Supervises operation of the restaurant and ensures guest satisfaction at all times. Ensures compliance with quality standards and that financial objective are met. Takes charge in absence of manager.
Duties and Responsibilities
Enforces compliance with cashiering and check control procedures.
Supervises control over wastage in outlets- misuse and breakage of china, glassware, linen, and supplies.
Accomplishes daily outlet logbook and daily checklists.
Checks outlet service and kitchen areas for hygiene, cleanliness, and standard set up.
Completes staff attendance for submission to payroll.
Directly oversees the floor during meal periods monitoring service, guest satisfaction, and adherence to standards.
Meets and greets guest by name whenever possible.
Conducts daily briefing prior to each meal period.
Ensures all staff has accomplished their side duties. Checks side stations before and after meal periods.
Replaces or waives payment of any unsatisfactory food or drink and takes appropriate action to remedy the situation and implements procedures to avoid recurrence.
Ensures proper manning in the outlet & bar.
Monitors food and beverage quality and portion control.
Controls usage of outlets supplies and equipment.
Coordinates with Chef/Manager on operational needs.
Informs staff of menus and prices.
Assists in promotional plan, implementing successful and creative events.
Utilizes guest history program. Creates pool of regular guest for outlet.
Ensures employee compliance with grooming standard and reports deviance .
Evaluates performance of staff constantly through personnel tracking sheets, evaluation of performance and administering disciplinary action.
Monitor all staff schedules to ensure productivity without jeopardizing quality.
Assists in forecasting volume of business and implementing sound business strategies.
Develops and utilizes restaurant pick up charts.
Attends daily briefing, monthly outlet meeting, F&B meeting and othe meetings as required.
Innovates and enforces more efficient procedures in terms of revenue, labor average check, covers maximization and minimization of food and beverage costs.
Performs all tasks and duties which may be assigned from time to time.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
Bachelor's Degree or equivalent education/experience required.
2 to 3 years experience in F&B, Supervisory level With good communication skills, good inter-personal skills, Pleasant appearance.
Responsible for mixing and serving alcoholic and non-alcoholic beverage to guests during an assigned shift according to the prescribed recipes and procedures in order to acquire and maintain customers. Provide personalized and friendly service to ensure Citymax Hotels are the most preferred Star Hotel.
Duties and Responsibilities
Conducts daily inventory of beverages upon opening and closing of the bar.
Participates in the monthly beverage inventory
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
To adhere to Company and Hotel rules and regulations at all times
To report any equipment failures/problems to the Maintenance Department.
Pass any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
Assist the Duty Manager in any task outlined/detailed by him/her.
To comply with any reasonable request made by management to the best of your ability.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
High school or equivalent level required. Bachelor's Degree preferred.
2 to 3 years experience in F&B/Bar
With good communication skills, good inter-personal skills,
To establish and maintain, in close liaison with the F&B outlet supervisor, the smooth running and efficiency of the F&B outlet service in accordance with management standards/procedures, ensuring personalized, courteous and friendly service to all guests. Ensuring personalized and courteous service by all serving staff.
Duties and Responsibilities
Build an efficient team; ensure continued improvement by taking an active interest in the welfare, safety, development and motivation of staff.
Check reservations sheets on a regular basis.
Set up F&B outlet according to the standard.
Hand over filled in communication book to F&B Outlet Supervisor.
Ensure the F&B Outlet service department is sufficiently covered in accordance with normal hours of duty and holiday periods.
Evaluate employees on a regular basis. Make the staff scheduling in coordination with the supervisor.
Engage in training sessions and attend training sessions when required and directed by the F&B Manager and F&B Outlet Supervisor.
Deal with staff problems in close liaison with food and beverage management, human resources management and F&B Outlet Supervisor.
Conduct regular meetings with F&B Outlet staff to discuss service, rules and regulations, hear complaints and boost staff morale.
Ensure that all employees receive a job description and work in accordance to the standards that are set.
Action any complaints or negative comments in the initial stage and then refer to the F&B Outlet Supervisor or F&B manager.
Have complete knowledge of all F&B Outlet drink lists, menus and wine lists and to be able to advise guests accordingly. Detailed knowledge of all other food & beverage outlets and hotel service are also required.
Be aware of costing(s), expenses and casual payroll against forecast and monitor department's profitability accordingly.
Perform any occasional duties assigned by the F&B Outlet Supervisor, F&B Manager or his assistant and assist other F&B department/outlet when required.
Attend daily operational meetings, and other meetings assigned by the F&B management or F&B Outlet Supervisor and give feedback to staff in the outlet.
Constantly seek to improve service, reduce costs and increase sales and offer suggestions to the F&B Outlet Supervisor to achieve these goals.
Write report of all incidents and damages.
Responsible (with Executive Chef) for the hygiene and cleanliness of the working area up to the required health and safety level. Also to ensure equipment is in good and safe working conditions.
Responsible for overall appearance and set up in F&B Outlet areas, as well as check the standard of cleaning of housekeeping and the upkeep of repairs and maintenance in the outlet. Report to relevant departments any correction of points not up to standard. Follow-up of reported points to be carried out at all times.
Responsible (with Executive Chef) for all stocks and equipment.
Conduct a briefing session for all staff involved in the function half an hour prior to the function commencing. Information to be passed on in session to include:Client background;Food & Beverage requirements;Service times;Special requirements;Pre-service and service responsibilities
Responsible for rechecking all the details with the host ensuring all details required for a successful function are brought to his attention (i.e. cake for birthday party, etc.). (if any)
Continual liaison throughout the function making adjustments to accommodate as necessary.
In addition to communication required within the food and beverage department, contact and relationships are maintained with all other departments. Close relationship is necessary with the Chef to ensure smooth running of department.
Ensure that communication is maintained with competitors in order to benefit from information that may be used in market comparisons.
Ensure that job is done according to standard operating procedures and employee handbook.
Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per Citymax Hotels S.O.P. and employee handbook.
Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.
Check on a regular basis the cleanliness of outlets and working areas.
Maintain the highest level of guest satisfaction and standard of service; strive for perfection and excellence to make Citymax Hotel the leading property.
Maintain a good relationship with colleagues.
Attend training session, and fill in personal training logbook.
Attend departmental meetings if required.
Any reasonable request of department management.
Communicate effectively and keep others informed.
Be always aware that you represent the hotel to our guests and the community.
Be familiar with hotel's fire evacuation and emergency policies and procedures, especially in regard to your work place.
Be motivated to increase departmental revenue.
Work in awareness of and according to departmental budgeted costs.
Handle hotel assets and all equipment with utmost care and maintain in best condition.
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
To adhere to Company and Hotel rules and regulations at all times
To report any equipment failures/problems to the Maintenance Department.
Pass any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
Assist the Duty Manager in any task outlined/detailed by him/her.
To comply with any reasonable request made by management to the best of your ability.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
Bachelor's Degree preferred.
2 to 3 years experience in F&B.
With good communication skills, good inter-personal skills,
Manages the activities of personnel engaged in the preperation of cold food for functions in restaurant.
Duties and Responsibilities
Train, supervise, counsel and discipline Culinary associates for the efficient operation of the outlet.
Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
Schedule and direct staff in their work assignments with the support of his Sous Chef.
Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties.
Organize special events in the restaurant such as promotions, receptions with the support of his Sous Chef.
Maintain communications with all departments to ensure customer service needs are met.
Develop, implement, and change menu items on an as-needed basis.
Move throughout facilities and kitchen areas to visually monitor and take action to ensure food quality, kitchen safety and hygiene standards are met.
Verify temperatures, judge appearance and taste of products and check preparation methods to
determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
Maintain profitability of Banquet functions and restaurants ensuring budgets are achieved and support overall hotel operation.
Control food, payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained. Evaluate cost effectiveness of all aspects of Kitchen operation. Develop and implement cost saving and profit enhancing measures. Review, prepare and update forecasts as needed.
Liaise and maintain good guest relations with patrons to ensure dining satisfaction is exceeded at all times.
To be involved in other outlet operation to help improve the products and services.
Monitor outlet activity and trouble shoot as needed.
Attend outside as well as internal promotions, meetings or training to remain current with food and beverage knowledge.
Perform other duties as assigned by Executive Chef, Director of Food and Beverage or Food and Beverage Manager.
JOB QUALIFICATION
High School or any equivalent educational level. Bachelor's Degree preferred.
3 years experience in Culinary and same position
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability
Must possess basic computer skills
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Most tasks are performed in a team environment with the employee acting as a team leader.
There is minimal direct supervision.
Considerable skill in complex mathematical calculations.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information, and resolve conflicts.
Thorough knowledge of laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
With good communication skills, good inter-personal skills.
Preparation and service of hot and cold dishes, responsibilities for the section, carrying out ordering and stock rotation where neseccary.
Duties and Responsibilities
Awareness of personal hygiene
Support the Training Manual and ensure that it is continuously updated
Demonstrate initiative at all times
Lead and support the junior members of the team
Strong desire to improve on skills and knowledge
Ability to produce work in accordance with a dateline which has been set
Seek own solutions to the minor obstacles from time to time
Demonstrate the control skills to the junior members of the team
Reports any equipment malfunctions to supervisors.
Accommodates guest requests for special food items as available through supervisor.
Check weekly roster for following weeks schedule.
Assists in the preparation of all food items in accordance with standards of quality, quantity control, and presentation as established by the Executive Chef.
Prevents the spoiling and contamination of food by practicing proper sanitation and complying with - - Hotel policy and health regulations.
Ensures proper pick-up of requisition items and checks adherence to quality standards.
Helps department in minimizing wastage and losses and achieving food cost targets.
Ensures station is clean at all times.
Creates and maintains a sound working relationship with all preparation personnel.
Complies with departmental policies as well as forth in the Employee Handbook.
Reports with proper tools, clean uniform, and recommended footwear at the stated time.
Reports to Sous Chef/ Chef de Partie prior to leaving station for break of at the end of the shift.
Performs other duties as may be assigned from time to time.
Attend the monthly Kitchen Communications meetings
Communication with the supervisors at all times
Seek assistance and assist if unsure of any tasks
Seek assistance and assist if unsure of any tasks
Co-operate with the Safety & Security Department in order to maintain security and prevent theft from the kitchen areas
JOB QUALIFICATION
High school or equivalent education required. Bachelor's Degree preferred.
1 to 2 years experience in Culinary
With good communication skills, good inter-personal skills,
Preparation and service of hot and cold dishes, responsibilities for the section, carrying out ordering and stock rotation where neseccary.
Duties and Responsibilities
Check weekly roster for following weeks schedule.
Assists in the preparation of all food items in accordance with standards of quality, quantity control, and presentation as established by the Executive Chef.
Prevents the spoiling and contamination of food by practicing proper sanitation and complying with Hotel policy and health regulations.
Attends Culinary meetings.
Ensures proper pick-up of requisition items and checks adherence to quality standards.
Helps department in minimizing wastage and losses and achieving food cost targets.
Ensures station is clean at all times.
Creates and maintains a sound working relationship with all preparation personnel.
Complies with departmental policies as well as forth in the Employee Handbook.
Reports with proper tools, clean uniform, and recommended footwear at the stated time.
Reports to Sous Chef/ Chef de Partie prior to leaving station for break of at the end of the shift.
Performs other duties as may be assigned from time to time.
JOB QUALIFICATION
High School or any equivalent educational level. Bachelor's Degree preferred.
1 to 2 years experience in Culinary
With good communication skills, good inter-personal skills,
Preparation and service of hot and cold dishes, responsibilities for the section, carrying out ordering and stock rotation where neseccary.
Duties and Responsibilities
Check weekly roster for following weeks schedule.
Assists in the preparation of all food items in accordance with standards of quality, quantity control, and presentation as established by the Executive Chef.
Prevents the spoiling and contamination of food by practicing proper sanitation and complying with Hotel policy and health regulations.
Attends Culinary meetings.
Ensures proper pick-up of requisition items and checks adherence to quality standards.
Helps department in minimizing wastage and losses and achieving food cost targets.
Ensures station is clean at all times.
Creates and maintains a sound working relationship with all preparation personnel.
Complies with departmental policies as well as forth in the Employee Handbook.
Reports with proper tools, clean uniform, and recommended footwear at the stated time.
Reports to Sous Chef/ Chef de Partie prior to leaving station for break of at the end of the shift.
Performs other duties as may be assigned from time to time.
JOB QUALIFICATION
- High School or any equivalent educational level. Bachelor's Degree preferred.
- 1 to 2 years experience in Culinary
- With good communication skills, good inter-personal skills,
To ensure the total cleanliness of the Hotel, guest rooms, public areas, interior and exterior.
Duties and Responsibilities
To ensure projects are completed within budgetary and time constraints
To negotiate with suppliers for products, contracts and services and establish purchase agreements as required-ensuring the central purchasing are informed of any new issues
To review standards for all d'cor, furniture and furnishings throughout the hotels and prepare 5 year plans for the capital workbook
To prepare all expense budgets for the department.
To prepare annual payroll budget in line with forecast occupancies
To ensure monthly forecasting completed
To actively manage all budgets in line with rooms occupancy
To liase with Personnel department and ensure proactive recruitment of department staff.
To carry out appraisals with staff on a regular basis.
To ensure proactive and strategic training plans are established to ensure highest standards of cleanliness and service inline with the Inspection and Core Standards.
To ensure effective planning of staff holidays and lieu time.
To ensure effective process for managing staff and department communication meetings and briefings are carried out.
To establish and maintain the highest standards of cleanliness on all rooms and public areas
To establish routine cleaning plans so that all furniture, fittings, carpets and coverings are maintained at highest standard.
To purchase cleaning materials and light equipment as required.
To purchase uniforms and ensure control of issues and return.
To ensure effective running of laundry and valet areas
To ensure high standards of linen maintained-and that regular supply is ensured.
To ensure effective communication with Front Office departments in support of maximum efficiency of both bedroom letting and servicing.
To ensure Health and Safety practices are maintained at all times, including manual handling and stacking of items.
To ensure that the Code of Corporate Conduct is adhered to at all times.
To ensure effective and flexible management of the department through members of the team working together and covering tasks with each other.
To be aware of all Health, Safety and Fire regulations and to abide by their terms
To maintain high standards of personal hygiene at all times
To demonstrate proper and safe usage of all equipment
Ensure that full uniform is worn at all times and grooming standards are adhered to.
To support and adhere to the equal opportunities policy of the company
JOB QUALIFICATION
College Degree.
Experience and other Qualifications
Extensive Housekeeping experience in a managerial position
With good communication skills both oral and written, English and other languages
Manages the activities of personnel engaged in the Main Kitchen, Banquets kitchen
Duties and Responsibilities
Supervises the creation of attractive food displays.
Checks all foods for taste, temperature and eye appeal
Attends all operations and Food and Beverage meetings. Plans and conducts brief weekly
Meetings with workers for sharing information and ideas for the promotion of enthusiasm and teamwork
Maintain communications with all departments to ensure customer service needs are met.
Develop, implement, and change menu items on an as-needed basis.
Assures in advance, availability and accessibility of all materials, equipment etc.
Must be aware of all safety aspects of the kitchen in terms o fire safety and prevention of injuries due to cuts, falls and slips.
Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
Maintain profitability of Banquet functions and restaurants ensuring budgets are achieved and support overall hotel operation.
Control food, payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained. Evaluate cost effectiveness of all aspects of Kitchen operation. Develop and implement cost saving and profit enhancing measures. Review, prepare and update forecasts as needed.
Reviews all assigned recipes regularly to ensure maximum profitability.
Ensures that all purchasing, receiving and Cost Control procedures.
Develop portion control for all times by conducting regular butcher tests and tests of canned goods to determine yield and quality.
Reviews pertinent food requisitions, inter kitchen transfers and production quantities.
Approves labor schedule according to forecast and adjusts staffing according to daily volume to minimize labor costs.
Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with hotel policy and health regulations.
Helps Chief Steward in assuring kitchen meets all sanitation and hygiene requirements in respect to overall cleanliness at all times
Provides assistance to Chief Steward to conduct the periodical inventory for F&B cutlery, crockery, glassware and chinaware and submit the report on time in liaison with Finance.
Inspects and monitors the inspection of the delivery of food to ensure the highest level of quality.
To be involved in other outlet operation to help improve the products and services.
Attend outside as well as internal promotions, meetings or training to remain current with food and beverage knowledge.
Perform other duties as assigned by Executive Chef, Director of Food and Beverage or Food and Beverage Manager.
JOB QUALIFICATION
High School or any equivalent educational level. Bachelor's Degree preferred.
5 to 7 years experience in Culinary and same position
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Requires good communication skills, both verbal and written.
Good planning, organization skills required
Must possess basic computational ability and must possess basic computer skills
Knowledge of budgetary analysis capabilities required.
Most tasks are performed in a team environment with the employee acting as a team leader.
There is minimal direct supervision.
levels of patience, tact and diplomacy to diffuse anger, collect accurate information, and resolve conflicts.
With good communication skills, good inter-personal skills.
Ensure mini bar items are in good packed quality, checked, and refilled to par-stock daily. Fill in all forms and follow accounting procedures as per S.O.P. Report any irregularities or suspicious circumstances to room service supervisor and management.
Duties and Responsibilities
Make sure all mini bar sales are registered.
Work closely with housekeeping supervisor, room attendant, front office cashier and bell boy.
Do intern weekly inventory to minimize error.
Ensure that job is done according to standard operating procedures and employee handbook.
Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.
Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.
Check on a regular basis the cleanliness of outlets and working areas.
Maintain the highest level of guest satisfaction and standard of service, strive for perfection and excellence to make Citymax Hotels the leading 4 star property.
Maintain a good relationship with colleagues.
Attend training session, and fill in personal training logbook.
Attend departmental meetings if required.
Communicate effectively and keep others informed.
Be always aware that you represent the hotel to our guests and the community.
Be familiar with hotel's fire evacuation and emergency policies and procedures, especially in regard to your work place.
Be motivated to increase departmental revenue.
Work in awareness of and according to departmental budgeted costs.
Handle hotel assets and all equipment with utmost care and maintain in best conditions.
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
To report any equipment failures/problems to the Maintenance Department.
Pass any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
Assist the Duty Manager in any task outlined/detailed by him/her.
To comply with any reasonable request made by management to the best of your ability.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
High school level or Bachelor's Degree preferred.
With good communication skills, good inter-personal skills,
Provide efficient guest service and handle the processing of room reservations.
Duties and Responsibilities
Keeps updated on the systems and its operations.
Keeps informed about the hotel's organization, its structure and officers, activities and promotions.
Promptly, politely and accurately handles all telephone reservations according to corporate standards.
Handles all incoming reservation faxes/correspondence and processes them within the same day the reservations are received.
Attends to guest requests in the best possible way.
Checks for accuracy and completeness all reservations in the system to ensure that they reflect all the pertinent details.
Keeps informed of the booking capacity of the system.
Ensures that all special billing requirements have passed credit clearance and letters of authorization/vouchers are received prior to guest's arrival.
Upsells accommodations whenever possible to maximize revenue
Informs immediate supervisor on any deviations in rate applications or reservation arrangements.
Handles pre-blocking of suites and special requirements of FIT arrivals
Informs the Front Office Supervisor on duty about early check-in guests with amenities (fruits, flowers, etc) and relays specified amenities to Concierge, Room Service and Housekeeping based on schedules set.
Prints and distributes monthly statistical reports based on the following:
Business Origin
Country of Residence
Individual Room production of corporate accounts, travel agencies, airlines, etc.
Maintains a complete file of reports for easy reference
Processes and distributes all incoming and outgoing admin messages.
Updates Guest History masters on individual preferences, complaints, etc.
Maintains a file of each tour/convention group and reviews all data from the booking sheet.
Ensures that all group arrivals are linked to a travel agency master.
Closely monitors individual reservations of convention blocks based on reports and enforces cut-off controls.
Maintains systematic files of reservation records and other office correspondence.
Maintains orderliness and cleanliness in the work/lounge area.
Attends monthly departmental meetings.
Performs other duties as may be assigned from time to time.
JOB QUALIFICATION
Bachelor's Degree preferred.
One to two years experience in Room reservations.
With good communication skills, good inter-personal skills
Pleasant appearance.
