Total 225 Manager level F&B / Tourism / Hospitality job vacancies in D09 Cairnhill, Orchard, River Valley

Who We Are

Da Paolo Group is a Singapore-grown Food & Beverage company established in 1989. To this day, it remains a family-run business committed to offering honest Italian food across 10 outlets conveniently located near MRT stations.

Job Responsibilities

• Good Knowledge of Italian cuisine, with expertise in wine & spirits
• Responsible for daily outlet opening and closing
• Responsible for outlet revenue monthly set by management
• Ensuring good safety practices of employees and guests
• Provide on-the-job training and development of team
• Manage the inventory & control cost of goods and sales report
• Conduct outlet audit to upkeep standards
• Facilitate and maintain compliance with all legislative and regulatory requirements
• Deliver service performance and manage customers’ expectations
• Assist the RM in managing and handling staff matters including grievances/ disciplinary matters
• Assist the RM in implementing loss/risk prevention
• Any other ad hoc operational matters as assigned

Job Requirements

• Manage and control quality processes
• Manage, lead and engage team to achieve the set target for sales
• Must possess integrity, drive and good communication skills
• At least 5 years relevant experience in food and beverage industry or hospitality

The Opportunity:

Adecco is partnering with a leading restaurant group in Hong Kong with a regional presence in various markets, and we are seeking a talented individual to join their business as a Procurement Manager! Reporting directly to the Franchise Director in Hong Kong, the successful incumbent will oversee food operations, including sourcing, procurement, and daily operations. Additionally, to analyze purchasing data, prepare management reports, track departmental KPIs, participate in projects and lead 2 headcounts.

• Permanent opportunity
• Work location: East Region
• Work days/hours: Mon - Fri, 9am - 6pm
• F&B industry

The Job:

Optimizing Supply Chain Efficiency and Vendor Selection

• Monitor and enhance supply chain performance through analysis and record tracking.
• Manage data collection, analysis, and reporting to aid in sourcing strategy development.
• Develop, maintain, and distribute monthly reports on KPIs for each category and supporting RFP activities.
• Take corrective actions for deviations from targets and standards.
• Provide feedback on purchasing system improvements to management.
• Identify cost-saving strategies, develop action plans, and monitor results.
• Implement supplier management plans including sourcing, negotiation, and quality control.
• Collect market information for accurate material planning and forecasting.
• Review qualification criteria and explore improvement opportunities.
• Participate in vendor evaluation, negotiation, and recommendation for contract awards.
• Evaluate vendor performance to ensure service level conformity and meeting company standards.

Strategic Forecasting and Analytical Planning

• Analyze quarterly and develop action plans for cost savings.
• Conduct feasibility studies and review market prices and suppliers' performance.
• Maintain vendor performance records.

The Talent:

• 6-7 years of relevant experience in supply chain/sourcing/procurement with a focus on F&B is highly advantageous
• Numbers-driven, analytically inclined with proficiency in handling extensive data, capable of conceptualizing and turning them into meaningful analyses
• Strategic mindset and strong commitment to achieving business objectives
• Strong negotiation and problem-solving skills

Next Steps:

• Prepare your updated resume (please include your current salary package with a full breakdown such as base, incentives, annual wage supplement, etc.) and expected package.
• Alternatively, send your resume to charmaine.see@adecco.com in MS Word Copy. We'd love to hear from you!
• We regret that only shortlisted candidates will be notified.

JOB SUMMARY

The Duty Manager is responsible for driving the hotel’s Balance Score Card which includes GuestVoice results mainly focusing on Overall Satisfaction, Arrival Experience, Elite appreciation, Staff Service Overall. The Duty Manager is also responsible for driving the contactless mobility index and shall work closely with the Loyalty Manager and At Your Service Manager to ensure the goals are met. The Duty Manager is also the main point of contact for all guests’ concerns, feedbacks and incidents and shall determine the situation for further escalation to the respective Departmental Leaders and Management team.

