i-City Trademark Collection by Wyndham

Main Duties: Financial Responsibilities: 1.         To establish and monitor cost and expense control systems and procedures to achieve operating budgets 2.         Able to take corrective measures and actions to ensure highest possible profitability 3.         Promote conservational efforts to recycle and reuse material when possible 4.         Updates the weekly cost report and submit promptly 5.         Prepare expenditure forms from the relevant outlets for claims Guest Service 1.            To constantly strive to please all guests that he/she may come into contact with 2.            Project professionalism and provide friendly and efficient...

a)      Duties & Responsibilities   -  Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. -  Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas. -  Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests. -  Ensure the quality of the food items and notify manager if a product does not meet specifications. -  Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains,...

a)      Duties:   -          Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. -          Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. -          Maintains issued uniform including name badge in good, clean condition, without tears or stains. -          Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. -          Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual....

- Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”. - Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual. - Maintains issued uniform including name badge in good, clean condition, without tears or stains. - Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation. - Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual. - Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings. -  Maintains a clean and neat work area. - Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or...

Key Accountabilities 1. Ensure high standards of cleanliness are maintained throughout the hotel, with the supervision and inspection of concern areas 2. To supervise and ensure guestrooms, corridors, service lift landing and store rooms are given periodic cleaning and deep cleaning according to cleaning schedules set by the Department.  3. To be fully aware of the linens procedure and assist in conducting the monthly inventory  4. To be fully aware of, and strictly adhere to control procedures on all keys, stocks, cash and operating equipment  5. To assist in record and report all faults and damages arising to Engineering Department  6. To record, report and process any loss or damage linens, staff uniforms, operating equipment and machinery according to Hotel policy  7. To review the performance of the team member and assist with the monthly training  8. To study and evaluate the operations/procedures and suggest improvement...

  1. Escort customers to their tables 2. Present menus to patrons and answer questions about menu items, making recommendations upon request 3. Inform customers of daily specials. 4. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff 5. Take orders from patrons for food or beverages. 6. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required 7. Check with customers to ensure that they are enjoying their meals and take action to correct any problems 8. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning 9. Clean tables and/or counters after patrons have finished dining 10. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine 11. Explain how various menu items are prepared, describing ingredients and cooking methods 12. Prepare tables for meals, including setting up items...