Total 23 Manager assistant manager job vacancies in Lagoi

• To manage the Hygiene Team across both manufacturing facilities ensuring appropriate resource, training and performance monitoring is in place to uphold the site’s hygiene program, developing a multiskilled workforce which is able to support the site plans and ambitions.
• To work in close collaboration with the site leadership and planning teams to ensure that adequate consideration for cleaning processes is taken into account during the planning cycles.  
• To be the main point of contact for the external chemical supplier, developing operational, cost and quality lead KPIs, participating in the appropriate governance structure to monitor and clearly communicate performance against the KPIs to the Senior Management Team and colleagues.
• Identify and lead continuous improvement projects as quality tactical implementation plans agreed by the Senior Management team and in conjunction with the Chemical Supplier ensuring there is a continual cycle of challenging cost and process to drive efficiency and quality benefits.
• To be responsible for further developing the overall site cleaning risk assessment and program, encompassing areas out with product manufacturing to ensure sufficient verification of cleaning activities is in place.  
• To ensure that the Hygiene Program and associated documentation is continually reviewed and verified as compliant to the legislative, certification and customer requirements of the site, participating external audits as required to represent the Hygiene Program.  Where amendments are identified as required, ensuring this are robustly embedded into the system.
• Be an active member of the Site Internal Auditing Team, co-operating with all internal audits carried out in relation to Hygiene to ensure appropriate corrective actions, root cause analysis & preventative actions are identified, agreed and rolled out.
• Be an active member of the European Technical Team, providing expertise and support to the other sites as required and participating in the European Internal Audit and KPI reporting program
• Be an active member of the Site HACCP team providing expertise and guidance as required.
• Be an active member of the Site Internal Auditing team carrying out audits out with own area of responsibility against the required certification standards and customer codes of practice. 

Personally and frequently verifies that guests in his operation are receiving the best possible service available.

Schedules him/herself to be on the front during peak operation hours, checking on standards of services, and cleanliness, is greeting and assist in the check in of guests and escorts VIP guest to the room.

To be demanding and critical to service standards as well as hygiene standards.

To constantly strive to please all guests that he may come into contact with.

Responsible that employees project professionalism and well trained and provide friendly and efficient service.

 Ensure a speedy telephone and message service at all times as well as luggage handling.

Maintains an atmosphere of tranquility at the Front Desk, never giving the impression that there is a problem.

 To ensure all Front Office personnel comply with the hotel’s policies and procedures.

To inspect and follow-up on room repairs to complete out-of-order rooms.

To be familiar with hotel products, facilities, activities, and services, and to be able to explain this to guests and associates.

To ensure that services provided by all Front Office employees meet or exceed standards set by established policies and procedures, and to achieve the highest levels of guest satisfaction and comfort.

To inspect guest rooms and public areas

To ensure orderliness and cleanliness standards are maintained.

To perform running night audit including billing check.

• Assist and ensure that the setup of function room is in accordance to Banquet Event Order  

• Ensure that all pre requisitions for the functions are checked correctly and ready for setting up when the time arrives 

• Co-ordinate closely with Chef and to have a clear understanding on the menu served for the event 

• Supervise the maintenance of service standards during banquet service operations  

• Respond to any demands or complaints from guests with tact, sincerity and promptly.  To keep Banquet Manager informed of incidents during or after the function 

• Keep track of banquet service operating equipment to ensure par level for smooth operations 

• Handle requisition of items which require replacement 

• Attend all meetings and trainings as assigned by management 

• Ensure that all service and storage areas are kept safe, clean and locked  

• Assist the management to supervise the junior team members and casual labour under his/her leadership/section and to ensure all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards. 

• Plan the manning allocation/work assignment per Banquet event 

• Assist Banquet Manager in staff’s development, counselling and resolving staff conflict  

• Input weekly entry of Banquet staff overtime and allowances 

• Establish and maintain effective employee working relationships 

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 Provides services that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Empowers employees to provide excellent customer service.

• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.

• Handles guest problems and complaints.

• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

• Ensures corrective action is taken to continuously improve service results.

• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

• Maintains inventory.
• Creates drink and food menus.
• Determines employees’ schedules.
• Ensures bar is well-stocked and clean.
• Tracks customer behavior and sales.
• Maintains budget and monitors costs.
• Maintains drink recipe documentation.
• Oversees planning for special events.
• Appropriately delegates tasks to staff.
• Selects and purchases liquor and other supplies.
• Oversees staff, including bartenders and barbacks, and, in some cases, bouncers, wait staff, and/or kitchen staff as well.
• Hires, trains, promotes, and, when necessary, disciplines or fires staff.
• Selects music, books bands, and provides input on décor and marketing, including social media and other forms of publicity.
• Initiates and maintains vendor relationships.
• Uses point-of-sale tracking technology and bar and restaurant management platforms.
• Manage and maintain the bar’s financial records, including cash handling, budgeting, and reporting.
• Ensure compliance with all local, state, and federal laws and regulations regarding alcohol service and sales.
• Collaborate with other departments, such as kitchen staff and event planners, to ensure seamless operations and customer satisfaction.
• Continuously evaluate and improve the bar’s offerings, including menu items, promotions, and events.

• Take charge of banquet event operation 

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members. 

• 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 

• Communicate regularly to all team members regarding guest feedbacks, satisfaction and dissatisfaction received  

• Ensure that team members with direct guest contact possess good product knowledge 

• Enforce and uphold high standards in hygiene and keep track of banquet service equipment to ensure par level for smooth operations 

• Check and ensure that all operating supplies are well stocked and sufficient to run operation 

• Plan the manning allocation/work assignment per Banquet event 

• mplement appropriate and effective measures to keep costs and expenses within budget 

• Supervise the maintenance of service standards during banquet service operations  

• Engage and obtain guests’ feedback during operations to ensure satisfaction 

• Handle guests’ complaints and comments tactfully and efficiently 

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• Manage all incoming leads for the booking of guest rooms and/or meeting/catering functions 

• Develop lead sources through prospecting, referrals, trace files, and cold calls 

• Exceed personal sales goals, monthly, quarterly, annually, through account development and maintenance 

• Conduct site inspections with prospective and existing clients 

• Develop and implement new sales strategies, tactics and action plans for account base 

• Quote and negotiate prices within established parameters with potential and existing clients. Prepare contracts for clients  

• Manage events from the beginning to the end, process all the information pertaining to bookings (to include but not limited to):  

• Electrical, internet, telecom, audio-visual and exhibit requirements 

• Obtain guarantees of food and beverage events from Banquets and kitchen 

• Prepare creative menu proposals with the Chef while keeping in mind food cost, labor cost and kitchen facilities  

• Maintain and update current account information records 

• Ensure rooming list is received 30 days prior to arrival with updated billing instructions 

• Ensure that deposits/cancellation fees where applicable are forwarded to the Accounting department   

• Disseminate event information to the appropriate departments via memos, emails, banquet event orders, directives and rooming lists in a professional and timely manner 

• Conduct daily meeting to review event contracts to ensure last minute changes are communicated accordingly 

• Conduct pre-conference meetings to ensure that key departments are fully aware of relevant details  

• Maintain visibility throughout events and be the on-site client liaison  

• Follow up post-event to address any issues whilst soliciting return business 

• Establish good business and social relationships within the industry and participate in PR activities to increase sales leads for the Hotel  

• Prepare weekly, monthly, quarterly and annual reports as required.  

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Develop and Execute Digital Marketing Strategies:

Create and implement integrated digital marketing strategies to drive business objectives (brand awareness, lead generation, sales, etc.).
Analyze customer insights and market trends to develop targeted campaigns.
Monitor and optimize digital marketing strategies for maximum ROI.
Campaign Management & Optimization:

Lead and manage paid advertising campaigns across platforms (Google Ads, Facebook, LinkedIn, etc.), focusing on budget optimization, audience targeting, and ad copy creation.
Develop SEO strategies to improve organic search rankings and increase web traffic.
Plan, create, and execute email marketing campaigns, ensuring high open and conversion rates.
Content Strategy & Execution:

