Total 37 Others/Any job vacancies in Lagoi

• 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 requ

•  

• 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 

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

• Supervise and manage daily activities of the department 

• Ensure that all team members are properly trained and have the tools and equipment needed to effectively carry out their respective job duties 

• Educate/train team members on current safety issues to ensure compliance with all local laws and safety regulations 

• Work with Design and Construction team, engineers, and/or outside architects regarding renovations and other such projects; contact contractors for bids and meet with appropriate construction supervisors 

• Supervise the maintenance and of repair the interior and exterior of buildings, hotel rooms and contents 

• Ensure the execution and achievement of the hotel's preventive maintenance program 

• Establish and maintain procedures with regards to the security and replenishment of the hotel’s inventory and assets, such as (not limited to) tools, supplies, equipment, furniture, televisions etc. 

• May be responsible for determining the security requirements necessary to ensure that hotel property, employees, guests and patrons are protected against theft, crime, and other hazards, and/or manage the relationship with a third party security firm contracted for such purposes 

• Monitor budget and control expenses within all areas of the department 

• Participate in the preparation of the annual departmental operating budget and financial 

• 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.

· To ensure that any goods coming into the hotel have been properly ordered and met the
specification (in quantity and quality).
· To ensure that all goods received in the hotel are accounted for and supported

· To ensure that all goods received in the Hotel are properly supported by valid hotel purchase orders.
· To examine both quality and quantity of goods received in coordination with related
Department Heads before accepting delivery.
· To ensure that goods are promptly moved to Stores or the concerned department once
received.
· To ensure that outgoing goods are properly documented and accounted for.
· To closely monitor with the Purchasing Officer all pending or partial deliveries.
· To be responsible for recording and distributing reports as required.

· To ensure the Hotel’s inventories are properly safeguarded and protected against any kind of loss.
· To ensure that all stock movements are accounted for and are in compliance with Hotel policy.

· To ensure the safety of all stored items by keeping the Store locked when unattended and out of office hours.
· To issue and re-order stock and to ensure that no goods leave the storeroom without a proper authorized store requisition.
· To post on the stock system all movements of goods in and out of stores in a timely and
accurate manner.
· To conduct routine physical inventory checks.
· Follow up of all pending purchase requisitions with the purchaser to ensure the timely
replenishment of depleted stocks in accordance with the par levels defined by Management.
· To prevent loss, spoilage and breakage by careful monitoring of the expiry date of perishable items, monitoring the slow moving items and keeping the store clean and tidy at all times.
· Preparation of the Receiving Record, the Receiving Report and the Daily Summary Receiving Report as well as Slow Moving Item Report and any other reports as required by Hotel Management.

· To be responsible for all daily income of the hotel.
· To review that all rebates and allowances to ensure they are properly authorised, and to report any deviations from hotel policies and procedures

· To verify that sales from Rooms department, reviewed by the Night Auditor, are correct.
· To verify that sales from Food & Beverage department, reviewed by the Night Auditor, are
correct.
· To verify that sales from Other Operating departments, reviewed by the Night Auditor, are
correct.
· To verify that voucher totals correspond with the Night Auditor report and the Food & Beverage revenue report.
· To verify that guest ledger balance and total of all account detail balances for each room
correspond to the system-generated guest ledger and General Ledger balance.
· To ensure that all sales voucher forms are used in sequence, with any lost and voided
vouchers reported according to the procedure, and to file them by outlet and in date order.
· To ensure the timely preparation and distribution of the daily revenue and statistics report.
· To post all transaction in the Revenue journal and to post into the Allowance journal any
adjustments which may occur after those sales receipts are confirmed.
· To verify that all F&B discounted checks are fully justified, properly recorded into POS system and to prepare subsequent reports, as necessary, for hotel management

· To ensure that all inventory movements within the hotel are accounted for and are properly
supported with appropriate documentation.
· To ensure the implementation of all cost control policies and procedures by all departments.
· To prepare and issue various cost reports as required by Management

· To verify that officer checks (duty meals), F&B entertainment checks are processed according
to the procedure and to prepare a daily entertainment report
· To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel
employees (staff meals).
· To define minimum and maximum stock levels, par stock management systems and to ensure
the compliance with the relevant departments.
· To ensure all goods received and delivered in and out of the hotel stores are properly
documented and accounted for.
· To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales
analysis reports and ensuring that all discrepancies are explained.
· To perform the physical count of all storeroom stocks and month-end inventory, with final
balances to be reconciled with the general ledger month-end balance.
· To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional
variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc…

• 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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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 

• 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 

• 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

• Provide frontline PC and server troubleshooting, resolve IT issues for end users  

• Modify configurations, utilities and software default settings 

• Support and administer Windows Servers 

• Backup and optimize database  

• Perform regular system’s health check and capacities studies to ensure optimum performance of servers and network 

• Provide In-house guest IT related matter troubleshooting 

• Install, test and configure new workstations, peripheral equipment and software. Assist with PC setup, IT system and access for onboarding of new users 

• Be aware of the 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 

• Perform other reasonable duties assigned by the assigned by the Management

•  

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 Room Division 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.

Works actively, co-ordinates and properly prepare all raw materials such as meat, poultry and seafood according to specifications and ensures a smooth and efficient operation

· Sets up for Breakfast lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations

· Adheres to Movenpick standards of food quality, preparation, recipes, and presentation

· Orders adequate supplies for own section, and sets up “mis-en-place” for section

· Supervises the proper set-up of each item on menus and insures their readiness

· Supervises the correct receiving of meat, poultry and seafood according to specifications

· Stores unused food properly

· Ensures that food from own section is delivered on time

· Follows proper safety, hygiene, and sanitation practices

· Ensures readiness and makes priorities in case of last-minute changes to reservations

· Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference

· Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required

· Co-ordinates job tasks with staff in own section

· Helps employees to achieve optimum quality

· Knows how to follow applicable laws regarding food safety and sanitation

· Ensure that spoilage and wastage is kept to a strict minimum

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.

• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard 

• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications 

• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products 

• Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met 

• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting 

• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times 

• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department 

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications 

• Update recipe, costing and menu planning for promotions 

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• 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 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• 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 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

• Help Ass Dir of Engineer in running day to day operations of Engineering department.
• Schedule and document planned and unplanned maintenance programs for the various systems such as but not limited to: air-conditioning & electrical, refrigeration, FLS equipment, building maintenance including furniture & fixtures, painting, parts renewal & repairs, kitchen and laundry equipment, low voltage (LV), guest rooms, F&B outlets, function/banquet areas, front/back of the house, plumbing & drainage for the resort and staff accommodation in accordance with O&M manual.
• Work closely with all team leaders to ensure smooth and efficient daily operation of Engineering department.
• Work closely with Ass Dir of Engineer for all internal projects and ensures safe work practices.
• Assist Assistant Dir of Engineer and Team leaders in preparing daily Engineering staff briefing and assist in distributing daily work assignments with follow ups.
• Prepare daily tasks with Ass Dir of Engineer and Team Leaders.
• Assist in preparation of consumption reports on power, water, steam, and gas.
• Supervise team members to ensure safe work practices, efficient operation, proper preventative maintenance and repair to equipment.
• Assist with departmental procurements in gathering quotes with proper compilations of equipment manuals.
• Provide constructive feedback to all team members to ensure safe work practices, efficient operation, proper maintenance and repair to equipment.
• Maintain healthy and good working relation with engineering and other departments.
• Responsible for all Admin works, store, ordering and invoice record keeping.
• Coordinating with purchasing for all ordering of materials/quotations etc
• Daily utility reading and monitoring the energy consumption.
• Follow the preventive maintenance chart strictly and maintain records for future reference.
• Coordinate with other department’s counterparts to ensure their satisfaction on quality and progress.
• Create departmental training programs among engineering Employees and create opportunities to multitask.
• Distribute the work to subordinates accordingly to their capabilities to get the best results to the specified standards.
• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment.
• Comply with the hotel environmental, health and safety policies and procedures.
• Carry out generator testing, lift homing test and fire alarm test. 
• Liaise with users and operating departments for shutdown and servicing. 
• Carry out any other duties as and when assigned by the Management of the Hotel and department.
• Assist Technicians to carry out repair work. 
• Supervise Contractor’s work; hold regular meetings to ensure quality standard is maintained and to meet deadline

• Prepare month-end & year-end closing journals  

• Compile financial reports for management in accordance to policies & procedures  

• Ensure bank sheet reconciliations are completed on a timely and accurate manner 

• Check daily bank statements for abnormalities 

• Prepare quarterly GST submission 

• Manage Corporate tax compilation and submission, ensure accurate payment is made 

• Attend to Corporate queries and requests 

• Supervise respective Finance sections and ensure timely submission of all related reports and compliance to policy & procedures 

• 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.

• Assist the Executive Housekeeper in personnel matters such as interviewing, evaluating and counselling.
• Establish and maintain effective employee relations.
• Responsible for training of employees in the proper care of all operating equipment and to constantly inspect the use of all such equipment and to ensure break downs are repaired.
• Ensure good interdepartmental communication, network and teamwork.
• Inform other departments of housekeeping matters that concern them, particularly the Laundry Department, Engineering Department and Front Office Department.
• Consult with the Executive Housekeeper on any work that needs to be excluded.
• Attend daily communication meetings and weekly housekeeping meetings.
• Act and follow-up on all decisions, departmental meetings, programs as scheduled by the Executive Housekeeper.
• Ensure that housekeeping personnel are familiar with in-house facilities for the purpose of assisting guests.
• Coordinate with Front Office to ensure there are adequate vacant clean rooms are available for sell sufficient.
• Maintain open channels of communication with the Executive Housekeeper on all matters affecting the Housekeeping and Laundry Department.
• Inspect guest and public areas on a daily basis to ensure that all furnishing, facilities, and equipment are clean and in good repair and reports findings to the Executive Housekeeper.
• Monitor housekeeping personnel to ensure that rooms receive proper attention.
• To inspect daily VIP- allocated rooms and to spot check rooms of in-house VIP guests.
• To daily spot check vacant, occupied and out of order rooms and report findings to Executive Housekeeper.
• To co-ordinate the spring cleaning / extra work schedule / maintenance requisitions of all rooms and public areas with the Executive Housekeeper and ensures such schedules and requests are followed.
• Receive and investigate queries and complaints from hotel guests, Management and Front Office, then reports to Executive Housekeeper.
• Maintain appropriate standards and discipline for dress, hygiene, uniform, appearance, posture and conduct of housekeeping personnel.
• Monitor and control housekeeping tasks, such as lost and found, key control, security and emergency procedure that help maintain the health and security of personnel and guests.

• Manage the service of food and beverage within the restaurant, bar, room service and conferencing, outside catering area.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas;
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences involving Front Office / Housekeeping have been made.
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Ensure constant liaison with the Conference Sales Manager and Conference Coordinator.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Any other duties assigned by your manager.
• Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
• Maintain currency of RSA certification, amendments and updates and adhere to RSA principles