None

• Communicating the goals of the company to all engineers and professionals in the team.
• Supervising every phase of the project from start to completion.
• Calculating costs, material, labor, and time required for each project.
• Approving designs and budgets.
• Delegating tasks to engineering teams.
• Supervising staff training as well as equipment installation.
• Performing quality control checks on all systems and products.
• Quickly resolving disputes between staff.
• Acknowledging or rewarding good work.
• Analyzing data and drafting reports for review.

• Keeping facilities and common areas clean and maintained.
• Vacuuming, sweeping, and mopping floors.
• Cleaning and stocking restrooms.
• Cleaning up spills with appropriate equipment.
• Notifying managers of necessary repairs.
• Collecting and disposing of trash.
• Assisting guests when necessary.
• Keeping the linen room stocked.
• Properly cleaning upholstered furniture.

• Replace guest amenities and supplies in rooms
• Make beds and fold sheets
• Remove trash, dirty linens and room service items
• Dust, polish and remove marks from walls and furnishings
• Place specified items in designated locations (turndown amenity/cards, door knob menu, bathrobe with the card, bed floor mats, tv remote control).
• Makeup cribs and rollaway beds
• Remove soil, dirt, soap build-up, and hair from bathroom mirrors, vanity, sink, toilet, shower walls, bathtub, shower curtain, and floor.
• Replace facial, toilet tissue, and bathroom amenities in the correct amount and location.
• Clean guest rooms as assigned. When full service is requested, room to be cleaned including mop, vacuum, replacing amenities and robes.

• Changing bed linen and making beds.
• Replacing used towels and other bathroom amenities, such as shampoo and soap.
• Sweeping and mopping floors.
• Dusting and polishing furniture.
• Emptying trash containers and ashtrays.
• Restocking beverages and food items in the minibar.
• Cleaning public areas, such as corridors.
• Reporting any technical issues and maintenance needs.
• Updating status of guest rooms on assignment sheet.
• Returning and restocking cleaning cart at shift end.
• Attention to detail

• Proper use of facilities
• Operate the canteen in an effective manner
• Maintain canteen in a clean and tidy state
• Handling of canteen goods to members of the public
• Assist with preparation of meals as needed by the food service coordinator
• Assist with the food serving before and during each meal as needed
• Help keep staff food area cleaned up and well-stocked

• Working effectively with the kitchen team, and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment, and keeping station sanitary and organized throughout the shift.
• Preparing ingredients following recipes and guidelines.
• Steaming vegetables and other basic cooking responsibilities.
• Ensuring ingredients are tagged, date-labeled, covered, stored, and rotated effectively.
• Storing ingredients according to prescribed food safety regulations.
• Overseeing food levels and restocking items on time.
• Keeping utensils and equipment clean and sanitary.
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
• Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner.
• Removing trash and clearing storage bins.
• Reporting all damaged or faulty equipment to the kitchen manager.
• Attention to detail

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.
• Attention to detail

• Customer service
o Ensures the delivery of brand promise and provides exceptional guest service at all times.
o Provides excellent service to internal customers in other departments as appropriate.
o Handles all guest and internal customer complaints and inquiries courteously and efficiently, following through to make sure problems are resolved satisfactorily.
o Maintains positive guest and colleague interactions with good working relationships.
o Establishes a rapport with guests maintaining good customer relationships.
o Ensures the food and beverage division meets the hotel’s targets in the areas of guest satisfaction surveys and customer audits.
o Attention to detail
o Operational
o Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
o Works closely with other outlet managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
o Ensures that food and beverage employees work in a supportive and flexible manner with other departments, in a spirit of “we work through teams”.
o Assists in conducting monthly inventory checks on all operating equipment and supplies.
o Have a thorough knowledge and understanding of all food and beverage items on the menu and the ability to recommend food and beverage combinations and upsell alternatives.
o Ensures that the outlet is kept clean and organised, both at the front as well as the back of the house.
o In the absence of the assistant outlet manager, conduct daily pre-shift briefings to employees on preparation, service and menu.
o Assist to liaise with the kitchen and bar on daily operations and quality control if appropriate.
o Performs the function of cashier and is responsible for micros cashiering procedure.
o Balances cash and credit card charges and remittance of cash to front office stafe.
o Makes necessary checks needed for specific events or functions.
o Be a hands-on supervisor and be present at all times in the outlet, especially during busy periods.
o Assists with conducting monthly inventory checks on all operating equipment and supplies.
o Assist to liaise and organise with housekeeping department that the cleaning schedules are strictly adhered to.
o Personnel
o Oversees the punctuality and appearance of all food and beverage
o Employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
o Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
o Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
o Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
o Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
o To feedback the results of the employee engagement survey and ensure that the relevant changes are implemented.