a. Banquets Supervisor
The main responsibility of the Supervisor is to be involved in day-to-day operations, ensuring that all standard procedures, rules and regulations, the quality of service and the sequence of service are highly implemented and emphasized by the colleagues. He/She facilitates all guest needs and expectations in by providing exceptional service.
b. MICE & F&B Coordinator
The MICE & F&B Coordinator provides comprehensive support to the Meetings, Incentives, Conferences, and Events (MICE) team while also assisting the Food & Beverage (F&B) department. The role ensures seamless event planning, client servicing, and coordination of banquet and dining experiences in alignment with hotel standards. This dual responsibility bridges event operations with F&B service delivery, supporting both client satisfaction and departmental efficiency.
c. Front Office Manager
The Front Office Manager is responsible for leading the Front Office operations, including Front Desk, Concierge, Royal Service, and Guest Services. The role ensures seamless guest experiences from arrival to departure, drives service excellence, revenue optimization, team development, and operational efficiency, while working in close collaboration with the Rooms Division Manager and other operational departments.
d. Executive Chef
The Executive Chef is responsible for the daily operation of the Kitchen department and is accountable for control of food/labor costs. He or she must also maintain payroll costs and productivity within budgeted guidelines. Oversee implementation and training on new menus and recipes.
