Job Listings

The 3D Visualiser should be able to deliver high quality 3D images on a very tight deadline, she/he should be responsible to create the same from assigned concept design given by the Interior Designer in charge. Extensive knowledge of Photoshop is a must as the final image should be edited and ready to be used as marketing materials/final ID presentation. Responsibilities include but are not limited to - - Create 3D renderings for Architecture, Interior and Landscape designs. - Assisting interior designers, architects and landscape or graphic designers in design details using special rendering software. - Enhancing images and adding special effects creatively. - Delivering Design Visualization; presentation Projects to clients.

This role includes the necessity for a vast range of experience relating to the General Ledger function to ensure candidate can lead to the overall improvement, efficiency, and achievement of the team.   Responsibilities: - Overseeing the functions taken up in the division in relation to the main business. - Preparing bank reconciliation in a timely fashion - Reviewing Bank and petty cash transactions posting. - Reviewing fixed assets depreciation and disposals. - Preparing fixed assets schedule on a weekly/monthly basis. - Reconciliation of G/L accounts to identify inconsistencies - Collaborating with key divisions, other accountants, and Head of Departments to guarantee control. - Utilizing the full potential of the new AX Dynamics ERP system & CRM to assist with system related controls, processes, and reporting. - Preparing VAT returns and posting VAT entries. - Ad Hoc projects - Reconciliation of bank loans and calculation of bank loan accruals. -  

- Installing and configuring computer hardware operating systems and applications; - Monitoring and maintaining computer systems and networks; - Agreeing timescales - Obtaining replacement or specialist components, fixtures or fittings - Checking computer equipment for electrical safety - Maintaining records of software licences - Managing stocks of equipment, consumables and other supplies.

As a Head Bartender, you will supervise the bar service to offer a high quality, efficient beverage service that adds to a superior Guest experience and is in accordance with licensing regulations associated with alcoholic beverages. Specifically, you will be responsible for performing the following tasks to the highest standards: - Maintain an effective bar service with an emphasis on high quality, efficient service. - Check that Guest service standards are set, implemented and monitored, and continuously evaluated. - Set-up of the outlet in accordance with the pre-determined standards of the operation. - Comply with licensing regulations and hotel procedures relating to the bar and service of alcoholic beverages and conduct staff training sessions accordingly. - Demonstrate a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented, and how Bar personnel are trained to possesss this knowledge and the application of it. - Ensure compliance with and the proper training of Team Members so that all Company Health and Safety, and Fire Regulations and procedures are understand and applied. - Ensure all Team Members are impeccably presented and adhere to the correct uniform standards. - Deal with sudden staff shortages through absenteeism and report all absences according to Company Attendance Procedures. - Complete all necessary administration in accordance with Company procedures relating to all staff members. - Maximise revenue and increase average spend per person through upselling, high customer service standards, effective training and motivational techniques.

