Responsibilities:
- Receive, classify, store, take care of, distribute, request and take inventory of food & beverage, materials, supplies and equipment.
- Assist in the maintenance of perpetual inventories.
- Prepare requisitions for stock replacement.
- Develop methods and procedures for handling, storing and rotating stock.
- Prepare lists of surplus or obsolete materials.
- Take necessary precautions to protect stock from deterioration or spoilage.
- Supervise the loading, unloading and dispatching of delivery trucks.
- Load and unload at the point of pick-up, delivery or distribution when necessary.
- Pack, unpack, count, weigh and measure materials, supplies and equipment upon receipt.
- Check materials received against invoices and notes breakage and discrepancies in quantity or quality.
- Enter and process supplier invoices to the Purchasing system.
- Pick supplies from shelves to fill requisitions, lifting and carrying supplies when necessary.
- Operate hand trucks, carts and lifting equipment.
- Keep storage facilities, loading docks, materials and supplies in a neat and orderly fashion.
- Assist in the preparation of data for departmental reports, inventory or studies.
- Keep daily records, file and prepare reports.
- Expedite any outstanding purchase orders.
- Recommend modifications of stock levels on the basis of previous consumption and present orders.
- Make recommendations and suggestions on problems relating to space, delivery, issue and stock control.
- Participate in departmental meeting.
- Assist other staff members in all areas concerning purchasing, receiving, distribution and shipping.
- Determine the best method of storage to meet HACCP guidelines.
- To perform any other duties that may be assigned from time to time by management.
- Manage all accounting operations including Billing, A/R, A/P, GL and Counsel, Cost Accounting, Inventory Accounting and Revenue Recognition.
- Coordinate and direct the preparation of the budget and financial forecasts and report variances.
- Prepare and publish timely monthly financial statements.
- Coordinate the preparation of regulatory reporting.
- Research technical accounting issues for compliance.
- Support month-end and year-end close process.
- Ensure quality control over financial transactions and financial reporting.
- Manage and comply with local, state, and federal government reporting requirements and tax filings.
- Develop and document business processes and accounting policies to maintain and strengthen internal controls.
- Additional controller duties as necessary.
As a Purchasing Executive you are responsible for executing, completing and ordering all daily allocated and authorized purchase requests and order in line with hotel and storerooms needs, whereby your role will include key responsibilities such as:
- Complete all administrative procedures concerning allocated requests and orders
- Select best price quotations, ensure best quality for all received orders upon order allocation confirmation
- Query and clarify any concerns regarding received purchase requests data, concerning description, units, quantities and specifications directly with the initiating department
- Coordinate with buyers on all matters concerning allocated requests, best practices to process (quotes) and complete (delivery) within logical time period
- Check and ensure that all approved and authorized purchase orders are timely forwarded (faxed or delivered) to the concerned vendors
- Review and update all personally entered (locked) price quotations, supplier’s data and date validity
- Interact with vendors for new products available in the market to serve as possible alternatives for used products, inform concerned and request samples for onward testing purposes and provide proof that product is of same quality, but better price
The Housekeeping Supervisor is responsible for the operational efficiency of all housekeeping areas and the service delivery of those areas within budgeted guidelines.
KEY RESPONSIBILITES
- Supervise the implementation of housekeeping standards and procedures in relation to:
- Bedroom service
- Bathroom service
- Valet service
- Cleaning service
- Linen maintenance
Recommended changes to these standards and training needs on an ongoing basis.
- Maintain a current and thorough knowledge of all housekeeping systems.
- Assign tasks/rooms to the Housekeeping staff and show presence on the ‘floors’.
- Ensure maintenance of the equipment used by the employees and ensure that it is cleaned and stored correctly.
- Ensure that all vacuuming, polishing, carpet care, general cleaning is done in a professional manner and according to established schedules.
- Open and close the shift and ensure effective shift hand over.
- Prioritise arrival rooms.
- Liaise with Front Office for guest and hotel requirements.
- Ensure guest valet is processed and delivered in a timely manner.
- Co-ordinate special projects (e.g. site rooms, vermin control, window and carpet cleaning, room inventories)
- Manage all special requests made by guests
- Ensure consistency within the department
- Manage lost property for the hotel
SUMMARY
The primary responsibility of this role is to align to the Front Office Department policies and procedures to deliver “you can Count on Me“service behaviour and create the right environment which our colleagues can experience that will help them to be Responsive, Respectful, Deliver Great Guest Experience & build Customer Service culture.
