-Planning,supervising day-to-day operations to ensure compliance with all policies,procedures,standards aiming at satisfying,exceeding the guest expectations-Establishing,reviewing the standards of performance in line with the operating concept which contribute to an attentive,distinctive experience -Participating in the selection of all reporting staff.Motivating them to bring about excellent performance,enforcing discipline,assisting in evaluating their performance once a year-Identifying the training needs,developing a training plan,implementation of the training activities,follows up to ensure compliance & their effectiveness.Conducting trainings.-Inspecting the area to ensure that the physical facilities,equipments are well kept,that all health safety regulations are adhered,by coordinating the cleaning,maintenance,arranging for repairs their services such as linen laundering,plants servicing-Maintaining high visibility during operations,promoting good public relations,taking corrective actions,handling customers complaints to ensure their satisfaction-Coordinating service activities with the kitchen to achieve a timely delivery of foods-Forecasting sales,revenues,scheduling staff accordingly controlling labor costs-Managing,controlling stock from the beverage/bar operation effectively ensuring pars are respected-Anticipating,maintaining all materials,supplies ensuring their availability.Controlling usage of all food items,appropriate usage of equipments,tools & service equipments ensuring all equipments is used in a correct & safe manner-Monitoring operating expenses to ensure the cost of sale is in line with the annual budget -Keeping abreast of all emergency procedures,hotel promotions,product knowledge,VIP arrivals, upcoming events & brief direct subordinates so that they are able to anticipate,answer clients requests,questions.-Accomplishing a set of administrative duties such as leading,attending meeting,writing reports, maintaining a logbook

FOOD & BEVERAGE OPERATION:-Implementation of the Standard operation procedure of the different outlet of F & B Service Department with the co – ordination with the Outlet Manager.-Meeting the budget set by the Management with co-ordination of the team member.-Assisted the Guest before & during the operational hour.-Successfully handling of guest queries with professionalism.CUSTOMER RELATION:-Build effective relation with clients & customers & provide them utmost satisfaction.-To ensure their repeat visit & in-turn enabling sales.JOB & RESPONSIBILITIES-To monitor food & beverage cost, stores & inventory management.-Providing on job and class room training to team members.-To ensure all health & hygiene & standards are maintained at every event.-Duty roaster and KRA allocation to team members.-To ensure the quality of food & beverage is maintained at every event.-Find ways of maximizing sales.-Motivating team member’s for Up selling & suggestive selling.-To be familiar with monthly promotion of all outlet.-Monitoring the inventory of CCG & linen.-Making Monthly Report of Sale, Cover, MTD, YTD, Profit & Loss Justification’s etc.-Interaction with guest’s through mails and in person while in restaurant.