HOTEL MANUAL

HOTEL MANUAL

GM

SubjectMinimum Hotels and Standard Rooms Set UpSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES:1. To establish the minimum standard in-room amenity setups for the hotel.2. To standardize in-room amenities offered in hotel executive rooms and suites.3. To establish a policy which will require the hotel to maintain a minimum standard of guest room amenity setups as applicable.POLICY:It is expected that the hotel is required to maintain a minimum standard of executive, luxury and suite guest room amenity setups as applicable.RDS:This policy establishes the minimum standards required. However, the hotel will strive hard to exceed minimum standards whenever possible and in the best interest of the guests and the hotel.STANDARDS:1.ENTRANCE DOOR:QuantityItems

1Reprogrammable key card access, primary locking device or

1Secondary locking device door guard

1Do not disturb sign

1Legal notice (per state and local government law) to include departure time

1Safety and security instructions / and evacuation map

1One way 180 degree optical door viewer.

1Notice advising guest to double lock door when not in use

2.DRESSING DESK TOP:QuantityItems

1Guest folder (compendium) hotel quality: to include the followings:

6Stationary sheets

4Envelopes

3Airmail envelopes

2Airmail envelopes (VIP)

3Note cards envelopes (luxury rooms / suites only)

1Pen hotel quality

1Note pad with hotel phone number

2Telex message forms (if the hotel has a telex machine)

2Paging forms (where guests can be located: luxury rooms and suites only)

2Luggage stickers (optional)

1Directory of guest service (in booklet, and placed separately on the desk)

1Post card (optional)

1Room service menu

3Door knob breakfast menu (at all times)

1Guest service questionnaire (1 per page)

1Live plant or fresh cut flower(s) in vase (luxury rooms / suites only)

3.DRAWERS:QuantityItems

1Religious books (Islamic & Christianity)

1Swim suit bag (optional) luxury rooms and suits only

4.CLOTHES CLOSET:QuantityItems

6Coat hangers with paint bar

2Coat hangers with skirt clip

2Coat hangers padded (luxury rooms and suites only)

2Clothes hooks

1Tie rack (optional)

2Plastic laundry bags with laundry and dry cleaning slips / sheets

1Extra pillow different fro kind on bed, in a large plastic

2Bathrobes (suites, executives and luxury rooms only)

5.BEDDING AND LINEN:QuantityItems

1Mattress and box springs with safety specifications

1Bed with minimum finishes sizes:

1King size 76 x 79 ins (193 x 200cm)

1Queen size 60 x 79 ins (152 x 200cm)

1Double size 53 x 79 ins (135 x 200cm)

1Twin size 36 x 79 ins (197 x 200cm)

6.COORDINATED LINEN:QuantityItems

1White or beige colour

2Designer style (especially in luxury rooms and suites)

3Minimum sheet length 115 inches (292cm)

2Sheets per bed

3Sheets per bed (suites, executive and luxury rooms only)

1Coordinated bed spread per bed

1Blanket per bed flame resistance

1Mattress per bed

2Pillows for double beds: minimum 2026ins (50.876.2cm)

4Pillows for twin beds: minimum 2026ins (50.876.2cm)

3Pillows for king bed: minimum 2026ins (50.876.2cm) or

2King pillows (optional) 20.36ins (150.891.4cm)

7.FURNITURE:QuantityItems

2Chairs or chaise lounges, comfortable and corrosion resistant

1Table, corrosion resistant. (these are for balcony furniture, space permits)

2Chairs, upholstered with arms or comfortable for dinning or working.

1Couch seat plus desk chair maybe substituted for 2 arm chairs

1Floor lamp (this eliminate sway lamps)

1Table minimum table top surface 101889 inches (6,568 sq.cm); - 1,344 sq. inches (8.671sq.cm). Rectangular shape recommended

NOTE:1018sq inches area is equal to 36 in diameter round table; 1344sq cm is equal to working desk of 26 x 48 inches.8.BATH ROOM: (USE HOTEL QUALITY CRESTED BATH LINEN):QuantityItems

1Bath mat minimum of 2034ins (50.836cm), 9.91bs (4.49kg) per dozen

2Bath sheets minimum of 3060ins (76.20150.40cm), 18.01bs (8.16kg) per dozen. (suites, executives and luxury rooms only). Bath towel requirement may be reduced to two in these rooms

2Bath towels minimum of 2750ins (68.58127cm); 13.51lbs (6.12kg) per doze

2Face towels minimum of 1313ins (33.0233.02cm); 1.316 (.59kg) per dozen

1Bath rug non slip

1Hand towels minimum of 1830ins (45.7276.20cm)

9PERSONAL AMENITY RECOGNIZED WITH BRAND NAME:QuantityItems

1Shampoo 102 (29.3ml) bottled

1Conditioner 102 (29.3ml) bottled

1Body lotion 102 (29.3ml) bottled

1Bath gel 102 (29.3ml) bottled

1Suntan lotion 102 (29.3ml)

1Mouth wash name brand: suites, executives and luxury rooms only

1Soap facial 1.25oc (35g) minimum boxed or plastic case

1Soap deodorant 2.25oc (64g) boxed or plastic case suites, executive and luxury rooms only. Replaces deodorant soap bar, need not to be deodorant type soap

1Shower cap boxed, pillow pack or tube

1Shoe shine mitt (cloth only) or sponge, boxed or plastic case

1Amenity try or basket

1Shoe horn suites, executive and luxury rooms only

1Soap dish hotel quality: applicable in hotels that do not have a built in soap dish in counter

2Toilet paper roll recognized brand name one in holder, one in spare in bath (in holder, or in decorative wrap or covered)

1Facial tissue recognized brand name (optional)

3Glasses water hotel quality glass, 802 (227.3ml) minimum size. However, good quality plastic glasses could be used for ground floor rooms or less expensive rooms

1Bottle opener fixed

1Grab bar on the wall above tub, minimum 300lb pull

1Ashtray hotel quality, safety type 5ins (12.7cm) minimum diameter

1Matches standard fold type ox boxed

1Waste basket ignition resistant (plastic)

1Hair dryer suites, executive and luxury rooms only

1Magnifying mirror with light

1Shower head pulsating

1Clothes line retractable

1Shower curtain fabric with separate liner

1Clothes hook(s) on back of bathroom door, two hooks required but be one fixed

1

Whirlpool bath tub-in master bedroom suites only

1Telephone suites and executives only

1Amenities to be provided on call

This list is a minimum standard required: housekeeping service, iron, iron board, and hair dryer. Sewing kit, toothbrush, tooth paste, mouth wash, and an optional statement that towels are available at pool on request. However this notice is not required in suites, executive and luxury rooms.10GENERAL:QuantityItems

119ins remote controlled colour TV one per bedroom

124ins remote controlled colour TV in console in executive or luxury rooms

1In suites, second TV must be remote control

1TV channel indicator plate on 19insTV, plastic, metal or foil indicates national network stations, major cable stations, sports, news, and movie channel(s)NB: Controls for lights, TV, radio, etc may be built into bedside nightstand. Cable TV or satellite reception is required

1TV program directory

1Magazines for major national, international or leisure publication depending upon market

1Telephone by bedside, with modern features, push button, long cord to reach table / desk. Phone must have room number and hotel phone number on it

2Telephone in suites and executive rooms

1Telephone book with cover located near phone

1Note pad with hotel quality pen next to phone

1Note pad holder executive / luxury rooms only

1Ashtrays hotel quality 5ins. (12.7cm) minimum diameter

1Matches standard fold type or boxed

1Newspaper (National) delivered to room (under door if possible on weekends) offered at front desk and restaurants on weekends, complimentary. Strongly recommend having selections at the restaurant.

1Clock radio by bed, hotel quality with alarm dimmer on read out recommended with instructions and stations

1Full length mirror with polished edge or frame where not built-in. Drape 100% black out and sheer curtains should extend all the way to floor if structure of room allows

1Waste basket by desk; metal or vinge wrapped with metal liner

1Purified drinking water bottle or flask minimum 24oc (710ml) required in the refrigerator

1Safe: pay per use in suites and executive rooms. However, it can be offered as complimentary in the hotel

1Mini bar in all rooms

11LIGHTING:All lamp on /off switches should be visible to the guest, convenient, and easy to operate. Closet light fixture need not to be in closet as long as a minimum lighting level of 10 ft candles is achievedQuantityItems

2Bedside lamp. One 100watt bulb, or two 60 watt bulbs must provide a minimum of 30 foot candles at reading level while seated in bed

1Bathroom over sink two 40 watt fluorescent bulbs minimum, must provide minimum of 30 foot candles at height of 5ft (1.52m) above floor

- Incandescent in bathroom executive and luxury rooms only

- Floor lamps 100-watt bulbs must provide 30-foot candles at seating reading level. Three-way fixture (50/100/150 watt bulbs) required for executive and luxury rooms.

