DUTIES AND RESPONSIBILITIES AIn the absence of a Manager conducts shift briefings to ensure hotel activities and operational requirements are known Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up Oversee the Implementation of standards as detailed in the departmental standards and procedures manual Enforce shift hand over procedures Enforce correct bill paying procedures Conduct effective shift briefings ensuring all staff are aware of VIPs special occasions daily specials emphasis on upselling certain products etc Supervise cash handling and banking procedures Prepare daily banking and cash flow reports Establish and instruct staff in cash security procedures Deal with irregular payments Supervise the maintenance of service equipment Monitor standards of guest facilities and services Control stock and monitor security procedures Assist with menu and wine list creation Supervise outlet service including Tea Lounge Works with Superior on manpower planning and management needs Works with Superior in the preparation and management of the Departments budget Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile Manage special amenities and special events Anticipate market changes and review operations when necessary Upsell property facilities Actively pursue cost saving measures Recycle wherever possible Manage wage and beverage cost Forecasting Stock control Analyze statistics and change your operations to reflect customer preferences Mix your own shift hours to ensure you know what is happening in your department at all times ie nights days weekends and during the week break lunch and evening shifts Make conversation to guests during their order and find out their likes and dislikes as well as building rapport Other reasonable Ad hoc tasks assigned by supervisor1
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