As a Maintenance Technician in hotels, your primary responsibility is to ensure that all equipment, facilities, and structures are in excellent condition. You will be tasked with conducting routine maintenance checks, identifying any issues, and fixing them promptly and efficiently to minimize downtime.
Your duties will include repairing and replacing faulty equipment, performing routine maintenance on plumbing and electrical systems, and ensuring that all heating, ventilation, and air conditioning (HVAC) units are functioning at optimal levels. You will also be responsible for maintaining the hotel’s physical appearance, including painting, plastering, and carpentry work.
Job Responsibilities:
a) Answers phone calls courteously
b) Guides guests and issues key card room
c) Handles guest complaints
d) Files documents
e) Maintains schedules
f) Responds to guest inquiries
g) Check-in & check-out process
h) Reservation
Criteria:
a) Excellent communication skills
b) Proficiency in computer programs
c) Planning and organizing abilities
d) Exceptional interpersonal skills
e) Ability to work with different groups of people
f) Multitasking abilities
g) Efficient time management skills
h) High school diploma or equivalent required
i) Able to work in shift
* Can start immediately
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment.
Your duties may include but is not limited to cleaning and maintaining guest rooms and/or public areas and facilities to meet the Hotel’s requires standard.
Provide basic housekeeping duties including changing the sheets, changing and arranging the towels and restocking toilet supplies.
You may also be assigned other administrative and/or operational duties from time to time by the Management.
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Your duties may include but not limited in preparing and cooking a range of dishes, ensuring that buffets and a-la-carte orders, service and presentation are delivered to meet guests’ expectations and the Hotel’s set standards.
Assist the Sous Chef or Head Chef in duties such as but not limited to menu planning, stock control and ordering, training new staff members, and Kitchen management.
To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
To ensure that the necessary stocks are on hand at the right quality and quantity.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Coordinates daily tasks with the Sous Chef.
To ensure that any anticipated shortages are communicated promptly to the Sous Chef or Head Chef.
Operate and maintain all department equipment and reporting of malfunctioning.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
To deputise in the Sous Chef's absence and take charge of the kitchen when directed to do so.
You may also be assigned other administrative and/or operational duties from time to time by the Management.
Your duties may include but not limited in preparing and cooking a range of dishes, ensuring that buffets and a-la-carte orders, service and presentation are delivered to meet guests’ expectations and the Hotel’s set standards.
Assist the Sous Chef or Head Chef in duties such as but not limited to menu planning, stock control and ordering, training new staff members, and Kitchen management.
To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.
...
Your duties may include but is not limited to selecting, hiring, training, counseling, scheduling and managing kitchen personnel, supervising and coordinating all related culinary activities.
Report directly to Hotel Manager on all matters relating to the operation of Kitchen department.
Estimate food consumption and requisition of food as well as ensuring that all costs are kept within budget; controlling food waste.
...
You are expected to assist the Hotel’s chef(s) in but not limited to preparing high quality pastries, desserts, decorate food, ensuring that the production, preparation, and presentation are delivered to meet Guests’ expectations and the Hotel’s set standards.
Ensuring and controlling levels of guest satisfaction, quality and operations within set food costs on an ongoing basis.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
...
Your duties may include but is not limited to selecting, hiring, training, counseling, scheduling and managing kitchen personnel, supervising and coordinating all related culinary activities.
Report directly to Hotel Manager on all matters relating to the operation of Kitchen department.
...
Your duties may include but is not limited to cleaning and maintaining guest rooms and/or public areas and facilities to meet the Hotel’s requires standard.
Provide basic housekeeping duties including changing the sheets, changing and arranging the towels and restocking toilet supplies.
...
You are expected to assist the Hotel’s chef(s) in but not limited to preparing high quality pastries, desserts, decorate food, ensuring that the production, preparation, and presentation are delivered to meet Guests’ expectations and the Hotel’s set standards.
Ensuring and controlling levels of guest satisfaction, quality and operations within set food costs on an ongoing basis.
...
Responsible for ensuring that guest rooms and public areas are clean, sanitized, and well-maintained to provide a comfortable and pleasant environment for guests.