Assist Front Office Leaders in training, evaluating, counseling, motivating and coaching associates; serve as a role model to all associates. Develop/maintain positive working relationships; support team to reach common goals; listen and respond appropriately to employee concerns. Follow company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications; ensure personal appearance is clean, professional and adhere to HR grooming standards; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge guests; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Ensure adherence to quality standards. Enter and locate information using computers/POS systems. The Duty Manager must also be able to stand, sit, or walk for an extended period of time.

JOB DUTIES AND RESPONSIBILITIES

Safety and Security

· Familiarize with Hotel’s Fire Emergency Announcement System and react immediately in case of any alarm activated and, works closely with the Hotel’s CERT team and CMT team.

· Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

· Report work related accidents, or other injuries immediately upon occurrence to the Loss Prevention team and to Management.

· Maintain awareness of undesirable persons on property premises.

· Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

· Identify and correct unsafe work procedures or conditions and/or report them to Management and security/safety personnel.

· Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

· Protect the privacy and security of guests and coworkers.

· Maintain confidentiality of proprietary materials and information.

· Follow all company and department policies and procedures.

· Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

· Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

Working with Others

· Support all co-workers and treat them with dignity and respect.

· Handle all situations and always act with integrity.

· Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.

· Develop and maintain positive and productive working relationships with other employees and departments.

· Involve in planning of Departmental Meetings and gathering.

· Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

· Partner with and assist others to promote an environment of teamwork and achieve common goals.

Assists Management

· Serve as a departmental role model or mentor by working alongside associates to perform technical or functional job duties.

· Encourage and motivate all associates to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

· Ensure that all associates are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

· Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

· Listen to all associates’ suggestions for improving how work is done and how guests are served, gaining management support as needed to act upon suggestions.

· Coach and develop associates (e.g., create expectations for continual improvement, provide challenging tasks and assignments, hold development discussions, and construct and execute development plans).

· Assist management to ensure that all associates have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory).

· Coordinate tasks and work with other departments to ensure that the department runs efficiently.

· Collaborate with management to develop and carry-out ideas and procedures, and set goals to continuously improve department performance around guest and employee satisfaction scores.

· Collaborate with management to formally recognize all associates' performance contributions.

· Serve as the first point of contact representing the Hotel Management in their absence (ie. Weekends, after-hours, Public Holidays)

Check-in/Check-out/Cashiering (Duty Manager & Front Desk Duties)

· Process all guest check-ins by confirming reservations in computer system, verifying guest identity, requesting form of payment, rooms allocation, and issuing room key in accordance with property policies and procedures.

· Secure valid form of payment (e.g., credit card, cash) prior to issuing room key.

· Advice guest of any messages (e.g., voicemail, mail, faxes) received for them, and send to room if required.

· Activate room keys using electronic key machine and reissue new room keys to guests as necessary (e.g., lost key) by verifying guest identity and using electronic key machine.

· Verify and adjust billing for guests where necessary.

· Accommodate requests for room changes when possible.

· Assign room according to guest request and preferences whenever possible.

· File guest paperwork or documentation.

· Set up accurate accounts for each guest upon check-in according to their requirements (i.e., sharers, separate room/tax/incidentals, comp).

· Ask for and enter Marriott Bonvoy information (e.g., number, name, address) when taking reservation or checking guest in.

· Ensure rates match market codes and that any exceptions are documented and include an explanation.

· Sell a room/accommodation to guests without reservations based on availability.

· Ensure mobile guests are acknowledged and thank guest for their loyalty & using the APP

· Print contingency lists to have a record of all guests in case of emergency.

· Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy.

· Complete designated cashier and closing reports in the computer system.

Guest Services

· Contact appropriate individual or department (e.g., Housekeeping, Engineering, Loss Prevention) as necessary to resolve guest call, request, or problem.

· Follow up with guests to ensure their requests or problems have been met to their satisfaction.

· Receive, record, and relay messages accurately, completely, and legibly.

· Ensure that any outstanding requests or problems from the previous day receive priority and are resolved.

· Answer, record, and process all guest calls, requests, questions, or concerns.

Security

· Notify Loss Prevention/Security of any guest reports of theft.

· Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

· Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

· Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

· Maintain awareness of undesirable persons on property premises.

• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum Diploma in Hospitality Management / Hospitality Operations / Hospitality Services
• At least 3 years of relevant working experience & supervisory level
• Great knowledge about Singapore's tourism
• Great presentation, communication and problem-solving skills
• Great knowledge of Hotel Operating System (e.g. Opera, Micros) and MS Office application software
• Customer-oriented, pleasant and outgoing personality
• Well-organized & great follow-up skills
• Great teamwork
• Able to start work within short notice period

Responsibilities

• Exemplify professionalism through proper grooming, conduct, and effective presentation of hotel or serviced residence product and services.
• Engage in day-to-day sales activities, including telemarketing, sales calls, hotel visits, virtual presentations, and entertainment.
• Demonstrate proficiency in the sales process, building rapport, asking open questions, following up, managing expectations, addressing conflicts, overcoming objections, closing deals and obtaining post-feedback.
• Identify and pursue new sales leads and prospects to grow account/ client base.
• Nurture and strengthen relationships with existing clients to foster loyalty.
• Promptly handle leads, inquiries and provide suitable solutions to clients.
• Utilize various company systems and sales tools diligently including property management systems, customer relationship management systems, and booker loyalty.
• Collaborate with the Operations team to ensure exceptional guest experiences.
• Collaborate with Revenue Management team to optimize hotel / serviced residence rates.
• Attend client events and provide assistance as needed.
• Ensure timely responses and communication with clients.
• Gather and provide publicly available market information to stay informed.
• Regularly update superiors and the team on activities and market information.
• Achieve monthly sales targets to meet overall cluster budget.
• Promote and enroll clients in the booker loyalty program.
• Regularly review the account portfolio, analyzing the performance of each account, and presenting action plans to management.
• Adhere to statutory regulations and internal guidelines/ SOPs.
• Follow up with clients whose payments are outstanding and long overdue.
• Participate in adhoc or promotional client and hotel/ serviced residence activities.
• Assume any other assigned duties by superiors diligently and professionally.

Requirements

• Diploma or Degree in Sales and Marketing
• At least 3 years of relevant experience in hospitality industry
• Excellent communication, interpersonal, networking and organisational skills
• Strong negotiation and presentation skills
• Able to work well under pressure in a fast paced environment

Looking for a manager who can handle clients, meet sales target, run events. Must be well organised and efficient, able to do bartendering and make coffee a bonus. Must do admin work as well. can use excel, and word processing. Tech savvy and a willing fast learner preferred.

You should have great personality and be able to engage with customers. Meet sales target oriented. Know how to upsell and train staff.

Job Descriptions

• Handling and managing the cafe requirements to government
• Manage and oversee daily front and back operations of the cafe
• Managing of cafe financial objectives by forecasting requirements, cost control, track stock levels of food, supplies, and equipment and scheduling expenditures when necessary
• Report on financial performance, inventory and staff
• Process payroll and all relevant records
• Carry out weekly schedule planning for staff
• Ensure compliance to operational standards and procedures
• Hire, train and provide on-going communication to staff and deliver excellent service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the cafe
• Handles customers' feedback promptly
• Manage the company's social media
• To comply with all the administrative and paperwork requirements
• Assist and support any other relevant business duties and responsibilities when assigned by the Management.

Job Requirements

• At least 3-5 years of restaurant experience

Benefits

• There is AWS and Performance Bonus

Working hours

• 11am to 9pm / 6 days per week

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Summary

The Food & Beverage Sales Manager handles the business of each Food & Beverage outlets in house. He / she implements all sales activities and maximizes business opportunities in his / her specific area of responsibility, under the general guidance and supervision of the Director of Food & Beverage and in coordination with the Hotel Manager. This role builds and maintains a quality database to broaden market reach and generate customer loyalty, creating awareness and build restaurants’ reputation in the local market.

What will I be doing?

