Job Description

MAIN DUTIES:

Administration

To collect all general requisitions and food & beverage requisitions. To prepare and record all inventory on daily, monthly and quarterly basis. Report any engineering issues and make a HOTSOS request for the same. Maintain daily logs and update the Logbook on daily basis.

Financial and Revenue Responsibilities

To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipments. To perform cashiering functions and to ensure that the outlet cashiering procedures are strictly adhered to. To perform beverage inventory on a daily basis and informing the management of any discrepancies on a daily basis.

Training and Human Resources

To coach and train new ambassadors through on-the-job-training. To assist in training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency. To report to duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards. To read and understand the hotel's Employee Handbook and to adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene and Safety. To attend trainings and meetings as and when required. Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation. Treat complaints of harassment and discrimination promptly and confidentially. Treat customers and colleagues from all cultural groups with respect and sensitivity. Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities

To establish a professional rapport with guests and maintain good customer relationship. To handle guest enquiries in a friendly, courteous and efficient manner. * To be fully knowledgeable about all bar products, wine and cocktail recipes.