Main Accountability:
• Fully knowledgeable about hotel guest rooms, rates, promotions, amenities, programs, hotel facilities and services.
• To assist in effective payroll control through a flexible work force and close cooperation with other Food & Beverage outlets
• To ensure that breakage are administrated so as to provide constant feedback to the operation as a tool to reduce breakage and losses.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
• To have a full knowledge on chemicals and proper usage.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To assign responsibilities to subordinates and check their performance periodically.
• To be a hands-on manager and be present at all times in the Operation, especially during busy periods and major events.
• To implement a flexible scheduling based on business patterns.
• To establish and strictly control inventories and to the par stocks in the operation for all operating equipment, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipment and supplies.
• To carry out bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
• To control the requisitioning, storage and careful use of all operating equipments and supplies.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
• To ensure that all employees report for duty punctually wearing the correct uniform/attire and name tag at all times and to ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To ensure that all employees provide a friendly, courteous and professional service at all times
• To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
• To ensure that the Department's operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
• To ensure that you and all the employees read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To respond to any changes in the department as dictated by the needs of the industry, company or hotel and sharing your plan of action with your supervisor
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• To ensure rosters are posted and timesheets submitted on time.
• To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company / hotel policies and procedures.
• To monitor the staff cafeteria operation and hygiene standards.
• Other tasks assigned by the department head