Contributes to the maximisation of revenue and ensures room selling strategies and yield management principles are applied in conjunction with the Marketing and Sales Team;
Develops and maintains long-term relationships with key hotel accounts;
Examines booking efficiency;
Records and analyses departmental statistics and proactively taking remedial measures to improve sales and services;
Oversees the reservations process to ensure the smooth operation of the Revenue/Reservations Department.

Assumes the total responsibility of managing a hospitality establishment, usually with other managers/executives as direct subordinates. Implements the company’s policies with a view to achieving their objectives.

Plans, organises, directs and controls operation of food and beverage facilities;
Analyses operation costs and liaises with purchasing manager;
Determines payroll and operating costs so as to establish food and beverage prices;
Makes improvements in service procedures and guest relations;
Organises special food and beverage promotions and festivals;
Makes contacts with clients regarding functions;
Co-ordinates with Executive Chef in menu planning and staffing;
Studies market trends by visiting other establishments.

Presses clothes with iron and pressing machines;
Loads, cycles and unloads all washer extractors;
Undertakes regular inspections of the wash cycle and keeps all equipment clean;
Sorts out all bathroom and bed linen and food and beverage linen.

Supervises all catering and event functions and banquet personnel;
Arranges necessary details in carrying out transactions for functions and other special events and negotiates terms for sales of hotel’s catering services;
Evaluates plan for banquet sales programmes;
Updates banquet function log book.

Reports to Director of Housekeeping or Executive Housekeeper on day-to-day operations; conducts inventory taking and tight control of guest room and service apartment items;
Co-ordinates with Engineering Department on guest room maintenance;
Co-ordinates with Purchasing Department on market price comparison and testing of new products;
Liaises with Front Office on daily arrival/departure pattern for proper staff allocation;

Generates food and beverage revenue for the Catering/Banquet/Event department and food and beverage outlets through creative selling and successful event co-ordinations from start to finish.