Attentive to details
Good selling skills
Knowledgeable in typing and other office equipment.
Supervises operation of the restaurant and ensures guest satisfaction at all times. Ensures compliance with quality standards and that financial objective are met. Takes charge in absence of manager.
Duties and Responsibilities
Monitors par stocks for each outlet and ensures compliance.
Enforces compliance with cashiering and check control procedures.
Supervises control over wastage in outlets- misuse and breakage of china, glassware, linen, and supplies.
Accomplishes daily outlet logbook and daily checklists.
Checks outlet service and kitchen areas for hygiene, cleanliness, and standard set up.
Completes staff attendance and schedule for submission to payroll and HR respectively.
Directly oversees the floor during meal periods monitoring service, guest satisfaction, and adherence to standards.
Meets and greets guest by name whenever possible.
Conducts daily briefing prior to each meal period.
Ensures all staff has accomplished their side duties. Checks side stations before and after meal periods.
Replaces or waives payment of any unsatisfactory food or drink and takes appropriate action to remedy the situation and implements procedures to avoid recurrence.
Ensures proper manning in the outlet & bar.
Monitors food and beverage quality and portion control.
Controls usage of outlets supplies and equipment.
Coordinates with Chef/Manager on operational needs.
Orients, trains, motivates, and supervises outlet employees to ensure: full compliance with Quality Standards, maximization of labor productivity and total guest satisfaction.
Informs staff of menus and prices
Assists in promotional plan, implementing successful and creative events.
Utilizes guest history program. Creates pool of regular guest for outlet.
Ensures employee compliance with grooming standard and reports deviance.
Evaluates performance of staff constantly through personnel tracking sheets, evaluation of performance and administering disciplinary action.
Monitor all staff schedules to ensure productivity without jeopardizing quality.
Assists in forecasting volume of business and implementing sound business strategies.
Develops and utilizes restaurant pick up charts.
Attends daily briefing, monthly outlet meeting, F&B meeting and other meetings as required.
Innovates and enforces more efficient procedures in terms of revenue, labor average check, covers maximization and minimization of food and beverage costs.
Performs all tasks and duties which may be assigned from time to time.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
Bachelor's Degree or equivalent education/experience required.
2 to 3 years experience in F&B, Supervisory level
With good communication skills, good inter-personal skills,
Explore new markets, and develop new base of clientele.
Duties and Responsibilities
Plans and executed regular sales trips on specific geographical market and performs sales calls on local accounts as necessary to achieve planned goals.
Establishes call frequency and proper coverage of all accounts while permitting time for solicitation of new business opportunities for the hotel.
Participated in trade industry events as an official representative of the hotel.
Entertains clients at least 3 times a week.
Conducts showroom and ocular inspection.
Performs other duties as may be assigned from time to time.
Responds within 24 hours to all inquiries or correspondence from existing clients and potential customers.
Closely coordinated with Catering and Convention Services Department and other departments in arranging accommodations, service, special events for group business.
Disseminates information of general interest to all Sales personnel.
Prepares and submits regular special reports as may be required by the Director of Sales or Director of Marketing.
Disseminates lead within other markets to the Sales person responsible in a timely manner.
Submits weekly sales report, entertainment schedule, and monthly expense account.
Keeps abreast of the competition and relays such information to the hotel.
JOB QUALIFICATION
Bachelor's Degree preferred.
Extensive work experience in sales and marketing. With valid UAE driving license
With good communication skills, good inter-personal skills
Pleasant appearance.
Knowledgeable in typing and other office equipment.
To ensure the smooth and efficient running of the Security Section. Responsible for the safeguarding of hotel property, assets, guests, visitors and employees.
Duties and Responsibilities
Maintain accurate records while performing basic office duties including, but not limited to, camera monitoring, shift activity log, codebook, and employee and guest binder interaction.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Hotel rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Assist supervisor in checking alarm systems, safety and fire equipment systems and closely monitoring security of building doors, service areas and delivery areas.
JOB QUALIFICATION
High school or equivalent education required. Bachelor's Degree preferred.
At least two years experience in security in the same capacity
With good communication skills (in English, Arabic will be an advantage), good inter-personal skills
Establish and maintain the smooth running and efficiency of the bars including lounges and banquets, all beverage points of sales including mini-bar, liaise with outlet manager F&B supervisory staff and F&B management. Follow all F&B standards and procedures and training in order to achieve and maintain beverage cost, standard presentation, cocktail specials, special promotions, etc. Ensure personalized and courteous service to guests to establish Citymax Hotel as the most preferred Hotel.
Duties and Responsibilities
Maintain and supervise all bar stocks according to par-stock levels.
Maintain and supervise all crockery, glassware and cutlery levels according to par-stock levels.
Prepare staff roster with outlet management.
Assist Cost Controller in stock assessments.
Keep management informed about staff performance.
Register and control breakages and spoilages of beverage.
Attend F&B meetings.
Conduct a 3-monthly evaluation for bartenders, waiting staff and hostesses.
Maintain all equipment according to hotel standards.
Conduct on-the-job training.
Inform engineering department if technical problems occur.
Check communications and guests comment book on a daily base.
