Total 153 F&B / Tourism / Hospitality job vacancies in pulo gebang cakung kota adm jakarta timur dki jakarta indonesia

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Assist in training within your department and to attend training sessions when requested in line with hotel requirements
• Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• SOPs for all dishes are implemented with the aid of a Demi Chef.
• Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
• Attend all relevant meetings
• Be responsible for stocks and control of wastage, in according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.

•Assists the Asst. Outlet Manager to manage the team

•Assists the Asst. Outlet Manager in organizing the F&B point of sale from A to Z

•Ensures guest satisfaction, quality and high standards of service for customers

•Helps the point of sale attain profitable results

•Ensure strict application of in focus SOPs and is responsible for minimum score achievement as per regular target

Operation

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

•Responds to all guest reservation request and executes prompt, courteous and accurate guest service at all times.

•Fully knowledgeable about F&B Outlets, rates, promotions, programs, hotel facilities and services.

•Draft and types correspondence, booking contracts, quotations, letter of confirmation, thank you letter for the guest.

Pramusaji makanan dan minuman pada restaurant hotel

1. Provide sales strategy by seeking corporate customers in Hospitality account
2. To execute sales calls to create new customer
3. Create new sales activities to achieve team revenue/ sales target
4. Business maintenance
5. Exploring new potential client
6. Building and maintaining relationships with existing clients in Hospitality sector

• Age 25 -38 years
• Candidate must possess at least Bachelor's Degree in any field or equivalent
• At least 3 Years of working experience in the related field is required for this position
• Good communication and negotiation skills
• Able to work under pressure and independent
• Target Oriented
• English Active
• Willing to Work in Centennial Tower, South Jakarta

• Medical Insurance
• Medical Check Up
• Free Product Service

AYANA Hospitality is seeking a talented and creative Social Media Content Creator to join our team. As a Social Media Content Creator, you will be responsible for developing and executing engaging and visually appealing content for our various social media platforms. You will work closely with the marketing team to create content that aligns with our brand image and resonates with our target audience.

Responsibilities

• Create compelling and innovative content for our social media platforms including Instagram, Facebook, Twitter, and TikTok.
• Produce high-quality photos, videos, and graphics that meet our brand standards and guidelines.
• Collaborate with the marketing team to brainstorm and develop creative ideas for social media campaigns.
• Stay updated on social media trends and best practices to ensure our content is relevant and engaging.
• Engage and interact with our social media community by responding to comments and messages in a timely and professional manner.
• Track and analyze the performance of our social media content using analytics tools and make data-driven recommendations for improvement.

• Bachelor's degree in marketing, communications, or a related field.
• Proven experience in creating content for social media platforms.
• Proficiency in using photography and videography equipment and editing software.
• Strong creative thinking and problem-solving skills.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of social media trends and best practices.

Join our team at AYANA MidPlaza, Jakarta as a Sous Chef Cold Kitchen and showcase your culinary expertise in preparing and presenting delectable cold dishes.

As a Sous Chef Cold Kitchen, you will work closely with our Executive Chef and be responsible for overseeing the cold food section, including salads, appetizers, and desserts.

AYANA MidPlaza is a luxury hotel offering an exceptional dining experience, and we are looking for a talented and passionate Sous Chef to join our Culinary team!

• Minimum of 2 years of experience as a Sous Chef Cold Kitchen or similar role
• Strong knowledge and expertise in preparing cold food items, including salads, appetizers, and desserts
• Experience working in a high-volume kitchen and managing a team of culinary professionals
• Ability to create and execute innovative and visually appealing cold food presentations
• Excellent organizational and time management skills, with the ability to work efficiently in a fast-paced environment
• Strong understanding of food safety and sanitation regulations
• Creative mindset and ability to develop new cold food recipes and menu items
• Excellent communication and leadership skills
• Passion for culinary arts and dedication to delivering exceptional dining experiences
• Relevant culinary qualifications and certifications are desirable
• Indonesian citizen only

TBA

• melakukan proses pengolahan makanan mulai dari bahan mentah hingga hidangan siap saji (cook)
• memahami proses melakukan pengolahan makanan
• pelayanan pelanggan

As a Sous Chef Comissary at AYANA MidPlaza, Jakarta, you will be responsible for coordinating and overseeing all culinary activities in the Comissary. You will lead and manage a team of chefs to ensure the quality, consistency, and timely delivery of food products to all outlets within the hotel. Your attention to detail, excellent culinary skills, and ability to work in a fast-paced environment will contribute to the success of our culinary operations.

