We are seeking a dynamic and results-driven Assistant Sales Manager to join our sales team in the hospitality sector. The ideal candidate will support the Sales Manager in driving revenue, developing business relationships, and executing sales strat
key hospitality role focused on customer service and team leadership. They ensure smooth dining operations, manage staff, and enhance the guest experience
A sales executive is responsible for driving revenue growth by identifying new business opportunities,
A Front Office Executive in a hotel is responsible for managing the front desk operations, ensuring smooth guest check-ins and check-outs, handling reservations,
To oversees the daily operations of a restaurant, ensuring smooth service, high-quality food and customer satisfaction. Responsible for managing staff, inventory, finances, and maintaining compliance with health and safety regulations
Receiving and processing all invoices, expense forms and requests for payments. Handling petty cash, preparing bills and receipts. Maintaining accounting records, making copies, filing documents, etc.
A "Chinese job description" can refer to the written description of a job in the Chinese language, or a job description for a position that requires Chinese language skills, such as a translator, interpreter, or teacher.
Performing all check-in and check-out tasks Managing online and phone reservations Informing customers about payment methods and verifying their credit card data hotel experienced preferred
A food and beverage (F&B) manager oversees daily food and drink operations, ensuring customer satisfaction and business profitability by managing staff, budgets, inventory, and menus.
Responsibilities :The Housekeeping Room Attendant is responsible for cleaning and servicing assigned rooms or areas according to established standards and procedures including: making beds, dusting, vacuuming, cleaning and sanitizing bathrooms, removal of trash etc
Responsibilities :Pastry chefs are in charge of the baking aspect of kitchens and restaurants, delivering cakes, breads, and any bread based components to meals Pastry chefs work with a team of bakers and cooks to prepare, bake and decorate their food, and must keep their team organized, stocked and motivated
Responsibilities :Accurately measuring meal ingredients for the Chef de Partie Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits Preparing basic salads and sauces as directed by the Chef de Partie
The Assistant Restaurant Manager is responsible for supporting the daily operations of the hotel restaurant, ensuring exceptional guest experiences, and managing staff.
Implement control on quality along with consistency of every eatable item served. Develop and adapt work schedule as per prevailing work pressure and occupancy. Involve in ordering and receiving ingredients required in kitchen. Implement departmental line-ups regularly as routine. Control, maintain and manage kitchen inventory and food supplies. Ensure all ingredients for preparing food are in right supply on time. Support and facilitate control on food cost. Convey clearly any maintenance of kitchen equipments and other security problems. Prepare on time and tasty 3 meals everyday having items from approved menu. Utilize service of direct preparation or supervision of some other cook helpers as required. Develop and maintain professional relations with vendor. Gather data, compile, review and submit essential reports. Inspect and ensure best functioning of all kitchen equipment is as per given manufacturers instructions. Supervision other cooks and helpers directly including to schedule and ensure adequate coverage of cooks for meal preparation. Develop and supervise preparation of specialized menus for customer events.
Responsibilities: As a Food and Beverage cost controller, you are primarily responsible for calculating costs of food and beverage items and also responsible for the short and long-term planning of the f&B controlling and pricing aspects. Additionally responsible to record information and produce control reports periodically to help maintain a suitable inventory of food and beverage items for the entire hotel. He/she also changes the price of menus items based on the costing information they collect and also actively take part in engineering the menu in terms of the pricing. Able to effectively control the Food & Beverage Cost. Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency. Prepare variance analysis for food & beverage and communicating with relevant parties. Update and maintain receipts into the systems (FMC). Check and verify voids in the POS systems. Check and verify discounts on the POS systems. Check and verify any happy hours discounts. Check and verify all complimentary sales in POS systems. Check and verify all staff meals and staff discounts. Check and verify all Package meals. Check and verify all settlements done on the POS system. Check and cross verify if all sales have been transferred correctly to the Property Management systems (PMS). Check and verify for any lost postings. Check the cost of sales in all F&B outlets and ensure that the costs are within budget. Check the menu pricing on the POS systems and ensure the correct prices are loaded. Check the restaurant and bar checks on daily. Check the complimentary and confirm that all are approved. Daily Import of Micros Sales to Materials Control system. Tally all end of shift reports generated from all POS tills. Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements. Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check. Responsible for linking the articles and Recipes in Material Control. Responsible for preparing daily Food and Beverage Report and distribute to management. Responsible for monthly F&B Report and distribute to management. Responsible for surprise spot checks at all F&B outlets. Prepare Duty Drinks and management report and confirm that this is as per entitlement. Prepare the daily and monthly cost report department in relation to cost of sales. Prepare daily staff meal cost report. Participate in stock taking at the restaurants. Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality. Check and ensure that no material is issued out from the store without requisition or approval from the respective department head. Check and ensure all menu items have a recipe. Coordinate with restaurant management and finance to sort out issues pertaining to F&B. Update selling prices in POS as per the instruction from authorised persons. Maintain the security of the information held by the department. Responsible to maintain the Menu Pricing, Consumption and POS systems. Any other tasks as and when required by the management.
Hotel Stewards are responsible for everything involved in the experience of a fine dining establishment, besides actually cooking the food. Usually employed within the restaurant or public dining area of an upscale hotel, the role of Hotel Steward revolves entirely around the customer experience. Their duties range from setting tables to garnishing dishes, and everything in between. The role of Hotel Steward is an entry-level position. The only educational requirement is a high school diploma or GED. The work environment for Hotel Stewards is typically in the " back of the house " of a hotels dining area. This simply means they spend most of their time in the kitchen area rather than the dining area.