| Take part in training and implement accordingly |
| Conduct and ensure that employees receive adequate and satisfactory on-the-job training |
| Keep his superior informed about all unusual matters concerning any plans affecting his/her area |
| Ensure that discipline prevails within the team and communicate any disciplinary issues to superior / HR manager |
| Play an active role in the team and ensure smooth and satisfactory hand-over between shifts |
| Assist in the building of an efficient team by taking interest in their welfare, safety and development |
| Assist the FNB / Resident Manager to carry out performance appraisal and to identify necessary training measures |
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| Ensure proper grooming of team members as per standard |
| Coordinate & supervise activities to ensure optimum care and assistance to guests |
| Establish and maintain effective employee relations |
| Ensure high level of quality services are delivered to guests at all times |
| Handling and monitoring of guests complaints and the relevant follow up action required |
| Consult daily events to take note of number of guests for “mise en place” / to prepare arrival and special cocktail / “mise en place” of fruit platters in arrival rooms |
| Inspect set ups, including service station before the opening/ensure that guests’ requests are properly followed |
| Ensure the set up and ambiance of the outlet are as per standards |
| Participate in service of food and beverage items as and when required |
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| Participate in Eco Standard/Sustainable Responsibility set by the hotel |
| Assist his superior in ensuring a proper manning during the shift |
| Assist his superior in managing the budget efficiently and effectively |
| Monitor leaves in respective outlet |
| Control of expenses (breakages, linen, materials, etc.) |
| Monitor the outlet’s operation equipment in collaboration with the responsible of the stewarding department |
| Conduct monthly inventory on materials used in the outlet / villas |
| Check and approves stores requisitions whilst ensuring par stock at the outlet are maintained |
| Submit at the end of each shift number of covers and sales figures to the F&B manager / night auditor |
| Ensure that all transactions regarding guests checks are dealt with |
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| Ensure respective TMs are operating as per Quality Management System |
| Ensure respective TMs are operating as per S&H regulations and policies |
| Establish all quality procedures in collaboration with the quality manager and ensure the follow-up |
| Participate in daily briefings and debriefings with respective team members and attends daily F&B meeting |
| Ensure the quality of products and services delivered to guests |
| Ensure that all matters concerning TM are communicated to the F&B manager / HR manager |
| Supervise orders to rooms and liaise with the kitchen to keep up established standards |
| Organise breakfast / lunch / dinner operation |
| Comply with all the sustainability commitments and practices implemented within business units |
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