- Entry way 60 watt bulb minimum, must provide 20 foot candles of light on back of entrance door

NOTE:Most of items listed and their quantities in minimum hotels standard room set up are applicable to suites, executive and luxury rooms.Indication is however made where there are differences, the management has full responsibility to increase the quantities of these amenities in suites, executive and luxury rooms.12KITCHEN AREAS (SUITES ONLY):QuantityItems

1Cooking range with oven(s)

1Mini bar (see mini bar set up)

1Coffee / tea brewer with fittings

1Packet regular coffee 4 cup minimum

1Tea bags

2Packet regular sugar, sweet and low, non dairy creamer, stirrer

2Dish ware place settings coffee mug, dinner plate, cereal bowl desert plate, tea cup and saucers

2Place settings of stainless knife, fork, teaspoon, soup spoon etc

SubjectStandard Guest Room Cleaning ServiceSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES:It has been verified that one of the single most critical elements in the overall guest experience isA CLEAN GUEST ROOM.This objective establishes the minimum standard required ensuring that guest room cleanliness meets the expectations of every potential guest.POLICY:Every standard hotel will provide a standard daily guest rooms and suites cleaning services.STANDARDS:1.SERVICE:a)All guest rooms and suites will be cleaned to standard prior to being occupied by the guestb)All occupied guest rooms and suites will be cleaned to standard dailyc)Daily guest room cleaning must begin not earlier than 8.00am. it is managements responsibility to use its discretion to minimize early noise.d)All occupied guest rooms must receive initial cleaning by 4.00pm dailye)The hotel must provide complete room attendant cleaning services on an on call basis up to a minimum of 7.00pm daily. Partial housekeeping services such as towel replacement, bathroom amenity replacement, etc, should be provided upon request on a daily basis.f)A room unoccupied for two or more days must be dusted and checked to be sure it is cleaned to standard prior to the room being occupied.

2.LIST OF TASK FOR HOUSEKEEPING STAFF:The tasks listed below are in numerical order but not in performance order:Task CodeTask Activities

H/01Cleaning procedures

H/02Polishing

H/03Preparing guest room

H/04Dealing with guest laundry

H/05Dealing with lost and found property

H/06Dealing with guests special requests

H/07Employing personal grooming and hygiene techniques

H/08Using the telephone

H/09Preparing public / function rooms

H/10Dealing with pests

H/11Receiving and issuing linen

H/12Dealing with complaints

H/13Transferring guests

H/14Taking fire prevention and safety action

H/15Dealing with repairs and maintenance

H/16Creating floral and decorative arrangement

H/17Repairing fabrics

H/18Removing stains

H/19Marking fabrics

H/20Taking action in emergencies

H/21Coordinating work with front office

H/22Seasonal closing down

H/23Planning and controlling work at the department

H/24Inspecting the guest rooms

H/25Record keeping

H/26Giving on-the-job training

H/27Taking inventory

H/28Drawing up duty rosters

H/29Supervising work in the department

H/30Advising management

NOTE:Each of these tasks when being analyzed has specific skill, knowledge and attitudes appropriate for the employee to perform the tasks according to the standard.

3.JOB PERFORMANCE STANDARDS - Room Attendants:The following job tasks should be performed daily in occupied rooms, unlessotherwise indicated, for a room to be considered cleaned to standard.a)BATHROOM CLEANING:1Clean shower tiles and soap holders

Must be free from soap scum and have polished appearance

2Clean tub and rinse out thoroughly

No hair or soap scum should remain in tub

3Clean and polish tub chrome fixtures

No water marks should remain

4Clean shower curtain liner

5Scrub clean toilet inclusive of bowl (outside and inside), rim, base, seat cover, chrome fixtures, hinges and water tank

Should have polished appearance

6Clean sinks, sink counter, and polish all sink fixtures

7Neatly arrange all guest items on the sink counter

8Clean mirrors and light fixtures leaving no streaks or water marks

9Clean towel racks. Must be free from dust

10Wipe clean walls and both sides of both room doors. Remove all sports and finger marks

11Clean bathroom floor giving special attention to corners and the base of the toilet. No hair should remain on the floor

12Empty and clean waste basket / ashtray

13Clean ice bucket and tray (if applicable)

14Replace used glasses with clean glasses

15Provide a backup bathroom amenity for all items that have been particularly used by the guest. Replace amenities if the packaging is damaged. Neatly arrange according to standards

16Replace all used linen. Must be free from holes and trayed corners. Must feel soft to the touch and free from ordour

17Disconnect all electrical appliances

18Replace bath rug (after each guest stay)

19Replace toilet paper, tissue, and matches as needed

20Clean hair dryer (if applicable) and check for working order

21Clean amenity on call tent card (if applicable)

b)ENTRANCE AND BEDROOM CLEANING:1Clean entrance door, door frame and door hardware must be free of finger prints

2Clean full length or closet mirrors, leaving no streak.

3Clean closet walls, shelves, hanger rod (after check out) if applicable extra blanket and pillow are free of dust

4Sweep clean or vaccum closet carpet

5Clean vinyl or painted walls must be free of sports and marks

6Clean furniture must be free of spots, marks and dust polish if necessary

7Clean and dust mirrors and pictures (high dusting or frame tops)

8Dust lamps, bulbs and shadders

9Clean windows and windowsills if necessary. Inside of windows should be free of spots and streaks. Sills free of dust

10Dust curtains and sheers (vacuum if attachment is provided) if necessary. Must be free of dust. If spotted and dirty, remove for complete cleaning as necessary close sheet curtains

11Clean and dust bed boards

12Check under bed and clean out any debris

13Make-up bed(s). properly replace all sheets, plus blanket and be spread if they need cleaning

14Remove sofa and hair cushions to clean out any debris (use vacuum attachment if available)

15Clean phone and recover. Must be free from finger prints

16Sweep around edges of rooms and behind furniture to remove all debris

17Empty and wipe clean wastebasket / ashtrays. Place clean linen in waste basket if necessary

18Replace stationery and any other supplies needed in the room

19Check and replace any burnt out light bulbs

20Clean TV set and check for good working order

21Vacuum and spot clean carpet

Note:This must be done daily in all occupied rooms

22Ensure guest room is free from ordour

23Remove room service trays and notify room service for pick-up

24Pick up all guest clothing from the floor or furniture and arrange neatly on sofa or chairs

25Before leaving the room, stand at the entrance door and look around room to ensure every thing is in place and the room has been cleaned to standard

c)Immediately report to your supervisor all furniture, fixtures, and equipment which are not in working order or which need repair according to the established policies and procedures.d)Room attendant must knock and announce him or herself prior to entering a guest room.

4.JOB PERFORMANCE STANDARDS - Room Supervisors:a)Check every guest room to ensure it has been cleaned to standard and is in good working order before reporting the room as clean and vacant.b)Report all maintenance problems, and place all rooms that do not meet standards out of order according to established policy and procedures5.ASSUMPTION OF DUTY Room Attendants:a)All Room attendants should report to the house keeping office on assumption of duty, sign in and get their floor assignments.-Pick up their rag, supply basket, room status sheet-Report to their respective floor supervisors who give out room keys and room assignmentsb)Every effort should be made by the room attendant not to disturb the guests, even if they havent had the slightest foresight to put the sign on the door knob or double lock their doors.-Room attendant should not unnecessarily knock on the door thus avoiding the danger of awakening guests. Obviously they are not to knock when door is double locked or DO NOT DISTURB sign is displayed.-If by 2.30pm a guest is still inaccessible for cleaning by the room attendant, the Supervisor or Executive Housekeeper is notified and the room is checked by phone or in person by the Executive housekeeper.

SubjectLaundry / Valet ServicesSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES:1.To establish minimum basic service quality standards which all standard hotels must offer to the guests.2.To establish varying degrees of laundry/valet services to be provided by every standard hotels.POLICY:Standard hotels will provide laundry/valet service.STANDARDS:1.SERVICE:(a)Return all dry cleaned items to the guest thoroughly cleaned, free from wrinkles, and free from odor of chemicals.(b)Items for pressing only will be returned to the guest free from wrinkles.(c)Replace any buttons broken while being washed or dry cleaned, replace missing buttons.(d)Notify guest of all stains which could not be removed, and do not charge guest if results of cleaning were unsatisfactory.NOTE:If daily service, one (1) hour pressing, overnight laundry/valet services, and/or timeliness standards cannot be provided in house due to lack of space for equipment, and/or outside contract services are not available in the city where the hotel is located, these services can be waived in accordance with.