SUMMARY   The primary responsibility of this role is to structure/align the Front Office Department policies and procedures to deliver exceptional behaviour and create the right environment that will help them to be responsive, respectful, deliver great guest experience and build customer service culture. Under the direction of the Front Office Manager, and in full support and alignment with Direct reports of Duty Managers, Supervisors, is responsible for directly managing a team in order to deliver the highest level of service to all guests, support the Guest experience team in day to day operation and will be responsible to take responsible of managing the department in the absence of the Department Head. Overseeing the Front Desk, Telephone Operators, Bell Desk, Club Lounge operations and CIDs, the Assistant Front Office Manager must ensure that proactive action is taken to ensure the needs of all guests are met and that additional measures are taken to create lasting experiences. Particular attention must be given to the implementation and delivery of the Wyndham brand standards, recognition VIP guests, Wyndham Rewards Members. In the Role of Assistant Front Office Manager, you will be required to work closely with all interacting department exist between sections and to ensure all Front Office operations run in an efficient and effective manner.       KEY RESPONSIBILITES   - Ensure Wyndham brand standards, policies and procedures are adhered too at all times. - Review existing policies and procedures on a regular basis to ensure they facilitate operations. - Implement new policies and procedures as required in order to standardise service delivery and task completion. - Perform on the job training and coaching to ensure all colleagues are capable of delivering the required standards. - Ensure standards and procedure are in place to ensure all Wyndham members, repeat guests and other VIPs receive special attention and recognition - Ensure that all group arrivals/Check in are handled with quick and efficient manner, in a pre-planned manner, ensuring that their rooms are inspected and prepared prior to arrival, by proper coordination with the housekeeping team and proper allocations of rooms. - Drive the enrolment of Wyndham members ensuring enrolments are in line with the required targets as set by Head Office. - Proactively look for ways of providing better service and to exceed guest expectations. When “glitches” occur ownership is taken to implement service recovery and to ensure action is taken to address the issue in question to prevent its reoccurrence. - Reply guests reviews on social media platforms on behalf of Hotel Manager in line with Guest Relations team - Be knowledgeable, and to ensure all direct reports are knowledgeable, on all hotel room types, outlets and facilities and to be aware of all in house functions and events taking place. - Work closely with the Front Office Manager & Revenue/Reservation team to control room availability, room types, accuracy of room count and correct rate grid applied in alignment to hotel’s business strategy. Maximise occupancy, revenue and average rate while maintaining high service standards. - Review rooms allocations and upgrades provided to ensure they meet the specific requirements of the guest and that they are in line with hotel policy. - Drive up selling at the point of check-in to increase overall room’s revenue and increase the REVPAR uplift. - Manage guest and stationary supplies to reduce cost and wastage. - Ensure that good relations are maintained with all internal departments e.g. Housekeeping, Food & Beverage and to meet with them regularly to discuss opportunities and any internal challenges. - Be aware of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out and Paymaster’s are managed. Closely monitor PMs and exceeded limit guests reports on daily basis. - Deal with “book outs” during periods of high occupancy; and guest expectations are managed within Wyndham policies and procedures.   - Ensure all work areas both front and back of house are well maintained, fully stocked with required operational items and safe - Ensure colleagues maintain appropriate standards of conduct, dress, hygiene, uniforms, appearance and posture of departmental employees. - Attend the required meetings in the absence of the Front Office Manager, Organise and drive monthly FO team meetings and outings in additional to the daily briefings. - Promote Inter-hotel sales and in house facilities - Drive the guest experience through service quality and continuous improvement, and comply with Wyndham Quality Audits - Ensure implementation and compliance of the Company’s Fire, Life and Safety requirements, by adhering to Risk assessment procedure of the department.   Finance - Work collaboratively with FOM in preparing the expenses budget, and ensure that there are measures in place to manage each expense line within our budget through efficiency in operation - Ensure vacation, Public Holidays and lieu days are used to the needs of the business - Ensure that the payroll is submitted to HR on the 20th of each month - Ensure upselling report is submitted to HR by the 10th of each month   Management As a Manager you are expected to demonstrate the following behaviours consistently: - Hold self and others accountable for achieving results. Deliver by meeting tough deadlines and use specific performance measures to track progress and improve future performance - Take steps to follow through, ensuring tasks are fully completed; independently check to ensure accuracy and quality - Develop detailed understanding of the market and guests’ need, Challenge the way things are done; identifies areas requiring change and suggests ideas to support the change - Identify opportunities to improve profitability of own area, Implementation and maintenance of brand standards and standard operating procedures - Train and develop the team and provide support when required - Ensure all direct reports have a Personal Development Plan to achieve their goals - Ensure that effective communication flow is maintained at all times - Actively participate in the community involvement projects and initiatives together with the hotel’s management team - Maintaine a business environment based on the Code of Conduct and Company Vision

