Maintain a warm and friendly
demeanor at all times.
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
service-oriented manner.
Attend all hotel required
meetings and trainings.
Participate in M.O.D. coverage
as required.
Maintain regular attendance in
compliance with Wyndham Hotels & Resorts Standards, as required by
scheduling, which will vary according to the needs of the hotel.
Maintain high standards of
personal appearance and grooming, which include 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.
Work with other F&B
managers 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 kitchen areas.
Prepare and submit required
reports in a timely manner.
Monitor quality of all food
product and presentation.
Assist in preparation of
required reports, including (but not limited to) Wage Progress, payroll,
revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the
daily operation of the kitchen and food production areas.
Respond to guest complaints in
a timely manner.
Ensure compliance with SOP’s
in all outlets.
Ensure compliance with
requisition procedures.
Conduct staff performance
reviews in accordance with Wyndham standards.
Understand, implement and
monitor corporate promotions in outlets, including buffet and three-meal
concept standards.
Know and enforce all local
health department sanitation laws.
Work with the Director of
F&B to create and implement menus.
Design and implement employee
cafeteria rotating menu and oversee cafeteria operations.
Coordinate, supervise and
direct the Stewarding Department.
Computing daily food cost.
Proper training and direction
of departmental assistants in compliance with company standards of
quality, specifications, portion control, recipes, employee relations,
sanitation, etc.
Understand daily forecasts and
customer counts.
Coordinate all par stock
levels.
Assess food portion size,
visual appeal, taste and temperature of items served.
Assist in the direction and
training of all chefs to ensure adequate operation in all outlets.
Assist in creating menus for
prospective clients.
Review and approve weekly
payroll.
Check food purchases for
proper ordering, quality and price structure.
Oversee daily activities such
as preparation for all food items, sanitation of the outlets, receiving
daily inventories, log-on report and food cost report.
Communicate to Engineering any
physical maintenance problems.
Assist catering sales on all
special menus and price structures.
Namizədə tələblər
A 3-year or 4-year culinary
degree and at least 4 years of progressive experience in a hotel or a
related field.
Previous supervisor
responsibility is required.
Must have knowledge of F&B
preparation techniques, health department rules and regulations, liquor
laws and regulations.
Fluent English and Azerbaijani
Knowledge essential. Good Russian is an asset.
Bizi izləməyi unutma