Responsibilities:

• Supervise and coordinate the production and distribution of food products from the Comissary to all outlets within the hotel.
• Ensure the quality, consistency, and presentation of food products meet the hotel's standards.
• Manage and train a team of chefs, providing guidance and support to ensure high performance and professional development.
• Monitor food inventory levels and ensure efficient utilization and rotation of ingredients.
• Collaborate with the Purchasing department to maintain adequate stock levels and order necessary supplies.
• Implement and maintain food safety and hygiene standards, in accordance with local regulations and hotel policies.
• Participate in menu planning and development, providing input on new dishes and techniques.
• Manage and control food costs, maximizing profitability without compromising quality.
• Assist in the recruitment and selection of culinary staff.
• Conduct regular training sessions to improve culinary skills and knowledge.

• Previous experience as a Sous Chef or Chef de Partie in a high-volume establishment.
• Strong culinary skills and knowledge, with a focus on Asian and Western cuisine.
• Leadership and supervisory experience, with the ability to motivate and inspire a team.
• Excellent organizational and time management skills.
• Strong attention to detail and commitment to delivering high-quality food products.
• Knowledge of food safety and hygiene standards.
• Excellent communication and interpersonal skills.
• Flexible schedule and ability to work in a fast-paced environment.

• Monitors and Supervises all activities in the restaurant from the staff regarding the flow of service at the assigned station in the Restaurant                              Supervises the completion of these following tasks: prepares the point of sale and preparation areas, welcomes guests and provides waiter service, cleans and tidies the dining room and preparation areas after closing
• Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation
• Ensures grooming and general appearance of staff conforms to Hotel standards
• Ensures the equipment used remains in good condition  
• Monitors the effective communication and works between his/her subordinates in close and constant cooperation with the kitchen to ensure an excellent standard of service
• Ensures that his assigned station is properly set up, all china, silver and glass ware, etc are cleaned and polished
• Maintains excellent grooming standard at all times

He/She is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

Reporting to the Executive Assistant Manager you will be responsible for leading the culinary team. The Executive Sous Chef will oversee the Culinary Division, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.   

 What you will be doing:

• Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

The Chef de Cuisine - Banquets plays a crucial role in ensuring exceptional culinary experiences for guests during banquet events. As the head chef in charge of banquets, this role is responsible for overseeing the planning, preparation, and execution of banquet menus, ensuring the highest quality of food and presentation. The Chef de Cuisine - Banquets collaborates closely with the Catering and Conference Service team to create customized menus, taking into account dietary restrictions and preferences of guests. They lead and inspire a team of culinary professionals, ensuring efficient coordination and execution of banquet services. With a focus on innovation and creativity, the Chef de Cuisine - Banquets brings culinary expertise and a refined palate to create memorable dining experiences that reflect the luxury and sophistication of the hotel brand.

Reporting to the Executive Sous Chef, the Sous Chef plays a vital role in upholding the outlet's culinary standards, ensuring the delivery of exceptional dining experiences to guests. They assist in menu planning, food preparation, and kitchen management, working closely with the kitchen team to maintain high-quality standards, consistency, and efficiency. The Sous Chef contributes to the overall success of the outlet by assisting in the creation of innovative menus, supervising and training kitchen staff, and collaborating with other departments to provide a seamless guest experience. 

The Finance and Accounting Staff is responsible for maintaining financial records and ensuring that processes are run effectively and efficiently. The role involves verifying and processing vendor invoices & refund transactions, managing financial activities, preparing journal entries & performing reconciliation, handling customer invoices & maintaining collection, assisting with taxation and financial reporting, maintaining financial procedures & accounting standards, and liaising with various stakeholders.

 Job Functions:

1.       Verify and Process Payments:

·       Verify and process invoices received from vendors.

·       Handle refund transactions and ensure timely payments.

2.      Financial Administration and Management:

·       Administer and manage overall finance activities including cash flow management.

·       Handle payment and bank administration tasks to ensure smooth financial operations.

3.      Journal Entries and Reconciliation:

·       Prepare and input journal entries for financial transactions into the accounting system.

·       Perform regular reconciliation of financial data to ensure accuracy.

4.      Customer Invoicing and Collections:

·       Prepare, verify, and create invoices for customers.

·       Monitor and maintain collection schedules to ensure timely payments from customers.

5.      Taxation and Financial Reporting:

·       Assist in preparing and filing for taxation.

·       Contribute to the preparation of financial reports and statements as required.

6.      Maintaining Financial Procedures and Standards:

·       Ensure compliance with established financial procedures and accounting standards.

·       Monitor and update financial policies as needed to maintain best practices.

7.       Stakeholder Liaison:

·       Liaise with internal and external parties related to finance operations.

·       Collaborate with departments such as procurement, sales, operations and human resources for financial-related matters.

