ROSA HOTEL

•    Performing routine maintenance around the building such as fixing structural damage, for example       window, door or wall repair. •    Repairing broken or leaking plumbing to avoid water damage and restore full use of water fixtures •    Working on damage electrical wiring when a shortage or severed wire occurs. •    Maintaining the building heating, ventilation, air conditioning (HVAC). •    Applying preventative measures to the building to reduce the risk of future problem, such as using a      sealant on a flat roof. •    Fixing potential safety hazards to avoid injuries. •    Painting the building when old paint has become faded or chipped.

 - Manage all F&B and day-to-day operations within budgeted guidelines and to the highest      standards.  - Preserve excellent levels of internal and external customer service.  - Design exceptional menus, purchase goods, and continuously make necessary      improvements.  -  Identify customer's needs and respond proactively to all of their concerns.  -  Lead F&B team by attracting, recruiting, training, and appraising talented personnel.  -  Establish targets, KPIs, schedules, policies, and procedures.  -  Provide two-way communication and nurture an ownership environment with emphasis on      motivation and teamwork.  -  Comply with all health and safety regulations.  -  Report on management regarding sales results and productivity.  -  Inspecting the food and beverage stock level and restock them in a timely manner.  - To handle emergency situations in a prompt, precise and professional manner.  -  Any other ad-hoc task assigned by management.

-  Records  purchases, maintains database, performs physical count of inventory, and     reconciles  actual stock count to computer-generated reports. -  Responsibility to receive, store and issue supplies and equipment for the day to day hotel     operations. Work closely with purchasing department, ensure cleanliness of all work areas,      keeping storage and receiving areas clean and tidy at all times.  -  Verifies that all supplies and goods received are listed on requisitions/orders and the       delivery challans, invoices are checked and filed in the appropriate folder.  -  Maintains par stock, inventory and stock records every month and compiles records of       expenditures/ consumptions etc.  -  Perform any other duties as assigned by the management or supervisors.  

- Organize, direct and evaluate food and beverage service - Recruitment and training of staff - Shift scheduling - Performance management; monitor staff performance and provide feedback - Purchase and control of inventory - Monitor revenues and expenses - Ensure practice of heath and safety regulations - Negotiate supplier arrangements for food and beverage products - Negotiate with clients for use of facilities for catering, parties, banquets, etc.

•    Making menu recommendations, answering questions and sharing additional information with restaurant patrons. •    Providing excellent wait service to ensure satisfaction. •    Greet and escort customers to their tables. •    Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies). •    Prepare tables by setting up linens, silverware and glasses. •    Inform customers about the day’s specials. •    Offer menu recommendations upon request. •    Up-sell additional products when appropriate. •    Taking customer orders and delivering food and beverages. •    Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization.