Job Description

§ The following duties within frame of work: 1. Training (planning, conducting...) 2. Guest interaction 3. Doing the roasters 4. ensuring that quality levels of service are met ( following the D.S.R & G.S.R) 5. Monitoring the service 6. communicating needs to management' 7. Solving conflicts within team 8. Conducting daily briefings and weekly meetings with team 9. continuous check on available menu items 10. setting needed beverage stock Conducting weekly inventory for operational equipment. RESPONSIBILITY & AUTHORITY

Internal: Works in harmony with his/her colleagues,

External: Clients of the hotel,

Materials: Operating equipment& linen, machinery and assets within his/her area.

More detailed duties and responsibilities are listed attached in form of a checklist and are not meant to be complete. Local legislation and requirements may ask for adaptation and amendments. To fulfil the duties the jobholder is given the relevant authority to reach the goals by the General Manager of the Hotel operation COMMERCIAL / SALES a) To maintain on a day-to-day basis the standards and policies of the Hotel as agreed by the General Manager. b) Ensure that his team is performing according to the D.S.R AND G.S.R as well as according to the basic service rules. c) Is to participate and assist in the annual planning of food promotions. d) Ensuring on daily bases and before opening doors that the outlet is ready in terms of cleanliness, engineering ( light bulbs, A.C, Music, Ventilation, ) to welcome guests e) He/she initiates and supervises staff sales training to promote additional selling. f) Controls and analyses permanently: Quality levels of production and presentation, guest satisfaction, merchandising, operating, payroll and beverage cost, cleanliness, sanitation and hygiene. g) He/she checks permanently back area h) He /she makes sure that the daily requisition is properly done and the items are properly stocked according to the FIFO system. i) He or she establishes a system to eliminate expiry items. j) Controls and monitors reservations, k) Maintains a documented guest data base l) Follows up on providing guest comment cards.

STEWARDING AND BUFFETS k) Follows up on the procedures of polishing, washing up, usage of cleaning material staff efficiency and equipment. L) Follows up with the Stewarding department in the cleaning of all concerned areas and communicates needs for operational equipment. Schedule: Full-time