Manage the overall performance of the Food and Beverage Operation in their assigned Outlet. As such they will be directly involved in the day to day running of the assigned area in connection with staffing, customer services and product quality.
Monitoring & controlling all mechanical and electrical plant of the hotel. Execution of preventive maintenance scheme. Execution of the Works Order Control System. Supervision of subordinates. Control the budget of the preventive maintenance.
To identify and monitor Training needs. Promotes and informs employees about all training program. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.