The Finance Manager Managed Hotels EMEA is responsible for analyzing Hotel KPIs to support senior operations management with timely financial performance data and strategic planning for properties. They will ensure compliance with accounting systems and practices and budgeting processes that ensure the smooth operations of the EMEA managed properties. Very occasional Managed Hotel visits could be required however mainly virtual support is expected . Responsibilities: Regional Leadership Support Assist with the compliance and performance of the finance departments of the EMEA managed hotels, including training on Wyndham systems and processes as required Monitor finance pre-opening requirements for new openings Act as finance subject matter expert and provide troubleshooting services Oversee timeliness and consistency of reporting, adherence of financial standards at all Managed hotels through analysis of monthly operational review and review of audit packages, and maintain regular communication with the finance teams Support analysis and review of annual hotel budgets and monthly reforecasting Maintain direct relationship with the Hotel Finance teams & General Managers to provide maximum value to the operations team through analysis, information and communication Any other reasonable duties as directed by either the Regional Directors in EMEA or the Head of Finance EMEA. Financial Reporting & Analysis Highlight performance issues from monthly reporting and re-forecasting to General Managers and Senior Management Work with Head of Finance EMEA to ensure relevant analytical reports are provided regarding comparative hotel performance Work with Head of Finance EMEA to review trend analysis and offer appropriate insights to senior operational management regarding actual hotel performance and opportunities for improvements. Audit & Compliance Monitor compliance with WH&R Accounting SOPs through monthly checklists and quarterly hotel self-audits, providing feedback on deviation, remediation and best practices Monitor WH&R receivables at hotels Ensure accurate reporting of data by individual hotels to Wyndham WHR Corporate teams, WHR Finance team, GM & Hotel Teams Financial System Support Act as lead contact for EMEA Managed Finance teams in the utilization and consistency of Wynview reporting system Work with EMEA hotel Finance teams to ensure all financial inputs into the system are timely, accurate and meaningful Annual Budgets Support the delivery of the annual budget process Key Competencies Business Acumen Building Trust Communication Count On Me! Driving Results Innovation Leadership Effectiveness Valuing Diversity 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/Certificates/Education Multi-site Hotel Finance experience Experience of financial statements, budgeting/forecasting and consolidation CPA or equivalent professional designation is a plus Attention to detail Strong computer literacy Interpersonal skills Ability to communicate clearly and effectively with General Managers, Director of Finance and corporate colleagues. Show more Show less
Key Responsibilities Drive sales strategies to maximize revenue and market share. Build and maintain strong relationships with corporate, travel trade, and key accounts. Lead, mentor, and motivate the sales team to achieve targets. Represent the hotel at trade shows, networking events, sales calls, and industry functions. Prepare business plans, forecasts, and regular sales reports. Identify, develop, and maintain relationships with key corporate accounts, travel agencies, and MICE business partners. Should have good experience in sales & marketing in hotel industry.
Summary The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes. Key Responsibilities Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service. Supervise and train kitchen staff, ensuring they follow recipes and preparation standards. Ensure that all dishes are prepared to the highest quality and consistency. Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences. Oversee the preparation of ingredients and ensure proper storage and labeling of food products. Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations. Monitor stock levels, assist in inventory management, and place orders as needed. Assist in managing food costs and minimizing waste. Step in to lead the kitchen in the absence of the Executive Chef. Ensure kitchen equipment is maintained in good working condition. Provide feedback on performance and support the development of kitchen staff. To ensure the team are correctly dressed and adhere to highest hygiene standards. Plan and execute special events, catering services, and private dining experiences. Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas. Collaborate with the F&B team to ensure smooth food delivery. 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 COMPETENCIES Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies: Leadership Communication Commercial awareness Culinary creativity Delegation Planning & Time management Attention to detail Driving results Flexibility Problem solving BACKGROUND Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel, or Chef De Partie in operating within same guest segmentation. Bachelor’s degree/ Diploma in culinary arts or similar field. Knowledge of food safety and hygiene standards and regulations. Preference to candidates with Indian Cuisine experience.
