<p><strong>JOB SUMMARY</strong></p><p>- Driving revenue for F&amp;B outlets and key festive periods through Corporate Companies, Banks, Third Parties, E channels etc.</p><p>- Strengthen partnership with key clients through frequent networking events and sales calls.</p><p>- Develop new channels for all F&amp;B outlets.</p><p>- To analyze project sales, profit and loss statements and forecast, together with DOFB, Outlet Managers, and Retail Manager.</p><p>&nbsp;</p><p><strong>DUTIES AND RESPONSIBILITIES</strong></p><ol><li>Identify, develop and manage Corporate Accounts to drive business to all F&amp;B outlets and retails.</li><li>Be accountable to manage or increase current partnership with banks, third parties, Telco companies and Associations;</li><li>To work on daily basis with dining reservations and outlet managers including to strategize on opening and closing the third party channels.</li><li>Develop and maintain E-retailing channels.</li><li>Understands or is familiar with the fundamentals of assigned accounts and customer relations.</li><li>Develops a sales plan to generate business from identified markets/accounts which consistently drive business into the restaurant.</li><li>In cooperation with the DFB and the Restaurant Managers develops necessary activities to generate additional consistent restaurant business.</li><li>Continuously communicates the benefits of the hotel and F&amp;B offerings to the customer.</li><li>Drives/manages cooperate, group and festive cooperate bulk purchases through improved customer loyalty by excellent account management.</li><li>Negotiating and liaising with suppliers, purchasers, branding companies and contractors to source for the most beneficial proposal for the hotel.</li><li>Responsible for sourcing new potential retail sites and provide detailed site analysis for the perusal of DFB for key festive periods.</li><li>Negotiates F&amp;B offerings and closes the deals.</li><li>Responsible for implementation of marketing programs, collaterals and photoshoot with Marcom team.</li><li>Prospects new business through phone solicitation, outside sales calls, customer visits to the hotel, trade shows, sales blitzes, direct mail, newspaper/journal research and other customer interaction or research. E.g. sales call and return with sales report.</li><li>Develops marketing intelligence: new product ideas, competition activities, new customer trends and performance.</li><li>Spends majority of time in face-to-face customer or business clientele’s interaction outside of the hotel; for the purpose of selling the F&amp;B retail business and enhancing restaurant revenue.</li><li>Sells the benefits of our F&amp;B Restaurant and Festive Season Retail Offerings.</li><li>To provide product and information trainings to all level associates before each project kick off.</li><li>To meet measurable targets (BSC/KPI) goals, as assigned for self-individual and the team.</li><li>Cash Handling :</li></ol><p>· Process all payment types such as room charges, cash, cheques, purepayment, debit, or credit.</p><p>· Process all transaction postings (rebates, miscellaneous charges, paid-outs)</p><p>· Blind drop at end of the shifts.</p><p>· Provide cash change to guests.</p><p>· Obtain manual authorizations and follow all Accounting procedures when computer system is down.</p><p>· Count bank at the beginning of shift to ensure that amounts are correct and that there is adequate change.</p><p>21. To ensure and follow established procedures and compliance as per LSOP guidelines.</p><p>22. Any other duties as may be assigned from time to time.</p><p>&nbsp;</p><p><strong>JOB REQUIREMENTS</strong></p><ul><li>Minimum Diploma in Business Management</li><li>At least 2 years of relevant experience in handling F&amp;B business development</li><li>Strong in overall sales skills</li><li>Understanding of hotel's business mix needs of transient, group and catering business</li><li>Great energy &amp; enthusiastic</li><li>Ability to present ideas, expectations and information in a concise, well-organized manner</li><li>Excellent interpersonal conflict management skills &amp; effective time management skills</li><li>Understanding and achievement of team and individual goals</li><li>Demonstrates leadership skills, customer development and relationship management skills</li><li>Able to start work within short notice period</li></ul>

JOB SUMMARY To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation. JOB DUTIES AND RESPONSIBILITIES - Guide and show the junior in the pastry production, coffee break, buffet set up and function set up. - Making sure all daily functions, seminar coffee break are in time (half an hour before the function time. - Control all the pastry and bakery order stocks. - Attend BEO meeting if Pastry Chef off duty. - Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner. - Room service room amenity. - Check on all a la carte stock, available, fresh, date and labelled. - Work closely with Pastry Chef on the 39 points checklist. - Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control) - Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef. - Any other duties as may be assigned from time to time. JOB REQUIREMENTS - At least 1 year of experience in similar capacity - Able to work in a fast-paced environment - Able to multi tasked and committed to the quality of food served - Excellent working attitude and willing to constantly grow his/her skills

<p><strong><u>JOB SUMMARY</u></strong></p><p>To prepare food in accordance with Marriott standards of food quality, presentation and sanitation.</p><p>&nbsp;</p><p><strong><u>DUTIES AND RESPONSIBILITIES</u></strong></p><p>1. Prepare daily procedures in accordance with Marriott procedures.</p><p>2. Complete Daily Fridge Temprature Chart and Hot Food Cooling Chart at the end of each shift.</p><p>3. Maintain food quality and service in accordance with standardised company recipes and procedures.</p><p>4. All refrigerated food must be properly identified, covered, dated and chilled as soon as</p><p>possible.</p><p>5. Comply with the “Clean as you go” policy and daily sanitation projects and checklist.</p><p>6. Maintain good housekeeping practices in all walk-in boxes, walk-in freezer, and dry goods storeroom.</p><p>7. Regularly report all needed maintenance projects to the Sous Chef.</p><p>8. Attend all associates meeting.</p><p>9. Adhere to the Accident Prevention Programs and Education, and Enforcement Committee policies.</p><p>10. Know job descriptions of subordinates.</p><p>11. Ensure that food displays are attractive.</p><p>12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.</p><p>13. Responsible in leading a team during the absence of your senior position.</p><p>14. Any other duties as may be assigned from time to time.</p><p>&nbsp;</p><p><strong><u>JOB REQUIREMENTS</u></strong></p><ul><li>At least 1 year(s) of working experience for this position will be advantages.</li><li>Manage and maintain sanitation and hygiene standards.</li><li>Possess a strong sense of initiative</li></ul><p><i>We regret that only shortlisted applicants will be notified.</i></p>

