Serves as supporting staff to the operations of Kiosk and Flower Shop.

Supervises cost control and inventory taking;
Reviews purchase requests for food and beverage;
Provides management with information regarding operational costs;
Prepares forecasts and analysis on all cost reports;
Makes random inspections on all supplies to the hotel.

Ensures bar is equipped with supplies and that correct liquor brands are served;
Maintains prescribed profit margin;
Supervises maintenance of bar and service equipment;
Prepares work schedules and checks on staff performance.

Takes charge of the operation of the cake shop.

Compiles catering and event marketing plan;
Establishes catering and event policy on price and discounts;
Submits annual catering and event budget;
Co-ordinates public relations activities relating to special promotions;
Decides on targets for business solicitation;
Plans, organises, directs and controls the hotel’s catering and event sales promotion and sales rates;
Develops local and overseas food & beverage sales contacts regarding group and convention activities.

-

Supervises printing room staff;
Familiar with the operation of duplicating machines for printing office memos and in-house publications;
Manages and administers the planning of art and photographic budgets on the hotel’s promotional publication;
Designs creative works to meet the marketing objectives of the hotel.