The Assistant Manager HR & L&D (Learning and Development) plays a vital role in supporting the Human Resources and Training functions within our property. This position requires a blend of HR expertise, training coordination, and organizational skills to ensure the effective development and retention of talent within the hospitality establishment.   Key Responsibilities:   - HR Administration: Assist in various HR administrative tasks including employee onboarding, offboarding, maintaining personnel records, and managing HR databases. - Training Coordination: Develop and implement training programs in alignment with organizational goals and individual career paths. Coordinate training schedules, facilities, and resources necessary for training sessions. - Employee Relations: Address employee queries, concerns, and grievances in a timely and professional manner. Work closely with the HR Manager to ensure compliance with employment laws and regulations. - Learning and Development Initiatives: Identify training needs and gaps within the organization through regular communication with department heads and employees. Develop and update training materials, manuals, and resources to support employee development. - Compliance and Policy Implementation: Ensure adherence to company policies, procedures, and regulatory requirements related to HR and training. Stay updated on relevant labor laws and industry best practices. - Data Analysis and Reporting: Collect, analyze, and report HR metrics and training effectiveness to evaluate the impact of learning initiatives and identify areas for improvement. - Collaboration and Teamwork: Work closely with cross-functional teams including department heads, trainers, and senior management to support organizational objectives and foster a positive work culture. - Professional Development: Stay abreast of trends and developments in HR practices, training methodologies, and hospitality industry standards. Participate in professional development activities to enhance job knowledge and skills.

As the Assistant Manager - Government Relations in the hospitality industry, you will play a crucial role in establishing and maintaining positive relationships between the hospitality organization and various government bodies, agencies, and officials. Your responsibilities will extend to understanding and navigating the regulatory landscape, advocating for the organization's interests, and ensuring compliance with relevant laws and regulations.   Key Responsibilities: - Government Liaison: - - Build and nurture relationships with local, regional, and national government officials, agencies, and regulatory bodies. - Represent the organization in meetings, conferences, and events related to government affairs. - Act as a point of contact between the hospitality business and government entities. - Regulatory Compliance: - Stay abreast of legislative changes, regulations, and policies that may impact the hospitality industry. - Collaborate with internal departments to ensure compliance with all relevant laws and regulations. - Advise management on potential regulatory risks and opportunities. - Policy Advocacy: - Advocate for the organization's interests in discussions with government bodies. - Work closely with industry associations and lobby groups to influence policy decisions that affect the hospitality sector. - Prepare position papers, reports, and presentations to support advocacy efforts. - Permitting and Licensing: - Facilitate the process of obtaining and renewing necessary permits and licenses. - Coordinate with government agencies to streamline and expedite licensing procedures. - Ensure all permits and licenses are up to date and in compliance with regulatory requirements. - Community Engagement: - Collaborate with community leaders and organizations to foster positive relationships. - Participate in community events and initiatives to enhance the organization's image and social responsibility. - Crisis Management: - Work with government agencies during emergencies or crisis situations that may impact the hospitality business. - Ensure compliance with emergency protocols and communicate effectively with relevant authorities. - Reporting and Documentation: - Maintain accurate records of interactions with government officials, agencies, and relevant stakeholders. - Prepare regular reports on government relations activities and their impact on the organization.

Job Summary: As a bartender, you will be responsible for providing excellent customer service while preparing and serving beverages to guests in the food and beverage industry. You will work closely with other team members to ensure that all guests have an enjoyable experience and all drinks are prepared to the highest standard.   Key Responsibilities: - Greet guests and take their drink orders - Prepare and serve alcoholic and non-alcoholic beverages - Ensure that all drinks are made to the correct specification and presented beautifully - Keep the bar area clean and well-stocked at all times - Maintain a good knowledge of all beverages and be able to make recommendations to guests - Handle cash and credit card transactions accurately - Follow all safety and health regulations - Ensure that the bar area is kept clean and presentable at all times - Maintain inventory of supplies and restock as necessary    

Job Summary: As a bartender, you will be responsible for providing excellent customer service while preparing and serving beverages to guests in the food and beverage industry. You will work closely with other team members to ensure that all guests have an enjoyable experience and all drinks are prepared to the highest standard.   Key Responsibilities: - Greet guests and take their drink orders - Prepare and serve alcoholic and non-alcoholic beverages - Ensure that all drinks are made to the correct specification and presented beautifully - Keep the bar area clean and well-stocked at all times - Maintain a good knowledge of all beverages and be able to make recommendations to guests - Handle cash and credit card transactions accurately - Follow all safety and health regulations - Ensure that the bar area is kept clean and presentable at all times - Maintain inventory of supplies and restock as necessary    

