Pre-Opening:
• responsible to ensure smooth soft-opening and grand-opening operations;
• prepare standard operations manuals/policies and procedures for the department;
• assist pre opening and opening operations of for the hotel, kitchens, restaurants and bars, including training of all the team members;
• cascade the corporate values information to new team members;
• assist in preparation of the conceptualization of F&B area.
Opening and Post Opening:
• develop and establish goals, objectives and standards for the department;
• ensure high standards are met at F&B area;
• collating useful competitive data;
• support business development in creating promotions and other initiatives;
• scheduling, recruitment, interviewing of new employees;
• manage, coach and council colleagues, including disciplinary procedures;
• conduct monthly and weekly staff meetings.
Customer relations:
• establish professional relationships with guests and clients leading to increased business;
• maintain customer satisfaction and loyalty through quality and creativity;
• obtain new partners and maximize opportunities with partners;
Suppliers relations management:
• Maximizing strategic preferred supplier relations with a focus on positively affecting the long term viability of the client value proposition and production of revenues for both the hotel and the suppliers;
• Manage day-to-day relations with key suppliers with respect to marketing plans in support of contractual agreements;
Communications:
• organize PR activities, eg. Grand Opening Event, Golf tournament-2005 Open Ceremony;
• liaison with Entertainment agencies;
• key person in negotiation with the largest FMCG companies and luxury brands
Quality management:
• drive quality of set Swissotel standards;
• make frequent competitors visits to assess and familiarise with local consumer habits and produce

Managing of F&B outlets according to Holiday Inn standards; maintain and increase service standards, productivity, and creativity leading to improved performance in the department;
Work with F&B Director on special projects to upgrade products, implement icons and standards, and launch promotions;
Control of costs, quality of service, monitoring of financial situation, prepare and implement regular price reviews in all the outlets;
Participate with the Chef and F&B Director in the analyzing, evaluating and writing of attractive and creative menus, incorporating local and international cuisine, packages which are desired to attract a diverse customer market;
Organization of conventions, banquets, etc.;
Prepare scheduled reports, documents, and other correspondence in a timely manner or as dictated by the business;
Staff training.

Accounting; financial analysis; Human Resources management

Management and supervision of Bank’s non-core assets