Takes charge of the overall management and business volume of the health club/gym/spa, responsible for regional business development, usually with Managers as subordinates.

Supervises pantry helpers and arranges their duty roster according to workload of the kitchen;
Liaises with cashiers regarding the billing of each dining party;
Supervises serving schedule of the ordered dishes.

Takes charge of the operation of the Flower Shop and/or Kiosk and Gift Shop.

Handles the preparation of fresh seafood and poultry;
Monitors fish tank for direct seafood sales;
Makes recommendations on different cooking styles of seafood and poultry to customers.

Oversees the restaurant's wine operations;
Supervises the performance and training of the subordinates in wine and spirit operations;
Ensures customer satisfaction and organises wine tasting;
Monitors wine costs and performs inventory control.

Delivers prepared dishes from the kitchen to the tables;
Knows the location of tables.

Audits and processes the payments of all of the hotel’s disbursements;
Prepares front office expense analysis and other reports on suppliers’ invoices and monthly statements;
Keeps proper record of all amounts due to the hotel on a timely basis;
Computes all travel agents’ commissions payable;
Controls and balances all advance deposits;
Responds to account disputes and queries;
Prepares the monthly accounts receivable report;
Issues guest checks daily to all front office cashiers and follows-up on missing checks;
Picks up cashiers’ daily reports at the close of each shift;
Arranges cashiers for other special functions;
Posts ledgers for food and beverage sales.