Lead Hand, F&BLead Hand, F&B
Ramada Worldwide Inc
London, ON, CA
4d 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.

    Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world.

    Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all.

    Our hotel owners are the stewards of our brands, and together, we champion everyday travelers. We believe guests deserve great experiences, and our robust portfolio distinguished by our leading economy and midscale brands delivers just that.

    We are AmericInn® by Wyndham, Baymont® by Wyndham, Days Inn® by Wyndham, Dazzler® by Wyndham, Dolce Hotels and Resorts® by Wyndham, Esplendor® Boutique Hotels by Wyndham, Hawthorn Suites by Wyndham®, Howard Johnson® by Wyndham, La Quinta® Inns & Suites, Microtel by Wyndham®, Ramada Encore by Wyndham, Ramada Worldwide® by Wyndham, Super 8® by Wyndham, The Trademark Collection® by Wyndham, Travelodge® by Wyndham, TRYP by Wyndham®, Wingate by Wyndham®, Wyndham Garden®, Wyndham Grand® and Wyndham Hotels and Resorts®.

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