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Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met • Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability., • Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place., • Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed., • Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration., • Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary., • Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces., • Is proficient in all food & beverage procedures to be a resource when needed., • Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee., • Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation., • Monitors food & beverage sales regarding discounts., • Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results., • Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals • Utilises leadership skills and motivation to maximise employee productivity and satisfaction., • Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads., • Selects and develops strategies to improve guest service, food production techniques and efficiency., • Analyses financial reports relating to food & beverage, and takes corrective action and follow-up., • Achieves goals for Mystery Shopper, • Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements, • market needs, • competition, • trends, • potential costs and labour costs, • availability of food & beverage products, • merchandising and promotions • Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards., • With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history, • Sales mix, • Actual costs, • Potential costs, • Menu price, • Par stocks, • Production time • Prepares food and beverage business plan based on input from Executive Chef., • Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies • Monitors and makes sure the food & beverage departments follow all applicable laws., • Monitors purchasing practices to ensure maximum quality to lowest possible price., • Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards., • Strictly adheres to HACCP guidelines Human Resource Management • Screens, interviews and assists in selecting potential Department Heads and Supervisors for department., • Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual., • Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’., • Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service., • Develop departmental training plans., • Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager., • Conducts the following Human Resources related tasks: • Performance appraisals, • Coaching, • Counselling, • Discipline and grievance, • Employee relations, • Wage and salary administration, • Compensation and benefits, • Succession planning Employee Relations • Fosters and develops effective employee relations within department and throughout the resort., • Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity., • Conducts monthly departmental meetings with all food and beverage staff present., • Looks for ways to motivate and challenge employees. Health & Safety • Ensures that all potential and real hazards are reported and reduced immediately., • Fully understands the hotel’s fire, emergency procedures., • Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees., • Ensures that employees work in a safe manner that does not harm or injure self or others., • Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division., • Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations., • Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening., • Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other • Attends meetings and training required by the General Manager., • Assists colleagues to perform similar or related jobs when necessary., • Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently., • Accepts flexible work schedule necessary for uninterrupted service to resort guests., • Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual., • Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

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Eres una persona con iniciativa, orientación a resultados y pasión por el sector de la protección laboral? ¡Esta es tu oportunidad! Buscamos un/a Comercial para nuestro distribuidor de equipos de protección individual (EPIs) en Galicia. Promocionar y vender nuestra gama de equipos de protecció

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Tu próximo destino profesional empieza aquí.En el RACC seguimos creciendo y buscamos talento comercial con iniciativa y ganas de desarrollarse en un proyecto con futuro.Te integrarás en un entorno donde el compromiso, la colaboración, la innovación y el impacto positivo guían nuestro día a d�

Para lograrlo, buscamos personas que compartan nuestra curiosidad permanente, pasión por la tecnología, excelencia constante y visión estratégica.Buscamos un perfil de Cloud Architect Cibersecurity para formar parte de nuestro gran equipo de Ciberseguridad!.Titulado Superior en Grado Técnico (I

Buscamos la incorporación de un.Derecho Laboral & Seguridad Social.JDV es un despacho de abogados y asesoría que exige un elevado grado de implicación, pero con un.Formación y aptitudes requeridas.Precisamos contar con una persona con el siguiente perfil profesional:.Grado de Derecho o Graduado

Técnico/a Administrativo/a de Producción y Sistemas MES.Buscamos una persona con perfil principalmente administrativo, organizada, metódica y rigurosa, con experiencia en entorno industrial y acostumbrada a trabajar con información crítica, trazabilidad y coordinación entre diferentes áreas.L

Reporting to the Group Head of IT Procurement, this role holds a key global mandate: defining and executing sourcing strategy across major IT domains supporting digital transformation in more than 100 countries worldwide.You will act as a strategic partner to the CIO and Regional CIO (RCIO) organisa

Centro Tecnológico del Notariado.Consejo General del Notariado (CGN) y como socio tecnológico del CGN lidera la transformación digital de la corporación notarial de nuestro país.Desarrollamos soluciones digitales avanzadas, seguras y eficientes, para que el notario pueda desarrollar su activida

DMC) y Bedbank B2B con más de 17 años de experiencia, líderes en España, Portugal y Bahrain.Trabajamos conectando agencias de viajes y tour operadores con una amplia red de alojamientos y proveedores, ofreciendo servicios personalizados en más de 50 países.Actualmente, queremos incorporar a nu

El Centro Tecnológico del Notariado, constituido en 2002 por el Consejo General del Notariado (CGN), es la entidad encargada de liderar la transformación digital de la corporación notarial de nuestro país.Como socio tecnológico del CGN, desarrollamos soluciones digitales avanzadas, seguras y ef

Liderar la planificación, ejecución y control del mantenimiento integral de las infraestructuras de Mémora, incluyendo todos los edificios: tanatorios, cementerios y crematorios.Garantizar su funcionamiento óptimo y el cumplimiento normativo, optimizando recursos técnicos, humanos y económicos

Lucas Fox entame une nouvelle phase de développement passionnante suite à son acquisition majoritaire par Dils, un groupe immobilier international de premier plan.Cette alliance crée des opportunités uniques sur le marché de l’immobilier de luxe en Espagne et fait de ce moment une occasion id

Plan de acogida individualizado 👋.

We encourage applications from all qualified individuals, regardless of gender, sexual orientation, age, nationality, ethnic origin, religion, or disability.

Asesor inmobiliario independiente BARCELONA.Eres comercial inmobiliario o quieres aprender a serlo?.Buscas flexibilidad total? ¿Te preocupa tu formación y crecimiento?.Emprende dentro del sector inmobiliario con el apoyo de una marca líder en Europa.No importa tu nivel: te ayudamos a tener éxito

Si tienes experiencia en logística y operaciones de almacén y quieres seguir creciendo profesionalmente en un entorno dinámico, esta oportunidad es para ti.Barcelona, que garantice el servicio y la atención para la cuenta asignada, supervisando el proceso operativo desde la recepción del pedido

We are young-minded, we are cool… We are NOW!.Como Comercial Oferta, formarás parte de un equipo multidisciplinar y estratégico de Bershka.Tu principal objetivo es dar soporte con la planificación, optimización y control de producto de las diferentes tiendas alrededor del mundo.Cómo es el dí

FVL (Finished Vehicle Logistics).En este rol crucial, serás la primera línea de contacto para nuestros clientes, asegurando una experiencia excepcional desde la consulta inicial hasta la postventa.Tu misión será fundamental para contribuir a la mejora continua de los procesos del departamento.PO