Work with content teams to develop engaging content for blogs, social media, videos, and website copy.
Oversee content calendar creation and ensure content aligns with overall marketing strategy and brand guidelines.
Analytics and Reporting:

Analyze and report on the performance of digital marketing campaigns (using tools like Google Analytics, SEMrush, HubSpot, etc.).
Use insights and data to make informed decisions and optimize ongoing campaigns.
Track key performance indicators (KPIs), including conversion rates, click-through rates (CTR), ROI, and customer acquisition costs (CAC).
Cross-functional Collaboration:

Collaborate with internal teams, such as sales, product, and design, to ensure alignment of marketing efforts with broader business goals.
Work with external agencies or freelancers when necessary to execute campaigns or develop creative assets.
Stay Updated on Industry Trends:

Stay current with digital marketing trends, tools, and best practices to maintain a competitive edge.
Experiment with new marketing techniques and strategies to drive innovation.
 

• Provide supervision to Reservations Staff. Ensure department standards and policies are adhered to, making recommendations where necessary to reach overall performance goals 

• Ensure information provided to guests is accurate and individualized 

• Coach agents in areas of up-selling, cross-selling and ongoing skill set knowledge 

• Monitor day-to-day operations to ensure call volumes are managed in the most efficient manner possible, administrative duties are completed and productivity is maximized 

• Assist in preparing daily, weekly and monthly reports 

• Assist in the coordination of new rate offers including rate building, determining operational flows, communicating offers to the hotel community, and deficiency testing  

• Ensure smooth shift changes with proper pass-on to the next shift 

• Report any equipment failures/problems & repair requests to Maintenance Department 

• Respond to enquiries about hotel products and services by telephone, fax and email according to standard guidelines 

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features to promote its products and services 

• Coordinate and communicate with all other departments to ensure a smooth operation 

• Interview, select and recruit direct reports  

• Identify and develop team members with potential 

• Conduct performance review with the team 

• Constantly monitor team members’ appearance, attitude and degree of professionalism 

• Prepare detailed induction programs for new employees 

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service  

• Develop, conduct maintain 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 

• Take charge the entire front office operations in the absence of Front Office Manager and Asst. Front Office Manager.
• Supervises and leads the front office functions. Personally takes charge of the guest relations team.
• Develops high quality of positive relationships with all guests, peers, team members, business partners and potential clients.
• Champion for hotel online and offline reputation.
• Take ownership of guest voice though TrustYou platform. Reply to guest feedback across all platforms and channels appropriately and in timely manner. Investigate guest comments when necessary.
• Ensure the integrity of online ratings such as TripAdvisor.
• Analyze guest feedback and identify areas of improvement. Communicate with concerned department heads and drive action plans.
• Utilize all guest feedback platforms to analyze trends, eliminate issues and prevent problems.
• Review industry trends for new and innovative product and service opportunities.
• Lead the quality meeting.
• Champion for the hotel brand standards. Work with all department heads to ensure that all areas are compliant and yearly audits are passed successfully.
• Internally audit the hotel periodically.
• Champion for employee recognition program to drive further guest engagement.
• Champion for ‘Sparkle’ program. Encourages other departments to participate in delivering elevated guest experiences.
• Conduct regular meetings with associate to check on their service sequences, product knowledge and other relevant information.
• Obtain feedback from guest and employees then propose on strategies to improve the guest experience.
• Control monthly guest gratuities cost.
• Monitor the entire VIP experience.
• Responsible to oversee pre arrival and post departure queries.
• Ensure that Evalpack procedures are well implemented and respected. Ensures that invoicing and cash operations procedures are respected.                                                                                                                                                                                                                                              
• Ensures employees are representative of the brand. Grooming is in accordance to standard.
• Spot check on guest room randomly and make a report to ensure rooms are free of defect and fully functional.
• Maintain a constant, visible physical presence in public areas especially during peak periods.
• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Monitor and check room allocation for VIPs, elite members and repeaters.
• Welcome and bid farewell VIPs.
• Relieving Duty Manager shift when needed.
• Monitor the inventory of office supplies of business center and guest relations.
• Monitor and maintain consistent sequence of services.
• Understands the impact of department’s operations on the overall property financial goals and objectives and manages to achieve or exceed goals.
• Able to assist front desk operations when required.
• Ensures the whole team is up to date with the sales priorities for the day, room inventory, business forecast.
• Ensures that the team is perfectly aware of all the offers available in the hotel and promotes them to the guests.
• Familiar with the hotel's environment and competing hotel.
• Ensures that the loyalty program is promoted and endorsed positively to drive enrollment.
• Enforces hotel policies when required.
• Spot checks on team members’ product knowledge and document any areas of improvement.     
• To spot check the executive lounge periodically and engage with the guest during peak periods.  
• Drives upsell and cross sell initiatives.
• Ensure that loyalty program retro claim is followed up promptly and do not exceed 1%.
• Ensures that hotel premises and equipment are always well presented and that they remain in good condition.
• Maximize revenues and effectively control cost.
• Ensure the lobby area is always compliant to the brand standards.
• Adhere to all operating standard procedures, hotel policies and brand standards.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• 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 

