• To carry out the duty managers shift in order to meet management requirements• Manage the functioning of all employees, facilities, sales and costs, to ensure maximum departmental profit is achieved• Ensure regular upgrades of the resources of the Rooms and F&B departments• To oversee the preparation, presentation and service of food products to ensure the highest quality at all times• To oversee that all guest rooms, public & back of the house areas including kitchen areas… Show more • To carry out the duty managers shift in order to meet management requirements• Manage the functioning of all employees, facilities, sales and costs, to ensure maximum departmental profit is achieved• Ensure regular upgrades of the resources of the Rooms and F&B departments• To oversee the preparation, presentation and service of food products to ensure the highest quality at all times• To oversee that all guest rooms, public & back of the house areas including kitchen areas are well maintained and cleaned• To maintain good will, sense of fairness and an open door policy towards employees• To monitor and check resort members satisfaction• To control operating and merchandising costs• To maintain highest standards of Hygiene• To maintain good Health and Safety Standards• Implement a daily and monthly checklist for all departments. Ensure proper follow-up to attain maximum quality and efficiency• To coordinate all sales activities which are conducted in area of responsibility• To actively engage and participate in effective communications within the resort• To adhere to all the resort standards and procedures at any given time• Ensure that all Standards are being adhered to, by training all personnel and monitoring their compliance Show less

1. Responsible for guiding the hostess, waiter/waitress in the performance of their jobs.2. Responsible for ensuring sufficient operating equipment during outlet’s operation.3. Responsible for the over all sanitation and cleanliness of the outlet during the shift.4. Responsible for the proper maintenance and good working of all equipment in the outlet.5. Responsible for consistently implementing the service standards and operating… Show more 1. Responsible for guiding the hostess, waiter/waitress in the performance of their jobs.2. Responsible for ensuring sufficient operating equipment during outlet’s operation.3. Responsible for the over all sanitation and cleanliness of the outlet during the shift.4. Responsible for the proper maintenance and good working of all equipment in the outlet.5. Responsible for consistently implementing the service standards and operating procedures. 6. Responsible for ensuring sufficiency of manpower in the shift.7. Performs other duties and responsibilities assigned by immediate superior.8. Assists and assigns the mise-en-place at the prescribed hours.9. Knowledgeable of the outlet’s menu and drinks, its standard quantity, presentation and preparation.10. Coordinates with the Chef concerning special menus, availability of menu items and changes in the menu.11. Directs the activities of all the service staff assigned in his/her shift.12. Coordinates with the staff within the department and other department in the performance of duties and responsibilities.13. Takes the daily inventory of food supplies and guest supplies to ensure availability.14. Prepares and submits breakage and loss report for operating equipment, for the shift.15. Attends weekly Outlet’s meeting and other meetings required of the position.16. Prepares details required for briefing - out of stock items, reservations, daily specials, VIP reservations, etc,17. Checking at the start and at the end of the shift that the opening and closing tasks has been completed or not. Show less

-Selling and promoting restaurant-keeping menu stock and maintaining menu-Maintaining the inventory of the F&B outlets-recommending or Suggesting food and beverage items to customers-Checking customer's satisfaction-Presenting bills-Follow up Function Sheet for Banquet-Assisting Supervisor for preparation of Action Plan for Banquet

Preparing the Mise-en-place for the restaurant's OperationServing Food and Beverage to the GuestClearing Soiled TablewareResetting table for new guestPresenting billsTranslator of English Language to Chinese and Chinese to English