As a Duty Manager I oversee the day to day smooth running of the hotel, including Recruiting, training and monitoring staff. Planning work schedules for individuals and teams. Meeting and greeting guests. Dealing with guest complaints and comments. Addressing problems and resolving these problems. Ensuring events run smoothly. Supervising maintenance. Dealing with contractors and suppliers. Ensuring security is effective. Carrying out inspections of property and services. Ensuring compliance with licensing laws, health and safety and other statutory regulations.

Working here improved my organisationalskills, assisting the Banquet Captains with often upto eight functions per day, catering for groups from 2 to 2,500 persons. This experience taught me how to work with and delegate to other associates, how to cope with different cultures and what managers do behind the scenes. The job also included training in staffing, rostering and working with temporary staff. I was promoted to supervisor for the Banquet Quality Service Department for up to 2,500 person gala dinners and multiple functions.

Started as Trainee Assistant Manager in the main bar in the resort (Zee Bar). Attended daily meetings and contributed ideas to the different F & B projects. Learned a lot about delegation. Moved to the Adam and Eve restaurant as Trainee Assistant Restaurant Manager. Organised rosters. Worked as the Maitre d’ for the evening service. Liaised with different departments throughout the resort through a departmental meeting every morning.