Joining a dynamic, vibrant and customer focused team you will display a positive ‘can do’ attitude and be responsible for delivering an exceptional customer service experience to all our guests.
As a TRYPster, You will make guests feel amazing, create warmth & strike up conversation.
KEY RESPONSIBILITES
- Responsible for managing the assignment of rooms and supports the front office by serving as the liaison between Sales, Housekeeping and the Front office
- Assign, monitor & manage VIP arrivals/ bookings/ arrange amenities
- Manage room inventory days out in advance and relay any overbookings or upcoming issues to the appropriate leadership
- Responsible for blocking all group and F.I.T guest reservations in the rooms PMS System
- Manages available rooms inventory in the rooms PMS system, including special requests, long stay guests, VIP’s
- Handle VIP assignments, pending room communication, execute room moves, facilitate guest room amenity deliveries; all while also acting as a front desk agent to cover agents' breaks and answer internal and external calls throughout their shift
- Provide quality guest services that include registering and assigning rooms to guests, issuing room keys, transmitting and receiving messages, keeping records of occupied rooms and guests' accounts, making and confirming room reservations, and presenting statements to and collecting payment from departing guests.
- Continually check the accuracy of room count & room availability
- Ensure all rooms and suites assigned according to guest preference
- Completion of all Opera reports that are focused on blocking certain room types for guests
- Assist to attend the Group Resume meeting and handle all group arrivals
- To have a full working knowledge of the Wyndham Rewards and its benefits by taking every opportunity to enrol new members
- Maintain comprehensive knowledge of standard reservation procedures
- Communicate to Assistant Front Office Manager and Duty Manager all information likely to be of interest to hotel Management such as the expected arrival and departure of VIPs and all other pertinent information
- Be aware of the hotel availability and of every opportunity to maximize room revenue
- Gain understanding of the departmental goals and financial targets and support management team in achieving these targets
- Ensure all emails are replied to in a professional and timely manner
- To work closely with Service team for any Guest Relation request and arrangement
- Maintain file system and assist with data entry
- Maintain inventory of office supplies & ensure any requests are made according to pre-set budget
- Maintain security of information relating to guests and colleagues in the hotel
- Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene, Security and Fire Life Safety as well as emergency and evacuation procedures.
- Communicate closely and regularly with Housekeeping Room Controllers in terms of room assignments
- Assume overall responsibility for maintaining standards to ensure furnishings, facilities and equipment are clean, in good repair and well maintained
- Perform other clerical tasks as needed
- Be familiar with all S.O.P.s and Job Aids relating to the Front Office Operations
- Develop and maintain positive productive working relationships with other associates and departments
- Support Front Desk staff by participating in training efforts, assisting at the Front Desk during peak arrival periods and break times, and answering telephones
- Prepare group/VIP key packets and arrivals
- Place rooms in OOO & OOR status and communicate with Housekeeping and Engineering
- Work closely with Revenue Management to help control the overbooking process
- Co-ordinate with Sales for any group bookings
- Ensure all special rates and comp forms are filed
- Daily answer all social media platform guest feedback
- Produce monthly Reports for the FO team & Management
- Other functions not listed deemed necessary by the Assistant Front Desk Manager and Director of Rooms
- Recycles whenever and where-ever possible and enforces cost saving measures
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.
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.
- To report for duty punctually wearing the correct uniform and name badges at all times.
- Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
- Take orders from his/her Chef de Partie and carry them out in the correct manner.
- Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
- Maintain good employee relations and motivate colleagues.
- Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
- Be responsible for completing the daily checklist regarding mise-en-place and food storage.
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
- Check the main information board to figure out re-change of any Banquets or other information regarding the organization.
- Keep the section clean and tidy.
- Pass all information to next shift.
- Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
- Assist the Chef de cuisine in composing new recipes and menu ideas.
- Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
- To report for duty punctually wearing the correct uniform and name badges at all times.
- Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
- Take orders from his/her Chef de Partie and carry them out in the correct manner.
- Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
- Maintain good employee relations and motivate colleagues.
- Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
- Be responsible for completing the daily checklist regarding mise-en-place and food storage.
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
- Check the main information board to figure out re-change of any Banquets or other information regarding the organization.
- Keep the section clean and tidy.
- Pass all information to next shift.
- Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
- Assist the Chef de cuisine in composing new recipes and menu ideas.
- Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
Job Summary:
The Front Office Coordinator is responsible for overall front desk activities including management of the reception area and meeting areas, customer service, phones, mail, and office supplies. This position trains, supervises, and schedules administrative volunteers, coordinates front office coverage, and assists on projects and any additional administrative support necessary for the organization.
Key Responsibilities:
- Provide exceptional customer service in person and over the phone to guests, adhering to front door/guest and Security procedures.
- Oversee the guest service area to ensure efficient telephone and mail communications, maintaining a professional image both internally and externally.
- Manage office supplies by organizing, maintaining, and communicating needs on a weekly basis.
- Coordinate the maintenance and alteration of office areas and equipment to ensure a functional and professional environment.
- Schedule and coordinate team duty rosters for the front office team.
- Organize and schedule front office meetings and briefings to keep the team informed and aligned.
- Handle guest inquiries, complaints, and requests professionally and promptly, ensuring customer satisfaction and escalating issues when necessary.
- Provide administrative support by assisting with general tasks such as data entry, filing, and photocopying.
- Manage correspondence by sorting and distributing incoming mail and packages, as well as preparing outgoing mails.
- Respond to guest reviews and update comments in guest profiles to maintain a positive online reputation.
- Keep detailed records of guest interactions and requests to improve service and meet guest expectations.
- Manage guest reservations and booking systems efficiently.
- Maintain guest databases and records accurately.
- Diplomatically and efficiently address guest complaints and issues, finding appropriate solutions to ensure guest satisfaction.
- Escalate complex issues to higher management when necessary for resolution.
- Collaborate effectively with other departments, such as housekeeping, maintenance, and security, to fulfil guest requests and ensure a seamless guest experience.
- Ensure all the month-end reports are updated correctly before the deadline.
- Maintain records of guest interactions and requests.
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 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.
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.
Job Summary:
The Telephone Operator is responsible for providing exceptional customer service to hotel guests, especially when it comes to calls inquiries. They are operates the telephone switchboard station and process guest requests for wake-up calls and other requests related to placing or receiving telephone calls.
Key Responsibilities:
- Ensure brand standards, policies and procedures are adhered to at all times.
- Maintain complete knowledge of all hotel features/services, hours of operations, all hotel restaurant food concepts, menu price range, dress code and ambiance, all hotel room types, numbers/names, layout appointments, amenities and locations, all hotel room rates, special packages and promotions, daily house count and expected arrivals/departures scheduled daily group activities, names and locations of meeting/banquet rooms, room availability status for any given day.
- Maintain cleanliness throughout the areas.
- Organize and implement all special needs, personal preferences and amenity distribution in accordance to the department’s standards and procedures.
- Answer and direct all external incoming telephone calls following the standard telephone etiquettes.
- Takes In Room Dining orders from the guests over the telephone. Enters order into MICROS system.
- Communicates special instructions to the kitchen and expediters.
- Handles guests’ complaints and takes action to resolve problems.
- Accepts and relays guests messages, either manually, written or through voice mail system.
- Maintain and update Opera telephone Directory.
- Prepare any admin related tasks delegated by the line manager.
- Takes request for wake up calls and follows through to ensure guests receive their wake up call at the requested time.
- Greets guests with a cheerful and pleasant voice during the conversation.
- Responds to emergency situations calmly, effectively, according to hotel guidelines.
- Actively participate in sending and distributing all incoming and outgoing faxes and messages.
- Understand and know all SOPs for fire evacuation, your role and what is required in Emergency situation.
- Successful completion of the training / certification process.
- Develop and maintain positive and productive working relationships with other employees and departments. Support all co-workers and treat them with dignity and respect.
- Follow, comply and ensure that all guests are checked-in and out from the DTCM e-service portal and CID systems.
- Follow, comply and ensure that all service requests and incidents either requested by a guest and/or associates are logged into FCS/e-connect software in a timely manner.
- Perform any other works as and when assigned by the supervisor and/or management.
We are seeking a and dynamic Learning and Development professional to join our team as the Training & Quality Manager for our Hospitality division In this leadership position you will spearhead the optimization of service excellence through the strategic development and execution of robust training initiatives and meticulous quality assurance protocols across all our hospitality units. The successful candidate will have the exciting opportunity to collaborate closely with our management team to foster a vibrant workplace culture, bolster guest loyalty, and optimize operational efficiency across all facets of our organization while leading a motivated team of training professionals.