SubjectCheck In / OutSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES:1.To indicate that the guests greatest difficulty in using hotels is checking in and out, and the guests strongest attitude statement was I hate waiting in line.2.To set standards which will ensure a positive guest experience when checking in and out the guests.3.To establish key job performance standards for Guest Service Agents(GSA) and Front Desk cashiers.POLICY:All Standard Hotel will provide adequate front desk facilities and equipment as well as a sufficient number of well-trained staff to provide friendly, efficient and prompt check in and out services.STANDARDS:1.SERVICE:(a)Prompt and efficient check in/out service must be provided 24 hours per day seven day a week.(b)Waiting in line, time for check in and out must not exceed 5 minutes 95% of the time and never exceed 10 minutes.2.JOB PERFORMANCE STANDARDS GSA/CASHIERS(a)Make eye to eye contact with and recognize the guest immediately after the guest approaches the desk (even if busy) then follow Guest Satisfaction System (GSS) standards.(b)Use the guests name a minimum of 3 times during check in and 2 times of check out.(c)Especially recognize VIP guests. GSAs must inform them of VIP benefits in the Hotel. Do not wait for guests to ask.(d)Guest Service Agents at check in must also:-(i)Check guest history if available, and if a repeat guest welcome the guest back.Additional information such as room type preferred should be used in discussing the guests current need.(ii)Notify all guests of their room rate (unless confidential) at check in.Do not change rate which exceeds the current rate for the room assigned.(iii)If a room is not ready, it is strongly recommended that the guest be offered a complimentary beverage voucher, luggage storage must also be offered.Note:If you promise to the guest a room at a certain time be sure you deliver what was promised.(iv)Ask guest if they would like the service of a porter, if guest history is available. Discreetly advise bell person if guest is first time person or repeat guest.(v)Advice guest of any promotion taking place in the Hotel.(vi)Advice guest of special features of room such as key card locking devise,mini bar key,etc.(vii)Thank guest for choosing your Hotel and offer further assistance during stay if needed.(e)Cashier at check out must also:-(1)Ask if everything is o.k. during guests stay.Note any guest satisfaction problem and pass to Management for handling.(2)Hand credit card and folio to guest (do not delay on counter).(3)Provide additional copy pf bill/charges if requested.(4)Ask the guest if they need assistance with their baggage, transportation or reservations for their next visit.(5)Thank guest for staying with us, ask guest to return and ask if return reservation can be made.If yes, make reservation.Establish local procedures to ensure other guest are not delayed at check out.(6)Resolve all guest complaints prior to the guest departure.If necessary, a supervisor should be called to resolve the compliant.(7)Any guest who elects not to stop by the front desk to check out must be sent a copy of their settled folio and credit card slip within 24 hours of their departure (example, VIP guests, Diplomats, etc).Note:It is recommended that the bill be presented in a folder or an envelope.

SubjectPortage ServiceSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES:1.In every standard Hotel it is necessary to provide the guest, friendly, efficiently and prompt luggage porter age and helpful information.2.To establish key job performance standards for bell persons.POLICY:All standard hotels must provide helpful, friendly, efficient and prompt luggage service, as well as to offer a paging service as an extension of the concierge service department.STANDARDS:1.Service:(a)Portage service will be provided by the hotel to every guest who requires it.(b)Portage service will be provided on a 24 hours basis, 7 days a week.(c)Portage service shall, at minimum, be provided no an on call basis, i.e. upon the request of the guest.(d)In the hotel, the guest must be asked if he /she would like portage.2.Staffing3.Time standards for luggage delivery/pick ups:-(i) Delivered to the guest room within 10 minutes after check-in.(ii) Picked up within 10 minutes of request.(b)Time standards for answering the portage desk phone:-1.95% of the time answered within 3 rings.2.5% of the time answered within 5 rings.4.Automatically transferred to front desk after 5 rings and answered by Guest Service Agent within 3 rings.(c)While positioned in lobby porters should answer guests questions, point out reception areas, and give direction to all other facilities as appropriate.(d)Use the guests name a minimum of 2 times when rooming the guest.(e)Give special attention to VIPs by acknowledging the guest as an important personality.(f)While escorting guest to room inform them of current special promotion in the hotel facilities and service and where the closest emergencies exist is to the guest room, while escorting the guest to the room.(e)Allow the guest to proceed into the room, turn on lights and explain the primary features of the guest room to include but not limited to:-1.Air conditioning unit (verify it works correctly and quietly).2.Television and in-room movies.3.Mini bar.4.Light switches.5.Guest Service Directory and primary services, such as laundry, dry-cleaning/pressing services, room service, etc.5.Make quick check of room to be sure all is in order and room is upto standard.(Report any discrepancies immediately).

6.Offer to make guest meal reservation in the hotel restaurant(s).7.Inquire if the guest has any questions or needs any additional services.(h)Hang all garment bags in the closet and place suitcases in rack(s).(i)Wish the guest a pleasant stay in the hotel, and leave the room quietly.At check out thank guest for staying in your hotel, and ask him/her to return, and then bid the guest farewell.(j)The porter must exercise extreme care to ensure luggage in their position is properly identified secure at all times, delivered to thecorrect guest room, and taken to the correct area at check out.NOTE:Wherever physically possible luggage trollies should not be used in guest elevators.Porters should transport luggage by trolley only (via the service elevator(s) )FACILITIES:1. The hotel must have an easily identified well-maintained and professionally designed desk area.2. The porters desk should be conveniently located adjacent to the luggage storage area end, front desk for ease of luggage handling and reduction of traffic flow.

SubjectFront Office AccountingSectionRooms

Applies ToAll Standard Hotels

It is necessary for a hotel to record the income, which is received from selling the facilities and services.The majority of these sales made to the guest are credit sales and so an accurate recording system must be implemented as the purchases are charged to the guests account and the total paid on departure or when a floor limit has been reached.The accounting system developed must satisfy the following requirements.-Keep the guests bill/account up to date.-Identify sales from all the different sales outlets.-Incorporate a procedure for recording cash sales separately.-Balance as required.-Incorporate control measures.Once again, it is possible to link the Accounting activities to the Guest cycle.Prior to Guests ArrivalIf and when a deposit for accommodation is received, it is usually recorded as a credit, against the guests account in the deposit ledger.The deposit will be paid into the cashier, and a receipt will be sent to the guest.With a mechanized system, the guestsbill head or account cardwill be completed and the amount of the deposit posted to it by use of the cash key.The bill will then be filed in the deposit or outstanding Accounts ledger tray.

Guest ArrivalOpening the Guests AccountFirst of all the arrivals list must be forwarded from reception to accounts so that the Guests Account can be opened.This will involve typing up the Bill head or Account card with relevant guest information, such as name, address, room number, room rate, who will pay the account and address, method of payment and so on.Keeping the Guests Account up-to-datePosting of charges incurred by the guest should take place at regular intervals so the total bill is up-to-date at any time.This means speedy transfer of all charges from all sales outlets.There are various means of transferring this information by hand, by pneumatic tube or increasingly by electronic or computerized links.These charges should be posted at the earliest opportunity, if vouchers/dockets are used, these should be securely stored until sorted into room number order and then attached to the bill and then posted.Accommodation charges are often posted at a specific time and may be done by the Night Auditor or Receptionist.The busiest time will be as guests are checking out in the morning and speed of transfer and posting is essential to ensure all charges are on the guests bill before departure.The voucher/docket should be actioned in some way as it is posted for control purposes and then filled.Identifying sales from all the different sales outletsThe charges incurred by the guest must be clearly identifiable on the bill and the hotel will also require some breakdown of charges for all guests from all sales outlets in order to identify the spending of guests in each department or outlet of the operation.The specific management information identified should be tailor-made to the operation.Computerized systemThe computer can be programmed to carry out the whole of the accounting function.A guest folio (bill) is opened as the guest arrives, charges are posted as with any billing machine.The memory keeps a running total of the bill; if a mistake is made the computer can be programmed to query it and balancing is carried out automatically and can be done any time of the day.A full sales ledger can be produced to show total sales of each department and totals of each department and totals of each room.Other control functions, such as producing a list of accounts above a certain figure, can be programmed into the computer.The guests can then be printed out on departure.Some computers have the facility to have terminal links in each sales outlet so that charges can be automatically and can be done at any time of the day.A full sales ledger can be produced to show total sales of each department and totals of each room.Other control functions, such as producing a list of accounts above a certain figure, can be programmed into the computer.The guests bill can then be printed out on departure.Some computers have the facility to have terminal links in each sales outlet so that charges can be automatically posted from the points of sale.