• 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/bar 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 

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• Participate in daily operations meetings to liaise and coordinate closely with support departments regarding general administration and operations issues 

• Check that all Front Office employees report to work punctually and are well groomed before each of their shift 

• Conduct daily briefings and ensure that all pertinent information is well received by team members 

• Communicate all log entries by Duty Managers to ensure that all issues and concerns raised are closed with thorough follow up actions 

• Ensure the efficient and effective operation of the Front Office and that departmental standards and procedures set out are strictly adhered to 

• Liaise with Reservations Department in a high house situation and recommend actions to be taken. Check on closed-out dates to ensure efforts are made to achieve 100% occupancy with the highest yield possible 

• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates 

• Liaise with Finance Department to ensure that credit procedures are properly carried out 

• Analyze market trend, review rooming list and motivate Front Office employees to up-sell rooms with the view of achieving higher yield and increasing revenue 

• Coordinate and monitor major group movements for meetings and conferences, and ensure that action plans cover all areas of operations handling 

• Makes courtesy calls to VIPS, long stay and corporate guest to obtain feedback and pro-act to handle any lapses in service standards 

• Handle all guest correspondences and ensure prompt follow-ups 

• Manage daily room inventory and coordinate with Housekeeping to ensure requested rooms are cleaned according to arrival times 

Responsible for the entire operations, staffing and equipment of the Housekeeping Department
Delegates to and supervise all staff within the Department and assist them in preparing work schedules.
Conforms to and enface policies & procedures and rules & regulations as laid down by ACCOR and the hotel in order to achieve the highest levels of uniformity and guest service.
Performs special duties as required by Guest Service Manager.
To be ready and responsible to perform any other duties as designated or required by
Management from time to time.

Directs and co-ordinates the activities of all Housekeeping personnel engaged in such activities
as:
• Cleaning and maintaining the interior hotel premises.
• Storing and issuing hotel linen and uniforms.
Ensures that all guestrooms, function room, public area, back of the house areas and their
surroundings are conforming to the hotel standards of cleanliness, maintenance and orderliness.
Inspects hotel rooms and premises regularly; ensures that furnishing, facilities and equipment are cleaned, repaired, maintained and replaced as necessary and informs Management of requirements; sees to it that deficiencies in work of personnel are corrected.
Determines need for general cleaning, repairs and remodelling; schedules such work activities in coordination with Engineering and Front Office.
Trains personnel according to established procedures, conducts training meetings to discuss problems and future plans, gives information and assignment, etc.
Briefs Floor & Linen Supervisor on function, VIP arrivals and other events, which will
necessitate additional or special preparations.
Controls and sees to the adequacy of inventory of all necessary housekeeping materials, supplies and linen.
Finalizes reports on periodic inventories of linen and uniforms; submits the same to Guest Service Manager.
Co-ordinates with Front Office regarding room transfer, guest charge and other problems or requirements regarding guest accommodations and billing.
Prepares Housekeepers report on room occupancy.
Ensures the availability of linen and uniforms as required.
Ensures the proper scheduling of personnel in order to meet all cleaning and service requirements daily.
Approves and/or prepares maintenance orders, work orders, requisitions, reports on guest
complaints and other inter-office memoranda.
Prepares Housekeeping Annual Budgets.
Performs duties common to all supervisors and other duties as may be assigned.
Monitors and controls the activities for house and guest laundry.
Overseas the daily movement of guest activities and be able to resolve any guest complaints.
Handles and resolves all guest queries and complaints in an efficient manner and to establish an aim.
Cables relationship with all guest of the hotel.

