• In 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

• 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 functions

• Supervise outlet service

• Works with Superior on manpower planning and management needs

• Works with Superior in the preparation and management of the Department’s budget

• Develop a complete knowledge of menu items, their garnish, contents ...