Co-operates with Accounting Department during quarterly stock-taking;
Ensures proper hygiene and sanitation in all areas;
Prepares staff work schedules;
Supervises requisition and storage of silver/china/glass/copper ware;
Checks on all kitchen equipment and utensils for cleanliness.

Prepares assorted barbecue meat platter;
Assists butchers in the portioning of meat before serving;
Preserves and roasts barbecue dishes.

Plans, organises, directs and controls the hotel’s catering and event marketing functions;
Reviews market and sales analysis to determine local and overseas catering market requirements;
Co-ordinates public relations for catering and event promotion;
Chairs the daily briefing of Catering and Event Department;
Controls the Sales System;
Submits a monthly catering;
Event sales report;
Conducts catering and event sales campaign.

Assists Controller on daily financial operations.

Performs checking on hotel’s total income revenue and other checking related to revenue;
Summarises checking on daily basis;
Produces daily revenue report.

Supervises the Front Office, Concierge, Telephone, Housekeeping, Laundry, Flower shop and Kiosk operations and those other duties assigned by the management;
Co-ordinates with the Sales and Marketing Division regarding reservation status;
Liaises with Housekeeping and Engineering Departments on renovation programmes and room blockage for repair and maintenance.

Provides supporting services to the operations of the health club/gym/spa;
Maintains facilities and equipment in good condition;
Ensures the cleanliness and tidiness of the changing rooms, lockers, massage rooms.