1. Acts on behalf of the hotel General Manager when required.
2. Actively participate in the key management issues in the property (refurbishment, training, customer service)
3. Actively support the hotel management by ensuring that Front Desk and F&B staff are fully trained and committed to upselling
4. Guarantee all aspects of food & service quality in all the outlets
5. Oversee the management of all outlets and kitchens ensuring that standards, efficiencies and quality are actively promoted and delivered
6. Ensure the most cost-effective F&B purchasing / menu engineering to meet cost/revenue priorities.
7. To ensure the most cost-effective promotion of all aspects of   the F&B operation in conjunction with the F&B MGR & Executive   Chef
8. To ensure that the Front Desk operation, including telephone and all uniformed services, works to the highest standards for customer satisfaction and cost-effectiveness
9. To ensure that the housekeeping function is running to the highest professional quality standards at the lowest level of cost
10. To ensure that the Engineering team works within all legal and organizational standards and that technical efficiency is maintained at an optimum level
11. With the Maintenance Manager and, most importantly, the General Manager, ensure that the highest possible attention is paid to the safety and security of all guests and staff through detailed reviews and checks on all procedures, equipment etc.
12. Manage, with the Finance Manager, effective commercial negotiations with suppliers ensuring that the right balance between cost, quality and reliability is maintained.
13. To ensure (with the FM) that inventory levels are maintained at the lowest possible level