Take overall responsibility for the day-to-day operation of the Tiga Restaurant across breakfast, lunch, dinner, and special events, ensuring smooth and efficient operations at all times.
Represent the hotel to prospective clients: Serve as the primary point of contact for customers seeking group rooms, meeting space, and food and beverage services
Review schedules and annual holidays to ensure the smooth running of the department and ensuring that resources are in place as per the demands of the business.
Support daily reservations operations: Assist in managing room inventory and availability, group blocks and rooming lists, cut-off dates, rate restrictions, occupancy strategies, and system usage
Shape and execute sales strategy: Develop and implement revenue-driving sales strategies across group, business transient, leisure transient, and catering segments, aligned with the hotel’s commercial goals and strategic plan
Oversee and manage the overall Front Office operation during the night shift, ensuring all hotel standards, policies, and procedures are consistently followed.
Provide formal supervision to employees. Monitor the training and development of staff. Conduct performance evaluations and coaching. Oversee the recruiting and hiring of new employees.
Possess a Bachelor's Degree in Engineering, Construction Management, Quantity Surveying, Project Management, Architecture, Occupational Safety & Health, or other relevant disciplines.