Wyndham Grand Doha West Bay Beach is looking for F&B Manager to join their team!
SUMMARY
The Food & Beverage Manager is responsible for managing the daily operations of the food and beverage department, ensuring high standards of service, quality, and guest satisfaction. This role involves overseeing all aspects of dining operations, including people management, menu development, inventory control, budgeting, and ensuring compliance with health and safety regulations.
The Food & Beverage Manager will ensure to deliver the following business objectives subject to the budget and annual targets: departmental revenue, departmental beverage & payroll cost, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health & Safety audit compliance.
It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.
Key Responsibilities:
- Provides the strategic direction for F&B department of the hotel
- Trains and develops the F&B team and provides support when required
- Ensures that effective communication flow is maintained at all times
- Attend F&B departmental meetings to address any issues or concerns for staff each department on a quarterly basis.
- Ensures that the operational departments work effectively as one team with the F&B departments to provide seamless service across the operation.
- In conjunction with the Executive Chef, prepares the sales promotions and mailings.
- Works closely with all F&B HODs to ensure the hotel is in full compliance with licensing, regulations, Health & safety policies, Food Hygiene regulations and other local policy and procedures.
- Ensures health, safety and hygiene and other relevant legislative obligations are fulfilled.
- Has a detailed understanding of the competitive landscape as a whole in your area/city including emerging trends.
- Gathers for large events, oversees for medium/small events, guaranteed attendance numbers.
- Assures bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
- Regularly reviews and evaluates the degree of customer acceptance of the individual restaurants and banquet service.
- Takes an active role in the supervision of the preparation of the marketing plan, operation plan and related action plans, including F&B pricing strategies.
- Be present at peak operational hours.
- Ensures that the F&B operations team thinks outside the box with regards to wowing the guests
- Conducting frequent and thorough inspections of the hotel F&B operations to ensure excellence is consistently maintained.
- Verifying that the best products are used in the F&B Operation on a regular basis.
- Taking responsibility for the timely delivery of capital projects within the building to ensure company assets are effectively maintained.
- Establishes positive contacts within the hotel and Wyndham's internal organization to ensure best use of company's skills, services and professional knowledge.
- Identifies opportunities for resources and facilities to be shared between the properties and implement practice.
Leadership
- Maintaining a business environment based on the Code of Conduct and Company Vision
- Maintain and enhance the open-door policy to all Team Members providing advice and guidance when needed in regards to their issues or concerns and/or grievances
- Responsible for People leadership of direct reports of your teams (recruitment and selection, performance management (Appraisal/PDP), Team Members development and motivation, counselling / disciplinary issues.
- Conduct regular coaching sessions/1:1s with direct reports
Human Resources
- 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
- Talent Reviews taken place as per the communicated timeline and are live in the business
- Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers are positively encouraged
- Control the LTO, Absence and Payroll in your department in conjunction with the HR Leader on property to ensure that any areas of concern and monitored and rectified to meet the HR BSC Targets.
- Manage the WES process in your department ensure that the follow up meetings are done and the Team Members have timely feedback.
- Conduct interviews for relevant roles in conjunction with HR
- Review manning and re-recruitment of all positions in conjunction with HR
- Support WeCcom with quarterly People, Community and Sustainability engagement events.
Communication
- To conduct or chair regular communication meetings with team and actively participate in relevant business meetings to facilitate effective communication.
- Conducted documented 121's with all direct reports
- Share all relevant information with GM & HR in 121's
- Attend HOD Meetings
Finance
- Plan and track departmental budget
- Plan and track departmental holidays and lieu days as per the needs of the business
- Review with the Finance Leader/HR Leader the payroll figures
- Ensure that the payroll is submitted to HR on the agreed date
Skills & Competencies
- Excellent communication skills
- Attention to detail
- Problem-solving skills
- Organizational skills
- Passionate about hospitality and luxury service excellence
- Strategic thinker with strong commercial acumen
- Hands-on leader who leads by example
- Calm under pressure with excellent problem-solving skills
- Detail-oriented yet able to see the big picture
Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company's Count on Me! service culture to be responsive, respectful and deliver a great experience.
Experience, Certification & Education
- Minimum 5 years of progressive F&B management experience in luxury hotels or equivalent ultra-premium establishments.
- Proven track record in managing multiple high-volume, high-end outlets (fine dining restaurants, banquets, room service) with strong financial results.
- Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
- In-depth knowledge of luxury food & beverage trends, menu engineering, cost control systems, and revenue management principles.
- Strong leadership and interpersonal skills with the ability to inspire and develop multicultural teams.
- Exceptional guest service orientation with a passion for creating memorable, personalized experiences.
- Proficiency in hotel operating systems (e.g., Opera, Micros/Symphony POS), Microsoft Office, and analytical tools.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Any other reasonable duties as directed by the Hotel Leadership team.