Through close supervision recommend improvements and changes to the operation of the
Housekeeping Department especially creating service standard of the hotel

• Conduct daily briefings and ensure that all pertinent information is well received by team members 

• Manage and supervise all tasks of his/her staff to ensure that highest quality service is delivered and department standards are met 

• Review, analyze and suggest improvement of work flow and standards at the Front Desk 

• Analyze rate variance report to ensure rooms revenue control, approve discounts and rebates 

• Communicate with Front Office Manager on all matters regarding guest services & hotel operations 

• Ensure documentation of all guest related issues using the logbook 

• Sign media and supervise shift handover procedures  

• Coordinate and communicate with other hotel departments as required regarding general administration and operations issues 

• Provide management presence at all times by assisting with the handling of guests’ needs and complaints tactfully and efficiently 

• Assist Guest Relations in greeting, rooming, and sending off guests 

• Inspect front of house and back of house regularly for cleanliness and orderliness 

• Ensure that front line staff complies with marketing techniques and maximizes sales 

• Check billing instructions, monitor guest credit and act upon any discrepancies 

• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates 

• Ensure procedures of On-Call Valet Desks and driveways are manned at all times and run efficiently 

• Ensures the Safety, Security and Loss Control policies and procedures are compiled with at the lobby and driveway. Handle and manage hotel emergencies. 

• Conduct Night Audit Process for hotel 

• Understanding and executing traditional and new drink recipes
• Creating innovative cocktails with an understanding of flavor profiles and presentation
• Mixing, garnishing and serving alcoholic and non-alcoholic drinks according to recipes or personal judgment
• Assist guests with their choice of wine and beverage pairing to complement menu selection and take the appropriate orders
• Up-sell and promote food and beverage offers at every available opportunity
• Organize, supervise and assist with the service of beverages
• Attend daily F&B meetings and monthly staff meetings to discuss beverages updates
• Ensure correct handling, storage and cleaning of all liquor service equipment
• Ensure that a tight control is kept on all stock used
• Maintain par levels for wine stock, supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. Ensure wine orders are received correctly, properly stored/recorded and kept secured.
• Work with suppliers and purchasing department to obtain best priced products
• Work with Culinary team and Restaurant Manager on menu promotion and cocktail pairing selection base on menu offerings and guests’ feedback to suit different outlets
• Develop and conduct all beverage-related staff training programs
• Liaise and coordinate with wine purveyors for wine updates, training and promotions
• Maintain an updated beverage List. Develop budget plan, monitor and present a clear Sales Mix Record
• Be aware of and comply with Licensing Laws

Process credit applications within 10 working days, ensuring that clients are notified promptly and professionally. The credit worthiness of all applicants is formally checked and approval must be received from the Director Of Finance.

• Review the credit worthiness of all existing non-Accor approved clients on a yearly basis. City Ledger

• Ensure all invoices / statements are issued on a timely basis.

• Monitor the prompt follow-up of all overdue accounts and minimize the recovery delay. • Implement effective inquiry response procedure for guests and management.

• Ensure all travel agent commissions are timely processed and paid.

• Report on monthly accounts receivable ageing analysis and detailed accounts’ ledgers.

• Conduct credit meetings at least once a month.

• Attend Credit Managers meetings to keep up to date knowledge of credit risks.

• Appropriately manage all delinquent accounts, liaising with debt collectors where needed.

• Review and recommend accounts to be written off, providing appropriate documentation. Guest Ledger and liaison with Front Office:

• Liaise between the Accounting Department and the Front Office.

