5 executive butler jobs found

Managing Butler Services • Manages day-to-day butler services operations verifying that quality and standards exceed the expectations of guests on a daily basis. This includes all pre-arrival activities, Butler Service Desk operations, and Butler staff in order to provide a seamless butler program for guests. • Manages VIP guests. Recognizes repeat and important guests and builds rapport in order to develop personal guest contact, obtains preferences and proactively anticipates guest needs and requirement. • Manages VIP guests’ schedules as appropriate to support potential needs. • Manages the guest experience so that a high level of privacy is afforded and confidentiality is kept on behalf of VIP guests when possible. • Supervises Butler Service Desk and verifies resources provide seamless services during the on-site guest journey. • Conducts daily stand-ups and communicates clear and consistent messages through stand-ups regarding the Butler team updates and goals...

RESPONSIBILITIES: Assist the Executive Housekeeper on daily operation of housekeeping department. Prepare assignment and schedule for room supervisor, public area and linen attendant. Monitoring and oversee room, public area, pool, and linen operation. To monitor and audit cleaning schedules, overtime and casual wages Carry out inspection in front of house, lobby, corridor, guest lift, swimming pool, public area and outlet surrounding area to ensure cleanliness in excellent at all times. Conduct training to room supervisor and public area supervisor by follow the hotel SOP. Preparing and submit on daily operation report to Executive Housekeeper. In charge of inventories for linen, chemical, machinery, guest supplies and all housekeeping equipment and tools. Prepares and coordinates annual appraisals for supervisor all section Assist the Executive Housekeeper in manage department’s budget by controlling stocks and authorizing within...

Responsibilities: MEETINGS ATTEND/HOST: ·         Host weekly HACCP team meeting (bi-weekly tba) ·         One on one meeting with Executive Chef on daily base ·         Attend Daily Sous Chef briefing with Executive Chef 1000am ·         Attend Daily F&B briefing with F/B Director          2. HYGIENE CHECK WALKS DETAIL: ·         Daily walks to all HACCP related areas ·         Weekly walk with Exec Chef and/or without Exec Sous Chef and Outlet Chef for all kitchens to check on all areas in depth ·         Daily hygiene report with approval by Exec Chef or Exec Sous Chef            3.  PERSONAL HYGIENE IMPLEMENT: ·         Critical Control Points System ·         Control system procedures ·         Evaluation of corrective actions ·         Staff medical records updating system ENSURE: ·         Hand wash basins are available near each work area...

2.12 To take good care of all operating tools and equipment. 2.13 To return soil linen and collect clean linen from Housekeeping. 2.14 To be a team player and support other staffs. 2.15 To maintain a good working relationship with your own colleagues and other department. 2.16 To have a complete understanding and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety. 2.17 To have a complete understanding of the hotel’s policies and procedures and adhere to the hotel’s Employee Rules and Regulations. 2.18 To attend pre-service briefing and other training as training by the Manager. 2.19 To attend communication meeting set by the Manager. 2.25 To perform other duties that may be assigned from time to time. 2.26 To be fully responsible for the se-up of the outlet or function room as per the standard and requirement. 2.27 To coordinate with the kitchen prior to dishing out of food. 2.28 To give an accurate count of the...

Specialise in Malay Cuisine and Ramadhan Speciality. To ensure that the Outlet Restaurant produces consistently high quality food items according to current menus and cards and sets standards. Maintains profitable food production level according to forecast. Participates in training and development of employees Maintains set standards of hygiene in food production area. Maintains all operating fixed equipment. Recommends promotions and special awards. Performance appraisal of associates. Controls associate levels according to manning guide. Controls associates rosters, vacation and attendance records. Attends meetings as requested. Ensures he is present during the peak hours of service at service passes, and makes rounds of all production areas. Maintains all operating equipment at par and prepares forecast. Initiates food requisitions. Liaises  closely  with  the  Executive  Sous  Chef  on  new  methods  of  food presentation and recipes. Initiate...