Qualifications:

• Bachelor’s degree in Accounting, Finance, or a related field.
• Relevant experience in finance and accounting roles min of 1 year.
• Strong knowledge of accounting principles and procedures.
• Proficiency in accounting software and Microsoft Office Suite.
• Excellent analytical and problem-solving skills.
• Strong attention to detail and accuracy.
• Ability to manage multiple tasks and meet deadlines.
• Able to operate an Accounting System. Having experience with SAP Systems will be an advantage.

Skills and Competencies:

·       Analytical Thinking: Ability to analyze financial data and provide insights.

·       Attention to Detail: Ensures accuracy in financial reports and reconciliations.

·       Communication: Strong verbal and written communication skills to liaise effectively with stakeholders.

·       Time Management: Efficiently manages time and prioritizes tasks to meet deadlines.

·       Integrity: Maintains confidentiality and adheres to ethical standards in financial management.

The Finance and Accounting Manager is responsible for overseeing financial operations, ensuring accurate & timely financial reporting, and maintaining effective accounting systems and controls. This role includes managing financial transactions, journal entries, reconciliations, financial and management reporting, taxation, procedural development, corporate projects, and budget & forecast preparation. The Manager will also review operational contracts and liaise with internal and external parties.

Job Function:

1. Financial Transaction Review:

• Verify transactions, invoices, bank entries, and fixed assets for compliance and accuracy.

• Review and post journal entries promptly, ensuring compliance with standards.

• Regularly reconcile bank statements and ledgers for accuracy.

• Prepare and review financial and management reports with strategic insights.

• Oversee tax activities, ensuring regulatory compliance.

• Implement finance procedures to strengthen systems and controls.

• Provide financial support for corporate projects, aligning with standards.

• Assist in preparing budgets and forecasts, monitor performance, and analyze variances.

• Analyze contracts for favorable terms and compliance.

• Facilitate communication between finance and stakeholders to resolve issues.

Additional Responsibilities:

• Audit Coordination:
• Support auditors with necessary documentation.
• Risk Management:
• Identify and mitigate financial risks.
• Team Leadership:
• Mentor finance team members.
• Regulatory Compliance:
• Ensure adherence to financial regulations.
• Financial Analysis:
• Provide insights through detailed financial analysis.

Qualifications:

• Bachelor’s degree in accounting, Finance, or a related field. Master’s degree or professional certification preferred. (min GPA of 3.00 from a reputable university)
• Significant experience in finance and accounting roles, with at least 1 year in a managerial position in Hotel or Hospitality Industry.
• Strong knowledge of accounting principles, financial regulations, and tax laws.
• Proficiency in accounting software and Microsoft Office Suite.
• Fluent English proficiency both oral and written
• Excellent analytical, problem-solving, and decision-making skills.
• Strong attention to detail and accuracy.
• Effective communication and leadership skills.
• Ability to manage multiple tasks and meet deadlines.
• Able to operate an Accounting System. Having experience with SAP Systems will be an advantage.
• Able to travel based on the needs of the company to other business units.

Skills and Competencies:

·       Analytical Thinking: Ability to analyze financial data and provide insights.

·       Attention to Detail: Ensures accuracy in financial reports and reconciliations.

·       Communication: Strong verbal and written communication skills to liaise effectively with stakeholders.

·       Time Management: Efficiently manages time and prioritizes tasks to meet deadlines.

·       Integrity: Maintains confidentiality and adheres to ethical standards in financial management.

AYANA Hospitality is a renowned hospitality company that takes pride in providing exceptional services and unforgettable experiences to our guests. We are currently seeking a dedicated and detail-oriented Human Resources Coordinator to join our dynamic team.

As a Human Resources Coordinator at AYANA Hospitality, you will be responsible for a wide range of HR functions, including employee relations, benefits administration, recruitment coordination, and HR data management. You will play a crucial role in ensuring the smooth operation of our HR processes and supporting the development of a positive and productive work environment.

We are looking for a candidate who is highly organized, possesses excellent interpersonal skills, and has a strong attention to detail. The ideal candidate should have previous experience in human resources or a related field, and be familiar with HR best practices and relevant regulations.

Responsibilities

• Assist in recruitment processes, including job postings, screening resumes, and scheduling interviews
• Coordinate and conduct employee onboarding and orientation programs
• Maintain employee records and ensure data accuracy in HR systems
• Support employee relations initiatives, including resolving employee queries and handling employee grievances
• Administer employee benefits programs and assist employees with benefits-related inquiries
• Ensure compliance with employment laws and internal HR policies
• Assist with HR reporting and data analysis
• Support HR projects and initiatives as assigned

• Bachelor's degree in Human Resources, Business Administration, or a related field
• 1-3 years of experience in a human resources role, preferably in the hospitality industry
• Familiarity with HR best practices and employment laws
• Strong organizational and time management skills
• Excellent interpersonal and communication skills
• Proficiency in Microsoft Office Suite and HRIS systems
• Attention to detail and ability to handle confidential information with discretion
• Ability to work effectively in a fast-paced environment and meet deadlines
• Professional certification in HR (e.g., PHR or SHRM-CP) is a plus

Food & Beverage Manager

Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.