The role of Banquet Executive is pivotal in the Hospitality/Events sector, playing a crucial part in the success of the company. This position oversees the planning and execution of banquet events, ensuring seamless operations and exceptional guest experiences. The Banquet Executive’s role impacts team collaboration by fostering effective communication and coordination among various departments to achieve common goals. The Banquet Executive navigates major industry trends like personalized experiences, sustainable practices, and technological advancements to enhance event offerings. Key stakeholders for this role include senior management, event planners, culinary teams, service staff, and external vendors. The Banquet Executive holds a leadership position within the company structure, overseeing banquet operations. Success in this role is measured by factors such as guest satisfaction ratings, revenue generated from banquet events, cost control measures, and staff performance metrics. 7-8 Years
As a Sous Chef, you will assist the Executive Chef in managing the kitchen's daily operations to ensure that food is prepared and presented to the highest standards. Your role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. Additionally, you will play a key role in menu development, training staff, and ensuring the quality of all dishes. Key Responsibilities: - Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service. - Supervise and train kitchen staff, ensuring they follow recipes and preparation standards. - Ensure that all dishes are prepared to the highest quality and consistency. - Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences. - Oversee the preparation of ingredients and ensure proper storage and labeling of food products. - Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations. - Monitor stock levels, assist in inventory management, and place orders as needed. - Assist in managing food costs and minimizing waste. - Step in to lead the kitchen in the absence of the Executive Chef. - Ensure kitchen equipment is maintained in good working condition. - Provide feedback on performance and support the development of kitchen staff. - Ensure the team is correctly dressed and adheres to the highest hygiene standards. - Plan and execute special events, catering services, and private dining experiences. - Ensure the team disposes of rubbish into the correct area and maintains standards of cleanliness in these areas. - Collaborate with the F&B team to ensure smooth food delivery. Qualifications Required: - Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel, or Chef De Partie in operating within the same guest segmentation. - Bachelor's degree/Diploma in culinary arts or a similar field. - Knowledge of food safety and hygiene standards and regulations. - Preference for candidates with Indian Cuisine experience. 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.,
Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. 8-10 years
You will be responsible for driving sales strategies to maximize revenue and market share. This includes building and maintaining strong relationships with corporate, travel trade, and key accounts. You will lead, mentor, and motivate the sales team to achieve targets. Additionally, you will represent the hotel at trade shows, networking events, sales calls, and industry functions. It will be your responsibility to prepare business plans, forecasts, and regular sales reports. Your key responsibilities will also include identifying, developing, and maintaining relationships with key corporate accounts, travel agencies, and MICE business partners. Qualifications Required: - Good experience in sales & marketing in the hotel industry.,
The Marketing Manager is responsible for developing, implementing, and managing the hotel’s marketing strategy to enhance brand visibility, increase revenue, and attract new customers. The role includes overseeing digital marketing, social media, advertising, PR activities, and promotional campaigns while ensuring alignment with the hotel’s overall business goals.
The F&B Controller is responsible for managing and controlling all Food & Beverage costs within the hotel. This role involves monitoring purchasing, receiving, storing, issuing, and consumption processes to ensure accurate cost control, prevent wastage, and support profitability. The F&B Controller works closely with the kitchen, service, and finance teams to maintain accurate inventory and cost reports in line with company standards.
The Executive Housekeeper is responsible for overseeing all housekeeping operations and ensuring the highest standards of cleanliness, maintenance, and guest service throughout the property. The role includes managing the housekeeping team, controlling inventory, maintaining hygiene standards, and ensuring efficient daily operations in guest rooms, public areas, and back-of-house spaces.
The Steward is responsible for maintaining cleanliness and hygiene in all F&B Service area and service of Food & Beverages. The role involves washing utensils, cleaning equipment, assisting chefs and service staff, and ensuring compliance with food safety and sanitation standards to support smooth and restaurant operations.
The Sales Manager is responsible for driving the hotel’s revenue through proactive sales efforts, client relationship management, and market development. The role involves identifying new business opportunities, maintaining existing client accounts, and achieving room, banquet, and F&B sales targets in line with the property’s goals and brand standards.
The Restaurant Manager is responsible for overseeing daily restaurant operations, ensuring excellent guest service, efficient staff management, and adherence to quality and hygiene standards. The role focuses on maximizing guest satisfaction, optimizing revenue, and maintaining a smooth flow of service in alignment with the property’s brand standards.
The Executive Chef is responsible for the overall culinary operations of the hotel, including menu planning, food preparation, kitchen staff management, cost control, and maintaining the highest quality and hygiene standards. The role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences to guests.
The Reservation AM/Executive Front Office is responsible for handling guest reservations, room allocation, and providing efficient and courteous service to all guests. The role involves managing bookings via phone, email, and online portals, maintaining accurate records, and ensuring a smooth check-in and check-out experience in line with hotel standards.
The steward should be able to deliver high-quality dining experiences to guests. This includes welcoming the guest, stating the guest, taking the order and then serving food and drinks, ensuring customer satisfaction, maintaining hygiene, and coordinating with the kitchen and bar teams. Fresher & Experience Both are Welcome
Requirements Experience in Indian cuisine Strong culinary skills and attention to detail Team player with a positive attitude
Key Responsibilities Ensure excellent guest service and satisfaction Take food and beverage orders and serve guests efficiently Maintain cleanliness and hygiene in the restaurant Assist in setting up and closing the restaurant operations Coordinate with kitchen and bar teams for smooth service
Key Requirements Prior experience in Front Office operations (hotel industry preferred) Strong knowledge of IDS (Hotel PMS software) Excellent communication and guest handling skills Problem-solving and decision-making skills under pressure
Key Requirements Prior experience in Front Office operations (hotel industry preferred) Strong knowledge of IDS (Hotel PMS software) Excellent communication and guest handling skills Ability to manage a team and ensure smooth operations Problem-solving and decision-making skills under pressure