About the Job
Key responsibilities:1. Supervise work at all levels (receptionists, kitchen staff, maids, office employees etc.) and set clear objectives
2. Plan activities and allocate responsibilities to achieve the most efficient operating model
3. Manage budgets/expenses, analyze and interpret financial information and monitor sales and profits
4. Develop and implement an intuitive and efficient marketing strategy to promote the hotel’s services
5. Communicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information etc.)
6. Deal with maintenance issues, shortages in staff or equipment, renovations etc.
7. Collaborate with external parties such as suppliers, travel agencies, event/conference planners etc.
8. Inspect facilities regularly and enforce strict compliance with health and safety standards
Number of Openings
2 openingsSkills
Culinary Arts
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