Professional Documents
Culture Documents
Monitor vendors for quality, service and price through standard purchasing
specifications.
Obtain competitive quotations for hotel requirements and ensure that the best
product is sourced and purchased.
Establish contracts to ensure reduced pricing for all operating areas of the hotel.
Receives market list from the Executive Chef on a daily basis and arranges for
delivery of those items daily.
Ensures that all order receiving dates are updated by the buyers according to the
suppliers promised delivery dates.
Ensures that all authorised or approved purchase orders are sent to their respective
suppliers/vendors for delivery purposes on a daily basis.
Ensures & verifies that quotations are regularly updated and suppliers new current
price lists are maintained.
Research and identify new products and services for the hotel in market.
Obtains written approval for established Minimum / Maximum stock levels by the
financial controller and general manager.
Checks, explains if needed and approves delivered items discrepancy report issued
by cost control regarding price and quantity order variances.
Approves all addition requests for new storeroom items, checking correct item
description, unit, packing, category and establishes Min/Max estimated stock levels.
Verify the 'pending orders' report on a daily basis, and all pending orders are checked
and verified regularly.
On a daily basis prepare list of to be cancelled orders and sent to accounts for
deletion, with appropriate reasons.
Ensures validity of items available, force issue obsolete items and follows up on
action taken for disposal.
Verifies that all documentation and proper quotations are maintained and filed
according to Policy and Procedure requirements.
Approves all storeroom re-order requests, verifying quantities within the established
Min/Max stock levels.
Responsible for physical control of all store items until issued, fully documented
under strict control procedures (key control, timing schedule, authorised issue
requests).
Spot-checks entered system quotations, period validity, quotes locked by, etc.
Ensures that the suppliers follow the rules relating to hygiene of goods delivered.
Keeps all records in a way that they can be checked at any time for information or
audit purposes.
Maintains all documents, files and listings up-to-date and performs his duties in the
most efficient manner.
The Manager of Food & Beverage is responsible for entire food and beverage department ,
co-ordinating all phases of day to day activities group meeting/banquet functions held in the
Hotel; coordinate these activities on a daily basis; assist clients in program planning and
menu selection.
Solicit local group Food & Beverage business; maintain the services and reputation of Your
Hotel and act as a management representative to group clients.
1. Achievement of budgeted food sales, beverage sales, labour costs and profitability.
6. Competitive analysis every six months by calling competition and gathering data
such as banquet kits, room rental rates, etc.
9. Handle all Food & Beverage inquiries and ensure timely follow up on the same
business day.
10. To co-ordinate with all large group meeting/banquet planners their specific group
requirements with the services & facilities offered. This includes proposals, contracts,
estimated and actual function statements. With banquet or conferences, the Chef is
to be included in food related discussions.
11. To confirm all details relative to group functions with meeting/banquet planners.
12. Supervision of daily paper flow including Proposals, and Function Contracts.
14. Directly responsible for large function billings and overseeing medium/small function
billings with particular regard to accuracy and timeliness
15. Gather for large events, oversee for medium/small events, guaranteed attendance
numbers. They are required 3 business days in advance of functions.
17. Attendance and participation at weekly F & B meeting and Department Head
meeting.
21. All other duties as directed by the Directors or Assistant General Manager.
23. Assure bar inventory for functions, including opening and closing inventories,
accurate summaries and cash deposits are prepared.
25. Assure the completion of weekly schedule and shift duties while :a. Maintaining a
labour cost below the maximum of 15%. b. Assuring adequate and consistent
29. Directly responsible for larger groupsoverseeing medium and smaller groups:
30. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet
presentation.
33. Liaise on an on-going basis with the Sales Department to ensure all client needs and
requirements will be met.
34. Work with the Chef, Assistant Manager of Food & Beverage and Food & Beverage
Supervisor to ensure all arrangements and details are dealt with.
35. Establish a rapport with groups to ensure guest satisfaction and repeat business.
37. Ensure a professional attitude and proper business attire when on property, ready to
meet or service a client at any time.
40. Quality of Food & Beverage services and department phone handling.
41. Meeting with convenors and confirming proper set-up of Function Room at time of
Function while on duty.
48. Overall maintenance of the operation at a level in keeping with the standards
prescribed.