<p><strong><u>Job Overview</u></strong></p><p>To provide our customers the benefits of specialized and personalized service for events and group accommodation management. The functions and responsibilities revolve around ensuring a smooth transition of confirmed business from the Sales Centre to Event Management, which will assure successful event delivery through efficient coordination and communication. The process incorporates a sales function of ensuring accurate forecasting of confirmed business volume and upsell. Customer satisfaction is the key to repeat business.</p><p>&nbsp;</p><p><strong><u>Functions and Responsibilities</u></strong></p><p><strong>Department Function</strong></p><ul><li>Reports directly to Director of Event Management/Senior Event Manager.</li><li>Responsible for Event coordinator performance/goals/development.</li><li>Executes goals established by Director of Event Management /Senior Event Manager with common objective.</li><li>Integrity to ensure security and confidentiality of all Hotel sales accounts and profiles.</li><li>Ensure high level of customer satisfaction is achieved through professionalism in all aspects of event delivery.</li></ul><p><strong>Operating Procedures and Workflow</strong></p><ul><li>Execute workflow according to Standard Operating Procedures of Event Management</li><li>Smooth takeover of confirmed events/groups within 24 hours of handover</li><li>Continue to build/maintain rapport and confidence with organizer</li><li>Professional advice and efficient follow-up with organizer during planning phase</li><li>Accurate forecasting of definite groups with minimal targeted variance of 3-5%</li><li>Close follow-up on release dates as per attrition/deposit commitments in contract</li><li>Constantly update Group Coordinator on latest rooming list details/transfers/amenities/others</li><li>Ensure all technical procedures concerning takeover/update of groups is executed in S&amp;C</li><li>Ensure all administration and filing concerning takeover/pre/post event is executed</li><li>Ensure accuracy of Daily/Weekly BEO Forecast/Weekly Group Forecast/Cover Sheets/BEO’s</li><li>Ensure quick follow up and retrieval of updated event details e.g. room rate/peak room nights/nature of event/group/deadlines for rooming list/release rooms/deposits</li><li>Accuracy in capturing, recording and dissemination of updated information/changes is vital</li><li>Ensure timely communication and distribution of all Group Cover Sheets and Banquet Event Orders</li><li>Ensure VIP procedures adhered with necessary Pre-Conference Meetings</li><li>Ensure ‘POP UP’ events/groups communication procedure addressed</li><li>Present during execution of event with formal handover to Banquet Operations/Front Office</li><li>Ensure proper storage and recording of all event materials prior to and after event</li><li>Ensure necessary Indemnity undertaken pertaining to areas that may result in Hotel liability</li><li>Adhere best practice procedures for Sales &amp; Marketing and Catering IT systems e.g. FIDELIO S&amp;C/FRONT OFFICE</li></ul><p><strong>Revenue &amp; Profitability</strong></p><ul><li>Accountable for accuracy in S&amp;C Weekly Group Forecast of definite groups vis a vis forecast error percentage.</li><li>Responsible to engage upsell</li><li>Solicit future business during post-even cycle for Sales Center</li><li>Proactive involvement in any Hotel sales initiatives/promotions</li><li>Drive profitability with objective of cost savings in all logistics commitments involved in event planning</li><li>Awareness of competitor product, packaging, pricing, customer profile and service quality</li><li>Periodically initiate competitor shop calls/surveys or involve in Property diagnostic exercise</li><li>Ensure accuracy of teams Catering Month End Reports (CMER)</li></ul><p><strong>Customer Service / Feedback &amp; Product Development</strong></p><ul><li>Present during execution of event with formal handover to Banquet Operations / Front Office</li><li>Proactive in contribution towards suggestions for improvement of customer service or workflow</li><li>Establish a smooth communication channel with all internal and external guests</li><li>Encourage and obtain timely guest feedback with effective of communication to departments concerned</li><li>Compile Weekly Event/Group Feedback</li><li>Ensure Meeting Planner Survey (MPS) issues to all organizers</li><li>Exercise empowerment and decision making in Service Recovery with recommendation for improvement</li><li>Commitment to review, update, improve and instill creativity in product</li><li>Keep abreast of technology and product knowledge</li></ul><p><strong>Training</strong></p><ul><li>Participate in daily 15 minutes training and assigned as champion for any formalized training</li></ul><p><strong>Associate Satisfaction</strong></p><ul><li>Maintain sound and positive rapport with key sections; Sales Centre/Proactive Sales &amp; Reservations and all other departments in Hotel</li><li>Maintain harmony in team spirit and morale in line with Pulse Survey</li><li>Responsible for development and training of coordinators</li></ul><p><strong>Others</strong></p><ul><li>Perform any other duties and responsibilities as assigned accordingly.</li></ul><p>&nbsp;</p><p><strong><u>Job Requirements</u></strong></p><ul><li>Degree or Diploma or equivalent professional qualification, or previous experience in Event Management</li><li>Ability to prioritise and plan workload efficiently, with a thorough and meticulous approach.</li><li>Highly organised and self-motivated person who can efficiently and effectively manage a wide range of tasks and objectives.</li><li>Ability to work well under pressure and priorities tasks, as directed as well as using own initiative.</li><li>May require occasionally to work on weekend and odd-hours for events, roadshows.</li><li>Able to start work anytime or within short notice period.</li></ul>

JOB SUMMARY - A key position which is instrumental in delivering seamless experience to our external and internal guests. Our Guest Experience Experts works across departments and take the initiative to deliver a wide range of services that guide guests throughout their entire stay. They are empowered to move about their space and do what needs to be done in diverse environment. Whether processing operational needs, addressing guest requests, completing reports, or sharing the highlights of the local area, the Guest Experience Expert makes transactions feel like part of the experience and critical to ensure smooth operations throughout the entire hotel. - No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, maintaining confidentiality, protecting company assets, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Doing all these things well (and other reasonable job duties as requested) is critical for Guest Experience Experts – to get it right for our guests and our business each time. JOB DUTIES & RESPONSIBILITIES Guest Relations: - Establish guest connection via email prior to arrival to customize the guest stay experience and be the one point of contact for all guest queries - Welcome and acknowledge each guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible. - Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible. - Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific to resolve issues, delight, and build trust. - Address guests' service needs in a professional, positive, and timely manner. - Interact & engage with guests in conversation regarding their stay, property services, and area attractions/offerings, including social media where appropriate. - Assist other colleagues to ensure proper coverage and prompt guest service. - Stay up to date on the local area so that you are prepared to provide specific recommendations for guests. - Communicate recommendations in a way that builds excitement and interest among guests and associates. - Perform other reasonable duties as requested. - All guest preferences to be updated on the PMS and GXP platform to be utilized during future stays. - Encourage all non-member guests to be enrolled into Marriott Bonvoy - Engage guests in conversation regarding their stay, property services, and area attractions/offerings, including social media where appropriate. - Thank guests with genuine appreciation and provide a fond farewell. Guest Services: - Liaising with Concierge for all transportation requirements or be