MAIN DUTIES AND RESPONSIBILITIES:
· To liaise with all HOD’s daily to ensure sufficient staffing levels.
· To ensure that the operation in all areas is running to the agreed standard and follow up any discrepancies with the relevant HOD’s.
· To assist in the daily operation of the F&B outlets
· To be operationally responsible for the service delivery and standards throughout the entire building when on duty.
· To compile and implement new menus for all areas in conjunction with the Executive Head Chef
· To patrol the building ensuring that all fire exits are free from obstruction and in proper working order.
· To be present around the building always during the day. In particular, the Duty Manager must maintain a lobby presence between the peak check in/out times, during lunchtime in around the lobby and restaurant and around the banqueting area during the peak tea/coffee times.
· To conduct show rounds as required and have a working knowledge of C&B spaces.
· To ensure that all goods and purchases are verified, documented and stored in an efficient manner.
· To ensure that the highest level of cleanliness is upheld in all areas of responsibility.
· Is highly visible and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction, effectively responds to guest problems and complaints.