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Supervise and perform all functions required in the maintenanace of equipment and anicillary systems of the central laundry and main systems of the accommodation building.

Responsibilities
* To do a routine inspection as per the engineering checklist.
* To register all the repair orders and events in respective log book.
* To follow the enegrgy saving plan.

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Manage the production daily through subordinates
• Plan the production batches/ sequences in light of the project needs
• Participate in engineering and preparation of production detailed drawings
• Review and authorize shop drawings for production
• Review material requirements & coordinate with engineering and procurement departments
• Plan and schedule production activities according to priorities
• Monitor, control and direct proper and sufficient documentation for production activities, targets, returns and other related issues.
• Set quality standards for different production areas and communicate them to relevant foremen.
• Monitor, direct and control quality assurance issues all over production areas, through direct intervention as needed and/or education and training of subordinates.
• Maintain direct and instant communications with projects and installation teams and/or clients (as necessary) to insure proper and timely feedback on site conditions/ additions and omissions.
• Collect and validate time consumption reports and reconcile them against production schedules. If necessary, take immediate actions to recover lost man/hours.
• Implement and monitor waste management routine and propose innovative ideas to reuse excessive materials.

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To provide administrative support to General Manager, To ensure the smooth running of office.Serves as a main coordinator for the GM office to communicate with internal and external guests.

Responsibilities
* Maintain confidentiality of proprietary materials and information.
* Protect the privacy and security of guests and coworkers.
* Follow company and department policies and procedures.

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To ensure hotel building outer and inner glass/aluminium are well maintain and good condition.

Responsibilities
* To clean the hotel outer / inner hotel building
* To maintain the window glass / aluminium clean.
* For final process, long squeegee to dry, wipig cloth.

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Performs all functions requied in the maintenance of equipment and ancillary systems of the central laundry under direction of engineering management.

Responsibilities
* Assist other associates in the department as required.
* Maintain engineering spaces in clean, orderly and safe condition.
* Assist in energy conversation program.

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Block and coordinate guestroom assignments to maximize room revenue and efficiencies based on arrival and departure patterns and special requests.

Responsibilities
* Prepare express check in as required.
* Check trace file for arriving groups and VIPs.
* Run necessary reports for shift.

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For the assigned hotel, ensure that guest bills are prepared, sent, and collected according to the guidelines established by Marriott SOPs and LSOPs.

Responsibilities
* For all in-house accounts with direct billing terms, ensure that the direct billing details are properly set up and approved.
* Ensure that the necessary backup for all invoices is promptly received from both hotels.
* Respond promptly to any queries from the hotels regarding the credit status of particular guests.

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For all properties, ensure that guest bills are promptly and correctly delivered and collections are efficient and expedient.

Responsibilities
* Follow up calls to customers for collection.
* Follow up with bank and / or company representatives to get additional payment details to insure proper allocation of received payments.
* Timely follow up of all customer queries with regards to the billed invoices, and answer to such on a same day basis.
coordinate with fellow associates in order to segregate the task of cheque receiving and cheque posting.
* Coordinate with DOF and/ or accounting manager on all issues concerning credit.
* Strictly adhere to the company credit policy.

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To assist the chef de partie(cold/hot/pastry section) in providing an effective service in all food outlets for external and internal customers.

Responsibilities
* Follow first in first out procedures
* Maintains the sanitary standards and (( clean as you go policy))
* Acceptable standards of personal cleanliness and hygiene

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Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

CORE WORK ACTIVITIES
Managing Day-to-Day Operations
* Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
* Schedules events, programs, and activities, as well as the work of others.
* Monitors the inflow of ordered materials and the maintenance of current materials.
* Conducts china, glass and silver inventories.
* Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
* Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
* Investigates reports and follows-up on employee accidents.
* Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
* Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
* Enforces proper cleaning routines for serviceware, equipment, floors, etc.
* Enforces proper use and cleaning of all dish room machinery.
* Ensures all food holding and transport equipment is in working order.
* Ensures compliance with all applicable laws and regulations.
* Ensures compliance with food handling and sanitation standards.
* Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

Leading Kitchen Team
* Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
* Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
* Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
* Ensures and maintains the productivity level of employees.
* Serves as a role model to demonstrate appropriate behaviors.
* Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
* Celebrates successes by publicly recognizing the contributions of team members.
* Encourages and builds mutual trust, respect, and cooperation among team members.
* Communicates performance expectations in accordance with job descriptions for each position.
* Establishes and maintains open, collaborative relationships with employees.
* Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
* Strives to improve service performance.
* Solicits employee feedback.
* Understands the impact of department's operation on the overall property financial goals and objectives.

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