As the Food & Beverage Sales Manager, you will be responsible for performing the following tasks to the highest standards:

• Implement all sales action plans related to the respective market with supervision under the Director of F&B.
• Ensure that the invoicing effectively corresponds to all services agreed upon and rendered.
• Maximize F&B revenue through each upselling opportunity whenever possible.
• Promote the hotel as often as possible through entertaining, conducting site inspections, and presentations of the hotel, etc.
• Pay visits to former, existing and potential clients in view of entering into contracts with them, especially commercial accounts.
• Organize regular visits in accordance to a predetermined plan and maintain good relationship with customers.
• Meet and accompany any top key accounts, VIP guests upon arrival to ensure satisfaction.
• Provide after-sales service and in particular, ensure that all guests’ complaints are taken seriously and discussed with the respective departments if necessary.
• Keep well informed on the operations of all outlets especially in key departments.
• Keep a record on former, existing, potential F&B guests and make a profile of them by using the guest database tool.
• Prepare a tentative monthly schedule to record all sales and other related actives for the preceding month.
• Approach guests in each F&B outlet and executive lounge on a daily basis, specifically targeting certain guests.
• Collect guest feedback and organize coordination meeting with the F&B team for sharing and improvement purpose on a weekly basis or whenever necessary.
• Obtain and familiarize with all market information by using the competitor awareness tool, especially for key F&B competitors’ production and related promotions, reporting to the Director of F&B in a timely manner.
• Maintain a high level of exposure for the hotel in major market areas through sales calls or joint sales calls, fax, and written communications.
• Record all daily sales calls.
• Submit production reports on your list of accounts on a monthly basis.

What are we looking for?

A Food & Beverage Sales Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• College or related degree.
• Minimum 1 year of experience in a related field.
• Familiar with the operation and application of the hotel’s computer / data processing system.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

HEAD CHEF

Company Overview

www.8koreanbbq.com

EIGHT Korean BBQ has been established since September 2016, located at Shaw Center. Eight is named after its eponymous 8 Colours Set, which features thick, scrumptious slices of premium pork belly in a array of flavours.

Job Description

Main Duties & Responsibilities:

1. Plan and direct food preparation and culinary activities in the kitchen.

2. Modify menus or create new ones that meet quality standards.

3. Estimate food requirements and food/labour costs to budget as set by Management.

4. Recruit, supervises kitchen staff, schedule staff accordingly to operational needs.

5. Ensure kitchen staff adheres to recipes and portions serving correctly.

6. Motivate and coach staff to perform better in their respective roles.

7. Arrange for equipment purchases and repairs.

8. Perform administrative duties.

9. Support any other relevant business duties and responsibilities as and when assigned by the Owners.

Requirements

• Experience in Culinary in a Full-fledged Kitchen setting

• Possessed food hygiene and safety certification

• Able to work during weekends & public holidays

• Possess a well-groomed, professional appearance

• Works effectively with the rest of the team

• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources

• Communicates clearly and professionally whilst actively listening to others and giving consideration to their needs and opinions

How to Apply:

Interested candidates, please submit your updated resume.

*We regret only shortlisted candidates will be notified.*

• Assist the manager in the overall operations of a Japanese fine dining restaurant
• Responsible for ensuring operational profitability
• Responsible for overall dining experience of customers
• Responsible for recruiting, training and developing staff
• Ensure that food and beverage preparation is in accordance with food safety regulatory guidelines
• Experience in a Japanese dining restaurant is preferred
• Familiar with Sake
• Ability to converse in Japanese is advantageous

Key Responsibilities

• Responsible for creating and upholding a culture of service and operational excellence, through effective systems, training and a great work environment in a Japanese fine dining restaurant
• Manage day-to-day operations in the restaurant as appointed
• Create and improve standard operating procedures for service and product preparation offered is uphold
• Generate monthly reports covering HR, inventory, sales, staff and customer feedback
• Improve and maintain a training program for all new staff / ongoing mentorship and training for existing staff
• Ensure Workplace safety and hygiene standards are adhered to regulatory guideline
• Full understanding, and ensuring procedural compliance with the company’s policies

