Job Purpose: To maintain the Rooms, Food and Beverage and Engineering disciplines of the hotel, maintaining established revenue, cost and quality standards. To act as liaison between General Manager and department managers. To meet or exceed hotel budget, guest satisfaction and associate satisfaction guidelines and franchisee expectations.
Job Purpose: To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits.
Job Purpose: To mix and serve alcoholic and non-alcoholic beverages to patrons of beverage outlets, following standard recipes, and to promote food sales.
Reports To General Manager
Supervises Reservations, Guest Services Representative, Night Audit and F&B Supervisor.
Job Purpose To maintain a high quality of services offered to guests through management of the functional areas of reservations, guest registration, bell services, telephone services and guest accounting so as to maintain established operational standards and maximize profits of the hotel. Concierge and garage services may also report to this position.
Job Responsibilities
Supervise Front Desk staff: hiring, firing, performance evaluations, training, and development. Schedule staff according to labor standards and forecasted occupancy.
Maintain standards of guest service quality. Contribute to the profitability and guest satisfaction perception of other hotel departments. Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image.
Achieve budgeted revenues and expenses and maximizes profitability related to the guest services department.
Develop short term and long term financial and operational plans for the guest service department which relate to the overall objectives of the hotel. Participate in the preparation of the annual hotel budget.
Manage the reservation function to maintain highest possible room occupancy and average daily rate through suggestive selling by employees.
Maintain procedures for credit control and handling of financial transactions, security of monies, guest security and emergency procedures.
Receive departmental related guest complaints and ensures corrective action is taken.
Ensure staff uses guest interaction skills. Reward employees who meet/exceed guest expectations.
Other duties as assigned.
Job Skills
Analyze and interpret business records and statistical reports; interpret policies established by administrators.
Use mathematical skills to interpret financial information and prepare budgets.
Understand the government regulations covering business operations.
Make business decisions based on production reports and similar facts, experience, and opinion.
Plan and organize the work of others.
Change activity frequently and cope with interruptions.
Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres.
