Main Responsibilities:
- Take part in training and implement accordingly
- Coordinate and oversee departmental trainings
- Keep superior informed about all unusual matters concerning any plans affecting his/her area
- Ensure that Vipertex (time attendance) for the kitchen, stewarding and F&B Department is being monitored on a daily basis
- Ensure that monthly roster is being implemented on Vipertex
- Follow up on team members sick, local leaves and absenteeism for the concerned department on Vipertex
- Retrieve overtime report to discuss with the Executive Chef and the F&B Executive
- Report repeated lateness or absence of team members to the reporting line
- Converse with guests to obtain feedback and suggestion for improvement
- Ensure that guest complaints are communicated to the superiors and follow up on action
- Prepare menu translation and manage all F&B menu cards and folders
- Prepare and print menus for wedding, candle light, tags for daily events
- Daily updating of F&B program, follow up of email, perform outlets check and menu verification
- Consult daily events for planning purposes
- Prepare requisitions of supplies as per standards and control food cost
- Prepare daily upselling report
- Attend to requests from guest and communicate preferences to all departments concerned
- Arrange for various meetings and take minutes for follow up
- Comply with Quality Management System, HACCP and S&H regulations and policies
- Follow-up of all procedures as per SOP
- Ensure compliance to all safety standards
- Comply with all the sustainability commitments and practices implemented within business units
- Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society
Candidate’s Profile:
- HSC level or equivalent level with professional training and experience
- At least 2 years work-related experience
- Computer literate
- Fluent in English and French both written and spoken
- Knowledge of Vipertex will be an advantage
