Pay plus allowancesPrepare alcohol or nonalcohol beveragesInteract with customers, take orders and serve snacks and drinksAssess customers needs and preferences and make recommendationsMix ingredients to prepare cocktailsPlan and present bar menu

Pay plus allowancesPrepare alcohol or nonalcohol beveragesInteract with customers, take orders and serve snacks and drinksAssess customers needs and preferences and make recommendationsMix ingredients to prepare cocktailsPlan and present bar menu

Competitive salary depending on experienceACCOUNTABILITY: oCORE ACTIVITY The role of the GM, Head of Operations is to ensure that the strategic and business objectives as well as the values of The company, Ltd are put into practice. In conjunction with other members of staff they will ensure business growth through directing and managing business operations activities to ensure they are delivered in accordance with the strategic objectives. The GM, Head of Operations will be responsible for overseeing the profitable operation and efficiency of the multibrands within The company, Ltd. On the operational level, ensures that data, payrollfinances, marketing and the managing of the HR function are consistent to that of the head office requirements. Assist and create organizational and program budgets in collaboration with the CEO and other team members, and undertaking other miscellaneous tasks as and when they arise. Ensure organizational effectiveness by providing leadership for the organizations financialstrategic functions. Work and guide Operations Team and staff and contribute to the development and implementation of organizational strategies, policies and practices. Interact with the Board members and CEO. Plan, direct and manage the performance of all internal operations, so as to maintain and develop business growth in accordance with the overall strategy. Actively participate on the The company, Ltd Strategic Planning Committee. Lead the process of developing, with the active participation of the BRAND Operation Managers and General Managers and the Corporate Team leaders, the annual Business Plan for each BRANDS. Ensure implementation of The company, Ltd approved Business Plan for each BRANDS. Ensure Operations within The company, Ltd approved budget for each managed BRANDs. Gain and maintain excellent knowledge of competition and general industry trends. Monitor operating results and compare outcomes with budgets, other The company, Ltd managed BRANDS performances and with industry averages. Motivate, coach and train Operation Manager and General Manager Team members, set goals and hold team members accountable, and provide appropriate feedback, rewards, and recognition. RESPONSIBILITIES: 2.1. General Ensure that each BRAND is maximizing the Guest and Associate experience. Develop, maintain and ensure compliance with The company, Ltd and BRAND operating policies and procedures Operations Manual. Motivate, coach and train BRAND Operations Manager, General Manager team members. Set goals and hold Operations Manager and General Managers team members accountable, and provide appropriate feedback, rewards, and recognition. Hold Operations Manager and General Managers effectively accountable for managing and motivating associates and achieving overall financial results, and guest and associate satisfaction. Ensure proper, appropriate and timely operations reporting and record keeping both at the BRAND locations and at the Corporate Office. Ensure development, implementation and support successful attainment of each BRANDs annual Business Plan. Demonstrate a high level of integrity, take ownership of personal and team actions, communicate effectively, promote collaboration, nurture a positive, professional work environment, and ensure development of, and adherence to, BRANDSThe company, Ltd operations policies, protocols and Standard Operating Procedures. Upgrade and implement an appropriate system of policies, internal controls, accounting standards, and procedures. 2.2. Specific: 2.2.1 Send a daily end of the day activity and accomplishment correspondence to the The company, Ltd and copy to corporate team heads. 2.2.2 Read daily Emails from BRANDS Operation Managers and General Managers and respond as appropriate. 2.2.3 Conduct private daily telephone call meetings with each BRAND Operation Managers and General Manager to review daily emails, daily flash reports, daily activities and performance outcomes. 2.2.4 Conduct monthly meetings of Department Heads, BRAND Operation Managers and General Managers to review operations outcomes, progress and accountability. 