able to handle personally when required. - Contact appropriate individual or department (e.g., Guest Arrival, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem. - Follow up with guests to ensure their requests or problems have been met to their satisfaction. - Manage access to technological devices within public spaces (e.g., television, remote control, computer, Internet, games, etc.) and provide basic troubleshooting assistance or refer to appropriate individual or department (e.g., Engineering, Security/Loss Prevention) as necessary. - Assist with guests’ luggage, keep for storage or handle items to be delivered by the porters when necessary - Escort guests to their room and provide in room check in (depending on hotel standards). - Provide welcome refreshments as per hotel standard. - Place requested items such as rollaway beds and refrigerators in guest rooms. - Deliver items (e.g., extra towels, bathrobes, food and beverage delivery, messages, amenities, mail, faxes, packages, flowers, sundry items, gift items and other items) to guest/resident rooms. - Deliver cribs, linens, complimentary toiletries, and other items requested by guests to guest rooms. - Arrange transportation (e.g., taxi, shuttle bus, Uber) for guests/residents/visitors, and record advance transportation request as needed. - Contacts appropriate individual or department (e.g., Valet, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem. - Manage access to technological devices within public spaces (e.g., television, remote control, computer, internet, games, etc.) and provide basic troubleshooting assistance or refer to appropriate individual or department (e.g., Engineering, Security/Loss Prevention) as necessary. - Report any issues to be entered into GXP by your colleague or duty or self (GXP expert by department) - In some countries the bell / door man is providing care valet service for guests - Able to use PMS to look up details and place profile / booking notes - While interacting with guests, upsell hotel facilities and services i.e., Spa, Restaurant, Bar. - Mange traffic around driveway and Porte cochere - Ensure refreshments are placed in VIP cars as needed and assigned according to hotel standards - Follow all Marriott Bonvoy engagement and touchpoints as per standard (know T&C and adhere to all SOP’s) Check-in / Check-out: - Keep track of changes in room status (e.g., early check-out, late check-out, room transfer, unexpected stay over) for Housekeeping. - Organize and coordinate check-in/pre-registration procedures for arriving groups. - Process all check-outs including express check-outs, resolving any late and disputed charges, settling account, retrieving room key, and requesting comments on guest's stay. - Process all guest check-ins by confirming reservations in computer system (e.g., Fidelio, PMS, FOSSE, OPERA), verifying guest identity, requesting form of payment, assigning room, and issuing room key in accordance with property policies and procedures. - Secure valid form of payment (e.g., credit card, cash) prior to issuing room key. - Sell a room/accommodation to guests without reservations based on availability. - Verify and adjust billing for guests. - Actively upsell higher room category and F&B package as per availability. Executive/ Club Lounge: - Monitor Club Lounge for seating availability, service, safety, and well-being of guests. - Maintain cleanliness and condition of bar, furniture and food display counter. - Ensure Breakfast and Cocktail period at the Club Lounge is being set up before schedule time. - Perform opening and closing duties of Club Lounge. - Requisition all necessary supplies, transporting supplies from storeroom to Club Lounge set-up area as required. - Forecast additional meal requirements and communicate special requests to the kitchen. Cash Handling: - Process all payment methods in accordance with Accounting procedures and policies. - Follow property control audit standards and cash handling procedures (e.g., blind drops). - Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. - Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times. - Transport bank to/from assigned workstation, following security procedures. - Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times. Reports/Recordkeeping: - Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy. - Run credit card authorization report and check for discrepancies. - Review shift logs/daily memo books and document pertinent information in logbooks in the absence of a departmental Supervisor. - Print contingency lists to have a record of all guests in case of emergency. Greet / Farewell / Escort Guests: - Supply guests/residents with directions and information regarding property amenities, services, and hours of operation, and local areas of interest and activities. - Tag, store, and retrieve luggage from luggage storage, providing guests with proper claim tickets for their luggage. - Speak to guests and colleagues using clear, appropriate and professional language. - Provide assistance to coworkers, ensuring they understand their tasks. - Instruct guests on how to access the internet (e.g., dial-up, broadband, wireless). - Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call. - Handle MBV guest proactive chat and respond within shortest time possible. - Discuss work topics, activities, or problems with colleagues, supervisors, or managers discreetly and quietly, avoiding public areas of the property. - Talk with and listen to other associates to effectively exchange information. - Ensure communications equipment and tools works properly. - Exchange information with other employees using electronic devices (e.g., WhatsApp Channels, Email, DECT phones). Working with Others: - Support all colleagues and treat them with dignity and respect. - Develop and maintain positive and productive working relationships with other associates and departments. - Handle sensitive issues with guests with tact, respect, diplomacy, and confidentiality. - Partner with and assist others to promote an environment of teamwork and achieve common goals. Policies and Procedures: - Ensure uniform, nametags, and personal appearance are clean, hygienic and professional. - Follow company and department policies and procedures. - Perform other reasonable job duties as requested by Supervisors. - Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures. - Protect the privacy and security of guests and coworkers and maintain confidentiality of proprietary materials and information. - Do not use personal phone in front of house while on duty. - To ensure and follow established procedures and compliance as per LSOP guidelines. Quality Assurance/Quality Improvement: - Comply with quality assurance expectations and brand standards. - Keep working area, driveway and hotel entrance keen at all times. Safety and Security: - Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters). - Maintain awareness of undesirable persons on property premises. - Report work-related accidents, or other injuries immediately upon occurrence to manager/supervisor. - Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel. - Use proper equipment and tools, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury. - Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment. - Any other duties as may be assigned from time to time. JOB REQUIREMENTS - Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field. - 1 year of relevant working experience in handling Front Office Operations. Fresh graduates are welcome too. - Rotating shift work basis, including overnight shift & weekend commitment. - Passionate in hospitality industry. - Great customer service & interpersonal skills. - Great teamwork. - Able to start work within short notice period.