CHECK-OUTVery often on the day of departure the guest is in a hurry to catch a flight or a business appointment for instance and is rather impatient to checkout quickly.Unfortunately this is probably a very busy period at the front office and so the staffing level and check-out procedure must be well planned.Usually the Receptionist/Bills clerk will check the guests bill and if checking out in the morning will ask guest if breakfast was taken (if this is a separate charge) and if any telephone calls had been made as the vouchers may not yet have been transferred to Front Office and posted on the Bill, Service Charge and V.A.T. where necessary will be added to the Bill which will be totaled and presented to the guest for checking and payment.In a standard hotel the accounting function may be subdivided and the cashier, rather than the Bills Clerk will deal with the payment of the account and the receipt of the money.The account will be receipted and the guest will keep the top copy, whilst the hotel retains the bottom copy.Social skills are just as important as Check-Out and Check-In and it is only polite to ask the guest if he enjoyed his stay and wish him well on his journey.As mentioned earlier there is another sales opportunity at this point and perhaps the guest can be encouraged to return in the future.METHODS OF PAYMENTThere are several methods, which can be used by the guest to settle his account.CashThis traditionally has been the most usual method but the use of cash is declining.When cash is received the amount should be recorded this is usually done in cash received Book for a manual system and against cash key for a machine system.The days total of the cash received Book or cash key must agree with the actual money received.The guests Bill is then receipted either manually or by the billing machine to denote payment has been received.As a control measure each cashier on duty will normally have an individual till with a cash float, which they will have to sign in and out.If operating an accounting machine each cashier on duty will normally have a separate coded cash key for control purposes.

ChequesAs the use of cash has declined so the use of cheques has increased.The cheque card guarantees the payment of a cheque up to an agreed amount, currently E50.One cheque only can be used per transaction so if the account is more than E50 the cashier must write the cheque card number on the back of the cheque.This means that the transaction is charged to cash one and the guest cannot stop the cheque later.Obviously the cheque must be signed in the presence of the cashier who checks the signature with the cheque card, which must not have expired.Foreign CurrencyThe hotel can analyze from past records the country of origin of its guests and so decide on the foreign currencies that will be accepted.As the exchange rates fluctuate considerably even day by day the cashier should check daily either with the bank or the daily paper.The rate of exchange is usually less favorable to the guest than that offered by the bank.This is because the hotel takes a commission to cover administrative costs and sudden changes in the exchange rate and often makes a small profit.Foreign currency should only be accepted as a means of payment rather than a straight exchange of currency.

SubjectRestaurant ServiceSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES1.Research and experience has shown that good Restaurant is an important reason for recommending a property for others to stay at, and is a feature which conveys quality in a hotel.2.Good Restaurant service will most assuredly increase food and beverage departmental profit.3.This objective establishes minimum operating requirements for Restaurants hours of operation, and service standards.POLICY:All Standard Hotels will have a restaurant and provide high quality restaurant service.STANDARDS:1.SERVICE:a.All day dinning facilities (or fine dinning Restaurant if the only restaurant) must open for service by 7.00am and close not earlier than 11.30pm daily.b.Hours of operation of all other Restaurants may vary based on market need. However, Restaurant should be open at least five days per week, (or 7 days per week).c.All food served must be purchased and prepared from fresh ingredients.2.FACILITIES:a.Restaurant seating capacities must be adequate to ensure compliance with timeless service standards and profit maximization.

3.MENUS REQUIREMENTS:a.Breakfast, lunch, and dinner menu items must be offered.b.Menus will offer a variety and full range of courses: appetizers, soups, salads, main course and desserts, creativity and local cuisine should be incorporated into menus.c.The restaurant will serve wine by the bottle, half bottle and glass, and selections will be present in a wine menu which may be part of the food menu. Where bottle selections are very limited or unavailable, the selection of wines by the glass should be increased to compensate.d.Fine dinning restaurants will have a separate wine list.e.The restaurants, where available. Will serve fresh brewed decaffeinated coffee in addition to regular coffee and a variety of teas.f.A childrens menu or section on the main if the all day dinning facility is required. Use creativity.g.Menus must be professionally printed and maintained in good condition, unless the concept of the restaurant requires other wise.h.Inconformity with international standards, the menus should be in English as well as the native language(s) the property is used on market mix of customers.i.In fine dinning restaurant, a dessert cart or tray is required.4.MINIMUM STANDARD TABLE SET UP:a.Breakfast/Lunch place mats, table cloths, napkins, (High quality paper or cloth), stainless ware acceptable in the hotel.b.Dinner place mats, napkins, tables, etc.c.Fine dinning restaurants will use all cloth linen, silver plate utensils and table wares, upgraded glassware (hand-blown, high quality or crystals).d.All tables will have an attractive centerpiece. Fresh cut flowers recommended. Self extinguishe.Food and beverages must not be served in chipped china or glass ware.f.Stained , torn of frayed table clothes and napkins must not be used.g.Ash trays must not be included in the table set up in the areas earmarked as NO SMOKING AREA.h.Fresh ground pepper grinders are recommended to be part of the table set up. Fresh ground pepper (as opposed to powered pepper) should be used.i.Complimentary newspapers will be available for guest use at breakfast meal periods.5.JOB PERFORMANCE STANDARDS:(a)ALL STAFF:Will provide friendly, competent service. (Based on service attitude and service knowledge and skill).(b)HOSTESS.1.Will seat 95% of all (guests) within 5 minutes or arrival, and all other guests within 10 minutes.2.Call the guests by name if their name is known.3.Gently lead guests to their tables and seat them.4.Thank guests as they leave the restaurant and bid them farewell.(c)WAITER/WAITRESS:1.95% of all breakfast guests be served within 35 minutes of being seated, all other breakfast guests within 20 minutes.2.95% of all lunch and dinner guests must be served within 30 minutes of being seated, all other guests within 25 minutes. This standard applies to 1stcourse (appetizers/starters/entrees), not the main course.3.Guest must not have to wait for their bills. In all day dinning facilities place bill on table after guest has ordered all items. In the restaurant, service staff should be attentive and present bill as soon as the guest is ready for it.4.Serve all items as ordered to the correct guests.5.Observe guests while dining, anticipate their needs. Service staff should be attentive, but not dominating, intimidating or obtrusive.6.Have thorough knowledge of menu and be able to intelligently, explain how all menu items are prepared and nay special.7.Never request or indicate that gratuity is expected.When the gratuity is automatically included this should be noted in the check.Never voluntarily advice the guest if it is not included.8.Be thoroughly familiar with law in serving alcoholic beverages to guest.9.Call guest by name if known and thank them for their patronage.

D.KITCHEN STAFF:1.Be familiar with rules regarding the storage, preparation, and serving of foods.Food must be prepared with fresh ingredients whenever possible.2.Prepare and display food with style and creativity according to established recipes and presentation standards.3.Prepare the exact quantity of food in the style and cooked to the degree requested by the guests.4.Prepare food in a timely manner which will allow the time standards established in paragraph 3c above to be achieved.5.Hot food should be served hot, cold food served cold.E.RESTAURANT MANAGER/SUPERVISOR:1. Conduct pre-meal classes and other types of regular training to ensure all guests are satisfied with the food, beverage and services provided.2. Resolve all guests complaint to the best of your ability before the guest departs the restaurant.3.Ensure all employees serving alcoholic beverages have received alcoholic awareness training.

SubjectRoom ServiceSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES:1.SERVICE:(a)For all standard type hotels, room service must open by 6.00 am, and cannot close before 12.00 pm daily.Service must however be provided 24 hours daily, 7 days a week.(b)All food and beverages delivered to the guest room must be attractively covered or wrapped for sanitation purposes as well as for purpose of keeping hot food hot and cold food cold.Covers are preferred over wrapping.(c)Refer to standard (1-(d)) item 3.1 for quality of food that must be served(d)Dirty trays must not remain in the guest rooms or corridors for more than 1 hour.The management should establish effective policies and procedures for patrolling of corridors and table removal, i.e. use of tent cards, guest room attendant assistance, etc. to ensure this standard is maintained on a consistent basis.POLICY:All standard hotels will provide room service to its guests.STANDARDS:2.MENU REQUIREMENTS.(a)The hotel must have a room service menu which is professionally printed on good quality paper.The room service menu may form part of the guest room folder.If the menu is separated from the folder, it must be presented in an attractive cover.(b)The room service phone number must be prominently displayed on the room service menu.(c)Breakfast Full English/American, Continental, and Ala carte breakfast items required.Regular and decaffeinated coffee required.Fresh squeezed orange juice required.(d)Lunch and Dinner Lunch and Dinner menu may be combined or separate, must consist of salads, soups, appetizers, main course (suitable variety of meat, fish poultry), rolls and butter, desserts, snack items, wine and liquor.(e)A breakfast door-knob menu is required in all hotel rooms.(f)The hotel will provide a 24 hours room service, the menu can be reduced to a late night snacks; consisting of snack items, sandwiches, beverages and desserts between 12.00 pm and 6.30 am.3.JOB PERFORMANCE STANDARDS:WAITERS:1.Set up orders with 100% accuracy.All items ordered must be delivered as ordered.2.Deliver food within 5 minutes of time promised but in no event should it take longer than 30 minutes from the time of ordering to deliver the order to the guest room.3.Greet the guest by name.use the guests name a second time when departing the room and thanking the guest.4.After delivering the order, remove plastic wraps and covers from food and beverages.5.Set up food and table so that guest can sit down and eat without further preparation.6.Never ask for or indicate a tip is expected.When the gratuity is automatically included, this should be indicated on the check.Never voluntarily advise the guest that a tip is not included.ORDER TAKERS:1.Answer the room service phone within 3 rings, 95% of the time, and all calls within 5 minutes.NOTE:Where the room service order taker answers other phones such as restaurant phone, a dedicated line should be provided for room service so that the order taker can answer the phone correctly by saying, this is room service may I help you, etc.2.Be able to advise guests of all promotions, daily specials, and menu items; how they are prepared, its compositions, etc.3.Achieve 100% accuracy on recording guest orders.Always report guest order back to the guest to verify order and achieve this standard.4.In the absence of room service manger, inspect all the tables and trays prior to delivery to the guest to ensure that food, beverage and table set up meets the room service standards.5.Advice guests when to expect order to arrive.6.Greet guests by name if the computer system has this capability.7.Use guest name when thanking them for calling room service.

