Prepare for the day's receiving tasks by extracting delivery schedule reports, checking items with changed delivery dates, and maintaining hygiene, including cleaning, before the start of receiving goods.
Develops a public relations program for the hotel based on its marketing goals. Liaises with Marketing in targeting specific markets and developing the public relations strategies to reach these markets
Responsible for the effective and efficient operation of the Stewarding Department including Supervision of cleaning processes, stock control and maintenance of health, safety and hygiene in all F&B areas.
Supervises the activities of public area attendants, employee locker attendants to ensure clean, attractive and maintained outlets and public areas as well as back of the house, office and staff facilities areas according to set standards
Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
The primary objective is to assist the Restaurant Manager to train staff members and develop the skills and ability of these members of staff (F&B) to handle guest situations properly and in an efficient and courteous manner in accordance with the Concorde Policies and Procedures.
Receives and channels all telephone calls to the parties concerned in a prompt, accurate and courteous manner using the hotel's official greeting and standard phrases.