JOB SUMMARY Work closely with the Club Manager to ensure daily operations in Club Lounge are run smoothly. Ensure all the areas in Club Lounge are covered by sufficient manpower at all times. Assist to oversee and train all Club Lounge associates to ensure consistency of service rendered to all guests'. JOB DUTIES AND RESPONSIBILITIES - Ensure all Standard Operating Procedures and Local Operating Procedures are adhered to and carried out. - Welcome guest on arrival and assist them during their stay which includes enquiries (e.g. local attraction / dining reservation) and feedbacks. - Log daily incidents (where applicable) in Empower GXP and be aware of any general liability issues. - Process check-in and check-out accurately. - Stay current with all hotel services and events. - Monitor Club Lounge for seating availability, service, safety, and well-being of guests. - Maintain cleanliness and condition of bar, furniture and food display counter. - Ensure Breakfast and Cocktail period at the Club Lounge is being set up before schedule time. - Perform opening and closing duties of Club Lounge. - Requisition all necessary supplies, transporting supplies from storeroom to Club Lounge set-up area as required. - Forecast additional meal requirements and communicate special requests to the kitchen. - Complete cashier and closing reports. - Know all hotel emergency procedures at all times. - Cash/ Bank Handling · Process all payment methods in accordance with Accounting procedures and policies. · Follow property control audit standards and cash handling procedures (e.g., blind drops). · Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. · Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times. · Transport bank to/from assigned workstation, following security procedures. · Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times. - To ensure and follow established procedures and compliance as per LSOP guidelines. - Execute tasks as instructed by Club Lounge Managers / Supervisors. JOB REQUIREMENTS - Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field. - 1-2 years of relevant working experience in Hotel's Executive Lounge. - Great communication & interpersonal skills. - Rotating shift work is required. - Able to start work within short notice period.

JOB SUMMARY - Directly responsible to the Banquet Manager for the performance of all hourly banquet food and beverage servers and is the personal representative of all Singapore Marriott Tang Plaza Hotel to banquet guests. As such, is expected to coordinate all aspects of room or facilities set-up and food and beverage service so that all efforts are directed towards guest satisfaction, the achievement / maintenance of Division Catering Standards and profit maximization. - Also responsible for adhering to all guest contact activities in a cordial, efficient and professional manner at all times. To ensure a safe working environment and where necessary make repair orders with follow-up. To maintain a positive attitude towards the Hotel and the job being performed. To also maintain a cooperative, team-like attitude in working with supervisors and fellow employees to help achieve our common goals of maximizing guest satisfaction and profit margins. - To also cooperate with Banquet Manager to carry out and conduct training for service staff and at all times to represent the Hotel in accordance to company standards of dressing, grooming and hygiene. To contribute to a positive Associate Engagement Survey departmental result by being proactive in all aspects of departmental and interdepartmental issues. To report punctually for work. JOB DUTIES AND RESPONSIBILITIES - Attends daily BEO meeting and discusses plan of actions for same and next day with Director of Banquet Operations. - Ensure that the department complies with Catering Standard Operation Procedure. - Review menu or service (BEO) with Catering Managers and Banquet Chef on a daily basis. - Communicates any additional set-up requirements with staff. - Coordinates all food requirements with the Kitchen, including accurate counts for preparation and plating. - Coordinates all liquor requirements with the Beverage Controller and Banquet Bar Captain. - Assigns work / functions to Service Staff and Captains. - Maintains up-to-date details on banquet functions and communicate changes to Service staff. - Coordinates with Event Organizers to ensure smooth operations - Responsible for any ongoing training of captains and waiters which is necessary to maintain our standards of service and profit margins. - Responsible for labour costs of all service employees, therefore supervises the scheduling of permanent and part-time employees and review schedules in terms of coverage and adherence to budget guidelines. - Communicates with Catering Managers and Coordinators in obtaining menu guarantees and guests’ comments. - Directly supervises the work of banquet captains and personally observe the performance of service personnel. - Supervises Service personnel to follow Energy Conservation and Accident / Security guidelines for all associates departmental and interdepartmental. - Responsible for setting all types of equipment including Buffet Tables and decoration by always improving Department standards. - Prepare and close function checks including guest signed banquet check and Beverage Requisition Form for the particular function. - Responsible for excellent service standards and maintaining Event Satisfaction Survey to meet the hotel’s goal - Follows Banquet micros checks procedures - Gets accurate head count after guests seating and communicate to involve departments. - Notifies Banquet Manager of any shortages in regards of equipment or personnel. - Checks all function rooms are completely set-up for next functions or as assigned by another captain or Banquet Manager before sign off for the day - In absence of Banquet Manager, perform his duties. - Responsible for checking and maintaining the casual staff grooming standards - Cash/Bank Handling: · Process all payment methods in accordance with Accounting procedures and policies. · Follow property control audit standards and cash handling procedures (e.g., blind drops). · Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. · Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times. · Transport bank to/from assigned workstation, following security procedures. · Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times. - To ensure and follow established procedures and compliance as per LSOP guidelines - Other duties as assigned by Director of Banquet Operations or Banquet Manager. JOB REQUIREMENTS - Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent - Able to cope in a face paced environment - Good team player and team builder

