Westmont Hospitality Group was founded in 1975. What started with a single hotel in North America, has grown to become one of the largest privately-held hospitality organizations in the world.
Throughout the years, Westmont has had an ownership interest in and operated over 1,100 hotels. Currently this stands at over 400 hotels across three continents. Westmont has formed strategic alliances with many of the world's largest hotel brands. These include Marriott, Hilton, Fairmont, InterContinental Hotels Group, Accor, Starwood, Wyndham, Choice Hotels, Radisson and Best Western. Westmont has a very diversified portfolio ranging from budget and aparthotels to mid-market business and large conference hotels to boutique hotels and luxury resorts.
Our team members are our most valued resource. Their expertise is what drives our future success.
If you are skilled in the hospitality industry and seek a stimulating workplace that fosters creativity, teamwork and personal development, contact us today. We reward our employees with the benefits and opportunities you'd expect from an industry leader.
1. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation 2. Develops and recommends the department's budget and objectives and manages within those approved plans 3. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc 4. Communicates effectively both verbally and in writing to provide clear direction to staff. Assigns and instructs all direct reports in details of work. Observes performance and encourages improvement. Monitors hotel traffic and makes staffing adjustments accordingly. Supervises and reviews costs and inventory. 5. Establish, coordinate and administer an adequate plan for the control of operations. This plan would provide profit planning, sales forecasts, expense budgets, capital requirement/needs, cost standards and the necessary procedures for affecting the plan. 6. Develop, implement and monitor schedules for the operation of restaurant and bar to achieve a profitable result 7. Regularly review and evaluate the degree of customer acceptance of the individual restaurant and bar service, to recommend to management 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
Experience • Minimum of 4 years hotel management experience. • Banquet and union experience a plus. Requires advanced knowledge of the accounting, finance and hospitality profession• Requires proven managerial skill as position involves frequent decisions, meeting of deadline, negotiations of contracts of vendors, analytical ability and the planning, organization development and coordination of large scale work projects. Knowledge and Skills • Excellent verbal and written English communication skills. • Ability to read and communicate verbally and in writing and prepare complex occupancy reports. • Computer literate in MS Word, Excel. • Complex mathematical skills and considerable skill in the use of Excel Spreadsheets and/or calculator to prepare complex mathematical calculations without error, i.e. budgets, forecasting.