MINIMUM STANDARDS SET UP:(a)Trays may be used for all continental breakfast (minimum of 2 breakfasts, if more than 2 use cart).Snack items, luncheon sandwiches, beverages, desserts and miscellaneous orders.(b)Trays must not be of cafeteria grade and must have an attractive liner and be in good condition (no chips).(c)Room service tables must be covered with a good quality table cloth, similar to that used in the restaurant.Cloth napkins must be used with all breakfast, lunch and dinner orders.(d)All china, Glass, silver (stainless) condiment containers, etc. must give the appearance of a matched set and be pleasing to the eye.NOTE:Plastic/styro foam plates cutleries and cups are not recommended to be used in a standard hotel unless service is to the pool or to be taken off the hotel (Take away) order.(e)Silver service is to be offered to VIP guests and client and most of superior quality.SubjectRoom ServiceSectionRooms

Applies ToAll Standard Hotels

OBJECTIVES:To ensure that all employees develop and maintain a positive attitude towards service, and interact with guests and fellow employees in a friendly, courteous and helpful manner.This will in turn, ensure continued improvement on guests perception of hotel services and result in higher levels of new and repeat customers.POLICY:All standard hotels are required to implement each program in the guest satisfaction system.STANDARDS:1.The Guest satisfaction system includes the following programs:a.Guest satisfaction standards.b.HIREVISION.c.New employee orientation.d.Guest satisfaction Meetings.e.Guest satisfaction Index.2.The General Manager, Personnel Manager, Heads of Departments and Supervisors will be trained in how to administer the system and will be responsible for administering the Guest Satisfaction System.3.HIREVISION is being used to screen all candidates for every position in the hotel.NOTE: HIREVISION is not an ultimate determinant for hire, but rather an effective and important tool of management to evaluate potential candidates.4.All candidates selected for hire, transfer, or promotion must meet the standard HIREVISION rating for the position the employee is entering.5.Ideally all employees should receive new employee orientation training on their first day of employment.However, at the latest employees must complete the New Employee Orientation Program which includes an overview of G.S.S.Little Things Mean A lot, within 7 days of employment.7.Quarterly GUEST SATISFACTION MANAGEMENT MEETINGS must be conducted by the General Manager.8.Newly hired employees must receive the initial four (4) guest satisfaction meetings within the first four (4) months of employment.9.General Manager will establish performance objectives for individuals and departments, which will require continuous improvement in the propertys customer ratings.

JOB DESCRIPTIONS

FOR WORKERSIN THE

HOSPITALITY INDUSTRY

JOB DESCRIPTIONJOB TITLE:GENERAL MANAGERDEPARTMENT:HOTEL AT LARGEREPORTS TO:MANAGING DIRECTORJOB SUMMARY: Directs and coordinates activities of the hotel in accordance with identified company goals in order to achieve optimum efficiency, economy of operations, and maximize profit by performing the following duties personally or through subordinate staff.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Organize all aspects of the hotel administrative functions through the Admin Manager to make staff function optimally and the guests satisfied at all times.2.Make professional business forecasts and projections with an aim of increasing revenue generation.3.Organize all aspects of the hotel operationsthrough the Operations Manager to make staff function optimally and the guests satisfied at all times.4.Assists in the setting up of hotel goals and policies. Fashions out strategies to be adopted to ensure the attainment of set objectives.5.Ensure that guests patronage does not decline by way of maintaining a constant sound relationship with both National and Expatriate clients respectively.6.Liaises with fellow Expatriates to guarantee a regular patronage of the hotel by both corporate and individual bodies that are foreign in nature.7.Coordinates activities in the hotel in such a way that the hotel attains an impeccable level of good public image.8.Must act as the Chief Security Officer of the hotel.9.Reviews activity reports and financial statements to determine progress vis a vis the forecast that has been made for a particular period.10.Gives approval to the elevation or termination of staff based on recommendations from the Admin and Operations Manager.11.Periodically reports to the Managing Director on general developments in the hotel.12.Carry out other managerial jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises .JOB DESCRIPTIONJOB TITLE:OPERATIONS MANAGER (OPM)DEPARTMENT:HOTEL AT LARGEREPORTS TO:GENERAL MANAGERJOB SUMMARY: To plan, direct and coordinate all operational activities of the FrontDesk, Housekeeping and Food& Beverages Department in the hotel ensuring prompt, efficient and excellent delivery of services to our clients in realization of the company set goals and objectives.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Develop policies and programmes that would up sell the hotel facilities and products2.Organize all activities that have to do with the Food and Beverage outlets through the various departmental heads.3.Engineers strategies responsible for guest satisfaction / service delivery in all aspects of the hotel. Sees to their optimal implementation.4.Shall coordinate all banqueting activities through departmental heads and subordinate staff.5.Shall carry out disciplinary action on any insubordinating staff when deemed necessary.6.Institute control measures that would help minimize wastages / pilfering in all hotel operations. Sees to their implementation.7.Coordinate all housekeeping activities through its departmental head and other subordinates.8.Develop policies that would ensure proper maintenance of all facilities in the complex and general cleanliness and hygiene of the environment and amongst staff.9.Assist other staff of the hotel in its marketing efforts.10.Shall grant discounts(with the knowledge of the ADM) when such an exercise would imply more revenue for the hotel.11.Acts as final authority for the departmental heads requisition for the purchase of operational utensils and consumables.12.Carry out other operationally related jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises.

