Emad Marwan

• Key responsibilities:
• · Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department.
• · Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement
• · Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
• · Meet food and beverage, financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• · Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• · Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
• · Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion
• · Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
• · Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments
• · Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
• · Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• · Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
• · Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• · Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws.
• · Ensures all operations conform to regulations of the alcoholic beverages commission
• · Maintain accurate and up to date operations documentation for all food and beverage service areas.
• · Ensuring all F&B technology systems are updated for optimal and effective use
• · Maintain and manage Jolt/Audit FOH system and functionalities.
• · Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws.
• · Develops positive working relationships with all lines of business, all other functional leaders
• · Support Corporate Food & Beverage and peers with additional projects
• · Be an ambassador and active participant of the organization’s shared values and customer service programs.
• · Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department.
• Developed systems and procedures to improve operational quality and team efficiency

• Oversaw day-to-day production activities in accordance with business objectives.
• Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
• Developed systems and procedures to improve operational quality and team efficiency.
• Collaborated with senior management to develop and execute long-term corporate goals and objectives.

• Oversaw day-to-day production activities in accordance with business objectives.
• Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
• Developed systems and procedures to improve operational quality and team efficiency.
• Collaborated with senior management to develop and execute long-term corporate goals and objectives.

As per the standard job description

• Ensure the efficient day-to-day operation of the assigned area/locations meet the quality and guest service standards expected
• Manage food costs, labour & expenses to align with divisional budget
• Ensure all documentation is complete for all associates which may include; equipment, production methods, chemical and sanitation procedures, cash handling, seasonal payroll, data entry, filing and subsequent reporting
• Oversee the training, development and performance management of all associates within assigned area
• Establish goals and work with the team to achieve these goals and measure their results
• Ensure adequate staffing levels and schedule labour within budget
• Responsible for monitoring availability, schedule and time records to ensure compliance with ESA, verify hours have been approved in UKG
• Ensure inventory is completed for assigned area/locations
• Oversee acceptable levels of product are maintained and ordering , audits or registered business is being managed effectively
• Oversee Health & Safety including in the area and track accident reports while acting as a liaison with the Health & Safety Dept.
• Ensure we are in compliance with York Region city official food safety guidelines including Everclean and Brand related standards.
• Investigate equipment problems and ensure that repairs or replacements are made; complete applicable forms
• Monitor the Time and Attendance system and ensure your team is properly trained and accurately records shift information
• Communicate effectively to your team and senior management in order for your areas to operate smoothly
• Create and execute motivational events for your team
• Carry Park Duty shifts
• Assist with other duties as required