KEY RESPONSIBILITES; - Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. - basic knowledge of hotel ordering system - To be fully aware of all menu item, their recipes, method of production and presentation standards. - Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service. - Assume duties of Junior Sous Chef in his/her absence. - Demonstrate initiative at all times. - Lead and support the junior members of the team. - Strong desire to improve on skills and knowledge - Ability to produce own work in accordance with a deadline. - Ability to train and develop junior staff. - Seek own solutions to the minor obstacles that occur from time to time. - To project a pleasant and positive professional image to all contacts at all the times. - Daily data collection and reporting of issues as they arise. - Review the daily production sheets with Junior Sous chef or Sous Chef when the first is not present. - Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service - Actively participates in training of culinary skill to junior talent and apprentices - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met - Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. - Ensures that station opening and closing procedures are carried out to standard. - Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses - Operate all kitchen equipment and conduct them with safety in mind at all the times. - Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. - Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion. - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. - Adhere to all environment policies and programs as required. - Other reasonable duties as required. - Make sure to log all information in the kitchen log book. - Briefing with culinary team on new happenings and follow up. - Monitor delivery and delegate to arrange accordingly. - Cleaning schedule to follow. - Always assist in line check. - Run the section with great confident - Sense of urgency - Efficient distribution of task to below level. - Ensure full liaison with other members of the section and the kitchen team. - Strong communication with the Sous Chef and Junior Sous Chef of the section - Key relationship with the Chef de Cuisine, Sous Chef and Junior Sous Chef. - Stock rotation, FIFO with proper date labelling as per local municipality regulations. - Vegetables, dried goods and other food related items to be stored properly - Be aware, embrace and implement HACCP rule and regulation - Ideally PIC Level trained

Job Overview:   As a Chief Engineer, you will be responsible for overseeing the engineering and maintenance operations of the hotel. This position requires a highly skilled and experienced engineer who can manage and coordinate the maintenance, repair, and improvement of the physical infrastructure, equipment, and systems in the hotel. The Chief Engineer plays a crucial role in ensuring the safety, functionality, and comfort of the property.   Key Responsibilities:   1. **Leadership and Management:**    - Provide leadership and guidance to the engineering teams.    - Oversee the hiring, training, and performance management of engineering staff.    - Develop and implement maintenance and engineering policies and procedures.   2. **Maintenance and Repairs:**    - Supervise and coordinate maintenance, repairs, and renovations in the hotel.    - Ensure that routine maintenance schedules are adhered to and that equipment and systems are in optimal working condition.    - Respond promptly to emergency maintenance issues, ensuring minimal downtime and guest inconvenience.   3. **Budget Management:**    - Assist in the development of the annual budget for maintenance and engineering operations.    - Monitor expenses and manage resources efficiently, ensuring adherence to the budget.   4. **Compliance and Safety:**    - Ensure that hotel comply with local building codes and safety regulations.    - Implement and maintain safety programs to protect employees, guests, and assets.   5. **Vendor and Supplier Management:**    - Collaborate with vendors and suppliers to procure materials, equipment, and services at competitive prices.    - Evaluate vendor performance and negotiate contracts.   6. **Project Management:**    - Manage and oversee capital improvement projects and renovations.    - Develop project timelines and budgets, and ensure projects are completed on time and within budget.   7. **Energy Efficiency:**    - Implement energy-saving initiatives to reduce utility costs and environmental impact.    - Monitor and report on energy consumption and recommend improvements.   8. **Documentation and Reporting:**    - Maintain accurate records of maintenance activities, repairs, and equipment inventory.    - Provide regular reports to the Director of Engineering or General Manager.   9. **Guest Satisfaction:**    - Strive to meet and exceed guest expectations by maintaining a well-maintained, safe, and comfortable environment.    