• Ensure PX and PM accounts are checked on daily basis and transferred to city ledger within 48hrs from the departure date.

• Review the Advance Deposit ledger to ensure all the balances are either current or for future date. Inform the Front Office Manager of any deviations from policy by Assistant Managers, or Front Office Cashiers that may come to his/ her attention.

• Ensure guest refunds are processed in a timely manner as per the hotel policy; with all supporting paperwork and required authorizations.

• To oversee the Finance and Accounting department of the hotel.
• To ensure that the books, records and accounts are maintained accurately and fairly reflect the transactions and administration of the assets of the hotel.
• To devise and maintain a system of internal accounting control sufficient to ensure that transactions are executed in accordance with Management’s general and specific authorization and in compliance with generally accepted accounting principles and specific country legislation.
• To review and certify any hotel internal or external financial reporting before distribution
• Oversee the preparation of the hotel’s yearly operating budget
• To ensure that the hotel hold all required licenses and permits to operate.
• To ensure the hotel has adequate insurance policies in place as stipulated in the Management Agreement. 
• To review all proposed contracts for pricing and terms, ensuring that hotel’s interest comes first and is protected at all times
• To provide assistance to other operational departments in the definition, implementation and follow-up of improved internal control tools.
• To maintain close communication with third parties such as the Owning company, public auditors, external auditors, local authorities and Accor Regional Office.
• To be ready and responsible when assigned to perform any other duties as designated by higher management.

Plan room accommodations for employees & conduct new student orientations.

Conduct general clean-ups and conduct monthly room and facility inspections

Enforces dormitory rules and regulations.  Report incidents and recommend disciplinary action when needed.

Plan and organize staff village celebrations for specific events 

To manage day-to-day operations. Oversee the staff village compound and inventory to be in good condition at all times.

General cleanliness, building maintenance, handle staff  complains.

Conduct regular checks on the team to ensure good standards of customer service and quality of work.

Conduct patrols to maintain order and enforce staff village rules.

Communicate with staff, deal with behavioral or security issues.

Facility management.

Proactive in identifying problems and coming up with solutions.

Arrange for maintenance and repairs with in house team. Proper follow up and reports.

Arrange scheduling and monitoring employees transportation (BUS)

Ensures the safety of transportation bus

• Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees 

• Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis 

• Submit weekly payroll and overtime report to the Executive Chef for approval 

• Ensure personal cleanliness and proper deportment of all employees under his supervision 

• Hold trainings and meetings with the Training Managers and Chemical Suppliers 

• Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades 

• Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date 

• Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section 

• Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss Budget 

• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes 

• Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable 

• Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room 

• Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning  

• Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up 

• Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department 

• Ensure a healthy and safe working environment 

• Provide training to team members and casual labor on all aspects of Stewarding operations according to the requirements in the department’s Standards  

• Observe, coach, motivate and counsel team, performs staff appraisals/disciplinary actions if required 

• Maintain department communication logbook and update notice board

• Participate in daily operations meetings to liaise and coordinate closely with support departments regarding general administration and operations issues 

• Check that all Front Office employees report to work punctually and are well groomed before each of their shift 

• Conduct daily briefings and ensure that all pertinent information is well received by team members 

• Communicate all log entries by Duty Managers to ensure that all issues and concerns raised are closed with thorough follow up actions 

• Ensure the efficient and effective operation of the Front Office and that departmental standards and procedures set out are strictly adhered to 

• Liaise with Reservations Department in a high house situation and recommend actions to be taken. Check on closed-out dates to ensure efforts are made to achieve 100% occupancy with the highest yield possible 

• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates 

• Liaise with Finance Department to ensure that credit procedures are properly carried out 

• Analyze market trend, review rooming list and motivate Front Office employees to up-sell rooms with the view of achieving higher yield and increasing revenue 

• Coordinate and monitor major group movements for meetings and conferences, and ensure that action plans cover all areas of operations handling 

• Makes courtesy calls to VIPS, long stay and corporate guest to obtain feedback and pro-act to handle any lapses in service standards 