2.2.5 Inspect The company, Ltd properties for Quality Assurance standards. 2.2.6 Track BRANDS performance standards for each properties. 2.2.7 Performance standards include: 2.2.7.1 BRAND 2.2.8.1 The company, Ltd Quality Assurance 2.2.9.1 Market Share Indices MSI 2.2.10.1 Net Operating Income NOI 2.2.11.1 Record keeping and reporting 2.2.12.1 Supplies storage, ordering and PAR maintenance protocols 2.2.13.1 BRANDS The company, Ltd Guest Satisfaction Indices GSI 2.2.14.1 The company, Ltd Associate Satisfaction Index ASI 2.2.8 Conduct regular and timely performance reviews of BRAND Operation Managers and General Manager Team members. Optimum Attributes: oWilling to take responsibility and accountability for the team. oWell groomed and professional appearance. oWilling to work on weekends and holidays if required. oEffective communication skills. oGood listener. oEmphatic and tolerant. oOpen with praise, discreet with criticism. oConsistent and congruent. oRational, prudent and practical. Performance standards: 4.1. Performance shall be measured by achievement of the : 4.1.1. The company, Ltd managed BRANDS business plans. 4.1.2. The company, Ltd budgeted Nett Operating Income NOI. 4.1.3. The company, Ltds BRANDS Market Share Indices MSI Index goal achievements. 4.1.4. The company, Ltds Guest Satisfaction Index GSI goals. 4.1.5. The company, Ltds Associate Satisfaction Index ASI goals. 4.1.6. Ensuring the performance and administration of the The company, Ltd GSI program. 4.1.7. Meeting and Maintaining the The company, Ltd BRANDS Quality standards and brand rankings. 4.2 PEOPLE 4.2.1 Selects, hires, trains and develops the best Operational Team Members Management. 4.2.2 Ensures Team Members are treated with dignity and respect. 4.2.3 Sets clear performance expectations through directions and goals actively listens to Team Members to determine needs and concerns and quickly responds. 4.2.4 Provides clear feedback through effective praise, coaching and counseling. 4.2.5 Acknowledges and celebrates team and individual successes. 4.2.6 Resolves Team Member conflicts constructively and professionally. 4.2.7 Works with BRAND Operation Managers to ensure standards are followed. 4.2.8 Consistently follows the The company, LtdBRANDS hiring procedures and practices. 4.2.9 Ensures current training materials and programs are consistently utilized in BRANDS Training. 4.2.10 Follows Progressive Discipline Guidelines to ensure that all Team Members are disciplined and warned consistently. 4.2.11 Conducts timely Performance Appraisals and fairly administers salary changes. 4.2.12 Monitors and approve all Operational schedules on time. 4.2.13 Analyzes current and future staffing needs for appropriate planning. 4.2.14 Scrupulously follows all labor laws and manages for equal opportunity. 4.3 SALES 4.3.1 Ensures that all food beverages is prepared according to recipe and served at the proper temperature and presentation. 4.3.2 Maintains the The company, LtdBRANDS and Health Department standards at all times. 4.3.3 Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized. 4.3.4 Adheres to all Standards of Operational Excellence. 4.3.5 When necessary, handles guest complaints with a sense of urgency, poise and good judgment. 4.3.6 Establishes excellent guest service and satisfaction as a priority through personal example and followthrough. 4.3.7 Always looks for opportunities to create superior guests dining experience Creating Hospitality Around Remarkable Guest Experiences. 4.4 PROFITS FINANCIAL MANAGEMENT 4.4.1 Generates reports for home office and internal use. 4.4.2 Analyses weekly, monthly, and quarterly reporting against budget. 4.4.3 Maintains and submits monthly labor payroll sheets. 4.4.4 Seeks improvement to cost infrastructure by finding improved processes. 4.4.5 Oversees updates and usage of inventory tools, and audits count sheets and End of Month EOM reporting. 4.4.6 Discusses food, beverage, and supplies opportunities from vendors with home office support teams. 4.4.7 Manages all BRAND standards grind sheet, line checks, etc. to ensure that budgeted product goals are met or exceeded while quality standards are maintained. 4.4.8 Demonstrates a working understanding of labor cost control through effective scheduling and proactive management. 4.4.9 Effectively identifies financial trends and operational problems by utilizing the PL and other reports. 4.4.10 Supervises and Controls financial assets and maintains records.

