Act on all points

Staffing levels are correct

Maintain a high level of public relations

Monitor the hk dep expenditures

Personally conducts key training

Chair the daily operation meeting

Daily and monthly fnb meeting

Respond promptly

Prepare checks for customer

Proper credit and cash handling

Review all vip blocking

Ensures hygiene and cleanliness

Ensures best quality

Coordinates with the engineering

Oral and written communication

Coordinates and supervises the pps of food

Work closely with housekeeping and engineering

Greet customer and present beverage menu

Changes in products and services

Conduct regular inspections of the hotel facilities

Greet and welcome the guest

Process transactions using the POS system

Gather all the pertinent documentation

Rooms and public areas are clean

Consistent and prescribe high quality

Monitor employee performance

Daily inspection of rooms and public areas

Quarterly bed turning

Keeps aware of trends

Quick and decisive response

Handle guest complaints

Ensures the availability of stock

Offer assistance in an appropriate manner

Take order from serving staff

Shift briefing

Maintain a par stock

Ensures that all the kitchen equipment is operated

Schedule walk through with GM/HK/M/DMs

Assists the demi chef

Train, coach, and manage

Ensures the quality of food

Ensures menus are changed on a regular basis

Consultation and coordination

Use suggestive selling techniqu

Accident or incident report log

Ensure overall compliance

Establishes recipes and methods

Achieve the maximum possible occupancy

Check if all HK staff are in proper uniform

Process customer payment

Ensure that sufficient rooms are available for sale

Organize and supervise all activities

Implements a daily, weekly, and monthly checklist

Balance the cash register

Ensure guest complaints are monitored

Coordinates with the finance

Supervise the functioning of all f&b

Coordinate with the duty manager

Daily briefing and regular meetings

Identified and interpreted and solutions

Ensures all the kitchen records

Schedule daily, weekly, monthly, quarterly and yearly

Take control of all radios and Master Key Cards

Exhibit sensitivity

Ensure fair discipline is effected

Closely coordinate with the pest control

Maintains excellence intradepartmental communication

Ensure that only authorized personnel take hold of the master key

Controls food waste

Inspect all internal areas

Assist in the solution of problems

Oversee the activities of the front office

Plan and supervise the linen room

Actively solicited

Qualitative and quantitative sop

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

Comply with all health, safety and hygiene standard policies

Hospitality and guest care

Fill-in the guest registration card

Décor and daily upkeep of all fnb

Supervise the overall operations of hotel

Keeps oneself updated with market knowledge and trends

Review room availability

Effective cash handling and accounting

Recommends changes in menu

Preventive maintenance schedule

Review financial report

Process guest’s checks-ins and checkouts

Efficient marketing strategy

Prepare the fo performance reports

Assists the fnb director

Ensures storage of raw and cooked food

Defines quality standards of food

Routine inspection of guest bedrooms

Inspect as many rooms as possible

Coordinate the room status

Review the daily arrival and departure report

Prepare food and beverage

Make recommendation of all related inquiries

Monthly Inventory of Linens