Operational Administrative Duties

• Supports the Food & Beverage inventory / stock management and assists in resolving issues.
• Monitors stock ordering by venue management and helps maintain par levels.
• Monitors and oversees the weekly roster for management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance.
• Lead and conduct daily pre-shift roll call with team members to update on daily specials, guests preferences / feedback, internal memos, company / marketing update, station plan, sales and any other operational update.
• Helps to promote a friendly PR culture at the venues, communicates regularly with customers to obtain feedback and monitors trends.
• Assists DOR to investigate and resolve customer complaints.
• Assists in coordinating venue, POS programming and issues.
• Work together with DOR and venue management. Identifies and resolves operational issues and strives to develop alternative/improved job methods and improved workflow.
• Takes all necessary/prompt action to understand and resolve discrepancies in stock/other cash security issues.
• Provides feedback and ideas to help further develop and establish marketing and promotional activities for the venues and review/research customer satisfaction.
• Ensures all onsite marketing is implemented on time and in the correct manner.
• Works with the Kitchen Chefs to ensure best food quality and Grade A hygiene standards.

Key Requirements

• More than 5 years experience in the F& B industry, preferably with some fine dining experience
• Excellent knowledge of food & beverage offered in the
• restaurant
• Good knowledge of food ingredients and cooking methods of food available on the menu
• Good memory to recall orders and customers’ names
• Excellent communication and PR skills
• Good wine knowledge
• Sound problem solving and grievance handling know-­how
• Exemplary leadership qualities

Responsibilities:

1. Oversee all aspects of daily operations, including opening and closing procedures, staff scheduling, and ensuring sufficient inventory levels.
   Ensure compliance with health, safety, and sanitation standards to provide a clean and safe environment for both customers and staff.
   Monitor and manage workflow to maintain efficient service and address any operational challenges promptly.
   Collaborate with the kitchen staff to ensure seamless coordination between the kitchen and front-of-house operations.
   
2. Foster a customer-centric culture by training and motivating staff to provide exceptional service.
   Respond to customer inquiries, concerns, and feedback in a timely and professional manner.
   Continuously monitor service standards to ensure guest satisfaction, promptly addressing any issues that may arise.
   Proactively identify opportunities to enhance the guest experience and implement improvements.
   
3. Utilize your mixology skills to craft innovative and high-quality cocktails, ensuring consistency and excellence in beverage offerings.
   Manage bar inventory, including ordering and stock rotation, to maintain an adequate supply of ingredients and beverages.
   Develop and update beverage menus in collaboration with the management team, taking into account customer preferences and market trends.
   Train and educate staff on bar operations, cocktail preparation, and responsible alcohol service.
   
4. Recruit, train, and supervise a team of service staff, bartenders, and baristas, promoting a positive and collaborative work environment.
   Conduct regular performance evaluations, provide feedback, and identify opportunities for staff development and training.
   Foster teamwork, effective communication, and cooperation among team members to ensure a smooth and efficient operation.
   

Be able to mke Okinawa cisine

Create new recipes and menus

Handling ofall kitchen and service operatio

Experience in cutting fish and making sashimi dishes

Be able to start work anytime from may 2024

Be able to speak and communicate in English and simple japanese

To create and each junior staffs in pantry

Job Highlights

• career advancement
• good aws
• positive working environment

Job Description

Job Highlights

• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Competitive Salary and Package
• Good working environment and culture
• 5 days work week
• Staff meal and uniform provided
• Annual and Medical Leave Provided

