1. Replace or repair assignments within the hotel 2. Perform regular preventive maintenance on machines, equipment and plant facilities. 3. Perform a variety of tasks such as painting, plumbing, electric and carpentry functions. 4. Use a variety of hand and power tools, while performing duties. 5. Detect faulty operations, defective material and report those and any unusual situations to proper supervision. 6. Comply with safety regulations and maintain cleanwork areas.
* responsible for overall outlet performance and guest satisfaction. * involved in the outlet’s sales promotion * liase with other departments * ensure proper handling of cash and credit sales * provide training * ensue health and safety standards * control costs * perform inventory
Supervise for all of the business operations of a dining establishment. Handling customer requests, suggestions, complaints regarding food quality and service Ensuring the correct implementation of all health and food safety regulations. Perform certain administrative tasks
* Supervise and provide assistance to the team of reservation agents * Be involved in availability states open, on request, closed dates, high demand dates * Responds to all guest reservation requests in a courteous and efficient manner * Follow up on guest inquiries pertaining to hotel services, registration of guests, directions, etc * Manage hotel property management systems and phone calls. * Knowledgable about hotel group pre-arrival process
* ensure standards and objectives * lead your team according to company policies * provide assistance the Bar Manager with all operation related matters, including the sales targets, budgets, purchase orders, inventory control and staff rotas * oversee the preparation of beverages * guarantee cleanliness and hygiene
Responsibilities: - Manage given F&B and outside catering operations within budgeted guidelines and to the highest standards - Preserve excellent levels of customer service - Identify customers’ needs - Comply with all health and safety regulations - Directly responsible for the micro management of beverage costs to ensure best practices and accountability - Align training strategies and conduct regular training sessions with the team in order to enhance the relevant skills to performing their duties with maximum efficiency Requirements: - The ideal candidate must have at least 3 years’ experience in an F&B role, must be process oriented and logical in his/her thinking with strong leadership skills. - Possess excellent communication and organization skills with a result oriented and guest focus approach to work. - Must be fluent in English both spoken and written
Support and assist the Executive Head Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality. REPORTS TO: Executive Head Chef, Head Chef RESPONSIBLE FOR: Junior Sous Chefs, Chef de Parties, Demi Chef de Parties, Commis Chefs,
Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.