification & Experience:

• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Must be skilled to build, manage and lead teams.

General Requirements:

• Must be able to effectively communicate both verbally and written (English & other language optional), with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• Attend all hotel required meetings and training's.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Wyndham Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing name tags.
• Comply with Wyndham Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

DUTIES & FUNCTIONS

Fundamental Requirements:

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Supervise all F&B personnel and plan duty rosters according to business needs.
• Respond to guest complaints in a timely manner and be part of the in-house Quality committee.
• Prepare the F&B budget and monitor department performance with respect to the same. Perform any necessary follow-up, including forecasting.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Work with other Executive Committee members and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Oversee operations of the employee cafeteria.
• Ensure compliance with all local liquor laws (where applicable), and health and sanitation regulations.
• Ensure departmental compliance with SOP’s and Brand Operating Standards.
• Ensure the implementation and sustainability of the Count On Me! Service Culture.
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training (CARE, One to One), etc.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Ensure overall guest satisfaction.
• Must ensure high associate satisfaction at all times (high standards of staff housing, meals and training)
• Ensure the implementation and sustainability of the Count On Me! Service Culture.
• Work according to the Wyndham Green environmental standards and procedure

 

Anastasiya Krasnozhon Professional Recruiter

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