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.
The Director of Food & Beverage is responsible for managing the direction and organization of all activities and services of the Food & Beverage Division, composed by two outlets and private dining events. Responsible to ensure that all the outlets and events operate successfully, in accordance with the Hotel, Company and Brand Standards. Fostering a dynamic atmosphere, lifestyle experience, and a rewarding time for both guests and Team Members is paramount, while delivering profitable results to owners and investors.
Monitor and patrol hotel property to ensure the safety of guests and employees to protect all hotel assets. Maintain a safe and secure environment by performing protective and enforcement functions in a courteous and restrained manner in coping with emergencies, undesired conduct, disturbances and threats to life and property.
The Director of Engineering leads and oversees all aspects of room and building maintenance operations including emergency programs, utilities management, asset protection, preventive maintenance and repairs to equipment, structures, and grounds. Directs the Maintenance staff, handles the department's accounting and budgeting, asset protection, inventory control, and external resources.
The purpose of the Restaurant Supervisor is to oversee, control and administer the Restaurant needs, maintaining and exceeding property Brand Standards in each outlet.
