DUTIES

• To maintain on day-to-day basis the standards and policies of the hotel
• Controls and analyses permanently: quality levels of service, Guest satisfaction, cleanliness
• Makes sure offers and calculations are done properly, and billing is done accordingly
• Checks work schedules for the Restaurants and secures staff is planed to the requirements of the operation.
• Prepares monthly vacation balance forecast according to the volume of business
• Makes sure discounts and complimentary are administered and approved according to the internal policy
• Supervise point of sale terminal operations in the outlets Maintain appearance standards up to established criteria.
• Controls and analyses on ongoing basis quality levels of service
• Is in contact with guests to ensures guest satisfaction in terms of quality and service, reports any complaints to the Acting F&B Manager
• Controls operating cost
• Assists in preparation VIP events
• Checks food coming from the kitchen
• Greets guests upon arrival to the restaurant
• Assists guests with leaving restaurant
• Checks buffet set up
• Checks table settings
• Supervises coordination between service and kitchen
• Keeps record of restaurants occupancy
• Prepares all reports requested by F&B office
• Conducts monthly self audit in the restaurant
• Prepares monthly critiques report for the outlet
• Maintains a high standard of cleanliness and hygiene in the outlet including floors, walls, tables, chairs, décor, condiment containers, menu cards
• Ensures all staff is thoroughly

• familiar with hotel’s emergency procedures and, in a state of preparedness for any emergency, which may occur
• Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the outlets in conjunction with F&B Manager, Personnel & Training Manager.
• He/she is familiar with all related company documentation and especially with the relevant Operation Standards Manual for his/her field of responsibility
• Ensures that employees under his supervision:
• Provide guests with professional service, courteous and efficient
• Respond to guest requests promptly
• Are well groomed, uniform neat and tidy
• Knowledgeable about hotel services, facilities and local area
• Acknowledge guest promptly and courteously upon arrival at the restaurant
• Make sure that tables and chairs are cleaned and fully set before a guest is seated at the table
• Seat guest promptly with an offer of smoking or non-smoking preference
• Acknowledge guest promptly after being seated
• Offer guest appropriate beverage upon seating
• Offer guest highchairs or booster when applicable
• Provide guest with prompt meal service
• Serve and bus food and beverages using tray service
• Ask guest if everything is satisfactory and anything else is needed (at appropriate point after the entrée was served and before the entrée is finished)
• Present check promptly and completed and ready for payment before presentation
• Clean tables promptly, set and reset
• Do not gather at guests’ tables or cashier stand
• Attends F&B meetings and briefings
• Ensures that a daily briefing is held in the outlet, informs about daily specials, promotions and buffet items
• Other duties as assigned
• Comply to all work-related instructions as it 

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