The Chief Steward is a key leadership role responsible for overseeing the cleanliness, organization, and efficiency of the stewarding department within a hotel or restaurant. This position involves managing a team of stewards to ensure the cleanliness of all kitchen and dining areas, proper sanitation of equipment and utensils, and efficient handling of dishwashing and waste management processes. The Chief Steward plays a crucial role in maintaining high standards of hygiene and sanitation throughout the establishment.   Key Responsibilities:   - Supervise and coordinate the activities of the stewarding team, including dishwashers, pot washers, and cleaning staff, to ensure the cleanliness and hygiene of all kitchen and dining areas. - Develop and implement cleaning schedules, procedures, and standards to maintain cleanliness and sanitation in accordance with health and safety regulations. - Train and mentor stewarding staff on proper cleaning techniques, equipment operation, and safety procedures, ensuring compliance with established protocols. - Monitor inventory levels of cleaning supplies, chemicals, and equipment, and place orders as needed to ensure sufficient stock levels. - Inspect kitchen and dining areas regularly to identify areas for improvement and ensure adherence to cleanliness standards. - Coordinate with kitchen and dining room staff to ensure the timely delivery and removal of dishes, utensils, and equipment during meal periods. - Oversee the operation of dishwashing machines and equipment, ensuring proper maintenance, cleaning, and sanitization procedures are followed. - Manage waste disposal and recycling processes, including sorting, compacting, and removal of waste materials in compliance with environmental regulations. - Maintain a clean and organized stewarding department, including storage areas, equipment rooms, and employee facilities. - Handle guest inquiries and complaints related to cleanliness and sanitation promptly and professionally, striving to exceed guest expectations. - Collaborate with other departments, such as food and beverage and housekeeping, to ensure seamless operations and guest satisfaction. - Uphold a positive attitude and professional demeanor, fostering a collaborative and supportive work environment among stewarding staff.

WORK PERFORMED                - Staff Supervision   - Prepares staff roster and organizes shifts to ensure appropriate staffing at all times - Maintains work attendance records for payroll purposes - Recommends hiring and dismissing of stewarding staff, implements Disciplinary procedures in conjunction with Executive Chef & HR. - Imparts training through on-the-job observation and correction - Inspects staff to ensure staff is in proper uniform, clean and well groomed. - Liaises closely with all related department heads in order to guarantee Smooth running of the operation and to guarantee minimum par Stock levels of china/glass/cutlery at all times.     - Cleanliness and Hygiene Standards   - Learns the local health authorities’ sanitation and hygiene requirements - Ensures that local and hotel’s standards of cleanliness, hygiene and Sanitation are maintained. - Ensures refuse is placed in proper containers and is disposed of promptly and hygienically.   - Material Control   - Determines that adequate operating supplies are available and in good Condition - Initiates requisitions for operating and cleaning supplies - Controls breakage of operating supplies and controls usage of cleaning materials - Liaises closely with the Executive Chef regarding requirements of operational supplies - Conducts weekly kitchen inspections   - Administration   - Compiles the log book recording breakage, cleaning material usage and other appropriate details - Initiates repairs and maintenance work orders. - Contains costs of operating the department within the established budgets and places Po’s in liaison with Exec. Chef - Learns the hotel’s fire and safety precautions and how to operate the firefighting equipment. - Attends meetings as and when directed. - Learns the personnel administration requirements - Takes inventories as stipulated at least on quarterly basis. - Follows all internal F&B policy & procedures standards     RESPONSIBILITY AND AUTHORITY - Staff   Responsible for the direction, training and control of stewarding personnel, and close working relationship with the kitchen and other F&B departments.   - Cleanliness   To ensure a high degree of hygiene and cleanliness as required by the hotel and local Regulations.   - Material Control                 Responsible for adequate operational and cleaning supplies, for controlling use and breakage, and for ensuring proper use and maintenance of equipment.   - Administration   Responsible for operating within stipulated costs, for recording data as directed and for Conforming to the hotel’s rules and regulations.   Manager Responsibilities   Human Resources - Responsible for HR leadership of direct reports and their teams (recruitment and selection, performance management (Appraisal/PDP), Staff development and motivation, counselling / disciplinary issues. - Maintain and enhance the open door policy to all Staff providing advice and guidance when needed in regards to their issues or concerns and/or grievances - Ensure that the administration of the 3-month/6-month review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties - Talent Reviews are alive and active and the target audience know why they are so important - Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers positively encouraged - Control the LTO in the operational departments in conjunction with the CDHR to ensure that any areas of concern and monitored and rectified. - Manage the Associate Engagement Survey process for the operational departments ensure that the follow up meetings are done and the staff have timely feedback. - Conduct interviews for all senior chef positions - Review manning and re-recruitment of all positions - Ensure one CSR event takes place every quarter - Ensure that you dine in the restaurant at least three times a week and provide CDHR feedback   Communication - To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication. - Conducted weekly documented 121’s with all direct reports - Share all relevant information with Hotel Manager in weekly 121’s - Participate in Monthly HOD Meeting/ Quarterly all Hotel Meeting/ P&L meeting -   Finance - Prepare the expenses budget - Ensure vacation, Public Holidays and lieu days are used to the needs of the business - Ensure that the payroll is submitted to HR on the agreed date   Management - Train and develop the team and provide support when required - Ensure all direct reports have a Personal Development Plan to achieve their goals - Ensure that effective communication flow is maintained at all times - Actively participate in the community involvement projects and initiatives together with the hotel’s management team - Maintaining a business environment based on the Code of Conduct and Company Vision

