Prepare food and beverage

Greet customer and present beverage menu

Make recommendation of all related inquiries

Take order from serving staff

Respond promptly

Process transactions using the POS system

Process customer payment

Prepare checks for customer

Comply with all health, safety and hygiene standard policies

Balance the cash register

Assists the demi chef

Controls food waste

Recommends changes in menu

Ensures hygiene and cleanliness

Ensures that all the kitchen equipment is operated

Ensures all the kitchen records

Maintains excellence intradepartmental communication

Personally conducts key training

Supervise the overall operations of hotel

Act on all points

Achieve the maximum possible occupancy

Accident or incident report log

Ensure that sufficient rooms are available for sale

Ensure that only authorized personnel take hold of the master key

Inspect as many rooms as possible

Inspect all internal areas

Handle guest complaints

Oversee the activities of the front office

Maintain a high level of public relations

F&B director overseeing the restaurant, bar, and banquet operations

Organize and supervise all activities

Supervise the functioning of all f&b

Coordinates and supervises the pps of food

Coordinates with the finance

Consistent and prescribe high quality

Implements a daily, weekly, and monthly checklist

Décor and daily upkeep of all fnb

Daily and monthly fnb meeting

Keeps aware of trends

Assists the fnb director

Review financial report

Ensure overall compliance

Ensure fair discipline is effected

Effective cash handling and accounting

Review the daily arrival and departure report

Review room availability

Review all vip blocking

Hospitality and guest care

Assist in the solution of problems

Prepare the fo performance reports

Work closely with housekeeping and engineering

Coordinates with the engineering

Defines quality standards of food

Ensures the quality of food

Ensures best quality

Ensures storage of raw and cooked food

Ensures the availability of stock

Ensures menus are changed on a regular basis

Establishes recipes and methods

Keeps oneself updated with market knowledge and trends

Coordinate with the duty manager

Coordinate the room status

Greet and welcome the guest

Fill-in the guest registration card

Gather all the pertinent documentation

Proper credit and cash handling

Use suggestive selling techniqu

Process guest’s checks-ins and checkouts

Offer assistance in an appropriate manner

Exhibit sensitivity

Monitor employee performance

Ensure guest complaints are monitored

Conduct regular inspections of the hotel facilities

Qualitative and quantitative sop

Identified and interpreted and solutions

Oral and written communication

Consultation and coordination

Changes in products and services

Quick and decisive response

Chair the daily operation meeting

Efficient marketing strategy

Actively solicited

Train, coach, and manage

Rooms and public areas are clean

Daily inspection of rooms and public areas

Daily briefing and regular meetings

Maintain a par stock

Plan and supervise the linen room

Preventive maintenance schedule

Closely coordinate with the pest control

Staffing levels are correct

Monitor the hk dep expenditures

Schedule walk through with GM/HK/M/DMs

Routine inspection of guest bedrooms

Monthly Inventory of Linens

Shift briefing

Take control of all radios and Master Key Cards

Check if all HK staff are in proper uniform

Schedule daily, weekly, monthly, quarterly and yearly

Quarterly bed turning