Make sure timesheets are properly and correctly filled in and signed by all outlet staff.
Register all drinks immediately when ordered, before serving
Hand out beverage to colleagues on written request only.
Keep the bar tidy according to standards set by hotel.
Ensure that job is done according to standard operating procedures and employee handbook.
Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.
Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.
Check on a regular basis the cleanliness of outlets and working areas.
Maintain the highest level of guest satisfaction and standard of service, strive for perfection and excellence to make Citymax Hotel the leading property.
Maintain a good relationship with colleagues.
Attend training session, and fill in personal training logbook.
Attend departmental meetings if required.
Any reasonable request of department management.
Communicate effectively and keep others informed.
Be always aware that you represent the hotel to our guests and the community.
Be familiar with hotel's fire evacuation and emergency policies and procedures, especially in regard to your work place.
Be motivated to increase departmental revenue.
Work in awareness of and according to departmental budgeted costs.
Handle hotel assets and all equipment with utmost care and maintain in best conditions.
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
To report any equipment failures/problems to the Maintenance Department.
Pass any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
Assist the Duty Manager in any task outlined/detailed by him/her.
To comply with any reasonable request made by management to the best of your ability.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
High school or equivalent level required. Bachelor's Degree preferred.
2 to 3 years experience in F&B'specifically bartending, Supervisory Level.
With good communication skills, good inter-personal skills,
Establish and maintain the smooth running and efficiency of the outlet including bar, liaise with outlet manager F&B supervisory staff and F&B management. Follow all F&B standards and procedures and training. Ensure personalized and courteous service to guests to establish Citymax Hotel as the most preferred Hotel.
Duties and Responsibilities
Monitor the daily opening & closing tasks & hours.
Control attendance/ Overtime sheet of staff & band members on weekly basis.
Check & maintain general cleanliness of the outlet.
Check & maintain record of linen inventories.
Check & maintain record of Chinaware, silverware & Glassware's.
Monitor & be involved in Beverage inventories.
Monitor & keep record of staff trainings attended by the staff & forward to HR/ F&B offices.
Preventive maintenance of the Outlet & its operating equipments, furniture & fixtures.
Ensure the hygienic appearance/ grooming of the staff.
Attend all necessary meeting/ trainings, unless specified.
Ensure the outlet logbook is forwarded to the F&B office on daily basis.
Learns hotels Fire & Safety policies and procedures.
Distribution of fliers & concierge visits to be done on regular basis.
Plan duties for the flier's distribution to the staff & monitor the same personally.
Collect & forward the comment cards to the F&B office with appropriate feedback.
Supervise and liaise with all outlet staff.
Maintain and supervise all bar stocks according to par-stock levels.
Assist Cost Controller in stock assessments.
Keep management informed about staff performance.
Register and control breakages and spoilages of beverage.
Maintain all equipment according to hotel standards.
Conduct on-the-job training.
Ensure that job is done according to standard operating procedures and employee handbook.
Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.
Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.
Check on a regular basis the cleanliness of outlets and working areas.
Maintain the highest level of guest satisfaction and standard of service; strive for perfection and excellence to make Citymax Hotel the leading property.
Maintain a good relationship with colleagues.
Attend training session, and fill in personal training logbook.
Attend departmental meetings if required.
Any reasonable request of department management.
Communicate effectively and keep others informed.
Be always aware that you represent the hotel to our guests and the community.
Be motivated to increase departmental revenue.
Work in awareness of and according to departmental budgeted costs.
Handle hotel assets and all equipment with utmost care and maintain in best conditions.
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
To report any equipment failures/problems to the Maintenance Department.
Pass any maintenance requests to the Maintenance Department.
To participate in any Training/Developments schemes as recommended by senior management.
Assist the Duty Manager in any task outlined/detailed by him/her.
To comply with any reasonable request made by management to the best of your ability.
To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
Bachelor's Degree preferred.
2 to 3 years experience in F&B.
With good communication skills, good inter-personal skills,
Provide efficient and courteous delivery service to hotel guest with an honest, self disciplined and reliable manner in order to acquire and maintain customers and ensure Citymax hotel is distinguished as the most preferred star hotel. Responsible for clearing, setting and cleanliness of the Room Service area.
Duties and Responsibilities
Take immediate remedial actions against complaints.
Make sure that the guests are satisfied with the service before they leave the hotel.
Request assistance from the room service captain or supervisor if complaints and requests cannot be handled. In the absence of a captain or supervisor report to an outlet manager or F&B Manager.
Set-up trays, trolleys and mise-en-place before the peak period of the day.
Check all orders and setting before serving guests.
Relay orders taken to the bar and kitchen and collect orders promptly.
Serve food and beverages to guests and make sure that food orders are correctly prepared by the kitchen and bar.
Attend regular training sessions.
Deliver food & beverage as per order to guest rooms, pick up tray when the guest has finished, return dirty tray, etc to stewarding area.
Set all trays and trolleys according to the hotel standard, ensuring they are clean and in presentable order.
Collect washed crockery, cutlery, etc. from the stewarding area.
Polish all cutlery and glassware before placing them back to the respective drawers and cabinets in line with shift closing duties.
