Food & Beverage Outlets Manager (Local Hiring Condition)

- Supervise the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved.
- Control and analyze, on an on-going basis, in order to optimize the Quality levels of product and service, Guest satisfaction, Merchandising and marketing, Operating costs and Sanitation and cleanliness (hygiene).
- Coordinate and supervise the preparation, presentation and service of food products to ensure the highest quality at all times.
- Establish and maintain effective employee relations.
- Supervise and coordinate pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as: Local requirements, Market needs & Merchandising and promotions, Competition & Trends, Potential costs and Availability of Food and Beverage products & Recipes.
- Coordinate with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approve all wine purchases and other Food and Beverage items in accordance with Wyndham Hotel Group quality and quantity standards.
- Conduct weekly Food and Beverage meetings relating to, but not limited to Overall Food and Beverage financial results and profitability, Projected business & Operations results and problems, New management policies & Changes in procedures, Quality improvement and Productivity & Sales improvement.
- Attend all other meetings as required by the administrative calendar.
- Keep and up-to-date standard recipe file for all Food and Beverage items to include Sales history & mix, Actual & Potential costs, Par stock and Production time.
- Implement a daily, weekly and monthly checklist for all Food and Beverage departments. Ensure proper follow-up to attain maximum quality and efficiency.
- Keep aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits.
- Interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
- Work with Human Resources on manpower planning and management needs.
- Work with Director of Finance in the preparation and management of the Department’s budget.
- Complete the other tasks and jobs which assigned by the leader.

- Good communication and writing skills.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
- Problem solving, reasoning, motivating, organizational and training abilities.
- Leadership Skills.
- Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.
- 4 years related experience, including supervisory experience, or an equivalent combination of education and experience.

- 12 paid leave per year
- Training opportunities
- Team building activities

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