JOB DESCRIPTIONJOB TITLE:ADMIN MANAGER (ADM)DEPARTMENT:HOTEL AT LARGEREPORTS TO:GENERAL MANAGERJOB SUMMARY: To plan , direct and coordinate all administrative activities that relates with staff matters, hotel relationship with external bodies, intensive canvassing for clients on behalf of the hotel, efficient and excellent delivery of good public image to our clients in realization of the company set goals and objectives.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Oversees all aspects of hotel administration to create a good working environment for staff to ensure optimal output which would guarantee guest satisfaction.2.Coordinates the basic activities that are necessary to effect the retainance of old corporate clients and acquisition of new ones.3.Sets up policies to ensure that industrial harmony and total discipline is maintained at alltimes amongst staff ofWingate House.4.Shall take disciplinary actions where deemed necessary on any in- subordinating staff.5.Identify manpower needs and report same to appropriate authorities.6.Assign duties and responsibilities to subordinates staff and ensure performance compliance to assigned duties.7.Shall carry out disciplinary action on any insubordinating staff when deemed necessary.8.Shall grant discounts (with the knowledge of the OPM) when such an exercise would imply more revenue for the hotel.9.Review activity reports and financial statement to determine progress and fiscal discipline.10.In conjunction with the OPM, appraise subordinates for confirmation, rewarding, promotion and or for disciplinary action whenever deemed necessary.11.Shall fashion out a vacation / holiday programme for worker as at when the time arises.13.To plan, direct and implement a regular training programme for new and old employees alike at Wingate House.14.Oversees the activities of the accounts department to avoid a negation from set targets and goals.15.Acts as final authority for the departmental heads requisition for the purchase of administrative utensils and consumables.16.Carry out other administratively related jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:FRONT OFFICE MANAGERDEPARTMENT:FRONT OFFICEREPORTS TO:GENERAL MANAGERJOB SUMMARY: Supervise all jobs done in the front office department and overseeing matters that have to do with guest /visitors , reservations and general welfare and comfortability of guests.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Oversees the Check in / Check-out of guests on a daily basis and carry out on-the-spot auditing.2.Reports for work at least 15 minutes before resumption time to ensure basic preparations are carried out before job commencement.3.Acts as the chief security officer of the front office department. Ensures security of hotel room keys.4.Deal with travel agencies / airlines, none arrivals (no shows) and attend to cancellations.5.With a properly analyzed forecast system, use overbooking techniques to ensure full house.6.Ensures the front office department maintains an effective filling system for all correspondence relating to reservations.7.Attend to special requests after due consultation from the management.8.Must be able to forecast reservation patterns or produce reservation statistics, records or graphics.9.Attends to guest safe keeping according to house custom.10.Assists the receptionists to attend to computerized reservations.11.Maintain discipline in the front office department.12.Organize requisition of requirements from the store for departmental use.13.Preparation and preservation of arrival and departure statistics / list when need be.14. Assist the receptionists in the paging of guests.15. Undertake foreign exchange on behalf of the guest in conformity with FOREX laws and after due consultation from the management.16. Deals with customer complaints and/or refers complaints that needs management attention.17. Report any irregularity to the management.18. Deal with both guest and staff mails, train new staff for telephone operation19. Fashions out a model to ensure a confirmation or refusal of advance reservation, after an approval from the management.20. Responsible for the preparation of periodic front office duty schedule with due consultation from the GM.21. Oversees the personal grooming of all front office staff and ensures it is of high standard.22. Establish a good working relationship with other departments.23. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .JOB DESCRIPTIONJOB TITLE:FOOD & BEVERAGE MANAGERDEPARTMENT:F & BREPORTS TO:GENERAL MANAGERJOB SUMMARY: Supervise all jobs done in the food and beverage department and overseeing matters that have to do with guest satisfaction, efficient waiter service and banquet functions at large.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Oversees the functional activities that take place in theF & B service areas of restaurant, lounge bar, mini bar, dispense bar, room service, and banqueting service etc.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Fashions out a model in conjunction with the chef to ensure a functional kitchen that would guarantee quick and efficient service.4.Responsible for imaginative and creative table lay-ups, effective banquet executions, acceptable service styles and standards.5.Based on observable trends, liaises with the chef to fashion out an acceptable table dhote, a la carte, or specialty menu which is subject to the approval of the OPM.6.Responsible for the preparation of periodic F & B duty schedule with due consultation from the OPM.7.Attend to special guest requests after due consultation from the management.8.Establish a good working relationship with other departments.9.Must be able to forecast food and beverage sales patterns and produce authentic statistics, records or graphics that could be relied upon.10.Ensures that all mice-en-place are carried out prior to service periods. Deals with customer complaints and/or refers complaints that needs management attention.11.Report any irregularity in the food and beverage area to the management.12.Organize requisition of requirements from the store for departmental use.13.Responsible for training new staff on basic principles of food and beverage operations.14.Oversees the personal grooming of F&B staff and ensures it is of high standard together with the practiced level of hygiene.15.Maintain a high level of discipline in the food and beverage departments.16.Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .JOB DESCRIPTIONJOB TITLE:HOUSEKEEPING MANAGER / SUPERVISORDEPARTMENT:HOUSEKEEPINGREPORTS TO:GENERAL MANAGERJOB SUMMARY: Supervise all jobs done in the housekeeping department and coordinates activities that have to do with guest welfare and comfort to ensure guest satisfaction.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Oversees the functional activities that take place in thehousekeeping and maintenance areas such as guest rooms, offices, restaurant, bar, VIP lounge, laundry, banquet hall, conveniences, car park, gardens, gate entrance etc2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.3.Fashions out a model in conjunction with the management to ensure functionality in all the rooms, all equipment and facility available in the hotel.4.Aims to achieve the maximum efficiency possible in the care and comfort of the guests and in the smooth running of the housekeeping department.5.Sees to the proper use, functioning and maintenance of the hotel generator sets after due consultation from the management.6.Responsible for the preparation of periodic housekeeping duty schedule with due consultation from the OPM.7.Attend to special guest requests after due consultation from the management.8.Plan and organize the housekeeping department for smooth operations, comfort and welfare of guests. Establish a welcoming atmosphere and a courteous reliable service from all staff of the department.9.Communicate with management staff and guest on vital matters. Establish a good working relationship with other department.10.Deals with customer complaints and/or refers complaints that need management attention.11.Report any irregularity in the housekeeping department to the management.12. Responsible for training new staff on basic principles of housekeeping operations.13. Oversees the personal grooming of housekeeping staff and ensures it is of high standard together with the practiced level of hygienic cleaning.14.Liaise with reception and maintenance departments on faults and laundry services.15.Carry out inspection of rooms and public areas in the hotel for cleanliness and sanitation.16.Organize requisition of requirements from the store for departmental use.17.Supervise subordinates and secure guests forgotten property.18.Undertake special floral decorations for special occasions e.g. wedding receptions.19.Maintain discipline and supervise the handling of hotel and guests laundry.20.Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises.JOB DESCRIPTIONJOB TITLE:ACCOUNTANTDEPARTMENT:ACCOUNTSREPORTS TO:ADMJOB SUMMARY: Receives and records cash and charges payments. Process financial disbursements, balances cash receipts against register on daily basis. Maintain proper stock control audit and supply.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1. Supervises hotel accounts books and partakes in the safe keeping of guest safety deposits.2. Receives and receipts for all variety of payments and other cash and cash-related transactions, verifies and posts same to appropriate accounts and issue receipts.3. Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.4. Preparecash receipts for bank deposits5. Deposits cash and cheque payments into the company bank account on a daily basis.6. Prepare daily cash reports and balance the cash drawer, reconciles cash - cheque and other methods of daily paymentsand receipts, investigateand resolves any out of balance7. Releases funds for operations / payments to contractors after due approval from the ADM and OPM.8. Ensures the preparation of periodic financial statements such as billings, budgets and cost reports.9. Assist in the revision, calculation and processing of payroll / time sheets.10. Must be able to make financial forecast and projections based on the various revenue yielding points and observed trends and come out with realistic statistics, records or graphics.11. Oversee purchases records and periodic stock audit inconjunction with various departmental heads.12. Oversees the operations of the store with respect tothe records receipts and issuances.13. Maintain an asset register14. Prepare a monthly Receipt and payment statement forpossible audit by the appropriate authority.15. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsible for non-performance or compliance with above and or any other assigned duties as the need arises.

JOB DESCRIPTIONJOB TITLE:MARKETING & PUBLIC RELATIONS OFFICER DEPARTMENT:MARKETINGREPORTS TO:GENERAL MANAGERJOB SUMMARY: Performs the cardinal duties of customer attraction, service and satisfaction to ensure full hotel occupancyESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Must sell the hotel in good light as the Chief Image Maker2.Must attract customers and clients from private and corporate organizations to the hotel3.Must ensure that all corporate bodies and individuals gotten are retained for good4.Shall assist the Accounts department in debt recovery drive when such a need arises5.Shall pick all mails from the Post Office, and any other documents that has to do with Governing Bodies / Associations / Committees to which the hotel is associated6.Shall play a contributory role in participation when functions of any kind are held due to its capacity of boosting the public image of the hotel7.Shall report complaints and compliments of corporate bodies to the hotel management thereby assisting in strategic planning8.Must strive to ensure that the hotel operates at full occupancy at all times9.Must strive to meet up with set targets as assigned by the management within a given time spectrum or be held liable for such official inabilityIt is pertinent to mention that you will be held responsible for non-performance or compliance with above and or any other assigned duties as the need arises.

JOB DESCRIPTIONJOB TITLE:STORE & PURCHASING OFFICERDEPARTMENT:ACCOUNTSREPORTS TO:ACCOUNTANTJOB SUMMARY: Performs the cardinal duties of pro-active and cost-effective purchasing of food, beverage, stationeries, housekeeping and other general materials for the hotel useESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Must maintain an independent data base of purchased items on a daily basis to be submitted to the Accountant at the end of every month2.Must maintain a list of current market prices of commodities required for the hotel use3.Strive to achieve proportionality of price and value4.To achieve competitive purchasing, must be open to managerial suggestions and be ready to explore qualitative and alternative competitive purchasing5.Must come up with positive suggestions that would improve the competitive objective of our purchasing policy6.Must consciously avoid purchases that are wrong, unnecessarily expensive, of poor quality and unprofitable in nature and character7.Shall be purposeful and creative in purchases with profit maximization as an objective8.Conscientiously carry out extra duties as may be assigned from time to timeIt is pertinent to mention that you will be held responsible for non-performance or compliance with above and or any other assigned duties as the need arises.