Job Summary: The Cluster Reservations Agent is responsible for handling reservations, inquiries, cancellations, reconversion and booking extensions in an attentive, courteous and efficient manner. Their responsibility also includes quoting available rates, upselling and cross-selling to maximize room revenue according to our Brand Standards. They are to work with the Sales Department in obtaining and effectively maintaining business.   Responsibilities: - Answer all incoming calls promptly, in an attentive, courteous, efficient manner and maintaining excellent call audit scores. - Answer guest inquiries about hotel services, facilities and hours of operation. - Enter reservations into the computer according to standard operating procedures. - Book room reservations while focusing on maximizing room revenue and average rate using standard rate quoting scenario at all times. Up sell rooms and cross –sell other amenities and facilities when possible. - Reconversion of cancelled reservations. - Communicate and work closely with the Sales Department and Front Office. - Maintain accurate files and reports. - Handle all special reservations, to include V.I.P. reservations, packages and discounts. - Ensure that all e-mail correspondence is answered in a professional manner within the response time frame. - Post no-show revenue daily, if required at property. - Communicate rates and availability to wholesalers. - Ensure proper Billing Instructions are updated on each booking to avoid any rebate or refunds. - Ensure all guest requirements are properly noted on the booking and communicated with the departments involved - Complete tasks on the daily reservations checklist - Be fully aware of the Hotel’s promotions and offers - Assist with processing travel agent commissions as requested.

Responsibilities: - Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present. - Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service. - Actively participate in training of culinary skills to junior talents. - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. - Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops - Ensure that station opening and closing procedures are carried out according to the standards. - Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses. - Ensure FIFO is practiced. - Operate all kitchen equipment and conduct them with safety in mind at all times - Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines. - Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion. - Compliance with all safety regulations of assigned tasks - Ensure a clean and safe working environment with active participation in the hotel health and safety program. - Adhere to all environment policies and programs as required. - Make sure to log all information in the kitchen log book. - Briefing with talents on new happenings and follow up. - Cleaning schedule to follow. - Always do the line check. - Ensure full liaison with other members of the section and the kitchen team. - Strong communication with Chefs de Partie of the section. - Key relationship with all chefs and colleagues. - Daily data collection and reporting of issues as they arise. - Vegetables, dried goods and other food related items to be stored properly. - Understand and apply the principles of HACCP program.

