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.