JOB DESCRIPTIONJOB TITLE:CHEFDEPARTMENT:F & BREPORTS TO:GENERAL MANAGERJOB SUMMARY: Plan, direct and coordinate the activities of the kitchen and kitchen-related sections of the F & B department.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1. Oversees the functional activities that take place in thefood preparation areas of pastry, ladder, kitchen store, continental and national cooking spots.2. Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.3. Direct the preparation, seasoning and cooking of all food items in the kitchen4. Ensure the proper and hygienic preservation of all food items5. Fashions out a model in conjunction with the management to ensure functionality in all the equipment and utensils available in the kitchen.6. Maintain high safety and hygienic condition and standardsin the kitchen7. Plan and organize the kitchen department for smooth operations, service delivery and welfare of guests.8. Communicate with management staff and guest on vital matters.9. Based on observable trends, liaises with the F&B supervisor to fashion out an acceptable table dhote, a la carte, or specialty menu which is subject to the approval of the GENERAL MANAGER.10. In conjunction with the F&B MANAGER, plan /prepareand review menuand its sell-ability when and where necessary11. Report any irregularity with the food in the kitchen area to the management.12. Develop control measures that would assist in the prevention of wastages and pilfering in the kitchen areas.13. Organize requisition of requirements from the store for departmental use.14. Order supplies and keep proper records of food stocks and accounts of sales in the restaurant via the docket system.15. Develop and prepare duty roaster for the kitchen staff16. Ensure prompt and efficient delivery of food ordered for service in the service areas.17. Liaisewith the F& B supervisor on banquetactivities via an already circulated function sheet18. Maintain discipline in the kitchen and kitchen-like areas.19. Oversees the personal grooming of kitchen staff and ensures high standard of cleanliness together with the practicable level of hygiene.20. Maintain log book / file for all food orders.21. Responsible for training new staff on basic principles of kitchen hygiene, food preparation, portioning and presentation.22. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises.JOB DESCRIPTIONJOB TITLE:COMPUTER OPERATORDEPARTMENT:FRONT OFFICEREPORTS TO:ADMJOB SUMMARY: Plan, direct and coordinate the activities of the computer room. Oversee matters that borders on hotel security, communication and information.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1. Fashions out a model to ensure proper functionality of computer and computer-related gadgets in the hotel2. Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.3. Must ensure that various communication and security gadgets in the computer room are functional and optimally utilized.4. Acts as aco-chief security officer of the hotel by virtue of monitoring the close circuit cameras.5. Maintain discipline in the computer room6. Must have an eye for very minute details and report any suspicious movements to the management7. Organize requisition of requirements from the store for departmental use.8. Ensure a constant flow of pleasant music from the computer room at a listening level.9. Must not leave the computer room at any time without a reliever in place.10. Monitor and operate the various satellite receivers, DSTV decoders, CTL decoders and likes of them to ensure constant functionality.11. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises.

JOB DESCRIPTIONJOB TITLE:ACCOUNTS CLERKDEPARTMENT:ACCOUNTSREPORTS TO:ACCOUNTANTJOB SUMMARY: Carries out the entry of accounting records and payments as delegated by the accountant. Undertakes the daily internal auditing of revenue generation outlets to ensure accountability.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1. Assist the accountant in receiving and receipting for all variety of payments and other cash and cash-related transactions. Verifies and posts same to appropriate accounts and issue receipts.2. Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.3. Assist the accountant in the preparation ofcash receipts for bank deposits4. Assist the accountant in the preparation of daily cash reports and balance the cash drawer, reconciles cash - cheque and other methods of daily paymentsand receipts, investigateand resolves any out of balance5. Assist the accountant in the collation of data for the preparation of periodic financial statements such as billings, budgets and cost reports.6. Assist in the revision, calculation and processing of payroll / time sheets.7. Assists the accountant in making financial forecast and projections based on the various revenue yielding points and observed trends and come out with realistic statistics, records or graphics.8. Carries out periodic stock audit in conjunction with various departmental heads.9. Assist the accountant in the preparation of a monthly receipt and payment statement for possible audit by the appropriate authority.10. Carry out night audit if need be.11. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises.

JOB DESCRIPTIONJOB TITLE:CASHIERDEPARTMENT:ACCOUNTSREPORTS TO:ACCOUNTANTJOB SUMMARY: Carries out cash collection and issuance if receipts to paying guests. Undertakes the daily remittance of cash and cheques collected on behalf of the hotel.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1. Prepares bills for waiters to give guests in the food and beverage sector and collects cash in return.2. Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.3. Gives out complete change to a guest who merits such after payment.4. Accepts complete deposits from guests with an intention to be accommodated, gives receipts in return.5. Accepts any other deposit that has to do with provision of services by the hotel to a group or an individual.6. Makes refunds to guests on check-out and on unused deposit where applicable and notes same accordingly.7. Compiles a daily cash remittance summary which is submitted to the accounts office at the end of the day.8. Undertakes legal FOREX transactions in the front office only after due consultation with the management.9. Accept local or traveler cheques in accordance with house custom.10. Accept payments with credit cards e.g. VISA, crossed cheques with the accounts department to ensure that every room occupied that night before tally with the amount charged and paid. This however is after due consultation with management and on the house policy.11. Keep records of cash payments.12. Issue receipts for all cash payments.13. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises.

