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Start Your Hospitality Career with Wyndham Worldwide

Job ID: 
1801138
Job Function: 
Hotel/Resort Operations
Food & Beverage
Location: 
Dubai, Dubai United Arab Emirates
Brand / Resort: 
Ramada Worldwide
Schedule: 
Full-time

Assistant F&B Manager - Ramada Plaza Jumeirah Beach, UAE

21 Jan 2018

Assistant F&B Manager – Ramada Plaza Jumeirah Beach, UAE

At Ramada Plaza Jumeirah Beach we are committed to creating caring experience – every person, every time.  Our Associates have the opportunity to explore both personal and professional development opportunities throughout their careers.

 

Our Company

Wyndham Hotel Group is the world’s largest hotel company based on number of hotels. As both a leading hotel brand franchisor and hotel management services provider, the company’s global portfolio consists of nearly 8,000 properties and approximately 679,100 rooms in 73 countries.

Our Brand

Ramada Plaza Jumeirah Beach, Dubai

Ramada Plaza Jumeirah Beach, a 4-star hotel with views of the neighboring Dubai Marina and Palm Jumeirah, minutes from the vibrant culture and shopping of "The Walk" at JBR, Dubai Marina Yacht Club. Our deluxe hotel with 360 rooms has stylish studios feature a balcony to take in the view while our two - four bedrooms apartments and suites host separate living areas and kitchen. Executive Studios are also available, with complimentary breakfast, welcome drinks, secretarial services, and Happy Hours.

 

Job Description

Under the business supervision of the Hotel Manager/ Executive Chef and the Cluster General Manager, The assistant manager's has to ensure that the customers are receiving excellent services for food and beverages. An Assistant Food and Beverages Manager have to be good in communication and consumer satisfaction skills. The Assistant Food and Beverage Manager have to make the profit account depending upon the profits accrued through the sale of food and drinks.

 

The Assistant Food and Beverage Manager takes care of the recruitment of aspiring employees who have been recommended by the HR. He is responsible for attending to all the queries or problems faced by the customers. He recommends changes in wages and salary of the people employed. He has to be careful about his work as a single mistake can lead to heavy problems, dissatisfied customers may bring in bad reputation for the restaurant.

 

KEY RESPONSIBILITIES

 

•Managing the functioning of all Food and Beverage team members, facilities, sales and costs, to ensure maximum departmental profit is achieved

•Controls and analyses, on an on-going basis, in order to optimize the following:

•Quality levels of product and service

•Guest satisfaction

•Merchandising and marketing

•Operating costs

•Sanitation and cleanliness (hygiene)

•Coordinates and manage the preparation, presentation and service of food products to ensure the highest quality at all times

•Establishes and maintains effective team member relations

•Managing and coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:

•Local requirements

•Market needs

•Competition

•Trends

•Recipes

•Potential costs

•Availability of Food and Beverage products

•Merchandising and promotions.

•Coordinates with the Cluster Director of Finance to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with the Hotel quality and quantity standards

•Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:

•Overall Food and Beverage financial results and profitability

•Projected business

•Operations results and problems

•Changes in procedures

•New management policies

•Quality improvement

•Sales improvement

•Productivity improvement

•Attends all other meetings as required by the administrative calendar

•Keeps and up-to-date standard recipe file for all Food and Beverage items to include:

•Sales history

•Sales mix

•Actual costs

•Potential costs

•Par stock

•Production time

•Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency

•Keeps 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

•Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community

•The Assistant Food and Beverage Manager have to take care of over all the functions that take place in the F&B Department. He/she has to make sure that the customers get excellent service regarding food and beverages so that the goodwill of the restaurant increases

•He has to be well equipped with the functions related to food and beverages and supervising staff

•An assistant Food and Beverage manager has to take care of staffing and scheduling the staff for various functions that take place. He should assign duties to the subordinate for breakfast, lunch as well as dinner

•He takes care of all the problems and queries that the customers have and try to sort them as soon as possible

•One of the basic responsibilities of the Food and Beverages Manager is to keep a close check on the quality, quantity, presentation and services given to the customers. If all these functions are carried out properly, the popularity of the hotel rises among the customers.

•Responsible for HR leadership of direct reports and their teams (recruitment and selection, performance management (Appraisal/PDP), associate development and motivation, counselling / disciplinary issues.

•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

•Ensure that the hotels are fully compliant with Wyndham people processes and deadlines that govern all Wyndham properties. i.e. 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

•Ensure vacation, PH and lieu days are used to the needs of the business

•Train and develop the team and provide support when required

•Ensure all direct reports have an PDP to achieve their goals

•Ensure that effective communication flow is maintained at all times

•Actively participate in the community involvement projects and initiatives together with the hotel’s management team

•Maintaining a business environment based on the Code of Conduct and Company Vision

 

SKILLS & COMPETENCIES

•Excellent financial acumen and business knowledge

•Excellent communication skills with good knowledge of written and spoken English

 

Employment Disclaimer

In some locations around the world, Wyndham Hotel Group manages hotel properties on behalf of a third party owner. At many of those properties, the Hotel owner is the actual employer, and Wyndham Hotel Group performs recruiting and hiring functions on behalf of the owner. I understand and agree that, by applying through this site, I may be applying for a position with a company other than Wyndham Hotel Group where Wyndham Hotel Group is serving only as the recruiter and will not be my actual employer.

Qualifications

  • Bachelor’s Degree or equivalent in Hospitality Management
  • 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role
  • Proficiency in MS Office

Copyrights

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