<p><strong>JOB SUMMARY</strong></p><p>He / She will be responsible for supervising, coaching and co-ordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.</p><p>&nbsp;</p><p><strong>DUTIES AND RESPONSIBILITIES</strong></p><ol><li>Open and close shifts in accordance with the manager’s checklists.</li><li>Train, maintain, and enforce all Marriott service standards through the use of used records, menus, and appropriate training and reference materials.</li><li>Supervise and coach all associates in accordance with Marriott's training program.</li><li>To ensure enough staffing for the operation.</li><li>To ensure smooth operation in all areas.</li><li>To ensure proper cashiering and billing procedures are adhered to.</li><li>To help the assistant manager in generating all necessary micros reports for outlets.</li><li>To supervise closing checklist for bartenders.</li><li>To conduct opening inventory and closing inventory of wines.</li><li>To ensure accuracy of associates’ float money stored in the safe deposit box.</li><li>Check and oversee cashiers’ closing duties and ensure accuracy.</li><li>Ensure efficient scheduling and represent the outlets for all day-to-day operations.</li><li>Responsible for updating Leaves / PH / MC of all associates daily.</li><li>To conduct 15 minutes training for all associates on a daily basis.</li><li>Maintain all S.O.P. and L.S.O.P.</li><li>To conduct a proactive preventive maintenance inspection on a monthly basis.</li><li>Promote inter-departmental relations through candid communications channels.</li><li>To keep managers informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress, and pass any information regarding the operations to the manager at all times.</li><li>To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required, and to check on guest satisfaction on a regular basis.</li><li>To take charge of assignment planning and schedule associates for their meal breaks.</li><li>Check on the cleanliness of the restaurant area and side stations and do weekly inspections with the manager.</li><li>Understand and teach empowerment principles to ensure guests’ satisfaction.</li><li>To LEAD BY EXAMPLE and have a “hands-on” approach to motivate our associates to excel.</li><li>Maintain fair consistent counseling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.</li><li>Monitor hours, and staff overtime on a daily basis for restaurants as it relates to sales and profits.</li><li>Don’t expect, inspect.</li><li>Be an aggressive Team player and always “CAN DO ATTITUDE”</li><li>Cash/Bank HandlingProcess all payment methods in accordance with Accounting procedures and policies.<br>- Follow property control audit standards and cash handling procedures (e.g., blind drops).<br>- Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.<br>- Obtain assigned bank and ensure accuracy of contracted monies, obtain change required for expected business level, and keep bank secure at all times.<br>- Transport bank to/from assigned workstation, following security procedures.<br>- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain the cleanliness of workstation at all times.</li><li>Any other duties may be assigned from time to time.</li></ol><p>&nbsp;</p><p><strong>JOB REQUIREMENTS</strong></p><ul><li>Minimum GCE 'O' levels and/or Diploma in Hotel Management</li><li>At least 1-2 years of relevant experience in a similar capacity.</li><li>Good interpersonal and communication skills</li></ul>

JOB SUMMARY He / She will be responsible for supervising, coaching and coordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager. JOB DUTIES AND RESPONSIBILITIES - Open and close shift in accordance with the manager’s checklists. - Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials. - Supervise and coach all associates in accordance to Marriott training programme. - To ensure enough staffing for the operation in all outlets. - To ensure smooth operation in all areas. - To ensure proper cashiering and billing procedures are adhered to. - To help the assistant manager in generating all necessary micros reports for outlets. - To supervise closing checklist for bartenders. - To conduct opening inventory and closing inventory of wines. - To ensure accuracy of associates’ float money stored in safe deposit box. - Check and oversee cashiers’ closing duties and ensure accuracy. - Ensure efficient scheduling and represent the outlets for all day to day operations. - Responsible for updating Leaves / PH / MC of all associates daily. - To conduct 15 minutes training to all associates on a daily basis. - Maintain all S.O.P. and L.S.O.P. - To conduct a proactive preventive maintenance inspection on a monthly basis. - Promote inter-departmental relations through candid communications channels. - To keep manager informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress and to pass any information regarding the operations to the manager at all times. - To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required and to check on guest satisfaction on a regular basis. - To take charge of assignment planning and schedule associates for their meal breaks. - Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager. - Understand and teach empowerment principles to ensure guests’ satisfaction. - To LEAD BY EXAMPLE and have a “hands on” approach to motivate our associates to excel. - Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment. - Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits. - Don’t expect, inspect. - Be an aggressive Team player and have always “CAN DO ATTITUDE” - Cash/Bank Handling: · Process all payment methods in accordance with Accounting procedures and policies. · Follow property control audit standards and cash handling procedures (e.g., blind drops). · Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. · Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times. · Transport bank to/from assigned workstation, following security procedures. · Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times. - Any other duties as may be assigned from time to time. JOB REQUIREMENTS - Minimum GCE 'O' levels and/or Diploma in Hotel Management - Good interpersonal and communication skills - Meticulous and attentive to details

<p><strong>JOB SUMMARY</strong></p><ul><li>Welcome and acknowledge all guests according to quality assurance expectations and standards. Anticipate and address guests service needs, thank guest with genuine appreciation.</li><li>To provide valuable assistance to the housekeeping team, particularly in managing the timely pick-ups and delivery of guest requests. To offer support to the pool and fitness centre operations as needed, ensuring smooth functioning and exceptional guest experiences.</li></ul><p>&nbsp;</p><p><strong>JOB DUTIES AND RESPONSIBILITIES</strong></p><p><strong>Guest Assistance:</strong></p><p>1. Respond to guest requests and inquiries promptly, providing exceptional customer service.</p><p>2. Attend to a wide range of guest requests, including but not limited to extra beds, baby cribs, shoe shine service, towels, and bathroom and bedroom amenities.</p><p>3. Assist the housekeeping team by providing support as required. This may involve tasks such as moving beds and furniture, delivering non-feather bedding, or assisting with hanging curtains.</p><p>4. Handle guest laundry pick-up and delivery requests efficiently.</p><p>5. Be able to perform basic cleaning task in guest room.</p><p>6. Ensure proper recording of daily guest loan items list and runner job list</p><p>7. Utilize the internal system to receive and complete tasks, ensuring accuracy and timely completion.</p><p>8. Provide assistance and support in all assigned duties within the Housekeeping department.