Assistant FampB Manager- Wyndham Garden Manama - Wyndham Hotels amp Resorts

Job Summary

The Assistant F&B Manager is responsible for coordinating and supervising all aspects of bar operations and beverage outlets while maintaining a profitable operation 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. He is also responsible in planning and upgrading the standards within the F&B Department.

Education & Experience

• At least 5 years of progressive experience in a hotel or a related field.
• High school diploma required.
• College course work in related field helpful.
• Previous supervisory responsibility required.
• Must have knowledge of F&B preparation techniques health department rules and regulations liquor laws and regulations.

Physical Requirements

• Long hours sometimes required.
• Medium work Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.

General Requirements

• Must be able to effectively communicate both verbally and written 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 serviceoriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Wyndham Hotels & ResortsStandards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming including wearing nametags.
• Comply with Wyndham Hotels & Resorts 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.

Fundamental Requirements

• Employees must at all times be attentive friendly helpful and courteous to all guests managers and fellow employees.
• Oversee all aspects of the daily operation of beverage operations and outlets.
• Supervise outlet personnel.
• Respond to guest complaints in a timely manner.

• Work with other F&B managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlets/operations.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports including (but not limited to) Wage Progress payroll revenue employee Schedules quarterly actions plans.
• Monitor quality of service in beverage outlets.
• Ensure compliance with all local liquor laws and health and sanitation regulations.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during busy periods.
• Organize and conduct department meetings in a timely manner.
• Conduct staff performance reviews in accordance with Wyndham Worldwide standards.
• Ensure the training of employees on SOPs and technical job tasks.
• Ensure compliance with core liquor beer and wine lists.
• Plan and implement beverage menus.
• Be involved in and/or conduct departmental and hotel training (CARE One toOne) etc.
• Interview candidates for frontofhouse F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Ensure overall guest satisfaction.