Lead Hand, F&B
Wyndham Hotels & Resorts
London, ON, CA
2d ago

Job Summary

The Lead Hand, Food & Beverage is responsible for monitoring the day-to-day F&B / conference operations and to take needed action to ensure standards of production and service are being maintained.

Education & Experience

  • High School diploma or equivalent and / or at least two years of progressive experience in a related field required.
  • Smart Serve Certification is manditory; refresher may be requested.
  • Safe Food Handling Cerification is an asset.
  • Physical Requirements

  • Flexible and long hours sometimes required.
  • Regularly required to sit, stand, walk, bend and use hands to handle objects, tools or controls.
  • Must be able to lift up to 35 lbs. and work the majority of shift on feet.
  • Frequently is required to talk or hear.
  • 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 service-oriented manner.
  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
  • Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient 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 maintain confidentiality of information.
  • Must be able to show initiative, including anticipating guest or operational needs.
  • Ability to effectively deal with internal and external customers and staff.
  • Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.
  • Warm, personable and energetic demeanor.
  • Adept at managing a fast paced environment and putting people at ease.
  • Comfortable interfacing with a diverse group of individuals.
  • Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette.
  • Dedicated to exceeding service standards and providing services and standards to the highest caliber.
  • Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
  • Ability to prioritize, identify problems, and seek solutions and follow up and follow through with a variety of tasks.
  • Proficiency in oral and written communication skills in English.
  • Computer literate : MS Office (Outlook, Word, Excel, Power Point. Adaptable to learning new and customized software programs).
  • Sound knowledge of meetings and catering set ups
  • F & B / catering expertise
  • Experience with scheduling is an asset
  • High level of professionalism and organizational skills
  • Leadership skills, with emphasis on cooperation & teamwork
  • Perform other duties as requested by management.
  • Fundamental Requirements

  • Supervise staff in absence of the Hospitality Supervisor, in accordance with business needs, productivity and service standards.
  • Other tasks as assigned by management
  • Assist in the Health & Safety program by ensuring that section 27 of the Occupational Health & Safety Act (OHSA) are being followed;
  • assist with employee training and accident investigations; assist in coordinating Health & Safety training within the department.

  • Monitor & maintain inventory, purchasing supplies, and ensuring compliance with all food and beverage regulations.
  • Assist in developing and managing adherence to departmental policies and procedures.
  • Check conference, service, and kitchen areas for cleanliness, proper set up, and sufficient supplies and equipment.
  • Circulate through each banquet area to ensure guest satisfaction; sincerely seek guest comments and quickly and willingly handle any complaints.
  • Respond to guest inquiries and coordinate special arrangements and requests for F&B.
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