Key Responsibilities:
Training & Quality Operations:
- Facilitate monthly L&D meetings with the Executive Committee and Heads of Departments to assess the training needs.
- Develop and implement comprehensive training programs tailored to all team players, including front-line staff, supervisors, and managers.
- Work closely with management to identify training gaps and create materials that align with organizational objectives and industry benchmarks.
- Conduct engaging training sessions, workshops, and seminars, utilizing both in-person and virtual formats, to equip attendees with essential skills and knowledge.
- Oversee and optimize the utilization of the Lobster Ink Platform, ensuring maximum effectiveness of training resources.
- Generate insightful reports on Training & Quality Initiatives, offering valuable insights into business performance.
- Actively participate in action planning based on guest feedback and mystery guest audits to continuously enhance service quality.
- Support the Management team in the development of Standard Operating Procedures to streamline operations and uphold service standards.
- Ensure adequate number of departmental trainers in each operation to meet organizational training needs.
- Head monthly meetings with departmental trainers to enhance their skills and ensure alignment of training plans with current priorities.
- Set and uphold stringent quality standards for all facets of service delivery.
- Conduct routine audits and inspections to evaluate adherence to quality standards and pinpoint opportunities for enhancement.
- Create and execute corrective action plans as necessary to rectify deficiencies and foster ongoing improvements.
Team Development & Engagement:
- Provide coaching, mentoring, and feedback to managers to support their professional development and improve performance.
- Foster a culture of continuous learning and excellence within the organization by promoting employee engagement and empowerment.
- Develop and implement strategies to enhance employee engagement within the hotels.
- Collaborate with management to launch DEIB (Diversity, Equity, Inclusion, and Belonging) initiatives.
Performance Measurement:
- Lead performance measurement cycle along with HODs and HR Business Partners to ensure all team players are having regular performance evaluations across the business.
- Implement performance metrics and key performance indicators (KPIs) to measure the effectiveness of training programs and quality assurance initiatives.
- Analyse data and generate reports to track performance trends, identify areas of strength and weakness, and make recommendations for improvement.
Compliance:
- Stay up to date with industry regulations, best practices, and emerging trends related to training and quality management in the hospitality sector.
- Ensure compliance with all relevant health, safety, and sanitation standards, as well as company policies and procedures.
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.
The Head Chef is a key leadership role responsible for overseeing the culinary operations of our establishment. Working closely with the Executive Chef, the Head Chef plays a vital role in menu planning, food preparation, kitchen management, and staff supervision. This position requires exceptional culinary skills, creativity, leadership abilities, and a passion for delivering high-quality cuisine.
Key Responsibilities:
- Collaborate with the Executive Chef to develop innovative menus that reflect culinary trends, seasonal ingredients, and guest preferences.
- Lead and manage the kitchen team, including hiring, training, scheduling, and performance management, in accordance with company policies and procedures.
- Ensure the highest standards of food quality, taste, presentation, and consistency are maintained across all menu items.
- Oversee food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and food safety standards.
- Monitor inventory levels, order supplies, and manage food costs to meet budgetary goals while minimizing waste.
- Develop and implement standard operating procedures (SOPs) for kitchen operations, including food handling, sanitation, and safety protocols.
- Maintain a clean, organized, and efficient kitchen environment, including equipment maintenance and sanitation.
- Stay abreast of industry trends, new ingredients, and cooking techniques, and incorporate them into menu development and kitchen practices.
- Collaborate with other departments, such as F&B and procurement, to ensure seamless operations and guest satisfaction.
- Conduct regular kitchen inspections to ensure compliance with health, safety, and sanitation regulations.
- Lead by example, fostering a positive and collaborative work environment that encourages creativity, teamwork, and professional growth.
- Handle guest feedback and complaints related to food quality or service promptly and professionally, striving to exceed guest expectations.
Position Overview:
The Front Office Associate plays a pivotal role in ensuring exceptional guest experiences at our hotel. They are responsible for providing friendly and efficient service to guests during their check-in, stay, and check-out processes. This position requires a strong customer service orientation, excellent communication skills, and the ability to handle various tasks simultaneously while maintaining professionalism and attention to detail.
Key Responsibilities:
- Greet guests upon arrival and assist with the check-in process, ensuring accuracy of reservation details and payment information.
