MAIN DUTIES:

Administration

• To collect all general requisitions and food & beverage requisitions.
• To prepare and record all inventory on daily, monthly and quarterly basis.
• Report any engineering issues and make a HOTSOS request for the same.
• Maintain daily logs and update the Logbook on daily basis.

Financial and Revenue Responsibilities

• To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipments.
• To perform cashiering functions and to ensure that the outlet cashiering procedures are strictly adhered to.
• To perform beverage inventory on a daily basis and informing the management of any discrepancies on a daily basis.

Training and Human Resources

• To coach and train new ambassadors through on-the-job-training.
• To assist in training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• To report to duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene and Safety.
• To attend trainings and meetings as and when required.
• Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Guest Service Responsibilities

• To establish a professional rapport with guests and maintain good customer relationship.
• To handle guest enquiries in a friendly, courteous and efficient manner.
• To be fully knowledgeable about all bar products, wine and cocktail recipes.