Ensure the crockery and cutlery collected from the dishwashing machines are thoroughly clean, dried and polished before using them for service or storage.
Clean trolleys, trays and warmers daily to maintain tidiness in line with safety and hygiene regulations.
Ensure the room service area is kept clean and tidy and all service items are kept in their respective places, e.g. warmers, trolleys and trays.
Be familiar with daily events and promotions within various departments of the hotel.
Know all items available in the menu and the daily specials as well as the methods of preparation and the condiments that accompany the meal.
Perform any other duties (e.g. cleaning, restocking) as required by the room service supervisor or other management staff.
Deliver the other guest's request to their room according to the SOP such as towels, soap, shampoo, pillow, guest messages, etc.
Deliver the request on time and accurate.
Make sure that the item/s is in good condition and working.
Ensure that job is done according to standard operating procedures and employee handbook.
Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.
Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.
Check on a regular basis the cleanliness of outlets and working areas.
Maintain the highest level of guest satisfaction and standard of service, strive for perfection and excellence.
Maintain a good relationship with colleagues.
Attend training session, and fill in personal training logbook.
Any reasonable request of department management.
Communicate effectively and keep others informed.
Be always aware that you represent the hotel to our guests and the community.
Be familiar with hotel's fire evacuation and emergency policies and procedures, especially in regard to your work place.
Be motivated to increase departmental revenue.
Handle hotel assets and all equipment with utmost care and maintain in best conditions.
Provide courteous service to guests, mention name of the guest if known and respond promptly and tactfully to guests' enquires, complaints or request.
JOB QUALIFICATION
High school or equivalent level required. Bachelor's Degree preferred.
2 to 3 years experience in F&B.
With good communication skills, good inter-personal skills,
Responsible for cleanliness of all items processed through the dishwashing areas and for the kitchen equipment, kitchen fixtures, and restaurants, ensuring cleanliness by the use of machinery and equipment provided for the disposal of refuse as directed and for returning cleaned items to their respective areas. Assist the Stewarding Supervisor in duty assignments, delegation of tasks and responsibilities.
Duties and Responsibilities
Cleans, washes, dries and polishes all items processed through the dish wash area using the machinery, equipment and products provided.
Returns cleaned items to respective areas
Ensures proper handling of all items, machinery and equipment Cleaning kitchen, Fixtures and Equipment
Assists and ensure cleaning of kitchen including floors and halls as outlined in the cleaning schedule and as directed
Assists and ensure cleaning of refrigerators, cupboards, hot plates and other fixtures as outlined in the cleaning schedule and as directed
Assists and ensure cleaning of stoves, Bain maries, storage racks and other equipment after each meal period and as directed
Refuse Disposal
Assists and ensure in taking all full bins from all kitchens and restaurants to the garbage fridge
Assists and ensure that, when the truck arrives to take all the bins from the fridge
Empties all bins in the truck, sorts the hotel equipment if found with the security
Washes all bins with hot water and detergent and covers it with plastic
Washes the receiving area and garbage with special detergent
Sends all the clean bins to the kitchens and restaurants and keeps it in the fridge
Bottle and Container Collection
Collects periodically returnable bottles and container from the service bar and all outlets
Sorts out bottles and containers by item
Takes bottles and containers to refuse area for storage and collection
Cleanliness and Hygiene Standards
Learns the local health authorities sanitation and hygiene requirements.
Ensures that local and hotels standards of cleanliness, hygiene and sanitation are maintained in his assigned shift/area.
To ensure a high degree of hygiene and cleanliness as required by the hotel and local regulations.
Conducts and participate in the efficient periodical inventory of equipment like chinaware, silverwares, cutleries, etc.
To device appropriate par stock requirements with the coordination of F&B, outlet Managers
To ensure adequate supply and stock availability.
Ensure cleanliness of all washing up and cleaning machinery and equipment and that it is in proper working order
Reports faults to Steward Supervisor.
Leans the fire and safety precautions an in particular those concerning the machinery and equipment used in the dishwashing g and kitchen areas
Leans How to operate the firefighting equipment
Uses cleaning materials and chemicals in a proper and economical manner
Ensure that thorough efficient work practices a high standard of cleanliness and hygiene is achieved
Responsible for proper handling of cleaning equipments and materials all items processed throughout the dishwashing areas, disposal of refuse, collection of returnable containers and bottles and cleanliness of assigned areas
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he can perform the essential functions of the job
Must be able to speak, read and understand the primary language used in the workplace.
All employees must maintain a neat, clean and well-groomed appearance Citymax Hotel standards.
Requires manual the exterity to use and operate all necessary equipment.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
Cleans glass, silver and chinaware
Refuse disposal
Dishwashing Process
JOB QUALIFICATION
High School or Bachelor's Degree or equivalent education/experience required.
Experience
2 to 3 years experience in a related position
With good communication skills, good inter-personal skills,
Repair and maintenance of hotel equipment and machineries including chillers and all related air conditioning equipment,heat exchangers, blower, pumps, piping and components, emergency generator sets, fire fighting equipment and kitchen and laundry equipment. Ensure that maintenance and repair work carried out conforms to sound and accepted engineering and standard practices.