• Handle all guest correspondences and ensure prompt follow-ups 

• Manage daily room inventory and coordinate with Housekeeping to ensure requested rooms are cleaned according to arrival times 

• Constantly monitor team members’ appearance, attitude and degree of professionalism 

• Prepare detailed induction programs for new employees 

• Develop, conduct maintain 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 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  

• Assist in the creation, implementation and facilitation of the Hotel Training Plan and budget that is aligned with the hotel’s goals and strategic plan
• Conduct annual training needs analysis and coordinate with department managers to help identify training opportunities for their team members
• Initiate, coordinate, deliver and follow-up on all training activities within the hotel
• Actively initiate relationships and partnerships with industry associations, external training companies and academic counsels related to the hospitality industry
• Update and maintain accurate records of training activities and participant information
• Maintain an ongoing Training Calendar to ensure learning resources and opportunities are maximized
• Develop and manage a central internal resource library of videos/books/magazines that can be utilized by all employees
• Share responsibilities for the integration and orientation process of new hires
• Assist with the implementation of new policies, procedures, and standards
• Prepare and submit training reports
• Be fully conversant with hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Be aware of the hotel fire & life safety/emergency procedures
• Perform other reasonable duties assigned by the assigned by the Management
• Maximize learning by providing a creative and efficient environment in the delivery of training sessions

• Continuous analysis of changing channel distribution models and the impact on consumer booking trends
• Optimizes hotel and corporate pricing strategies through definition and management of BAR levels, stay restrictions and other tactics, which are congruent with demand factors and which are managed through all distribution channels
• Maintain rates which promote integrity and which protect the relationships with long term customers
• Work with Revenue Management Team to determine effective and engaging rate offers (packages) which are then offered in to the right customer in the right channel
• Monitors transient, group and tour booking pace in order to determine pricing and availability controls for all reservation distribution sources. Discusses and implements changes in distribution plan accordingly
• Completes all rooms and revenue forecasting to accurately project unconstrained demand
• Ensure that appropriate overrides are in place, special events are accurately loaded in the system
• Determine unconstrained demand and maintains the data within the Demand Analysis strategies, both future and historical
• Work with Director of Sales & Marketing and Sales Team members to encourage strategic selection of the right piece of business, in keeping with brand guidelines
• Track and analyze of competitive set pricing and yield strategies, gaining the ability to predict the comp set reaction to changes in the marketplace
• Plays an active role in the Strategic Planning, Marketing Plan and budgeting processes
• Chairs and prepares materials for the weekly Revenue Management Meetings
• Prepares revenue updates as required

• Maintain good working relationships with local and international media 

• Maintain current media lists: local and international travel, leisure, lifestyle, entertainment, business and food editors 

• Execute media placements for hotel through news releases and personal contacts 

• Develop business and leisure travel promotions; release to press and/or target audience 

• Explore valuable media trades where appropriate 

• Serve as hotel spokesperson, when appointed by General Manager, to make all official statements for hotel to media, especially during crisis situations 

• Maintain photo/electronic library of hotel Executive Committee and all other aspects of hotel 

• Maintain and update hotel’s website  

• Submit stories/photos to media regularly. Monitor news coverage and circulate internally 

• Maintain updated hotel press kit to include news releases, Executive Committee biographies & photos 

• Establish PR & Communications programs that will benefit and support sales and F&B strategies and initiatives 

• Assist Director of Sales and Marketing in developing and producing sales support materials for hotel (newsletters, brochures, mailers, promotion materials, in-room information, guides, etc.) 

• Assist Director of Food and Beverage in the development and production of signage, menus, and other F&B collateral materials 

• Contribute to employee newsletter, announcements and other printed materials published by the Talent & Culture department 

• Monitor all printed materials to ensure adherence to corporate identity standards 

• Arrange photography of VIP guests and maintain archives 

• Coordinate all special events and promotions with the aim to maximize publicity  

• Evaluate request for hotel donations of services/financial participation from civil, social and charitable organizations; respond to requests, coordinate reservations and preparation of gift certificates; Serve as hotel’s representative on major civic or community programs