ROLE RESPONSIBILITIES

1 Take part in training and implement accordingly

2 Conduct and ensure that employees receive adequate and satisfactory on-the-job training

3 Keep his superior informed about all unusual matters concerning any plans affecting his/her area

4 Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior / HR Manager

5 Play an active role in the team

6 Carry out effective and efficient services and assistance for both internal and external customers

7 Maintain cooperative working relationships with other staff members

8 Participate in Eco Standard/Sustainable Responsibility set by the hotel

9 Ensure that the daily revenue report is prepared diligently and correctly from the night audit reports from WinHMS and compared with budget

10 Analyse daily the revenue recorded on the systems to disclose all areas where there are improper control and to re-establish proper accounting control and procedures

11 Prepare statistics for analysis and trend and for budgetary purposes

12 Ensure that purchase prices are related to market prices and quality of goods

13 Ascertain losses of operating equipment and submit the reconciliation and list to the Financial Controller, F&B Manager and Executive Chef

14 Ensure energy saving (electricity)

15 Perform regular inspections of quality and state of items in food store rooms (Cold/Freezer), outlets and bars, boutique, housekeeping….

16 Organise and supervise monthly/periodic inventories of Front Office, F&B, Boutique, Store, Maintenance and Housekeeping departments

17 Ensure proper reconciliation of physical inventories of all departments and that all purchases and issues/sales up to the time of the physical inventory have been properly accounted

18 Approve the physical stock taking procedures for all areas of the operations

19 Ensure that respective HODs exercise control over the purchases of their department/section

20 Ensure that slow moving stocks are kept at a minimum level

21 Daily contact and exchange of information with Executive Chef, Head Butcher and Head Pastry

22 Approve the control procedures in respect of purchases, receipts & payments (including paid out to guests), and sales at the Front Office, F&B, Housekeeping…

23 Verify the revenue & expenditure from the other operated department on an ongoing basis

24 Follow up on the cost controller check list on a daily/monthly basis

25 Fixed assets inventory and tagging

26 Carry regular Spot Checks & Report on variances to FC/AFC

27 Comply with all the sustainability commitments and practices implemented within business units

28 Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society