Plans the work for the housekeeping department and distributes assignments accordingly.
Assigns regular duties and special duties for housekeeping staff. Schedules employees and
assigns extra days off according to occupancy forecast. Maintains a time log book of all
employees within the department.
Recruit and train new employees. Assigns new employees to work with experienced help.
Checks on the work of these employees occasionally and observes the report made by the
supervisors.
Approves all supply requisitions, such as those for spreads and bathroom rugs. Maintains a
lost-and-found department and is responsible for all lost-and-found items. Determines the
rightful owner and send correspondences.
Maintain par stock of guest supplies, cleaning supplies, linen and uniform.
Organize inventories with Accounts and General Store for linen, uniform and fixed
assets.
Coordinating the preventive maintenance schedule of rooms and public area with
maintenance department.
10. Updates group information. Maintains, monitors, and prepares group requirements.
Relays information to appropriate personnel.
12. Works within the allocated budget for the front office.
13. Receives information from the previous shift manger and passes on pertinent details
to the oncoming manager.
17. Wears the proper uniform at all times. Requires all front office employees to wear
proper uniforms at all times.
23. Operate all aspects of Front Office computer system, including software maintenance,
report generation and analysis, and simple configuration changes.
25. Ensure logging and delivery of all messages, packages, and mail in a timely and
professional manner.
26. Ensure that employees are, at all times, attentive, friendly, helpful and courteous to
all guests managers and other employees.
28. Maintain required pars of all front office and stationary supplies.
29. Review daily front office work and activity reports generated by Night Audit.
30. Review Front office log book and Guest feedback forms on a daily basis.
Additionally responsible for Information Technology issues, products, and services at the
property. Provides user training and support of all property/site systems, network
enhancements, hardware and software support. Also maintains inventory of all hardware
products and software licenses, and reviews maintenance agreements.
3. Responds courteously and efficiently to queries and problems from guests and
system users.
6. Responsible for smooth functioning and co-ordination of vendors for Guest Internet,
Property Management Systems - PMS, Point of Sale - POS, IPTV, Telephony systems
and other software vendors.
10. Must know the Network fundamentals, general network setup and device
configuration.
11. Good knowledge of server hardware, Disk storage technology, I/O devices.
12. Skilled in usage of system level profiling tools and network monitoring systems to aid
in application performance profiling (iostat, Nagios).
17. Manage leadership in the establishment of project scope, technical strategy , cost,
budget and staff support requirements with new IT initiatives.
18. Prepare Policy & Procedures for the IT Department and for the user department.
19. Managing Disaster Recovery Process and ensuring regular daily backup is taken.
21. Identifies and implements solutions to user challenges and concerns associated with
the use of personal computer equipment.
22. Ensure that policies and procedure relating to PCI compliance are updated.
23. Maintains a system error / progress log book and deals with reported problems.
24. Responsible to ensure that IT Audit points are implemented as per relevant Standard
operating Procedures.
25. Monitors and maintains proper inventory of hardware and software license.
26. Is aware of IT Security Policies and ensures implementation through regular staff
training.
27. Keep updated with latest hotel technology and security risks on a regular basis.
28. Able to perform other IT or Systems related task assigned by the management.
Additionally responsible for the smooth running of the kitchen and manage areas of profit,
stock, wastage control, hygiene practices and training within the kitchen.
1. Trains, develops and motivates supervisors and culinary staff to meet and exceed
established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes and follows up and discusses
ways of constantly improving the cuisine at the property.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
9. Provides and supports service behaviours that are above and beyond for customer
satisfaction and retention.
12. Reviews staffing levels to ensure that guest service, operational needs and financial
objectives are met.
13. Actively involves in menu development and maintaining updated and accurate
costing of all dishes prepared and sold in the Food and Beverage operation.
14. Determines how food should be presented, and create decorative food displays.
17. Follows proper handling and right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order in
accordance with local Health department and hotel standards.
19. Reviews GSTS and RSTS comment cards for guest satisfaction results and other data
to identify areas of improvement.
20. Coordinates with the purchase department for acquisition of needed goods and
services.
21. Ensure all products are prepared in a consistent manner and meet departmental
appearance/quality standards.
22. Ensure proper grooming and hygiene standards for all kitchen staffs.
23. Ensures all kitchen employees maintain required food handling and sanitation
certifications.