Duties and Responsibilities
Servicing of Condensing Units as per P.M. Schedule
To check all the Ducting and Dampers as per P.M. Schedule
To check total air flow to each system and from air diffusers.
Preventive Maintenance of Insulation of Ducts and Piping.
Monitoring and Preventive Maintenance of Water Tanks, all the Pipe Work and Pump Sets as per schedule.
Monitoring / Controlling and servicing of Hot Water Systems, Calorifiers and Water Heaters.
To check Electric and Electronic Controls.
Preventive Maintenance of Electrical Switchboards and Cabling / Wiring.
Preventive Maintenance of Motors and Kitchen Equipments.
Water Treatment for Swimming Pools.
Monitoring of Fire Fighting System and its routine testing.
Testing of Emergency Lights.
Preventive Maintenance of Guest Rooms and Public Areas.
Monitoring of BMS and to record all the relevant data on daily basis.
To attend to all the complaints in shift and ensure smooth functioning.
Responsible for serving food and beverage to guests according to service procedures in order to acquire and maintain customers. Prepare the guest cheques, charge vouchers, receive payment and collect all cash & credit payment and pass room charge guest cheques to Front Office cashier. Provide personalized, courteous and friendly service that exceeds expectations to establish Citymax Dubai Hotel as the most preferred hotel.
II. DUTIES AND RESPONSIBILITIES
1. Main Duties and Responsibilities:
1.1 Be familiar with the service of both food and beverage.
1.2 Carry plates, glasses and cutlery in a way set by the hotel management.
1.3 Know all dishes served in all outlets, can discuss the menu, know daily specials and promotions, know beverages including wine service and has knowledge and training for cocktail service.
1.4 Cross-train for all F&B outlets including room service, mini bar & banqueting in the capacity of server /waiter/tress.
1.5 Keep serving station tidy at all times.
1.6 Attend training sessions, and signs training log book.
1.7 Assist supervisory F&B staff, when required to seat and greet the guests
1.8 Always has a kind, pleasant and helpful attitude and nature, exceeds expectations of guests, always smile.
1.9 Uses up-selling techniques under guidance from supervisors.
1.10 Be informative, friendly, communicative and professional to the guests, but do not be over friendly.
1.11 Respect requirements of host guest.
1.12 Prepare guest cheque based on the captain's orders in the case of a in-house hotel guest, check the name, room number and post the cheque to the room account.
1.13 Accept cash or credit payment from non-in house guests.
1.14 Close the P.O.S. at the end of the shift and count the collected cash and credit payments.
1.15 Prepare the sales summary and correction summary for the void checks.
1.16 Cross check the cash and credit payment in the summary and compare it to the readout from the P.O.S., then check the actual amount of the cash and credit card slips.
1.17 Prepare the remittance of funds and send the collected to the drop box safe (in General Cashier).
1.18 Secure and arrange the cash float for money exchange.
1.19 Prepare records of cash payments and report to the Restaurant Manager.
1.21 Keep Chief Cashier, Financial Manager, F&B Manager informed of any suspicious circumstances or irregularities.
1.22 Ensure change and floats are correct.
1.23 Ensure that job is done according to standard operating procedures and employee handbook.
1.24 Maintain a high standard of hygiene and grooming clean uniform, name badge, well shined black shoes, black clean socks (men), neat hair, clean shaven (men), clean hands and short finger nails, wearing of jewelry and make-up as per S.O.P. and employee handbook.
1.25 Follow hotel timekeeping procedures has to be present 15 minutes before scheduled starting time, on request work split shift, work any days including weekends and public holidays and do overtime as requested in accordance with H.R. policies.
1.26 Check on a regular basis the cleanliness of outlets and working areas.
1.27 Maintain the highest level of guest satisfaction and standard of service, strive for perfection and excellence to make Citymax Dubai Hotel the leading property.
1.28 Maintain a good relationship with colleagues.
1.29 Attend training session, and fill in personal training logbook.
1.30 Attend departmental meetings if required.
1.31 Any reasonable request of department management.
1.32 Communicate effectively and keep others informed.
1.33 Be always aware that you represent the hotel to our guests and the community.
1.34 Be familiar with hotel's fire evacuation and emergency policies and procedures, especially in regard to your work place.
1.35 Be motivated to increase departmental revenue.
1.36 Work in awareness of and according to departmental budgeted costs.
1.37 Handle hotel assets and all equipment with utmost care and maintain in best
conditions.
2. General Responsibilities
2.1 To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
2.2 To generally promote and ensure good inter-departmental relations.
2.3 To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
2.4 To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
3. Occasional Responsibilities
3.1 To report any equipment failures/problems to the Maintenance Department.
3.2 Pass any maintenance requests to the Maintenance Department.
3.3 To participate in any Training/Developments schemes as recommended by senior management.
3.4 Assist the Duty Manager in any task outlined/detailed by him/her.
3.5 To comply with any reasonable request made by management to the best of your ability.
4. Legal Responsibilities
4.1 To ensure that the standards required by Law and by Management are maintained at all times in the areas specified above.
JOB QUALIFICATION
Education
High school or equivalent level required. Bachelor's Degree preferred.
Experience/Requirements
2 to 3 years experience in F&B
With good communication skills, good inter-personal skills,