- Handle guest inquiries, requests, and complaints promptly and courteously, striving to exceed guest expectations.
- Provide information about hotel facilities, services, and local attractions to guests.
- Process guest check-outs efficiently, settling guest accounts accurately and efficiently.
- Handle cash and credit card transactions accurately, following hotel policies and procedures.
- Maintain a tidy and organized front desk area, including lobby and guest service areas.
- Assist with reservations, including taking bookings over the phone, email, or in person.
- Collaborate with other hotel departments to ensure seamless guest experiences.
- Maintain knowledge of hotel policies, procedures, and emergency protocols.
- Uphold high standards of cleanliness, hygiene, and professionalism at all times.
- Participate in training programs and ongoing development opportunities to enhance job skills and knowledge.
As a Lifeguard in the hospitality industry, your primary responsibility is to ensure the safety of guests using the pool and water facilities. You will be responsible for preventing accidents, responding to emergencies, and promoting a secure and enjoyable aquatic environment.
Key Responsibilities:
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Surveillance and Prevention:
- Maintain constant surveillance of the pool and surrounding areas.
- Enforce safety rules and regulations to prevent accidents and ensure a secure environment.
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Emergency Response:
- Respond immediately to any emergencies or accidents in and around the pool.
- Administer first aid, CPR, or other life-saving measures as necessary.
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Guest Assistance:
- Assist guests in entering and exiting the pool safely.
- Provide information about pool facilities, rules, and regulations.
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Rules Enforcement:
- Enforce pool rules and guidelines to ensure the well-being of all guests.
- Address and correct unsafe behaviors and practices.
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Equipment Maintenance:
- Inspect and maintain rescue equipment, including life vests, flotation devices, and first aid supplies.
- Report any malfunctioning equipment to the appropriate personnel.
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Communication:
- Communicate effectively with other lifeguards and staff members.
- Coordinate with pool attendants, managers, and other relevant personnel.
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Training and Drills:
- Participate in regular training sessions and emergency drills.
- Stay current on lifeguarding techniques, first aid, and CPR certifications.
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Crowd Control:
- Monitor and control the number of guests in and around the pool area.
- Implement and enforce capacity limits.
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Cleaning and Maintenance:
- Assist in maintaining cleanliness and orderliness of the pool area.
- Remove debris, organize pool furniture, and report any maintenance issues.
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Record Keeping:
- Maintain accurate records of pool attendance, incidents, and emergency responses.
- Prepare incident reports and submit them to the appropriate personnel.
As a Pool Attendant, your primary responsibility is to ensure the safe and enjoyable use of the pool facilities for guests. You will be responsible for maintaining cleanliness, enforcing pool rules, and providing excellent customer service to enhance the overall guest experience.
Key Responsibilities:
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Guest Services:
- Greet guests as they enter the pool area and provide a warm and welcoming atmosphere.
- Assist guests with inquiries, such as pool hours, location of facilities, and general information.
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Safety Monitoring:
- Maintain constant vigilance over the pool area to ensure the safety of guests.
- Enforce pool rules and regulations to prevent accidents and promote a secure environment.
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Pool Maintenance:
- Perform regular inspections of the pool and surrounding areas to ensure cleanliness and safety.
- Monitor water quality and report any issues to the appropriate maintenance personnel.
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Equipment Setup and Maintenance:
- Arrange and set up poolside furniture, umbrellas, and other amenities.
- Ensure that pool equipment, such as rescue equipment and life vests, is in good condition and readily accessible.
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First Aid and Emergency Response:
- Be trained in basic first aid and CPR.
- Respond promptly to any emergencies or accidents, providing assistance until professional help arrives.
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Guest Assistance:
- Assist guests with entering and exiting the pool safely.
- Provide towels, poolside amenities, and any additional services as required.
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Attendance Tracking:
- Keep a record of pool attendance and assist in monitoring capacity limits.
- Coordinate with management to implement reservation systems if necessary.
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Cleaning and Upkeep:
- Ensure cleanliness of pool decks, changing rooms, and surrounding areas.
- Perform routine cleaning tasks such as picking up trash and organizing poolside furniture.
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Education and Communication:
- Educate guests on pool rules, safety guidelines, and any specific regulations.
- Communicate effectively with other staff members and supervisors to address any concerns.
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Reporting:
- Report any incidents, accidents, or equipment malfunctions to the appropriate personnel.
- Maintain accurate records of pool-related activities and incidents.