Maintains positive guest and colleague interactions with good working relationships.
Assists the Housekeeping Manager to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Assists Housekeeping Manager to ensure that Housekeeping operates with the lowest possible cost structure while also delivering on the brand promise to the guest, proactively managing costs based on key performance indicators.
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Compiles statistical reports as required by Assistant Materials Manager.
Maintains item records and forms as required by the corporate management and policies.
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily.
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Prepares, utilises and updates an Annual Marketing Plan, broken down as necessary by department.
Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.
Encourages respective Managers to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
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Serves as primary contact for all Gold Passport guests and assist Gold Passport members on all their enquiries and requests.
Handles all guests and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Ensure employees who receive the complaints are empowered to provide alternatives to overcome problem situations.
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Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
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Works closely with other Concierge personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Supports and embraces the spirit of “We work through Teams”.
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Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maintains positive guest and colleague interactions with good working relationships.
Personally and frequently verifies that guests are receiving the best possible service during check-in and check-out.
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Ensures that all policies and procedures are being followed. Counts cash on hand, inspects notes receivable and payable, negotiable.
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
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