JOB DESCRIPTIONJOB TITLE:RECEPTIONISTDEPARTMENT:FRONT OFFICEREPORTS TO:FRONT OFFICE SUPERVISORJOB SUMMARY: Execute all jobs done in the front office department and including those that have to do with guest /visitors, reservations and general welfare and comfort-ability of guests.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1. Ensures that the basic features of a diplomat, record keeper, information source and psychologist are embodiments of ones personality2. Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.3. Maintain advance room reservation system wing either the bedroom book, the conventional month to month system etc as adopted by the house.4. Attends to advance reservation request by letters, telephones, personal calls, fax, e-mail and through the internet.5. Attend to chance / Walk In guests.6. Attend to reservations.7. Make advance preparation for the arrival of guests or groups.8. Maintain an accurate daily reception chart.9. Welcome and receive hotel guests cheerfully and politely.10. Ensure that guests are properly registered and introduced to their rooms.11. Introduce the guests to facilities available in the hotel and neighborhood.12. Handle messages for resident guests, non residents,staff and the hotel as well.13. Attend to telephone calls promptly and politely.14. Maintain a record of guest accounts manually ormechanically depending on the house custom.15. Operate front office equipment.16. Handle advance reservation17. Ensure security of hotel room key.18. Deal with room service if need be.19. Handle early morning calls and supply of newspapers ifneed be20. Give consciously-guided information including directions, otherwise, refer.21. Deal with enquiries in person or by telephone politely.22. Take appropriate steps in emergency.23. Receive and attend to outgoing calls: local, trunk andinternational.24. Prepare charges for telephone service and post to guest bill.25. Use telephone directories and give assistance to guests.26. Report telephone fault to management for repairs.27. Operate wake-up alarm system when requested for.28. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsible for non performance or compliance with above and or any other assigned duties as the need arises .JOB DESCRIPTIONJOB TITLE:PORTERDEPARTMENT:FRONT OFFICEREPORTS TO:FRONT OFFICE SUPERVISORJOB SUMMARY: Carries out basic supporting tasks in the front office to guarantee general welfare and comfort-ability of guests.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Doubles as a door man who opens the entrance door as guests go in and out of the reception area.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried out before job commencement.3.With the aid of a porter trolley, assists in bringing in guests luggage and properties on arrival.4.Assists guest during check-in by taking them to their assigned rooms.5.Activates all guest appliances in the room before return to the reception.6.Ensures he contributes his minute quota to facilitate guests satisfaction.7.Maintains a lint-free glass entrance door at all times.8.Tidies the reception area and ensures its thorough cleanliness at all times.9.Runs errands as may be sent by the front office staff.10.Must have a high sense of recognition of guests by name and title.11.Welcome and receive hotel guests cheerfully and politely.12.Assist in introducing the guests to facilities available in the hotel and neighborhood, when need be.13.Assist by referring messages and enquiries for resident guests, non residents,staff and the hotel to the receptionist.14.Assist in ensuring security of hotel room key.15.Take care of guest luggage.16.Take appropriate steps in emergency.17.Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:STOREKEEPER / ASSISTANTDEPARTMENT:ACCOUNTSREPORTS TO:ACCOUNTANTJOB SUMMARY: Carries out basic tasks that would ensure an orderly and efficiently run food, beverage, stationeries, housekeeping, and general materials stores.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Must adopt a hygienic habit that would ensure a high standard of tidiness and cleanliness in the store and store-related areas.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Exhibit knowledge of how to handle, care for and organize the stock in his or her charge4.Possess a tidy mind and a sense of detail, a quick grasp of figures, clear handwriting, and honesty.5.Keep up-to-date price list of all commodities used in the hotel operational and administrative activities.6.Arrange proper storage space for all incoming foodstuffs, beverages, housekeeping consumables and the likes of them.7.Ensure that adequate and stipulated supply of all important hotel-utilized consumables are always available.8.Check that all orders are correctly made out, and dispatched in good time9.Endeavor to check all incoming stores for quality, quantity and competitive price.10.Keep all delivery notes, invoices, credit notes, receipts and statements efficiently filed for record purposes and accountability.11.Keep and maintain a daily stores issue sheet.12.Only issue out items from the store when it is dulyauthenticated by an authorized signatory.13.Must keep and maintain on a daily basis a set of bin`cards.14.Must issue nothing without receiving a signeddocument in return.15.Check all stock at frequent intervals for optimalstorage and future usability.16.Strive to obtain the best value at the lowest buyingprice.17.Must have knowledge of when which food items are in and out ofseason.18.Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:ROOM MAID/ BOYDEPARTMENT:HOUSEKEEPINGREPORTS TO:HOUSEKEEPING SUPERVISORJOB SUMMARY: Carries out basic tasks that would ensure an orderly and efficiently run food, beverage, stationeries, housekeeping, and general materials stores.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Put off all lights in the guest room, open windows, if necessary remove early morning tea or breakfast tray.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Clean windows thoroughly with appropriate cleaning material, strip bed, mop floor and put off the AC.4.Empty ashtray, waste paper baskets and generally tidy room.5.Use vacuum cleaner to clean rug in the guests room, remove carpet edges where necessary.6.Attend to WHB, fold towels, check for soap, tissue, shampoo and other necessary toiletries.7.Make bed, adjust window, dust all furniture and fittings and leave them lint-free.8.Remove marks from paintwork and attend to mirrors, furniture and fittings, including all edges, pictures, lights, telephone, TV and radio. Wiping, dusting and polishing as necessary.9.Refill folder, replacing cards and literature if at all marked, making sure that Bible and telephone directories are conveniently placed.10.Attend to bathroom: WHB, bath, WC. Wipe or dust all surfaces. Put out clean towels, soap and toilet paper. Clean floor according to kind.11.Use air freshener to prepare the room for guest arrival.12.Handle guests laundry as well as hotel laundry.13Look for lost and found property, report same to the housekeeping supervisor.14. Wipe out drawers, inside of wardrobe and check for coat hangers.15.Inspect all facilities in the room and record in fault-record book information.16. Help in transferring guest from one room to another where need be.17. Take appropriate measures in emergency.18. Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .JOB DESCRIPTIONJOB TITLE:CLEANER / GARDENERDEPARTMENT:HOUSEKEEPINGREPORTS TO:HOUSEKEEPING SUPERVISORJOB SUMMARY: Carries out basic tasks that would ensure a clean and well tidied environment, conveniences, well cultured floral gardens.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Take a daily walk round the premises to check for dirty spots which must be attended to accordingly.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Rake and clear all dirts accordingly to the garbage can at the designated area of collection.4.Water and trim flowers when the need arises.5.Clean all public areas and ensure a thoroughly clean environment.6.Check the generator and attend to it by way of cleaning, filling-in of filtered diesel, and general regulation if assigned to do so.7.Report any faults to the housekeeping supervisor.8.Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:LAUNDR MAN / HEADDEPARTMENT:HOUSEKEEPINGREPORTS TO:HOUSEKEEPING SUPERVISORJOB SUMMARY: To operate washing or dry cleaning machines. Using them to clean commercial, industrial or household materials; such as sued, leather, and cloth garments, furs, blankets, draperies, fine linen, rugs and carpets. To take care of hotel linen as well.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Take proper records of all items sent to the laundry for washing, dry cleaning, pressing etc.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Ensure proper tagging, charge and prompt delivery of all items4.Prepare a separate account book for the laundry department for all consumables and cash receipts5.Remit all cash receipts to the cashier office at the end of every shift6.Take direct responsibility for all activities in the laundry and maintain a proper work schedule7.To operate / handle the washing and dry cleaning machines in a professional manner8.To press and give shape to articles using hand iron, remove wrinkles and stains and handle delicate textiles, such as lace, rayon and slicks9.Render valet service to in-house guests10.Handle all food and beverage linen and employee uniforms11.Handle all housekeeping linen in the likes of bed sheets, pillow covers, blankets, duvets, window blinds etc, as the case may be.12.Laundry head to ensure that all laundry consumables are constantly available for use in the laundry.13.Laundry head makes requisition for consumables to be used from the store.14.Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:SOUS CHEFDEPARTMENT:F & BREPORTS TO:CHEFJOB SUMMARY: Assist the chef in planning, directing and coordinating the activities of the kitchen and kitchen-related sections of the F & B department.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Assists the chef to oversees the functional activities that take place in thefood preparation areas of pastry, ladder, kitchen store, continental and national cooking spots.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Direct the preparation, seasoning and cooking of all food items in the kitchen in the absence of the chef.4.Ensure the proper and hygienic preservation of all food items5.Maintain high safety and hygienic condition and standardsin the kitchen6.Assists the chef in planning and organizing the kitchen department for smooth operations, service delivery and welfare of guests.7.Report any irregularity with the food in the kitchen area to the chef.8.Must be able to prepare for service both local and continental dishes for service to the guest.9.Assist in implementing the developed control measures that would assist in the prevention of wastages and pilfering in the kitchen areas.10.Organize requisition of requirements from the store for departmental use as instructed by the chef.11.Assist in ordering supplies and keeping proper records of food stocks and accounts of sales in therestaurant via the docket system.12.Ensure prompt and efficient delivery of food ordered for service in the service areas.13.Liaisewith the chef on banquetactivities via an already circulated function sheet14Assist in maintaining discipline in the kitchen and kitchen-like areas.15.Assist in overseeing the personal grooming of kitchen staff and ensures high standard of cleanliness together with the practicable level of hygiene.16.Assist the chef in training new staff on basic principles of kitchen hygiene, food preparation, portioning and presentation.17.Dutifully carry out other jobs as may be assigned.It is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:COOKSDEPARTMENT:F & BREPORTS TO:CHEFJOB SUMMARY: Under general supervision of the chef, to prepare, season and cook a wide variety of dishes that are represented in breakfast, lunch, dinner or specialty menus.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Receive food ingredients and supplies from main kitchen and store as required for daily operations2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities4.Season and prepare a wide variety of food such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes.5.Slice, grind, and cook meats and vegetables using a full range of cooking methods; test food being cooked for quality6.Prepare and bake simple pastries and rolls7.Complete production sheets and other records as required8.Maintain clean work areas, utensils and requirement9.Cater for special events and out door catering (O.D.C.) as required10.Attend to day to day problems and needs concerning equipment and food supplies; detect and ensure disposition spoiled or unattractive food, defective supplies / equipment, and / or other unusual conditions11.Perform miscellaneous job-related duties as assignedIt is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:KITCHEN ASSISTANTDEPARTMENT:F & BREPORTS TO:CHEFJOB SUMMARY: To wash and store properly all dishes, trays, eating utensils, cups and small equipment for the kitchen. Ensure that the kitchen is kept in a clean, hygienic and efficient condition at all times. Shall assist the cooks with preparation of minor food items and breakfast orders.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.To clean and sanitize china, glassware and flatware2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Stock clean dishes, cutlery and glasses in designated areas4.Wash pots and pans5.Empty kitchen garbage regularly6.Clean, polish and bleach (where necessary) kitchen equipment7.Assist in food preparation as per chefs instructions8.Follow food safe procedures9.Maintain a clean work environment10.Assist the cooks and chef as necessary11.Clean the kitchen floor regularly12. Assist waiters in the discharge of their duties13.Perform miscellaneous job-related duties as assignedIt is pertinent to mention that you will be held responsiblefor non performance or compliance with above and or any other assigned duties as the need arises .

JOB DESCRIPTIONJOB TITLE:BARMANDEPARTMENT:F & BREPORTS TO:F&B SUPERVISORJOB SUMMARY: To serve drinks in the restaurant, bar, lounge and any area designated for that purpose. Mix cocktails and shakes for service in the bar and special occasions.ESSENTIAL DUTIES AND RESPONSIBILITIESINCLUDE THE FOLLOWING:1.Maintain a high standard of personal grooming and hygiene techniques especially in the bar area i.e. keep the bar area clean and tidy.2.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.3.Reports for work at least 15 minutes before resumption time to ensure basic mice-en-place are carried outbefore job commencement.4.Check and replenish bar supplies. Never allow to run dry.5.Keep all glasses clean, transparent and well polished in advance.6.Must be able to mix cocktails7.Give fast and satisfying service.8.Maintain good p