Major Duties & Responsibilities

• Ensure the quality standards are maintained during operations.
• The Assistant Restaurant Manager is responsible to attain and exceed the pre-determined budgeted revenue for Sushi Kimura through the provision of efficient service and aggressive up-selling.
• Correct revenue charging and appropriation for the restaurant via the P.O.S. machine. This encompasses control of guest checks, voids, new item input and closing reports.
• Assist Restaurant Manager to develop and train employees in Sushi Kimura through daily service briefings where technical service matters will be discussed and explained. At these briefings, the Restaurant Manager will discuss all promotions and a full explanation of the content of the dish, along with tasting prior to the promotion starts.
• Responsible to completely inspect the table set-up and mis-en-place of Sushi Kimura in accordance with the standards of the company with emphasis is made upon the standards of cleanliness.
• Maintain daily communication with the Chef to ensure smooth operation during service time and changes to the menu.
• Assist in recruitment needs.
• Responsible for the maintaining the grooming, appearance, discipline and safety and administration. Should always be on time and get ready to start working at your workstation at scheduled duty time. Ensure no personal calls are allowed during working hours except emergency ones.
• To ensure standards of health, safety, cleanliness and hygiene are maintained in all areas of Sushi Kimura through regular inspection and coaching especially mandatory training like Basic Food Hygiene and Safety.

Requirements :

• Preferably with Diploma in Hospitality related studies, or with WSQ Certificate in F&B Operations/ F&B Supervision/ F&B Management.
• Preferably with 2 years of management experience in running a restaurant independently.
• Passion for excellent customer service and highly organized.
• Able to lead a team in a fast-paced and demanding environment.
• Possess good business acumen and result driven.
• Excellent interpersonal and communication skills

Job Responsibilities:

• Assist Banquet Operations (BOP) Managers in the implementation of the specific objectives and strategies for the section to achieve and maintain high standards, quality and maximum profitability for the section
• Assist the BOP managers in implementing the Hotel and Banquet policies, procedures and standards as spelled in the F&B Operations Manual and provide feedback for improvement
• Assist the BOP managers in controlling the purchase (or request), set-up, storage, maintenance and use of all resources, programmes and systems used by the section
• Support the BOP section to achieve (or exceed) set standards, monthly budget targets and keep the brand promise. This includes promoting the revenue generation initiatives and managing all sectional expenses
• Provide leadership for the BOP section in the absence of the BOP Managers

Job Requirements:

• Positive attitude and team player
• Service-oriented
• Meticulous with an eye for details
• Able to work in fast-paced environment
• Strong leadership and managerial skills
• Able to work in a team and independently

JOB SUMMARY

He / She will be responsible for supervising, coaching and coordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shift in accordance with the manager’s checklists.
2. Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials.
3. Supervise and coach all associates in accordance to Marriott training programme.
4. To ensure enough staffing for the operation in all outlets.
5. To ensure smooth operation in all areas.
6. To ensure proper cashiering and billing procedures are adhered to.
7. To help the assistant manager in generating all necessary micros reports for outlets.
8. To supervise closing checklist for bartenders.
9. To conduct opening inventory and closing inventory of wines.
10. To ensure accuracy of associates’ float money stored in safe deposit box.
11. Check and oversee cashiers’ closing duties and ensure accuracy.
12. Ensure efficient scheduling and represent the outlets for all day to day operations.
13. Responsible for updating Leaves / PH / MC of all associates daily.
14. To conduct 15 minutes training to all associates on a daily basis.
15. Maintain all S.O.P. and L.S.O.P.
16. To conduct a proactive preventive maintenance inspection on a monthly basis.
17. Promote inter-departmental relations through candid communications channels.
18. To keep manager informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress and to pass any information regarding the operations to the manager at all times.
19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required and to check on guest satisfaction on a regular basis.
20. To take charge of assignment planning and schedule associates for their meal breaks.
21. Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager.
22. Understand and teach empowerment principles to ensure guests’ satisfaction.
23. To LEAD BY EXAMPLE and have a “hands on” approach to motivate our associates to excel.
24. Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.
25. Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits.
26. Don’t expect, inspect.
27. Be an aggressive Team player and have always “CAN DO ATTITUDE”
28. Cash/Bank Handling:

• Process all payment methods in accordance with Accounting procedures and
  policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any
  discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and
  resource materials; and maintain cleanliness of workstation at all times.

29. Any other duties as may be assigned from time to time.

JOB REQUIREMENT

• Minimum GCE 'O' levels and/or Diploma in Hotel Management
• Good interpersonal and communication skills
• Meticulous and attentive to details

We regret that only shortlisted applicants will be notified.