Job Description

To oversee the operational aspects of the unit in respect of Rooms, Housekeeping, F&B, Engineering, Purchase & Security and to oversee the operations & guide the unit to optimize revenues, profitability & growth.

Key Responsibilities

•Managerial:•

• To oversee the operations & guide the hotel to optimize revenues, profitability & growth.
• To provide the highest level of comfort and hospitality to all guests.
• Forecast trends in occupancy, budget for room sales, average rate and other revenue.
• Plan and Budget the revenues and costs for Front Office, Housekeeping, Food and Beverage Service and Production department.
• Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from employees to draw an action plan.
• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Actively participate in Recruitment and Performance Appraisal/ Management of the staff.
• Constantly benchmark & innovate products & services in line with changing customer expectations.
• Drive a Performance culture through all levels of employees in the unit.
• Responsible for managing food costs, upholding menu standards, and controlling inventory. To create event-specific menus for occasions.
• Achievement of budgeted Spa, Souvenir Shop and food sales & beverage sales.
• To assist in menu planning and pricing.
• To ensure that operational standards are met in regards to food safety regulation.

•Operational:•

• Ensure through regular monitoring of guest feedback, prompt, efficient and accurate service to all guests.
• Ensure that all the operational standards set for all the equipment's & processes are followed.
• Develop departmental trainers in association with the training department & oversee all the training activities within the Resort departments.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Supervise and direct the daily activities of Front Office, F&B and Housekeeping staff.
• Lay down service standards regarding cleanliness, amenities and maintenance in rooms and public areas and ensure adherence to these.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Completion of monthly inventory and report of all the department.
• Efficiently manage the inventory of supplies, linen, crockery, cutleries, glassware and equipment
• Monitor and control consumption of cleaning supplies, devise methods for optimal usage of cleaning supplies
• Ensure through regular monitoring of Guest Feed backs, prompt, efficient and accurate service to all guests are extended.
• Plan and implement preventive maintenance and cleaning schedules for rooms and public areas.
• Monitor productivity standards and Schedule staff in order to optimize manpower.
• Ensure that all the operational standard procedures/guidelines set for all the processes/activities/situations are followed (Key Control, Lost & Found etc).
• Co-ordinate with the Engineer in the area of repair & maintenance.
• Participation in Manager on Duty shifts as required.
• All other duties as directed by the General Manager
• Co-coordinating Departments : All the unit department head and supervisor, and SBU heads Sales and Marketing, Public Relations and Head Office.

Job Types: Full-time, Permanent

Pay: ?55,000.00 - ?70,000.00 per month

Benefits:

• Cell phone reimbursement
• Commuter assistance
• Flexible schedule
• Food provided
• Health insurance
• Provident Fund

Schedule:

• Day shift
• Morning shift

Education:

• Bachelor's (Preferred)

Experience:

• Operations: 4 years (Preferred)
• total work: 8 years (Preferred)

Work Location: In person

Expected Start Date: 01/08/2024