Assist the head chef (and possibly replace him/her in his/her absence)
Supervise a team of 20 to 60 cooks in setting up and replenishing buffets (600 to 1000 covers per service)
Participate in the management of orders and stock in collaboration with the Head Chef and the Stock & Supply Manager, in accordance with the allocated budget.
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Be responsible for welcoming guests, providing information and personalising customer relations
Manage arrivals and departures (check-in and check-out), telephone switchboard, keep information media available to customers, collect invoices and control deferred operations
Know the resort perfectly and work in collaboration with the relevant departments (room staff, laundry, catering etc.)
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Elevate quality and service standards: Support the delivery of exceptional food and beverage quality, service, and marketing strategies to enhance guest satisfaction, drive revenue, and maximize profitability
Inspire and develop the team: Supervise, coach, and mentor team members, provide professional development opportunities, and recognize achievements to build, retain, and engage a high-performing team
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
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Portfolio Growth: Focus on growing the Bank's AUM through effective relationship management and acquisition of new-to-bank wealth clients.
Compliance & Risk: Ensure all transactions and client interactions strictly adhere to bank policies, internal SOPs, and industry regulations (e.g., PDPA, AMLCFT, and Shariah Governance).
Building and maintaining close relationships with relevant stakeholders and supporting internal functions.
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