The Content Marketing Executive will contribute to the development and implementation of content marketing strategies across various online channels, with a focus on social media management, content creation & online reputation management. Their responsibilities will include assisting with content management across different platforms, including blogs, SEO, social media, websites, and newsletters. The role is designed to enhance the company's organic search results, boost brand awareness, and aid in increasing revenue.   - Social Media Management: - Schedule daily posts on various platforms (Instagram, Facebook, LinkedIn, YouTube). - Develop engaging content and monitor industry trends. - Collaborate on content creation and ensure visual and written alignment. - Generate monthly content calendar and handle community management. - Analyze competitor activity and trends for brand alignment. - Provide urgent copywriting support and track call-to-actions with UTM. - Online Reputation Management: - Manage inquiry responses and monitor online reviews. - Identify and escalate negative reviews for resolution. - Craft professional responses and encourage positive reviews. - Collaborate to address customer issues and improve ratings. - Mitigate fake profiles and provide regular progress reports. - Content Marketing & Management: - Develop content plans for increased traffic and engagement. - Plan digital content across relevant platforms. - Liaise with stakeholders and production teams. - Audit and commission third-party content as needed. - Schedule and publish high-quality content, supporting website optimization and SEO practices. - Email Marketing Support: - Assist in newsletter editorial planning and content selection. - Analyze insights from newsletter campaigns. - Reports & Analysis: - Analyze key metrics and ROI against objectives. - Monitor social media trends and campaign effectiveness. - Utilize Talkwalker insights for positive brand perceptions. - Deliver timely monthly social reports on growth, engagement, and opportunities.

- Ensure that station opening and closing procedures are carried out to the standard. - Be fully aware of all menu items, their recipes, methods of production and presentation standards. - Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met. - Knowledgeable and experienced in pizza and dough making process. - Understand and support breakfast/buffet operations and set up. - Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food to reduce food cost expenses. - Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. - Always operate all kitchen equipment with safety in mind. - Report all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely manner. - Run the section with great confidence and with great sense of urgency. - Be aware and apply the principles of HACCP program. - Perform duties of Chef de Partie in his/her absence. - Closely work with Sous Chef and Chef de Party. - Positive attitude during work with team players.

Job Summary:   The Doorman is responsible for creating a welcoming and safe environment for guests and visitors entering the hotel. They are the first point of contact for guests and are responsible for greeting them with warmth and hospitality. The Doorman also ensures that the hotel entrance and surrounding areas are kept clean and secure.   Key Responsibilities: - Ensure brand standards, policies and procedures are adhered to at all times. - Be familiar with all hotel facilities, hours of operation and current promotions. - Assist the guests with their luggage, when arriving or departing from the hotel. - Assist the guests with loading/offloading form the vehicle. - Be knowledgeable of all traffic regulations and abide by them at all times. - Maintain an alert position in the entrance and welcome guests to the hotel. - Make sure to arrange traffic flow at the entrance of the hotel. - Be familiar with local area services, offices, attractions, restaurants, etc. - Able to provide directions to various destinations within the city. - Manage the valet drivers and make sure that they are properly groomed, well presented and adhering to The First Collection standards. - Be fully aware of all safety and emergency procedures and report any incidents immediately. - Review Front Office logs, Trace File and transport requirements for Guest Shuttle services and Limousine company.