</p><p>&nbsp;</p><p><strong>Supply Management:</strong></p><p>1. Manage the inventory of the store, ensuring proper stock levels and organizing regular inventory checks to maintain adequate supplies, and report any shortages to the supervisor.</p><p>2. Prepare stock for housekeepers with necessary cleaning supplies to top up trolley.</p><p>3. Ensure the cleanliness and organization of the general store, maintaining a tidy and sanitary environment.</p><p>&nbsp;</p><p><strong>Common Area Maintenance:</strong></p><p>1. Provide coverage for pool area and gym duties, including tasks such as replenishing towels and amenities, cleaning restrooms and showers in the fitness and pool areas, sanitizing all surfaces, and emptying trash bins as required by the operational needs</p><p>2. To control all Fitness Centre linen according to the department operation procedures</p><p>3. To report and follow-up with any maintenance, repairs or defects issues of the equipment and facilities to Engineering department</p><p>4. Record all maintenance and cleaning into daily checklist accordingly and accurately</p><p>&nbsp;</p><p><strong>Guest Relations:</strong></p><p>1. Address guests’ service needs in a professional, positive and timely manner</p><p>2. Thank guest with genuine appreciation and provide fond farewell</p><p>3. Provide assistance to individuals with disabilities, including assisting visually, hearing or physically-impaired individuals within guidelines (eg, escorting them when requested, using words to explain an actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phone)</p><p>4. Actively listen and respond positively to guest questions, concerns and requests using brand or property specific process (e.g. LEARN, PLEASED, Guest Respond, LEAP) to resolve issues, delight and built trust</p><p>5. Welcome and acknowledge each and every guests with a smile, eye contact, and a friendly verbal greeting, using the guest’s name when possible. Maintain accurate records of members and guest flow</p><p>6. Anticipate guests’ service needs, including asking questions of guests to better understanding their needs and watching/listening to guest preferences and acting on them whenever possible</p><p>7. Address guests service needs in professional, positive and timely manner</p><p>8. Assist other employees to ensure proper coverage and prompt guest service</p><p>9. Engage guests in conversation regarding their stay, property services, and area attractions/offerings</p><p>&nbsp;</p><p><strong>Communications &amp; Working with Others:</strong></p><p>1. Speak to guests and co-workers using clear, appropriate and professional language</p><p>2. Discuss work topics, activities or problems with co-workers, supervisors or managers discreetly and quietly, avoiding public areas of the property</p><p>3. Partner with and assist others to promote an environment of teamwork and achieve common goals</p><p>4. Support all co-workers and treat them with dignity and respect</p><p>5. Develop and maintain positive working relationships with other employees and departments (e.g. Housekeeping, Laundry, Pool Grill etc.)</p><p>&nbsp;</p><p><strong>Facilities Safety:</strong></p><p>1. Observe activity in the guest floor, GYM locker and Pool and respond appropriately in accordance with LSOP in the event of an emergency</p><p>2. Provide assistance to injures guests until the arrival of emergency medical services</p><p>3. Be aware of possible situations where guests are not able to safely participate in an activity and inform supervisor/manager</p><p>4. Follow company policy and procedure when handling children and improper usage of facility. (e.g. waiver forms)</p><p>5. Complete and certifications/training required by local law or manufacturer to instruct guests/clients on the use of equipment. (e.g. CPR, First Aid)</p><p>&nbsp;</p><p><strong>Safety:</strong></p><p>1. Report work related accidents, or other injuries immediately upon occurrence to Manager/Supervisor</p><p>2. Follow company and department safety and security policies and procedures to promote a clean and safe environment</p><p>3. Maintain awareness of unsafe work procedures or conditions and/or report them to Management/Loss Prevention personnel</p><p>4. Complete appropriate safety training and certifications to perform work tasks</p><p>5. Follow property specific procedures for handling emergency situations (eg. Evacuations, medical emergencies, natural disasters)</p><p>6. Follow policies and procedures for safe operation and storage of tools, equipment, and machines</p><p>7. Maintain awareness of suspicious activity and report to a Manager/Supervisor</p><p>8. Use proper equipment, wear appropriate personal protective clothing (PPE) and employ correct lifting procedures, as necessary to avoid injury</p><p>9. Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens etc, including MSDS</p><p>&nbsp;</p><p><strong>General:</strong></p><p>1. To follow company and department policies and procedures</p><p>2. Protect the privacy and security of guests and co-workers</p><p>3. Protect company tools, equipment, machines or other assets in accordance with company policies and procedures</p><p>4. To report for duty punctually and ensure uniform, nametags and personal appearance are clean, hygienic, professional and in compliance with company standards</p><p>5. To attend meetings and trainings as and when required. Giving constructive feedback and opinion</p><p>6. Contribute ideas for improvements</p><p>7. To support and participate in hotel initiated activities</p><p>8. Flexibility in shift work schedules</p><p>9. Any other duties as may be assigned from time to time</p><p>&nbsp;</p><p><strong>JOB REQUIREMENTS</strong></p><ul><li>A minimum 'O' level education</li><li>At least 1 year of relevant experience in handling Housekeeping runner duties &amp; Housekeeping of pool area duties</li><li>Great customer service skills</li><li>A great teamplayer</li><li>Able to start work within short notice period</li></ul>

JOB SUMMARY Carries out all job tasks as assigned by supervisor or manager. Ensuring the correct use of equipment according to recommendation. JOB DUTIES AND RESPONSIBILITIES - Operate all washing and dryer machine as per instruction. - Report all irregularities to Supervisor immediately. - VALET AND DRY CLEANING: · Performs collection and delivery procedures. · Checks, marks and sort guest garments. · Ensures records of guestroom number correspond with marking labels. · Ensures garments for bulk laundry. · Packs guest laundry as and when necessary. · Perform bulk washing as per instruction, fold and pack. · Operate the wash machine and dryer with the required wash program · Operates the dryers according to recommendation instruction. · Sorts and weighs all linen before loading into wash machine. · Maintains record of all wash and maintenance. · Presses linen with iron when assigned. · Press garments using pressing machines, ensuring finished quality according to standards of the hotel. · Maintains records of linen and garment production output. - Any other duties as may be assigned from time to time. JOB REQUIREMENTS - Minimum N level education. - At least 1 year of relevant experience in handling laundry operations. - Great multi-tasking & coordination skills. - A team player. - Rotating shift work is required. - Able to start work within short notice period.

