Hotel Manager
Job ID:
HT1
Work Location:
Kattamya
Job Summary:
Responsible for the overall organization and administration of F&B, housekeeping, and laundry services, to assure quality and quantity of food production, plans and directs all aspects of patient/employee service, implementing policy & procedure and future plan of the department in accordance with Departmental and hospitals policies.
Responsibilities:
• Develops and implements hotel policies, operating procedures, rules, and regulations for the food and beverage, housekeeping, and laundry Sections.
• Manage the on-going profitability of the hotel services department, ensuring revenue and guest satisfaction targets are met and exceeded.
• Coordinates the selection, purchasing, storage, inventorying, maintenance, and usage of all related food and beverage and supplies and equipment.
• Plans, coordinates and supervises all staff and material resources in the food & beverage, housekeeping, and laundry Sections.
• Implements and monitors schedules for the operation of the food and beverage department to achieve a profitable result and quality of service.
• Provides consistent coaching, counseling, and direction to the food & beverage and housekeeping, and laundry staff.
• Administers systems such as stock control/ provision and delivery of food & beverages etc so that resources are available to meet patients and visitor’s needs.
• Supervises and maintains a high standard of food service, meal distribution, ware washing, and cleaning of the hospital food service areas at all times and in accordance with the relevant codes of practice.
• Handles all visitors’ complaints in the food and beverage area and in charge of obtains maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance, and standards of service and develops new techniques of service towards maximum visitors’ satisfaction at minimum operating costs.
• Deliver department budget goals and set other short and long-term strategic goals for the property.
• Ensure all decisions are made in the best interest of the management.
• Develops and maintains the standard and procedures for quality control implement and assist in developing a high standard of sanitation procedure and personal hygiene requirements.
• Develops and maintain a reporting system that reflects the current operating status of the department by volumes service, financial statistic and man-hour utilization
• Interviews hires and appraises performance, resolves problems, and recommends termination when appropriate.
Qualification:
Bachelor of Tourism & Hotel Management or equivalent plus min 10 years’ experience in hospitality services.