The primary duties of the night auditor are to check front office, restaurant and bar accounting records for accuracy, post and balance charges and settlements in a timely and efficient manner and compile information for the financial records. Assist guests with check-in & check-out processes, provide guests with hotel services information, and accommodate guests during their stay in an attentive, courteous and friendly manner.
Manages all event service, banquet and event technology operations and staff on a daily basis. Core area of responsibility is the Banquet Department ensures the highest level of service throughout the event phase. Maximizes revenue opportunities by up-selling during the event phase and maximizes profit by effectively managing costs. The position is responsible for achieving guest and associate satisfaction and for managing the financial performance of the Catering Department
To serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Also, to prepare beverages for other server to supply to guests, and act as cashier for the lounge.
Responsible for assisting with the set up and breakdown of the event space and serving food and/or beverages in a friendly, courteous, and professional manner according to the hotels high standards of quality.
Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.
Were looking for an experienced and results-driven Catering Sales Manager to join our team. As a Catering Sales Manager, you will play a key role in driving revenue through the sale of catering services for events and special occasions.The ideal candidate should have a strong sales background, excellent communication skills, and a deep understanding of the catering industry.
Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
The purpose of the Restaurant Manager is to oversee, control and administer a la carte and/or outlets maintaining and exceeding property Brand Standards in each outlet.