What is in it for you:

• In 3-4 bullet points, showcase the benefits and perks of working at the property
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work

Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Lead, mentor and train the Food & Beverage Operations team
Ensure Food & Beverage relevant brand standards are maintained
Strategize on new products and service offerings
Create unforgettable experiences for our guests"

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic

• Analyze and submit month-end reports and identify deviation from business plan goals

• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to General Manager upon completion of promotion

• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required
• Take charge of banquet event operation
• Attend pre-function meeting with Event Organizers, disseminate information and changes to colleagues and relevant departments.
• Ensure setup is in accordance to guests’ requirement based on Banquet Event Order or Change Log
• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations
• Plan the manning allocation/work assignment per Banquet event
• Supervise the maintenance of service standards during banquet service operations
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Banquet employees
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll data & absence and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Assistant Restaurant Manager (All-Day-Dining)

Exceptional service and flavors are the hallmarks of every dining experience at Fairmont Jakarta.  The All-Day-Dining restaurant is usually the face of five-star hotel's food and beverage reputation. Spectrum restaurant at Fairmont Jakarta is no exception. We are looking for an Assistant Restaurant Manager to strengthen the team at Spectrum - to drive consistent guest satisfaction, engaged team and outstanding operating results. 

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

What you will be doing:

• Provides support to the Restaurant Manager in ensuring day-to-day operational matters are handled in timely manner and guest expectations are met.
• Provides guidance for the Supervisors and helps them in the execution of their responsibilities.
• Ensures guests are well-looked after, from the moment they arrive to the time they leave. 
• Oversees the service standards to meet customer expectations. 
• Promotes F&B offerings and upselling.
• Supports the Restaurant Manager in supervising the team's sales behavior. 
• Assists in the maintenance of efficient administrations.
• Assists in the training of subordinate employees. 
• Is fully conversant with all health & safety, fire and emergency procedures. 
• Maintains a high standard of personal hygiene, and body language. 
• Is polite and professional in any situation where the image or regulation of the hotel is represented. 
• Ensures all activities are carried out honestly, ethically and within the parameters of local Law. 
• Interacts with guests actively soliciting feedback. 

Executive Assistant Manager (EAM) - Food & Beverage

Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As an EAM in charge of Food & Beverage, you will strategically lead the team to take guest satisfaction to the next level. At Fairmont, exceptional service and flavors are the hallmarks of every dining experience. We invite you to develop your leadership strengths as an EAM in charge of F&B – and let your passion for guest service drive consistent guest satisfaction, an engaged team and outstanding operating results.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

What you will be doing:

• Lead the Food & Beverage Operations team.
• Strategize on new products and service offerings.
• Create unforgettable experiences for our guests.
• Directs and controls all subordinate Food and Beverage staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.
• Provides guidance and assistance to the Outlet Managers helping them in the execution of their responsibilities and helping them to set their own goals and objectives.
• Oversees the service standards of all outlets ensuring that they conform to the requisite standards and meet or exceed customer expectations.
• Oversees the quality, consistency, and presentation in all Food and Beverage outlets to ensure that they conform to the requisite standards and meet or exceed customer expectations.
• Prepares the Food and Beverage promotion plan and executes specific promotional activities.
• Prepares the hotel’s annual budget and monitors and controls the performance of the individual outlets.
• Monitors and controls the hotel’s OE inventory and participates in inventory taking.
• Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.
• Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
• Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
• Is fully conversant with all health and safety, fire and emergency procedures.
  Maintains a high standard of personal hygiene, dress, uniform, and body language.
• Is polite and professional in any situation where the image or regulation of the hotel is represented.
• Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.
• Interacts with guests actively soliciting feedback.

The Assistant Food and Beverage Manager provides support and assistance to the Food and Beverage Manager in overseeing and managing all aspects of the hotel's food and beverage operations. The Assistant Manager works closely with the F&B Manager to ensure the delivery of exceptional dining experiences, maintain high standards of service, and optimize revenue opportunities. They play a vital role in coordinating and supervising the various food and beverage outlets within the hotel, including restaurants, bars, and in-room dining. The Assistant F&B Manager assists in implementing and enforcing standard operating procedures, training and developing the team, monitoring service quality, and ensuring compliance with health, safety, and sanitation standards.