Establishing and implementing standards of performance within the all areas of the hotel, ensuring that all services offered are of the highest standards of quality and all employees are trained in the delivery of same.Installing and following efficient and effective work methods and systems and to identify and agree schedules which will facilitate the achievement of high levels of staff productivity. To ensure staff rotas are adhered to.Ensuring that all departments are kept fully informed of guest requirements.To accept ownership, and control of the day to day running of the Hotel.To practice economy in all departments and to minimise any incidents of over-production, excessive use of energy and stock spoilage due to poor stock rotation.Controlling and organising staff within all areas ensuring that required operational standards are achieved and maintained.Working with the Departmental Managers in the control and organisation all staff within the areas, ensuring that required operational standards are achieved and maintained.Ensure all Supervisors within the Food & Beverage Department are fully briefed & trained & to all standards of the F&B areas.To attend Management Meetings as required, ensuring effective communication at all levels.