Provides overall supervision of the restaurant and service;
Advises management on all guest comments and complaints;
Schedules staff duties according to forecasts and special events;
Maintains personalised service to guests, liaises with the executive chef in menu preparation;
Supervises operation of room services;
Makes requisitions for room services supplies.

Processes all reservation inquiries, bookings and customer service requests;
Prepares reservation confirmation and arrival reports for departments.

Develops new accounts and additional business by regularly calling on potential clients;
Obtains marketing information;
Follows referrals from clients and competition;
Follows up on future booking and attends to complaints;
Completes weekly call reports.

Establishes standards of food quality and preparation;
Develops new menus;
Co-ordinates with other departments on food selection and storage;
Supervises performance and discipline of kitchen staff;
Carries out inspection and maintenance of the kitchen set-up;
Prepares cost lists and requisitions on market times.

Monitors room occupancy forecasts on 3-day, weekly and monthly basis;
Advises with management and sales staff on reservation status, forecasts and tariffs;
Determines rate structure for daily pick-up;
Supervises room rates offered;
Spot checks VIP guest rooms;
Ensures and supervises all departments, such as Housekeeping, Accounts, Security, Engineering, and F & B work cohesively together;
Coordinates with administrative director to maintain the unrented rooms;
Liaises with Credit Managers and Security Department;
Welcomes and greets VIPs.

Reports to the security manager and supervises the operative security staff on all security related maters.
Assists in arranging staff safety training, fire drill tests;
Assists in investigating all incidents and thefts within the hotel.

Supervises No. 3 cook;
Assists the No. 1 cook in carrying out specific duties of the kitchen;
Performs assignments in food preparation.