<p><strong>POSITION SUMMARY</strong></p><p>Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Set up and maintain cleanliness and condition of bar, bar unit, tables, and other tools. Prepare fresh garnishes for drinks. Stock ice, glassware, and paper supplies. Transport supplies to bar set-up area. Wash soiled glassware. Remove soiled wares from bar top and tables and place in designated area. Anticipate and communicate replenishment needs. Process all payment methods. Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Complete closing duties.</p><p>&nbsp;</p><p><strong>JOB DUTIES AND RESPONSIBILITIES</strong></p><ul><li>To create, prepare, serving cocktails and be responsible for general other alcoholic beverage revenue meeting the budgeted target.</li><li>To plan marketing calendar based on beverage centric promotion and execute based on timely manner.</li><li>To be a dynamic personnel and own sense of pride on every beverage program achievement.</li><li>To conduct periodic staff training in order to have better understand how to do the upselling on daily service.</li><li>Any other duties as may be assigned from time to time – including service and guests engagement and ensure for delivering high quality service based on the guest feedback/survey.</li><li>To conduct and perform beverage / alcoholic daily perpetual inventory.</li><li>To be ahead and in line with the trend in inventing and promoting new beverage promotions.</li><li>Setting daily goal and target to the café associates to be achieved.</li><li>To be proficient in P&amp;L and beverage costing.</li><li>Address guests' service needs in a professional, positive, and timely manner.</li><li>Taking orders by following outlet specific Sequence of Service and applying upselling techniques.</li><li>Processing orders in the outlets’ POS system, following the standard procedure.</li><li>Have a good knowledge and understanding of outlet’s food and beverage menus.</li><li>Any other duties as assigned from time to time.</li></ul><p>&nbsp;</p><p><strong>JOB REQUIREMENTS</strong></p><ul><li>At least Certificate in Food &amp; Beverage.</li><li>At least 2 years of relevant experience as a Mixologist at Hotel Bar / Restaurant Bar.</li><li>Possesses great leadership skills, communication skills.</li><li>Great team-player.</li><li>Basic computer knowledge such as Microsoft Office, Micros.</li><li>Knowledgeable in handling budget &amp; cost control.</li><li>Able to start work anytime or as soon as possible.</li></ul>

JOB SUMMARY Assist the Director of Food and Beverage and Director of Restaurants in the daily operation of the abovementioned department, ensuring that the hotel’s policies and procedure and F&B SOP/LSOP are being adhere while maintaining a high degree of associate satisfaction. As well as maintaining department revenue in line with budget or forecast. JOB DUTIES AND RESPONSIBILITIES - To be able to process a good knowledge of the menu, equipment and his own department. - To be able to analyse monthly sales, profit & loss statements and forecast. To be responsible for control of departments’ controllables in relation to sales revenue. - To be able to conduct interviews & recruitment campaign, give recommendation for development of staffs and conduct performance appraisal (including hiring and termination). - To submit on a weekly and timely basis to the Director of F&B the following: · Sales Forecast · Forecasted Budget Progress Report · Actual Budget Progress Report (Last week’s) - To be aware of all Marriott Guest Incentive Programme and correct accounting Procedures pertaining to them. - To be responsible for asset management, enforce and uphold high standards in Discipline. - Supervise and make sure daily perpetual beverage inventory is accountable. - To be responsible & ensure compliance of all accounting & billing procedures in the outlet & handling of cash & guest check handling are according to LSOP. - To be fully responsible for outlet’s requisitions and C-7s. - To ensure efficient management and supervisory scheduling. - To accurately forecast staffing according to business demands. - To supervise the time sheets & schedules, to complete the wage progress report (Kronos) on a daily basis and critique discrepancies. - To develop staff & supervisor training plans on a quarterly basis in conjunction with personnel. To follow up and be alerted to our aggressive hospitality program. - To train, supervise, coach and counsel all associates; especially: wine basic training, basic spirits knowledge, cocktails mixology, guest engagement, how to do upselling. - To represent the outlets for all day-to-day operational needs. - To enforce operating standard / use records. To change, update and improve on a regular basis. - To develop & follow up on plans and actions of all areas on a quarterly basis. - To be responsible for maintaining safety and promote accident prevention. To also be aware of the effects of accident cost on profits. - To be responsible of maintaining sanitation and housekeeping; to insure cleaning routines are adhered and standard are at it’s best and in compliance with the 39 point checklist. - To be responsible for the execution of all associate reviews & appraisals in a professional & timely manner. - Responsible for Conception of 15 minutes Training Schedule and proper execution of training on a daily basis. - Responsible for Staff development through proper training programmes and periodic review of performance. - Maintain all S.O.P. and L.S.O.P. - To conduct a pro-active preventive maintenance inspection (Outlet Inspection) on a monthly basis. - Promote inter-departmental relations through candid communications channels. - To practice “OPEN DOOR” policy to all associates. To be aware of competitors in the market and complete a competition analysis on a quarterly basis. - To respond to guest enquiries or concerns within 24 hours in what is deemed the most appropriate medium e.g. telephone calls, letter etc. - Attend and chair all the management and associates meeting. - To use Total Quality Management as