SUMMARY The primary responsibility of this role is to align the Front Office Department policies and procedures to deliver “Count on Me“ service behaviour and create the right environment in which our colleagues can experience that will help them to be Responsive, Respectful, Deliver a Great Guest Experience & Build a Customer Service culture. As Duty Manager, with full support/synergy and alignment with Direct reports of Guest Service Associates, & Supervisors you will be responsible for managing the reception team and perform Duty manager shifts as required based on business demand. Overseeing the daily operation through set processes, ensure that proactive action is taken to ensure the needs of all guests are met and that additional measures are taken to create lasting experiences. Drive high standards and quality and employee engagement activities with the help of all front line team members. The scope includes maximizing revenue through upselling program impacting profitability, managing costs and productivity. In the Role of Duty Manager, you will be responsible to work closely with peer team members and supervise all direct reports and build synergies. KEY RESPONSIBILITES - Monitor Reception Colleagues to ensure maximum guest satisfaction engaging with guest and prompt cordial attention from arrival through departure - Work closely with all team members to ensure Wyndham members consistently receive all benefits, repeat guests and other VIP’s receive special recognition and service and enrolment targets are met - Attention to detail on special requests by having updated database on guest profile either captured through glitches, preferences - Handle guest complaints and refer them as necessary to management, follows up on corrective/preventive action. Follow up on DM log complaints and Medallia negative comments, investigation and resolving - Entertain guest within hotel premises for food and drinks with approval from FOM where required in case of guest complains, to gain loyalty - Compile, analyse existing procedures and perform process renovation to have benefit operation, through project management - Review arrival lists for all arrivals and VIPs to check/perform room allocations, amenities, and special requests - Appraise appearance, discipline and efficiency of all staff under direct supervision and initiate immediate remedial action if necessary - Organize and conduct regular meeting for all Reception team to facilitate communications and smooth operations - Prepare efficient work schedule for Reception Team, arranging holidays and vacation by coordinating with AFOM, taking into consideration projected occupancy and forecasts and any large group movements, especially those with early or late arrivals or departures - Ensuring implementation and compliance of the Company’s Fire, Life and Safety requirements - Conducting market and competitor analysis to be ahead of competition in terms of service delivery - P&L analysis including productivity and cost management and Perform Duty Management Shifts as per business requirement - Assist in planning for future staffing needs, and assists in recruiting in line with company guidelines, prepares and administers detailed induction program for new staff - Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation - Ensures training needs analysis of Reception Team is carried out and training programmes are designed and implemented to meet needs by working together with the Assistant Front Office Manager Provide input for probation and formal performance appraisal discussions in line with company guidelines, coaches, counsels and disciplines staff, providing constructive feedback to enhance performance and regularly communicates with staff and maintains good relations Finance - Work collaboratively with Assistant Front Office Manager in preparing the expenses budget, and ensure that there are measures in place to manage each expense line within our budget through efficiency in operation - Ensure vacation, Public Holidays and lieu days are used to the needs of the business - Ensure that the payroll is submitted to HR on the agreed date Management As a Manager you are expected to demonstrate the following behaviours consistently: - Hold self and others accountable for achieving results. Deliver by meeting tough deadlines and use specific performance measures to track progress and improve future performance - Take steps to follow through, ensuring tasks are fully completed; independently check to ensure accuracy and quality - Develop detailed understanding of the market and guests’ need, challenge the way things are done; identify areas requiring change and suggest ideas to support the change - Identify opportunities to improve profitability of own area, implementation and maintenance of brand standards and standard operating procedures - Train and develop the team and provide support when required - Ensure all direct reports have Personal Development Plan to achieve their goals - Ensure that effective communication flow is maintained at all times - Actively participate in the community involvement projects and initiatives together with the hotel’s management team - Maintaining a business environment based on the Code of Conduct and Company Vision - Participate in WYNcom

Job Summary: We are seeking a qualified electrician to join our hotel's maintenance team. The electrician will be responsible for maintaining, installing, and repairing electrical systems, equipment, and fixtures throughout the property. The ideal candidate will have experience working in a similar environment and will possess a thorough understanding of electrical theory and techniques.   Key Responsibilities: - Install, maintain, and repair electrical systems and equipment throughout the hotel, including lighting, electrical panels, wiring, and generators. - Conduct regular inspections of electrical systems to ensure they are in compliance with all relevant codes and regulations. - Respond to guest requests for electrical repairs or assistance and resolve issues promptly. - Work closely with other members of the maintenance team to troubleshoot and resolve complex electrical problems. - Maintain accurate records of all electrical work performed, including parts used, labor time, and job details. - Participate in training and professional development activities to stay up-to-date with the latest electrical techniques and technologies.