– Managing day to day operations. – Responsible for stocking the bar, marketing, establishing and maintainting contacts with local businesses. – Restructuring the bar and it's concept to generate more revenue. – Recruiting and training permanent and casual staff

– Checking guests in/out. – Welcoming guests to the hotel and ntroducing them to all the facilities available in their rooms. – Stocking minibar, lobby upkeeping and congierge services.

– Managing the food and beverage provision for functions and events. – Supervising catering and waiting staff at functions. – Planning menus in consultation with chefs. – Organising, leading and motivating the catering team. – Planning staff shifts and rotas. – Ensuring health and safety regulations are strictly observed. – Monitoring the quality of the product and service provided.

college, hospitality