a way of improving standards and service for our guests and internal customers. - To LEAD BY EXAMPLE and to have a “hands on” approach to motivate our associates to excel. - Comply with any reasonable requests given by an Executive Committee Member. - Enforce Marriott’s Principal of Hospitality at all times. - Don’t expect-inspect. - Be a positive and approachable Team player and have always “CAN DO ATTITUDE”. - Cash/Bank Handling · Process all payment methods in accordance with Accounting procedures and policies. · Follow property control audit standards and cash handling procedures (e.g., blind drops). · Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. · Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times. · Transport bank to/from assigned workstation, following security procedures. · Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times. - To ensure and follow established procedures and compliance as per LSOP guidelines. - Any other duties as may be assigned from time to time. JOB REQUIREMENTS - Minimum in Diploma of Hotel Management or Hotel Services - At least 5 years of F&B Supervisory level - Process great leadership skills & communication skills - Able to adapt into a fast-paced environment - Knowledgeable in handling budget & cost control - Able to start work within short notice period

JOB SUMMARY - To keep all equipment in good repair with a minimum of downtime by providing day to day maintenance of the hotel under the direction of Engineering Management. - To continually support and improve engineering services that effectively address problems affecting both guest and associates. - To participate in training and instruct other members of the staff by passing along knowledge and skills to assist them in their development and the advancement of your own. - To be an independent mechanic, able to analyze problems and to formulate plans to get work done quickly including procurement of materials, parts, etc., and necessary scheduling arrangements with a high degree of quality. - To understand all engineering teamwork requirement and provide support as required. - To perform Duty engineer duty as per roster and or assigned. - To able to understand Engineering Log reading and carry out Log recording as required. - To supervise junior engineering staff and or contractor for minor rectification work. - Language Skills – Ability to read and interpret documents such as safety rules (i.e., Lookout Tagout, JSAs), Safety Awareness information (such as MSDS) operating and maintenance instructions, and procedure manuals. Ability to write routine reports keeps logs, and correspondence. Ability to speck effectively with customers and associates. JOB DUTIES & RESPONSIBILITIES Essential duties and responsibilities include the following: 1. GUEST ROOMS - Plunging toilets, unclogging drains, repairing all types of hardware. Plumbing, electrical equipment including lamps, air-conditioners, cosmetic items, replacing electrical switches and outlets programming TV’s. 2. PUBLIC AREAS - Plunging toilets, unclogging drains, repairing and/or adjusting all types of hardware plumbing, electrical, HVAC equipment and cosmetic items. 3. FIRE ALARM / LIFE SAFETY SYSTEM - To monitor systems as necessary, to be fully informed of the system operation and to handle emergencies involving the systems. To have a working knowledge of fire sprinkler and emergency systems. 4. ENERGY CONSERVATION - To observe energy and utilities usage in the hotel on the grounds. To look for ways to conserve energy and report any ideas to the Engineering Management. 5. TOOLS - To clean, lubricate, protect and otherwise maintain all tools and equipment in the hotel. To see that all tools used are returned to the shop and secured in proper storage area. To protect and otherwise maintain your assigned tool pouch and its tools at the discretion of the Engineering Management. 6. EMERGENCIES - To be available for any emergencies and act in an engineering capacity to protect our guest and associates, and preserve the building and its systems during the emergency. To act as quickly and responsibly as possible to return the building to it’s normal operating status. To inform Engineering Management of any emergencies. 7. ACCIDENT PREVENTION AND SAFETY - To be aware of all existing department Job Safety Analysis and to strive to work in Analysis and to strive to work in an accident-free manner and to create a safe work environment for others. To continuously look for conditions, which may endanger associates or guests of the hotel, and to take immediate action to correct any hazardous conditions found. 8. RECORDS - To read, log, track and interpret readings from meters, gauges and other measuring units. To maintain a thorough log of each day activities and problems that occur and to ensure this information is passed on to other shifts. 9. DEPARTMENTAL DUTIES - To work in a neat and efficient manner, keeping work areas clean and well organized. To serve as otherwise directed or needed to help maintain the effective operation of the hotel. This assignment shall be at the discretion of Engineering Management or the hotel General Manager. 10. GENERAL - Complete all work assigned in a safe and professional manner. Maintain communications with supervisors to ensure that all needed materials, tools and suppliers are available or on order. Follow up on any items that may be on back order. Keep supervisor updated on assignments. Provide training and technical advice to other engineers as needed or requested. Any other duties may be assigned from time to time. JOB REQUIREMENTS - Minimum Nitec in Electrical and Mechanical Engineering. - Minimum 1 year of relevant experience. - Strong understanding in commercial kitchen equipment servicing and maintenance. - Licensed in Electrical Worker, Licensed Gas Service Worker, Licensed Plumber will be an add. - General skills in handling kitchen equipment, electrical, mechanical, plumbing, energy conservation & general building. - Great teamwork skills. - Able to start work within short notice period.