24. Ensure proper purchasing, receiving and food storage standards in the kitchen.
25. Interacts with guests to obtain feedback on food quality, presentation and service
levels.
27. Maintain Quality levels of receiving, storage, production and presentation of food.
28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
29. Follows and enforces all applicable safety procedures specified for kitchen and food
servers.
30. Discuss daily food cost reports with key kitchen and F&B team members.
31. Review weekly and monthly schedules to meet forecast and budget.
32. Attend the daily morning meetings and other administrative sessions.
33. Identifies the developmental needs of kitchen staffs and provide coaching,
mentoring, and also helping them to improve their knowledge or skills.
34. Trains kitchen associates on the fundamentals of good cooking and excellent plate
presentations. Also interview and hire new applicants for kitchen.
36. Able to perform additional duties as requested by the hotel management as and
when required.
37. Ensures disciplinary procedures and documentation are completed according to hotel
operational Standard and Management Policy.
Responsible for preparing daily incident reports, requisitions and other inter office memos
and ensure that all allegations of the crime and other incidents are investigated and properly
recorded.
Ensure that all security staff provides services that are above and beyond for
customer satisfaction and retention.
Ensure the safety and security of guest, staff, visitors and contractors at all times.
Responsible to manage all safety & security, Fire Life Safety and food hygiene risks
faced by the hotel.
Liaise with all department heads to ensure hotel employees are adhering to
established security procedures.
Record and notify all risks, deviations from hotels safety standards and any untoward
incidents.
Track departmental safety record and document medically treated and non-treated
injuries.
Assign duties and schedule staff for balancing needs of the hotel and productivity
standards.
Watch for suspicious persons entering, exiting or loitering around the hotel public or
guest areas.
Follows up on all unusual activities in and around the property that would impair the
well being of guests and employees.
Monitor and follows proper key control guidelines in loss prevention and in the
property.
Conduct investigations and compile reports on a timely manner for any theft, loss,
accidents or any aspect that risk the safety of the hotel.
Conduct regular walk through rounds for observing the entire hotel.
Supervision of all Security Personnel and giving clear direction on all security related
aspects.
Primarily Responsible for Operating and maintain cleaning equipment and tools. Also
responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels,
sweeping and mopping floors, cleaning and detailing equipment's etc. Maintains the
kitchen, dish washing and back area in an inspection-ready condition in accordance with
local authority and hotel guidelines.
Ensure the kitchen is clean, well maintained and organised at all times.
Collects and removes trash from all areas of the operation following established
procedures.
Dispose of waste as per the hotel and authority standards and Adhere to recycling
guidelines.
Carry out general cleaning as directed to include sweeping, mopping up, washing up,
emptying of rubbish bins and boxes ensuring placement in the correct containers
Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used
in the kitchen following established procedures.
Cleans and maintains floors and walls in kitchen and dish washing area by following
standard procedures.
Responsible to manage all aspects of maintenance staff on a daily basis. Directs, coordinates
and performs routine, preventive and emergency interior / exterior maintenance and repairs
to obtain optimum efficiency and economy of hotel operations.
Directs the Engineering staff, accounting/budgeting, asset protection, inventory control and
human resources.
Familiar and complies with the hotels mission and standards in performing
maintenance activities.
Represents the engineering department during the daily HOD morning meetings.
Prioritise, plan, schedule assign and supervise the engineering department staff.
Oversee the maintenance tasks, work orders and special projects ensuring timely and
accurate completion.
Maintain the physical appearance and operational efficiency of the hotel including
physical. mechanical, electrical, plumbing etc.
Ensure proper records are kept relating to all plant and equipment for the hotel
including repair and service records.
Ensure that stores have adequate stocks of materials, equipment and tools and are
kept in a clean and safe environment.
Ensure property, grounds, physical plant and work areas are maintained to standard
and that all safety equipment and conditions are to code.
Maintain, monitor and test hotel's emergency and security systems, features like Fire
Alarm, CCTV, baggage scanners etc.
Develop, implement and manage energy conservation programs for the property to
minimise expenses.
Coordinate with the equipment suppliers for AMC and any outstanding issues.
Responsible for quality service, meeting/exceeding financial goals, short and long
term planning and day-to-day operations.