Register guests and assigns rooms. Accommodates special requests whenever possible.Assists in preregistration and blocking of rooms for reservations.Thoroughly understand and adheres to proper credit, check cashing, and cash handling policies and procedures.Understands room status and room status tracking.Knows room locations, types of rooms available, and room rates.Must be salesminded. Presents options and alternatives to guests and offers assistance in making choices.Uses suggestive selling techniques to sell rooms and to promote other services of the hotel.Knows the location and types of available rooms as well as the activities and services of the property.Coordinates room status updates with the housekeeping department by notification housekeeping of all check outs, late checkouts, early checkins, special requests, and day use rooms.Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures.Maintains guest room key storage, and maintains and supervises access to safe deposit boxes.File room keysKnows how to use front office equipment.Process guest checkouts.Performing cashier related functions like posting charges to guest accounts, raising paid outs, currency exchange,Follows procedures for issuing and closing safe deposit boxes used by guests.Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work.Uses proper telephone etiquette.Performs cashiering tasks like bill invoice settlement, posting charges to the guest, paid outs , Foreign currency exchange etc.Uses proper mail, package, and message handling procedures.Reads and initials the passon log and bulletin board daily. Is aware of daily activities.Attends department meetings.Reports any unusual occurrences or requests to the manager or assistant manager.Knows all safety and emergency procedures, Is aware of accident prevention policies.Maintains the cleanliness and neatness of the front desk area.Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.

Hygiene , Costing

Accepting booking inquiry by phoneEmail corresponding with travel agents or customerResponsibilities to inform updated flight schedule changes to customerCorporate daily flight details with Airport Operations DepartmentResponsibilities to inform updated flight schedule changes to customerDouble Checking yesterday salesDealing and selling ticketing to Walkin customers or travel agentsProviding daily ticket sales with detail report to Cashier at the end of the dayProviding refund receipt for customer who would like to apply refund and transfer to reservation department

Can prepare and handle for all aspects of foods Especially Europian Foods and American foods Prepared food in assigned jobsection in the kitchen as per duty roster.Ensure food hygiene and safety in the kitchen with kitchen helpers and kitchen staff.Ensure proper storage of food in fridge, freezer and storeroom.Prepare misenplace and replenish food stock in all sections daily.Prepare food to required standards and specifications.Undertake duty as a Night Cook or Breakfast Cook.Performs other duties and responsibilities as assigned by the Chef from time to time.

Able to communicate ideas and thoughts across to others.Demonstrate problemsolving, teamwork abilities.Able to handle multiple tasks with capability of prioritizing and planning work activities. Demonstrate accuracy and thoroughness with ability to improve and promote quality and safety.

Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.Creates a positive team atmosphere among Team Members.Maintains records of staff periodic manner and operating costs.Provides feedback and coaching to the Team regularly.Understands building capability through Cross trainingTreats all Team Members fairly, with respect.Sets high standards for appropriate team behaviour on shift.Works with food and beverage staff to ensure proper food presentation and proper foodhandling procedures.Handle guest complaints in restaurants.Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.Check the quality of deliveries of fresh food and baked goods.Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.Arrange for maintenance and repair of equipment and other services.Total receipts and balance against sales, deposit receipts, and lock facility at end of day.Ensures new products are executed properly the following rollout.Is capable of handling irate customers with a friendlycalm attitude.Ensures product quality and great service.Shows enthusiasm about guest within the restaurant.Is flexible in dealing with changesproblems e.g., being short staffed.Has effectively forecasted restaurant needs.Shifts priorities and goals as work demands change.Priorities tasks effectively to ensure most important tasks are completed on time.Delegates and followup effectively.Taking Ownership of issues or tasks and also give detail update of the FB manager and the General Manager.Seeks, listens and responds to Guest feedback.Coaches team on how to exceed Guest expectations.Does not blame others takes accountability for problems.Effectively identifies restaurant problems through reports and can ideate execute to resolve the same.Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.Proficiency in Point of sale POS software, inventory software, Restaurant guest satisfactory tracking software etc.Assist in planning regular and special event Menu.